Spring brings fresh chives and mint and freshly caught brook trout. Try this family recipe for trout (brook or rainbow) for breakfast or for supper. If you don’t eat bacon, no worries, the trout tastes delicious with out it. Try this low temperature method of cooking salmon, […]
Read more →Serves six 1, 6-1/2 to 7-1/2 pound leg of lamb, butterflied (bones, fat/gristle/tendons removed) 2 cloves garlic, slivered 1 to 2 teaspoons freshly ground black pepper or more to taste 2 to 3 tablespoons fresh thyme leaves Coarse sea salt to taste 1 large onion, chopped 3 […]
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Baby lamb and spring lamb are milk fed, thus the meat is more delicate and tender than older lamb; so let color be your guide. Baby and spring lamb is pale pink while regular lamb is pinkish-red. I love lamb chops. If you don’t mind cooking at […]
Read more →Serves six 1 head of broccoli, stems peeled and florets separated About 1 tablespoon kosher salt About 3 tablespoons extra virgin olive oil 2 cloves garlic, minced To prepare: Peel broccoli stems from the bottom and then cut into thin slices. Remove florets and cut into bite […]
Read more →Serves six 6 medium smooth skinned sweet potatoes, peeled Olive oil for coating Coarse sea salt and freshly ground black pepper to taste 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon smoked paprika 2 tablespoons zatar Few pinches cayenne pepper To prepare: Preheat the oven to 425 […]
Read more →Makes about two cups 1/2 cup white wine vinegar 1/2 cup water 1/2 cup sugar 2 large cucumbers, peeled, seeded, and diced 2 large shallots, finely chopped 2 large cloves garlic, minced 1 large slice fresh ginger, minced Kosher salt and freshly ground black pepper, to taste […]
Read more →Serving turkey doesn’t have to wait until Thanksgiving! Turkey breast is a good fit for a healthy lifestyle. Marinating turkey (or chicken breasts) in yogurt is common in Indian cuisine. Yogurt is a good medium to impart flavorful spices and herbs to the meat and the enzymes […]
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Serves four to six 1, 5 to 7 pound roasting chicken, rinsed and patted dry Half of a lemon Coarse sea salt Seasoning rub: 1 large shallot, chopped 1 small clove garlic, minced 1 tablespoon dried basil 2 teaspoon dried thyme 1 teaspoon Greek oregano 4 to […]
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Serves four 4 carrots, peeled, washed, and cut into chunks 4 stalks celery with leaves, washed and cut into chunks 1/2 medium red onion, minced Sea salt and freshly ground black pepper to taste Extra virgin olive oil, for drizzling, about 2 teaspoons About 1 1/2 teaspoons […]
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Carrots are root vegetables belonging to the parsley family with a good amount of vitamin A in every bite. These “ancient – over 2,000 year old) vegetables are best to buy with fresh green tops then cut off the tops and refrigerate. The popular snack packs of […]
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