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. I used neck of … Continue reading Lamb with Asparagus and Goat Cheese Sauce
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 without deciding … Continue reading Penne with Scamorza, Eggplant and Cherry Tomatoes
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 and chervil root will follow in my next post, this post will deal with the neck of lamb. The neck is one of the tastiest cuts of lamb, but also one of the toughest because the neck musles are used a lot. It is ideally suited for cooking sous-vide, which will make it melt-in-your-mouth tender while keeping it succulent. For a good crispy crust I both … Continue reading Neck of Lamb Sous-Vide
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, Italian: capriolo) is a small species of deer that is very picky about its food. It only eats the nicest leaves in the forest, and that’s why it tastes so damn good! The taste is so good in fact that my favorite way of eating roe deer is raw as carpaccio. Unlike other game like regular deer (venison), or wild boar, roe … Continue reading Roe Deer Carpaccio with Herb Salad
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