By mlb, on August 1st, 2010%
So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.
Okay, this is a great peach tart! It can also be as easy as you’d like it to be. Instead of using the crust recipe below, I defrosted a ball of pie dough in my freezer (Dorie Greenspan’s awesome pie crust recipe from Baking: From . . . → Read More: Peach and Rosemary Tart
By mlb, on May 25th, 2010%
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)
By mlb, on April 19th, 2010%
Fennel pollen is kind of expensive but also really amazing. There really isn’t a great substitute for it, so if you’ve got a little extra money, I’d invest in some. So fragrant. Kind of like if you mixed fennel with curry and some kind of mystery tasty ingredient. I’ve seen it online at Amazon. I was going to go that route but, in the words of jwa, I was able to score some through my “shadowy, underground, food blog connections.”
Actually, I made a comment on twitter about wanting to get some and a fellow pdxer offered to sell me some from a big, fancy food order they were putting together! But honestly, I think “shadowy, underground, food blog connections” sounds better. Much more mysterious…
Even without the fennel . . . → Read More: Pork Chop Heaven, aka: Pork Chops with Fennel Pollen
By mlb, on December 7th, 2009%
This is a kind of recipe mash-up. A lamb tagine recipe (with the wonderful & amazing spice-paste-rub stuff) and a chicken tagine recipe with the tomatoes and broth and oven cooking. And wow, good call to mix the two recipes togetther! This was WONDERFUL — all caps wonderful. I wrote it down right after dinner so I would remember exactly what I did.
Let’s see, what else? I did not make this in an actual tagine (*hint* *hint*) but a big, heavy, ovenproof, wide skillet. That worked well. I also used some of a spice mix I got at Penzeys — Rogan Josh. It has ginger, paprika, cumin, garlic, etc…so if you don’t have that specific blend, you can just add a little of those spices or omit it, . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins
