We had a lovely slow-roasted leg of lamb for Easter dinner…. as guests of friends.
What a treat!
I made this last week.
Since I have learned how to properly cook white asparagus I have rarely deviated.
But I did with this….
Call it over-confidence, laziness, whatever you like but, luckily for me it worked.
It likely worked because it … Continue reading.....
I am being punished for all the many times I have bragged about my colds only lasting three days.
This is Day 6 and there is no hope in sight.
I do not take chastisement well.
I have, however, watched every episode of Somebody Feed Phil on Netflix.
Not really…. I’ve caught 15 minutes here, 5 minutes there, between naps. … Continue reading.....
Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in.
The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use.
I just wanted the Food Police to know that I know that I’m not right.
But … Continue reading.....
When we were in Marrakesh 3 years ago we took a cooking class.
The class was a lot of fun and it was fascinating to see the proper way to make the food I had been experimenting with at home,
Not only was the food delicious, the presentation was an art form.
I had one long, straight, light green summer … Continue reading.....
Spring lamb, fresh asparagus, green garlic, new snow peas….. I love eating with the seasons!
This is more of a skillet dinner than a stir-fry.
I get slices of lamb cut from the leg that are about 1/2 inch thick and I cut them into 2 or 3 pieces for this dish.
The lamb was medium rare – ‘rosy’, and … Continue reading.....
There is a huge difference here in France between the meat you can buy in small butcher shops versus what is available in supermarkets.
I mentioned in a recent post that most beef from supermarkets is not aged at all and, as a result, is usually tough and lacking in flavor.
We know this.
We’ve lived here long enough that … Continue reading.....
It’s like not looking at an accident. I don’t want to but I look anyway.
After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson.
One would be wrong.
I googled recipes for venison in the slow cooker.
In my defense, my sister always cooked venison … Continue reading.....
Slow-cooking lamb in wine is typical all over France.
But this is not a slow cooker recipe…. This is a stove-top recipe.
One has to shake things up a bit from time to time.
This uses red wine, similar to the version made in Avignon. The original recipe calls for the lamb to be slowly baked for 5 hours in … Continue reading.....
