Friday’s recipe: Stuffed rack of lamb
It’s always dangerous to make a comittment to publish recipes. They come and go, but I thought it might be handy to receive a recipe on Friday for some inspiration for the weekend. We decided to publish what was on the docket in our house: rack of lamb. So yeah, there is a season for...
Wood-fire pizza
For those of you who follow us on Facebook, you know that we built a wood burning pizza oven this summer. We hesitated before publishing anything while we worked on perfecting our recipe. After weeks and weeks of arduous testing :p we think we have come up with a pretty good dough recipe to share...
“Courge St Jean” Squash Torta
We finally harvested some of the beautiful heirloom squash we planted in our vegetable garden from les olivades. The “courge de la St. Jean” is a local variety that Daniel Vuillon helped us discover, and was traditionally used to make the provencal soup “au pistou.” Joshua worked with it to create a rustic quiche “torta”...
Guinness Molasses Glazed Ham
Yield: 7lb ham Ingredients: 1 7 lb boiled ham 2 cans Guinness stout 1 cup honey 1/2 cup molasses 1 tablespoon Dijon mustard 3 tablespoons butter, melted Juice of 2 small oranges Directions: Preheat oven to 325° Score ham in a criss-cross pattern, about 1 inch apart and ½ inch deep. Warm glaze ingredients in...
Eggplant Tomato Gratin
As summer ends and fall is on the horizon, this a great recipe that bridges the gap between the two. We put this one together with all the last harvests from our vegetable garden. Even friends who in principle hate casserole/gratin dishes were surprised at how tasty this one was. We used up the last...
Honey and Thyme Grilled Leg of Lamb
I had never thought of trying to grill a leg of lamb. From my experience at home, my Dad always prepared it in the oven with ginger and garlic, and made the best gravy in the world. As usual, Joshua prodded to try something new and to use the barbecue. We were wondering how to...
Ratatouille Revisited
Ratatouille is perhaps my least favorite French dish. Overcooked vegetables are really not my thing. I know they are supposedly “carmelized”, but I still don’t like it. Ironic as it is, our garden produces all of the ingredients for Ratatouille, and Joshua was determined to convert me into a Ratatouille lover. He promised to make the Ratatouille...
Summer Tomato Tart
The tomato tart is a staple on most French tables throughout summertime. Though the recipe doesn’t vary much, it is always a treat and can be enjoyed over and over throughout the season. Yield: 1 Ingredients: 1 pate feuilletee, prepared 3 tablespoons mustard 5-6 small ripe tomatoes , sliced, ends discarded 1 tablespoon rosemary, minced 1...