In a saucepan, melt 1 tablespoon of butter and sweat the shallots and garlic until soft. Add the thyme and red wine and reduce by half. Add the demi glace and bring to a simmer, stir in the morel ...
Onondaga, N.Y. — We trusted Brad Wiese, chef-owner of Inn of the Seasons in the town of Onondaga, to not steer us wrong. I don’t care for added sauces when I order lamb, preferring to let the meat ...
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