Article & Recipe: The California Cook: Stuffed leg of lamb — it's worth the effort
I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.
Article & Recipe: Duck, Duck, Anchovy
Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness
Great South Bay Duck Ragù
Blog Post & Recipe: Roasted Mushrooms with Garlic, Chile and Rosemary
Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.
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