It's winter. Even in Los Angeles the evenings and mornings have a crisp chill to them. So that means one thing to my brain--stew. And for this posting, lamb stew or as the French call it Daube. … [Read more...]
BRAISED LAMB SHORT RIBS
Now that my Ikea bag is filled with supplies from the Hollywood Farmers’ Market I can head home and work on our next menu for the Supper Club. Tonight’s experiment will have watermelon squares with reduced balsamic and feta as a test run for an amuse bouche. I don’t think anyone will need a recipe for this one since the name just about says it all. … [Read more...]
