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Who else is trying out Gabe’s good stuff?
Lamb Osso Bucco
Here’s my take on The Swinery’s Recipe Club for last week. Running short on time, I couldn’t make risotto, so I threw some red mashers into some duck stock (from some beautiful Swinery duck breasts I seared a few days ago).
About the Recipe Club: http://theswinery.blogspot.com/2010/04/announcing-recipe-club.html
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