According to English tradition, a cook uses leftover beef or lamb from last night’s roast to make this hearty casserole. For the most basic shepherd’s pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little…
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This is not your typical “Asian” recipe, heavy in umami, soy, and sweet.I actually use ground lamb, as a diversion – red wine (totally NOT Asian inspired), a spicy meat “rub” as the primary seasoning, glorious veggies, and farro (an ancient grain) to round out this incredibly flavorful, aromatic, and sensational meal.It’s quick, it’s easy,…
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As I was struggling to describe the flavor and aromatics of saffron, my brain froze: citrus, strong, fragrant, delicate … Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been…
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Well, the title really does this deal no justice. Sometimes, some days, it’s just time for some savory sammy bread. Spinach is a great “savory” selection when it comes to veggies – and “bread,” in this case. Spinach, can, and often is, surprisingly flavorful ~ especially when whipped up in a batch of grain free…
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After a delightful evening of wine tasting, my heart fell in love with the French Gigondas set before me. I really mean it. I fell in LOVE with this wine. I sat and pondered the possibilities of pairing an immaculate meal with this smooth, velvety and delicate bottle of pleasure. I determined it truly must…
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I have been coveting the idea of a Dutch oven for quite some time…and the feelings and desire are becoming more and more intense these days. Isn’t that funny, something so silly as a cooking vessel (when I have plenty of other amazing cooking tools) can drive my mind wild! Well, thank goodness for the…
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I’m very new to cooking lamb. Yes, I’m in love with lamb sausage – but that’s easy. The butchers take care of the hard part. Tonight I tackled (or attempted) my first leg of lamb. No recipe. No experience. No fear…. With fresh rosemary, elephant garlic, and fresh lemon already on hand, I made a…
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I detest them both. Yuck. BUT, just like olives, everyone else seems to love them (particularly bacon, these days). Not that I subscribe to the “if everyone else was jumping off a bridge” adage, but I often feel like I must be missing out on something. I’ve been viewing all of these amazingly delicious recipes…
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