No, I don’t have any time to be posting. None. But if I don’t I’ll lose track of all the wonderful recipes I’ve been collecting over the weeks … I’ve got to close those browser windows at some point. …
I love potatoes gratin. I love fennel. Every ounce of my being has been crying out, begging for this fennel gratin to make it to my plate. It’s got pecorino romano and lemon — c’mon! I’m thinking with rack of lamb …
… or maybe these braised lamb shanks with Swiss chard. Garlic, golden raisins and saffron make this recipe extra-special.
Speaking of braised (one of my favorite ways to cook in the cold weather), these braised short ribs with potatoes and apples, risotto style, may be just the dish for a cozy weekend staying in by the fire.
Am I ever going to make this recipe for Scottish salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam? Yeah, probably not, but it sounds so perfect that I need to stock it away for a day I’m feeling ambitious, just in case. So. Many. Steps.
Ditto for this crispy tilapia fillet with fennel-mint tzatziki. I’ve cooked tilapia many times, but I think I may have to defer to the sister who married the Greek to prepare any and all tzatziki sauces in the family. I don’t know, I just looked again and it’s a farily straightforward recipe. Maybe on a weekend night when I can rope Keith into helping. …
This Portuguese chicken I’ll definitely make. It’s rare these days that we’ll make anything that’s skinless boneless. I love the flavors the bones and skin impart to any chicken dish … and it’s much cheaper too. Stewing the chicken pieces in the tomato, with prosciutto, wine, garlic, roasted red peppers, port and mustard — how good does that sound?
I cannot tell a lie: I think I’ve had a Sloppy Joe maybe twice in my lifetime, vague childhood memories of my mother trying out something from a jar (which almost never happened, must have been a very busy day!). However, these Jamie Oliver Sloppy Joes, complete with their tortilla wraps, look absolutely scrumptious. With lettuce, beans, honey and mustard added to the standard ground beef and tomato (amongst other ingredients), he’s got something very special going on here.
Really? Black sesame Otsu is sure a fancy name for noodles with sesame paste, but with pine nuts, sunflower seeds and Heidi Swanson, they’re sure to be better than your average noodle.
Clacked by Debbie McDuffee
on Apr 01, 2011 @ 10:00 EST5EDT
