culinary experiment: lamb neck

Most recipes for lamb neck call for a long slow cook, but I just had a slice and I didn't have three hours. I started by searing it on both sides in butter, oil, and rosemary, about five minutes per side. Then I added in some sliced shallot and cooked that down for a minute or two. I deglazed the pan with red wine and then added a cup of vegetable broth. I simmered it on low turning every fifteen minutes or so for about an hour. I finished it off with chopped fresh rosemary and crumbled feta cheese.

travel bite: San Francisco and Napa

I miss going on vacation. It is hard to believe that four years ago I was on my way back from an amazing trip to California. Since it will probably be a while before I get back to California, I thought I would share this post from the original hungrytommy site. Even if we can't be there now, we can dream a little.

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