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!" This same woman, I should note, was smart enough to ride up in the gondola.  Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. On Twitter @tanvinhseattle.

https://www.grousemountain.com/posts/in-the-news-lemme-tell-you-the-grouse-grind-is-not-misnamed

mL) port 1 cup (250 mL) Madeira 2 cups (500 mL) demi glace (freshly made demi-glaze from a quality vendor is ideal) Combine shallots and garlic in a pot. Add the thyme, peppercorns, bay leaf and red wine. Simmer mixture until reduced by half. Add port and Madeira. Reduce until the total yield is approximately 3/4 cup + 2 Tbsp (200 mL) of liquid. Add demi-glaze and slowly simmer until sauce-like

https://www.grousemountain.com/posts/recipe-cote-de-beouf

to 325 ºF (160 ºC). In a double boiler, melt the butter and add chocolate stirring until melted. Add the sugar and remove the boiler from the heat. In a separate bowl, combine the melted mixture with remaining ingredients. Line an 8-inch (20 cm) square baking tray with parchment paper, then spoon in the batter. Smooth the dough out to 1/2-inch (1 cm) thickness using a spatula. Bake in the preheated

https://www.grousemountain.com/posts/recipe-delice-of-chocolate

. When shells open, remove from heat, place clams into a bowl and set atop ice bath. Remove meat from shell as it cools. Strain cooking liquid onto cooled clam meat and reserve in fridge. Lobster Froth 1/2 cup (125 mL) clam liqueur 1 1/4 cup (310 mL) lobster bisque (freshly made lobster bisque from a quality vendor is ideal) 3/4 cup + 2 Tbsp (205 mL) whipping cream (%35) juice of 1 freshly squeezed

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini