Soaked in buttermilk for at least four hours, overnight even better.
Baked 45 minutes at 350℉, plus 15 minutes at 425℉ uncovered to brown.
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2014
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November
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- Stock from Thanksgiving turkey bones and vegetables
- Anasazi beans, red Swiss chard
- Mashed parsnips and turkey dinner
- Cranberry sauce
- Whole roasted turkey
- Pizza, ham, aged dough
- Ham sandwich on pan fried bread
- Beef Beaujolais breakfast
- Beef Bourguignon
- Ship Tavern, Brown Palace, Denver Colorado
- Trout stuffed with poblano chile and corn
- Banana pudding, vanilla wafers
- Baked penne with béchamel
- Chicken and potato salad
- One-minuted breakfast, reheated fried rice with fr...
- Fresh vegetables and sausage fried rice
- Ham and cheese sandwich
- Beans and toast
- Sandwich bread
- Apple turnovers with homemade puff pastry
- Scalloped potatoes with handmade cilantro sausage
- Serrano robusto 3-egg omelet with asparagus
- Vegetable tempura
- Murgh makhani, butter chicken
- Anasazi beans and fried eggs breakfast
- Baked chicken, green salad
- Tuna, sushi rice
- Gift Anasazi beans
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November
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