Warning: there are more than the usual number of photos in this post.
Just thought you should know.
I’m not sure if ‘Wonderful Leg of Lamb’ is actually the name of this dish but it was the best I could do with the help of Google translate.
The recipe is in Icelandic.
It’s from an Icelandic magazine.
I don’t read … Continue reading.....
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.....
