Clik here to view.
Roe Deer Carpaccio with Herb Salad
Warning: stop reading this post now if you are a big fan of Bambi. One of the tastiest and most prized types of game is venison from roe deer. A roe deer (Dutch: ree, French: chevreuil, German: Reh,...
View ArticleClik here to view.
Neck of Lamb Sous-Vide
The ‘secondo’ (main dish) for my lamb extravaganza was this: neck of lamb sous-vide, rack of lamb, parsley root puree and roasted chervil root, served with a lamb jus. The recipes for the parsley root...
View ArticleClik here to view.
Penne with Scamorza, Eggplant and Cherry Tomatoes
Scamorza is a cheese from southern Italy that is often smoked, and it is this smoked variety that is the star of this recipe. You can think of it as smoked mozzarella. I had picked up this scamorza...
View ArticleLamb with Asparagus and Goat Cheese Sauce
Lamb and asparagus are very seasonal, but what is really the star of this dish is the goat cheese sauce. I used a French artisan raw milk goat cheese, a Selles sur Cher appellation d’origine protegée....
View Article
