Quote:
Originally Posted by cromag
The only recipe site I was able to find that mentions a definition says: "“Rustic” in this recipe means that you’ll want to keep the tomatoes, celery and carrots as whole as possible, to retain their texture and visual aspect."
That was pretty much the way it was. No celery or tomatoes, but the potatoes and onions were quartered, and the carrots were "baby cut" carrots, straight from the bag.
And there was chicken, of course. 
Most recently tonight, I had some extra sharp Vermont cheddar and a glass of Shiraz. |
And was the 'rustic' chicken quartered too?
