Recipes and Stories

26 March 2016: Mastering the Make-Ahead Easter Dinner IV—Butterflied Leg of Lamb

March 26, 2016

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Roast Butterflied Leg of Lamb with Herbs, Garlic, and White Wine
If you’re doing a ham for Easter, you’re pretty much home free from here, but if you like to have lamb for the feast, as I do, you can’t cook it ahead unless you just want to have it cold on purpose.

Fortunately, a boned and butterflied leg cooks quickly with a minimum of last minute fuss. (more…)

22 January 2016: Cleaning Day Beef Vegetable Stew

January 22, 2016

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Cleaning Day Beef Stew: the Le Creuset enameled iron pot was the perfect thing for a slow, mostly unattended simmer
Cleaning out the cooking school kitchen at Kitchenware Outfitters, emptying the pantry of “what is THAT doing in here,” outdated samples, and small, unusable portions of condiments, pasta, curry paste, and so forth, dusting and reorganizing drawers, dish cupboards, and pot cabinets, is never my idea of a good time, but it has to be done periodically and the downtime before classes begin is the sensible time to do it.

And, truth to tell, there’s something cathartic about it that is really satisfying. (more…)