January 2010

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« WINE BRAISED LAMB SHANKS WITH HERBES DE PROVENCE | Main | CHICKEN SOUP WITH WHITE BEANS, ELBOW PASTA & FRESH BASIL »

Comments

Helen

I really like how you provide that little tidbit of extra info at the end of the recipe - how it tasted! Most cookbooks don't do that, they just assume that you'll assume it'll all be great...

Grant

Helen - Thank you so much! I hate when cookbooks just have a page of ingredients and the method and I especially hate when there are no pictures. I have to see the finished result before I want to make a recipe. I prefer cookbooks that have little introductions, so to say, before each recipe. And I really think the description of how the results taste is very helpful. Thanks again!

ann

Grant
I've been making something like this that I cribbed from a leslie forbes cookbook, but with tarragon and vinegar soaked breadcrumbs.
you mooosh it all together and then send it through a sieve or food mill then whisk it all up with olive oil.
Soooooo sexy! and tasty! it goes well with all darker meats (beef, lamb, venison, etc)
but one warning, do NOT use whole wheat breadcrumbs! the combo ends up tasting like almonds.
thought you might enjoy it.

Anne Nodar

I wish I had seen this post before I made my "Weird Pasta."

I love the idea of a pesto with mint. Sounds so refreshing.

Your pictures always looks so great. Do you light them? What kind of camera do you use?

Vaguely Urban

Even more than the recipe, I loved the gratuitous Sandra Lee taunt.

Dianka

What a great combination with the lamb. This pesto recipe looks great!

~Dianka
http://na-zdravi.blogspot.com/

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