A Hungry Bear

herb-crusted roast leg of lamb

Friday, October 24, 2008

Lamb is one of those less expensive cuts of meat I’m trying to use more often, and especially since you can throw a roast in the oven and dinner is ready a couple hours later. This one was so easy, and I suppose it’s a technique you could use for almost any roast cut.

wild mushroom crostini

Thursday, September 4, 2008

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The same great article in Bon Appetit (“Molto Americano” - new Italian restaurant recipes) that featured the SPQR lamb cacciatore also had a recipe for the side dish I made that night: wild mushroom crostini, from Baltimore’s Cinghiale restaurant. All that was involved was toasting some slices of bread, sauteing some wild mushrooms, and topping with [...]

pesto pasta and roasted garlic thyme chicken

Monday, September 1, 2008

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I’ve covered these both before (pesto here and here, and chicken here) but just in case you needed to be reminded that these recipes are there for the taking…

lemon and herb crusted halibut over arugula salad

Friday, May 23, 2008

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Pacific halibut is now available at WF here in Atlanta, and I can’t stop thinking about new ways to try it. I found this Emeril recipe and when I saw that it involves painting the fillet with dijon mustard (before pressing with lemon zest and herbs), it reminded me of this delicious vinaigrette concoction [...]