of garlic, smashed with a mortar and pestle along with 1/2 teaspoon of salt. Alternatively, you can smash the garlic into the salt using the flat edge of a chef’s knife.
of store bought harissa.
Mix all the ingredients together and allow it to sit for a few minutes to let the flavors get to know each other, then serve. That’s it–simple!
of lamb, frenched and separated into 8 chops
handful of cilantro
handful of parsley
red wine vinegar
Pulse all the ingredients, except for the lamb, in a food processor until thoroughly combined, but stop before it becomes a puree. Use half of the sauce to marinate the lamb chops and reserve the remainder for serving.
They should be rich brown colour with distinctive smell. Generously sprinkle with Gruyere cheese. Add broth and simmer with a lid on for 25 minutes. Ladle soup between 3 ramekins and top with a few slices of baguette
I don't know about you, but I could not live without salad. The days are gone where you chop up a head of iceberg, some tomatoes, cucumber and peppers and toss it all together with bottled ranch dressing
The first time we made it in a cooking class, we served it with a Breton Potato Cake. Easy, Delicious Chicken Dijon and a Bit of History of Mustardby Victoria ChallancinWho doesn't love a dish that serves double duty