inthekitchen
Pickled Fennel 1. Cut fennel stalks off of bulbs and remove the fronds before slicing, store separately in fridge. 2. Heat the pickling liquid until simmering. 3. Cut fennel stalks on a bias for longer cuts, 1 / 8 inch thick. 4. Pour hot pickling liquid over the fennel stalks and allow to cool at room temp. 5. Once cool vacuum seal with a small amount of the pickling liquid for 20 + seconds.
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Arroz Con Leche
( continued)
INGREDIENTS Aerated Horchata 1 / 2 cup jasmine rice, toasted 1-300 ml can Dulce de Leche 1 cup heavy cream 6 cups whole milk 1 cinnamon stick
METHOD Aerated Horchata 1. In a dry pan, on medium heat, toast the rice until golden, stirring constantly to avoid burning. 2. Remove from pan and mix well with all other ingredients. Use whisk to incorporate thick dulce de leche. 3. Refrigerate overnight. 4. Mix well the next day, as contents may settle. 5. Put mixture through a fine mesh strainer and put through a whipped cream dispenser or whip with whisk or hand mixer.
Explore Beyond the Gallery
Visit curated exhibitions at our Exchange District gallery and explore full catalogue of Inuit art & designer art toys online at katieandgunner. com
Whistling Teapot by Ningiukulu Teevee
102-141 Bannatyne Ave. 204.306.8858 katieandgunner. com
ciao! / aug / sep / two thousand twenty-six 19