by Suzi | Sep 10, 2010 | Cookbook Reviews, Recipes
A couple of days ago I posted a blog about Lamb Chops with Black Currant BBQ Sauce. It’s a great recipe. Just one issue: what do you serve with it. You see, side dishes are perfect only when they meet the Goldilocks criteria: not too little, not too much, just right....
by Suzi | Sep 9, 2010 | Cookbook Reviews, Recipes
When you surf the web, you won’t get wet but you’ll run the risk of being drenched by the wacky. Conspiracy theorists, religious fanatics, and devoted lovers of chocolate are everywhere out there. No, I’m not saying those three groups are equivalent. If you want to...
by Suzi | Sep 8, 2010 | Cookbook Reviews, Recipes
The other red meat? Lamb. I know, I know, lamb is for spring time. Well, guess what, it’s almost spring in Argentina and New Zealand. Well prepared, lamb can be exceptional. Mint sauce? Oh, yes, that’s obligatory for lamb. You probably have a green bottle of mint...
by Brian | Sep 7, 2010 | Cookbook Reviews, Recipes
What was your first olive experience? Mine was a childhood sniff of a martini with this green thing filled with red stuff sitting in a pool of alcohol. Not a good start. And as a consequence, I’ve never been an olive fan. I will occasionally try to “reboot” olive-wise...
by Brian | Sep 6, 2010 | Recipes
Every party needs apps. And every collection of apps needs dips. Two or three ideally. How do you arrange for them to be a complementary combination? You don’t want flavors that clash, in terms of flavor or color. Texture is another matter. It’s fine to have some...
