Years pass and you look at that little graphite dot on your palm as something that's permanently a part of you.
unoaked dry white wine.3. slices day-old rustic country.
(1/2-inch thick), crusts discarded, cut into 1/2-inch cubes., stemmed and cut into 1-inch pieces.Parmesan cheese rind.
, drained and rinsed, divided.Stir in onion, carrot, celery, and 1 teaspoon salt.
Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes.
Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.. Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute.Set a heavy ovenproof pot on top.
Bake for about 30 minutes, until the skin is crisp and golden.Let cool slightly, then break into pieces..
Turkey Breast with Ginger-Scallion Sauce.Originally appeared: November 2009.A lot has changed since.