Vampire Carrots
For the first time ever, I met a parsnip I actually liked, spun into a silky, savory puree.
For the first time ever, I met a parsnip I actually liked, spun into a silky, savory puree.
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote;…
A basic lamb chop recipe livened up with sun-dried tomato compound butter; the latter can also be tossed with pasta, peas, and feta cheese for an easy side.
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
The essential lamb chop: pan-roasted loin chops rubbed with a surprisingly savory combination of mint, coriander, cumin and garlic.
Dinner took an unexpected turn when I burned my hand on a red-hot skillet handle (OW---never again!) while finishing off a recipe of mushroom-stuffed pork chops.
Fresh sardines with pepperonata, 7-hour leg of lamb, and pork chops with a garlic-cream sauce.
Lamb chops with sauteed baby artichokes, and Greek lamb meatballs with a green bean ragout.
…but not so many photos. We have been eating especially well this past week, but I didn’t get pics of most of it. Last Friday night we had a (sadly unphotographed) crustless broccoli quiche. I’ve…
This was the second time we’ve made these pork chops and they are really luscious. They do best with bone-in chops, as those stay moist longer than the boneless ones. We’ve served this with a…