Pasta. Sage. Brown Butter. Parmesan. That’s it.
This four ingredient pasta comes together in just a few minutes and is far greater than the sum of its parts.
Continue reading “Pasta with Parmesan, Sage and Brown Butter”Category: Old World
Charred Lemon Vinaigrette over Seared Ahi Tuna
Bright, piquant, light and refreshing; the perfect weeknight summer dinner. Serve with a roasted green vegetable and a glass of dry white wine and you’ve got yourself a real treat.
Continue reading “Charred Lemon Vinaigrette over Seared Ahi Tuna”Mussels and Chorizo in Spicy Garlicky Tomato Sauce
This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation.
Continue reading “Mussels and Chorizo in Spicy Garlicky Tomato Sauce”Maple Butter Roast Chicken with Rosemary and Thyme
This succulent roast chicken is all at once lightly sweet, salty, just a little sticky (like BBQ sauce) and beautifully savory. This recipe is somewhere between an easy weekend project and a weeknight dinner when you might have a little extra time – either way, this is very simple, so you can relax while you let the scent of rosemary, thyme and maple fill your home.
Serve with Rice Pilaf (pictured) and a roasted green vegetable.
Continue reading “Maple Butter Roast Chicken with Rosemary and Thyme”Frenched Rack of Lamb
This method will rival the best French Restaurants, yet is simple and easy enough for any home cook.
The hardest part is finding a Frenched rack of lamb. Ask your butcher to do it for you, or keep in mind that lamb chops and lamb loin chops, or even a boneless leg of lamb will all work just as well. This technique utilizes sous vide but remember: You can get nearly the same results going low-and-slow. The simple marinade is really the key to this dish.
The Intrepid Gourmet 