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Porcini

Thumbnail image for Cabernet Wine Linguine with Porcini and Cream Reduction | Sunday Shout-out to Blackmarket Bakery

Cabernet Wine Linguine with Porcini and Cream Reduction | Sunday Shout-out to Blackmarket Bakery

On Monday evening, September 20, 2010, I was invited by Marla to an event hosted by Chef Rachel of Blackmarket Bakery to learn about, then cook with – Cabernet Wine Flour. A beautiful example of using someone else’s throwaway, the folks over at Marche Noir Foods have figured out how to use leftover cabernet grape [...]

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