The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker. The post Anchovy Toast appeared first on HERITAGE FOODS USA.
Judith is a longtime friend, supporter of Heritage Foods USA, and serious cook. She’s shared one of her favorite preparations for Akaushi Short Ribs – 1. The ribs have arrived and are beautiful. I just vacuum sealed them and put them in the immersion circulator…I’m going to do a 72 hour 136 degrees […] The post Judith’s Akaushi Short Ribs appeared first on HERITAGE FOODS USA.
We think of ribs as the quintessential summer party fare – they stand up to a ton of flavor and are easily prepared ahead of time. Low and slow is the name of the game. In a pinch ribs can be cooked within an hour, but if you have the time to cook them for several you will be truly rewarded. Here's our go-to technique for ribs that will set the bar to a whole new level.
Rinse it off. Put it in a big pot and fill with cold water. Bring to a boil and then a low simmer for 15 minutes with lid off. Skim all foam. Add water if necessary to cover again, add spices in cheesecloth if using, lid on, into 350 oven for 4-6 hours until a big fork slides in and out easily. Remove and splash with some cooking liquid, cover with foil to rest a half hour. Boil vegetables in cooking liquid at this time.
The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream. The post Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna appeared first on HERITAGE FOODS USA.
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