by Brian | Mar 31, 2018 | Recipes
Sunday is Easter and many of us will be enjoying protein + potatoes. Rich, gooey potatoes. This recipe, from Cast Iron Skillet: Big Flavors, suggests using prosciutto strips on top. I...
by Brian | Mar 30, 2018 | Uncategorized
Dave Broom is a most interesting gentleman whose deep Glasgow accent will put you at ease. A few sentences in, and you realize this is a demur man of humor and intellect. Serious intellect. Beverage intellect. An acclaimed writer on drinks and drinking, he has been a...
by Brian | Mar 30, 2018 | Recipes
This recipe is from last year and was our Easter dinner. If you are thinking of a leg of lamb for this year, I cannot tell you how perfectly wonderful this dish is. Never made leg of lamb? Time to visit your butcher.! The recipe is titled Five Hour Lamb with...
by Brian | Mar 29, 2018 | Cookbook Review, Cookbook Reviews
This beautifully photographed book is a culinary tour of a unique part of Italy. Indeed, even today a Sicilian will describe himself as Sicilian, not Italian. And he speaks Sicilian, not Italian. These southern islands have been occupied for thousands of years by...
by Brian | Mar 29, 2018 | Recipes
I post this recipe from time to time as Suzi and I work to refine it. We think it now just about perfect. There is a fabulous Pierre Roux crust and semi-confit cherry tomatoes. The links to posts for crust and tomatoes are included below. Between that crust and those...
