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Sunday Roasts has arrived!
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Romaine, Mint, and Ricotta Salad
Each time I have served this salad, guests have taken a bite, paused, and tried to figure out what was adding such a refreshing note. Some have guessed that it was mint, others have not, but all have loved this unusual addition. The contrasting textures–the crunch of the romaine leaves paired with the salty creaminess of ricotta– also add to the salad’s appeal. The tomatoes provide some visual pizzazz with their rich crimson hue. It’s great as a garnish to grilled lamb chops or chicken.
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Lamb, Date, and Red Pepper Brochettes
Okay, it’s May, and that means it’s finally warm enough here in New England to pull out those grills that have been sequestered for months in the garage. We can start seriously cooking outdoors once again. And, I have the perfect recipe to initiate the new season. Lamb, Date, and Red Pepper Brochettes are easy, colorful, and quick to prepare. Continue reading
Buttermilk Panna Cotta with Blueberries
A classic Italian dessert, panna cotta (Italian for cooked cream) is a gloriously smooth custard made without eggs. It is bound with gelatin and served chilled. The recipe featured here is from Brian Alberg, chef at the Red Lion Inn in Stockbridge, Massachusetts. He cleverly uses buttermilk to add a bright tang to this confection, and to keep it from being cloying. Garnished with fresh blueberries and mint, this dessert is the answer when you want something that’s quick, make-ahead, and delicious.
Risotto with Spring Asparagus and Scallops
Among the more challenging dishes for home cooks is the ever-popular risotto. It requires patiently standing at the stove, slowly stirring simmering stock into a saucepan of sautéed aborio rice and onions. As the stock is added, a little at a time, the grains start to expand and soon absorb the flavorful liquid. For a typical recipe, you can count on about 20 minutes for this process. Continue reading