The riblets tasted clearly of the herbal marinade/rub and they tasted clearly of lamb.
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Could I have done all these things with store-bought ricotta and, say, buttermilk? Yep. Would I? Not in the space of two weeks, that's for sure.
Even with an aggressively flavorful sauce this is a grain experience, and a delicious one at that.
The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.
This is a big annual event for Jackie and me, and our first pea-season dinner is usually... peas.
It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.
Oddly I've never cooked Swedish meatballs, and after tasting his sterling version I'm determined to make some soon.
We'll be going through quite a bit of milk and cream from our favorite farmers' market vendors.
Put it in the oven for a few minutes and you've got the kind of baked pasta that everyone adores.
It is juicy and sweet and entirely garlicky: a lovely short-season ingredient that Jackie and I look forward to every summer.
This isn't clever plating; it happens automatically when some of the sauce slides over the rice. Looks great, doesn't it?
Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
No, this risotto doesn't taste traditionally Italian -- just delicious.
The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.
It's amazing how inspiring leftover spuds can be, don't you think?
There have been plenty of new, sometimes exciting, flavors, two of which were particularly unexpected.
No matter how you serve them, the vegetables will stand up to whatever else is on the plate.
In the run-up to a small dinner party, it soon became apparent that its fate was to be wrapped in pasta: It was to be ravioli of some kind.
There's no reason you shouldn't serve them as the potato part of a main course.
It's a wonderful thing: all the stick-to-your-lips gelatinous unctuousness of breast of lamb, with a crunchy surface.
Traditional rice dishes can hold surprises in the form of unexpected ingredients.
It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.
I'd assumed that Japanese rice behaved like medium-grain risotto rice and would remain sticky when cool -- not so.
We've been away (London and Munich) for thirteen days as I write this, so I'm going to list one standout taste from each.
There are oohs and aahs from all quarters when an apparently entire cabbage is sliced into stuffing-layered wedges.
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