Brian Bieler
Ideas in the Kitchen and our Garden on Lill Street
Wednesday, November 7, 2007
Meyer Lemon
Meyer Lemon Puree, cooked with H2O, Sugar and Champagne Vinegar until soft. Then ran through the vita prep, mounted with extra virgin olive oil and strained.
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Meyer Lemon Puree, cooked with H2O, Sugar and Champagne Vinegar until soft. Then ran through the vita prep, mounted with extra virgin olive oil and strained.
No comments:
Post a Comment