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 … 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.
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 … 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 … 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. … Continue reading.....
Sweet potatoes are not a reliable vegetable where I live.
One never knows what color they will be – inside or outside. Not that it makes a difference…..
But one can never rely on a getting a reasonable size, which does make a difference.
For … Continue reading.....
I first made this lamb, and posted the recipe, about 6 years ago. It’s so good, and so easy I’ve made it often since and thought it was worthy of a re-post.
It seemed appropriate to do it on Easter Sunday. We had it for … Continue reading.....