I used this Emeril Lagasse recipe, because I admired his fettucini alfredo and his enchilada sauce became the foundation for mine.
She shoots -- she scores!!
This time, when I gave Joan a taste of the bread, she didn't spit it out and walk away. She waved her arms and screeched for another bite.
The texture is divinely rich and delicate, the flavor outstanding, the crust just crunchy enough to make you want to sop up some of your marinara sauce.
With butter, and accompanying a lasagna casserole, the bread went over big with everyone.
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