Comments on: A Touch of the Piquant https://www.saltshaker.net/20130123/a-touch-of-the-piquant Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 07 Jun 2013 01:51:34 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Tweaking on the Recetas https://www.saltshaker.net/20130123/a-touch-of-the-piquant#comment-219288 Fri, 07 Jun 2013 01:51:34 +0000 https://www.saltshaker.net/?p=9164#comment-219288 […] Roasted Garlic Blintz – blintz, manicotti, canneloni, it all sort of blurs, I should stick with my roots and call it a blintz, no? No oxtail available this week, which was a shame as the sauce is less unctuous, but the one thing I wanted was to add a little more bite to it along with the radichetta, I added in a good dollop of a hot mustard to it. Definite improvement and the final version will have that and the oxtail back in. […]

]]> By: No Pressure https://www.saltshaker.net/20130123/a-touch-of-the-piquant#comment-217507 Tue, 05 Mar 2013 14:09:24 +0000 https://www.saltshaker.net/?p=9164#comment-217507 […] we had such a hit with our roasted garlic canneloni and a shortrib and oxtail sauce that I wanted to play around turning it into a main course. No oxtails in the market so went with […]

]]> By: dan https://www.saltshaker.net/20130123/a-touch-of-the-piquant#comment-216699 Wed, 23 Jan 2013 22:09:54 +0000 https://www.saltshaker.net/?p=9164#comment-216699 In reply to Grace Givens.

Glad you enjoyed! It was a pleasure to have you here Grace.

]]> By: Grace Givens https://www.saltshaker.net/20130123/a-touch-of-the-piquant#comment-216698 Wed, 23 Jan 2013 22:05:29 +0000 https://www.saltshaker.net/?p=9164#comment-216698 We had such a wonderful time in every way–food, fellowship, wine–for New Year’s Eve at Salt Shaker just a few weeks ago. The best!

]]>