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A question about a recipe: Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle
I have a question about step 5 on the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle" from melissav. It says:
"Simmer for 2-3 minutes and season to taste with salt and pepper. " I made the drizzle last evening, put it in the fridge and it has congealed. Guests will be arriving in several hours, please recommend a gentle heating method for the drizzle, thanks for the recipe! Loving the aroma of the roasted lemon.
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This time last year
Ham Cured Goose Legs with Butter Poached Peas and carrots
submitted by thirschfeld
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
added almost 2 years agoWhy don't you boil a pot of water and place a heatsafe bowl over it (like a Pyrex), filled with the "drizzle". Slowly whisk and see if you can't bring it back together.
Thanks I'll try that now!!!
worked like a charm-thanks for your quick reply!