Cooking is a commonsense practice, not alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses - the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity of kneaded dough, the earthy scent of a vegetable just pulled from the ground - it is everything to mind these details. This is cooking. ~ Chez Panisse Cookbook
Friday, December 26, 2014
Lamb, Couscous, and Broccolini
For Christmas dinner I made a combination of favorite recipes and new, improvised ideas. I had found a great persimmon salad recipe, but since there were no persimmons to be found I adapted the salad to a winter citrus salad with fennel, red onions, radishes, butter lettuce, goat cheese, and pistachios. For the main course I made Ina Garten's rack of lamb persillade, with roasted broccolini, and saffron couscous with scallions and pine nuts. Dessert was brown butter blondies with chocolate chips and vanilla ice cream.
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