Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Ready to be steamed, separately. One of my favourite flatfish, now costs twice as much as turbot. Used to be the other way around. Most turbot are farmed and available year round, whereas brill are (still) wild-caught.
Muscat squash 2 ways. This one is eaten with bread.
Wheat and muscat squash puree cooked risotto style. The Gorgonzola melts and flavours the "risotto". Not much is needed to put together a satisfying meal.
Ready to be steamed, separately.
Muscat squash 2 ways. This one is eaten with bread.
Wheat and muscat squash puree cooked risotto style. The Gorgonzola melts and flavours the "risotto". Not much is needed to put together a satisfying meal.
