Cheese & Spinach tart recipe question.
I have a recipe for a spinach and Gruyere tart. It calls for onion and garlic. I’m debating on whether to sauté both prior to adding them to the other ingredients before baking or adding them raw. Any thoughts? Thank you. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude