We use our freezer we We put it to work These are actually those leftover chili Oil wantons i make clear cocktail ice This is braised short rib homemade stock And then this is some homemade ice cream A vanilla this is a coffee brownie i Think everyone should freeze their Leftover pizza it reheats so well in a Cast iron pan this is like the best Thing to have when you don't know what You want for dinner here's more of our Dates frozen berries for smoothies uh we Put our overripe bananas in here for Smoothies as or banana bread tornup Sourdough for the vegan seas it says on The bag to put in the freezer just like Nice popcorn we eat popcorn a lot fries Butter these are chipotles and adobo i Can never go through a full can this Section is meat bacon frozen chicken Storebought frozen dumplings i just got A vacuum sealer and I'm super excited About it this is a neck from a roast Chicken that I'll eventually collect More and put into a stock it's a little Sad but I always have frozen cooked Bacon this reheats in like 45 seconds to Be perfect if you just freeze it already Cooked bacon egg and cheese on demand Without the mess parmesan rind and That's our freezer so I do have a second Freezer
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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