It’s almost the Fourth of July, and our vegetable garden has overgrown this year. Much of the produce for the menu came from the yard: field greens, broccoli, green beans, beets, onions, rosemary, lemons, and limes. With all the vegetables, we made: Roasted beet salad with goat cheese and field…
It’s just before Christmas, and rack of lamb is perfect for the season. My parents brought home a rack for me to grill for them. I tried the sous vide method, adding garlic and herbs at the beginning of the cooking process. It happened that I also had to go…
To celebrate the New Year, I decided to try making rack of lamb. For this occasion, I seasoned the lamb with salt and pepper and seared all sides. Then, I coated the meat with Dijon mustard followed by a light coating of Parmesan cheese and breadcrumbs. In the meantime, I…
We just had Christmas Eve dinner on the top floor overlooking the city. It’s a good way to end the week and to start the weekend. We had fun cooking and eating. Here’s the menu: APPETIZERS Brie Topped with Roasted Raspberry Chipotle Sauce Caprese Salad in Extra Virgin Olive Oil…
A lot of friends came over to share garden produce. I made some lamb kebabs along with grilled vegetables from our garden, including eggplant, zucchini, tomatoes, and onions. Some of the fresh herbs were also picked from our yard—rosemary, thyme, oregano, and bay leaves.
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