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Posts Tagged ‘thyme’

When C and I travel alone, I feel much too guilty to go running off for the day to indulge in a cooking lesson.   However, having a girlfriend along on vacation provides an excellent excuse!   On our recent trip to Provence with Rod, Sharron and Jada, I managed to find a one day class near Aix en Provence  run out of a hotel restaurant, Le Mas du Luberon.   We had spent two glorious nights celebrating Sharron’s birthday at Crillon le Brave surrounded by a beautiful view, sunny skies, wine and glorious meals.  Our next adventure would be a cooking class with an honest to goodness French chef!  Our class was to start at 9 am so we planned our departure for 8 am and shockingly I totally underestimated the drive.  What was in my mind a 45 minutes drive was truly an 1.5 hour drive!   Enroute we called ahead to advise of our dilemma and they thankfully said they would wait for us.  Gentile!

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A simple but decilious romantic meal.   Serves 2 – if serving more double or triple the recipe.  A few hints to start:

  1. Prepare the polenta 1 hour before you cook the lamb and cool in the refrigerator.
  2. Before begin the lamb, begin frying the polenta on med-low heat; brown on each side.
  3. Place the beef or veal stock on med heat in a pan to reduce.  You want to reduce the stock to concentrate the flavors but watch that you don’t lose too much to evaporation – you will need a minimum of 2/3 cup for this recipe.
  4. Create the crust before you sear the lamb.

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