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Monthly Archives: February 2017
Carré d’agneau
When is a lamb chop not a lamb chop? It may seem a minor distinction, but here in France a carré d’agneau (rack of lamb) is considered a different dish altogether than côtelettes d’agneau (lamb chops), the difference being that … Continue reading
Posted in 7. Meat Dishes
Tagged carre d'agneau, parsnip puree, rack of lamb, recette, recipe
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Crème de chou-fleur
The humble cauliflower takes on elegance and class when transformed into crème de chou-fleur, a magnificent winter soup that is both light and packed with vitamins. It is essentially a purée of cauliflower with a spoonful of cream. Ground coriander … Continue reading