斯蒂芬与塞维利亚橙色Confit的烘烤Squab
纽约市Spartina餐厅老板斯蒂芬·卡尔特（Stephen Kalt）开发了这种逾越节食谱，与牛肉或鸡肉等传统食物的搭配相去甚远。塞维利亚橙子在3月和4月的美食市场上供应;如果有必要，你可以用等量的鲜柠檬和橙汁代替.
份量
纽约市Spartina餐厅老板斯蒂芬·卡尔特（Stephen Kalt）开发了这种逾越节食谱，与牛肉或鸡肉等传统食物的搭配相去甚远。塞维利亚橙子在3月和4月的美食市场上供应;如果有必要，你可以用等量的鲜柠檬和橙汁代替.
份量
27.04.2023 @ 07:11
This article is written in Chinese. The article talks about a recipe developed by Stephen Kalt, the owner of the Spartina restaurant in New York City, which is a departure from traditional foods such as beef or chicken. The recipe includes Seville oranges, which are available in March and April at food markets. The recipe is for Squab and Confit, and includes ingredients such as olive oil, garlic, thyme, sherry vinegar, honey, and chicken broth. The recipe involves preparing the squab, marinating it, and then cooking it in the oven. The confit involves cooking Seville oranges in water and sugar, and then adding them to the dish. The article provides a step-by-step guide on how to prepare the dish.