In college, my roommates and I used to hard boil eggs by a placing eggs in boiling water and coming back for them 25 minutes later. They eggs were always over cooked with grayish yolks. Thankfully those days are long gone and I’ve graduated to a method for perfectly cooked hard boiled eggs that produce…
POSSETS WITH RHUBARB COMPOTE
Possets are one of the easiest and most delightful sweets you can make. I do not understand why they aren’t more common here in the U.S. Similar in texture to Italy’s panna cotta, the British posset only requires three ingredients – heavy cream, sugar and lemon juice. Naturally gluten-free, it doesn’t require gelatin or eggs…
ROAST BONE-IN LEG OF LAMB
In general I prefer to cook meat on the bone. Whether I’m braising, roasting or grilling, the bone contributes rich flavor and also helps to keep the meat from drying out. For lamb I roast the shank end of half a leg, about 3 1/2 to 4 pounds to serve 4 to 6 people. There…
DOUBLE PEA AND RADISH SALAD
I love the simplicity of this salad. The quality of the vegetables in this salad is important because it is so simple and finished only with some olive oil, mint, salt and pepper. You can dress this dish up by using a variety of radishes, such as Easter egg, watermelon, breakfast or even black radishes….
PEA AND PROSCIUTTO CROSTINI WITH RADISHES AND RICOTTA
This is actually a recipe for two simple spring appetizers that complement each other well. I’m going to make a bold statement: these crostini are likely to be one of the best appetizers you’ll have this spring. I built this site about a year ago beginning with a few recipes pairing peas and prosciutto and revisited…
RHUBARB COMPOTE
I’m all about making compotes with seasonal fruit – and well, vegetables since rhubarb is technically a vegetable. Very tart in flavor, rhubarb requires a good amount of sweetness to balance the sour. Cooked with only sugar and a little water, the rhubarb bubbles down into a beautiful pink hue that’s very versatile at the…