And tonight was the dinner from yesterday’s dumpling extravaganza.
The hard part was done, now it was just the chiffonade of sage, browning the butter and frying them up. I wonder how we could ever not like something that was made with white flour and fried in butter, topped with real parmesan cheese? I am not sure.
Our dinner guest and my husband had some beer – I held off from the wine because I had to work on said project later that night – and we commenced with mincing, browning, frying and grating to finish off this recipe. Oh, yeah, he threw some pork chops on too.
They were.. . . chewy, slightly sweet, buttery, sage, cheesy. .. pretty damn good.
February 27th, 2013 Extra-Ordinary: I wonder if I could buy these at Granville Island? That was pretty involved.
The Daily EO 