Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, March 7, 2016
Add some extra virgin olive oil to a moderately hot frying pan and brown the cut sides of the bulbs for four to five minutes. Reduce the heat to low, add a cup of chicken or vegetable stock, and cook uncovered for fifteen to twenty minutes or until the bulbs are tender all the way through. Salt and pepper to taste.