It's easy to slice the hearts very thin when they are partially frozen.
I saw another blog reproducing her recipe to the letter (with no attribution!) that added pine nuts, which would have added a nice crunch. Per O-Neill’s recipe, I used lamb loin chops but lamb rib chops would be a fine substitution. I love, love, love the flavor of Arbor Farm’s lamb, which is raised and harvested in Manchester, Michigan. This seasonal lamb is only available through the middle of May.
The only change I made to her original recipe was adding two tablespoons of olive oil to the dressing. Her recipe called for 3/4-inch thick loin chops, and mine were over an inch thick. I increased the cooking time accordingly for medium rare. Roasted sweet potatoes were the perfect side.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...