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Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole salt-packed anchovies — pasta puttanesca, bagna càuda, dressings
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Salt-cured Sicilian capers — superior to brine-packed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole salt-packed anchovies — pasta puttanesca, bagna càuda, dressings
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Salt-cured Sicilian capers — superior to brine-packed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, basil and garlic granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornstarch paste and stir until thickened.