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lamb chops, rosemary, citrus, orange, garlic, grilled lambchops, grilled lamb chops, oprah recipe, oprah cookbook, oprah lamb chops, spring recipes, easter recipes, zucchini, yellow squash, potatoes, grill, grilled, charcoal, fire

As weird as it is, Spring seems to be upon us in western NY. With temperatures in the 60's and 70's this past week and daylight savings time giving us an extra hour of light at the end of the day, I've spent most of my evenings outside with my grill.

My grill and I have a special relationship. Without it, I may never have begun cooking! It has inspired more creativity and healthy meals than any other cooking method combined, and there's nothing better than throwing some food on the grill and hoping for the best. It is also a million years old, tiny, and rusting through. This amounts to the most uneven cooking surface I've ever worked with. Food must constantly be rotated from the middle (surface of the sun hot) to the outer edges (untouched by heat), to facilitate even cooking. It's a dance of love, and if I neglect it and walk away for a few minutes, I've scorched another meal.

That first taste of grilled meat after a long winter cooped up indoors is like manna from heaven. It doesn't matter what kind of meat it is, or even how well-cooked it is. As long as it has that delicious smoky flavor that only comes from being cooked over an open flame, nothing tastes better. I broke my winter fast with some pork chops last week, but if you haven't uncovered your grill yet this season, might I recommend some delicious lamb chops?

Lambs represents springtime, and when perfectly seared on the grill and rubbed with a citrusy herb mixture, you feel like you're biting into the end of winter. So hang up those heavy coats, put away your ugg boots, and dust off your grill! Let's enjoy the weather while we can, before it snows again.  ...continue reading

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French food, steak au poivre, brandy, cooking with alcohol, asparagus, french vinaigrette, herbed potatoes, roasted potatoes To round out French week, here are the final recipes that we used to complete our delicious meal.

To recap, we had French onion soup for an appetizer, steak au poivre for our entree, and herbed fingerling potatoes and asparagus with French vinaigrette for our sides.

It's hard to pick a favorite part of this meal. A lot of work went into each step, and I'm very proud of the way everything turned out. The steak was bursting with flavor, and we did a pretty damn good job with the French onion soup. The potatoes are delicious, but to be honest they're potatoes, and it's hard to really mess those up. What really surprised me, however, was how much I liked the asparagus!

Herbed fingerling potatoes:

herbed potatoes, fingerling potatoes, white potatoes, rosemary, sage, thyme, fried potatoes

These reminded me a lot of roasted potatoes in their texture, but cooking them on the stove was a new method. The key to these are the fresh herbs. I didn't have any sage, but the rosemary and thyme gave it an awesome boost of flavor. ...continue reading

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My boyfriend Jeremy is a big carnivore, so when I was thinking about what to make him for our mini anniversary, I of course decided on steak. I googled a couple different recipes and finally decided on this one.

The recipe called for flat iron steak, but it was crowded at Wegmans and I didn't want to wait in line at the butcher, so I just bought a packaged sirloin instead (some of the comments on allrecipes stated they had used other cuts, so I wasn't too worried about substituting for the sirloin.)

...continue reading