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Brining and Grilling Rack of Lamb

March 13th, 2007
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3 lbs rack of lamb
1 tsp salt
4 branches fresh rosemary
4 garlic cloves
Brine rack of lamb in 1 tbsp salt with 1 liter water. Add fresh several fresh rosemary branches and a few cloves of garlic. Let the meat sit in the brine overnight in refrigerator.
Place grill on high heat and […]

Chianti Braised Short Ribs

February 13th, 2007
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A little bit of an Olive Garden pitch at the beginning, but still a great recipe. Really worth trying this one if you’re into beef and tomato based dishes.

Roasted Vegetables

February 7th, 2007
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I use a very similar technique. I like how Jenny explains every reason for why she does it that way, very helpful. I learned something new regarding adding the lemon.

Chicken Baeckeoffen

February 1st, 2007
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Meaning “Baker’s Oven Chicken” these ingredients used to be placed in a pot and brought to the local baker for a long cook session. Evidently a traditional Alsacian dish with French, German and Swiss influences. Delicious!

Rosemary White Bean Dip

January 23rd, 2007
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Nice short video explaining exactly how to make this dish. A great recipe for when you need to put something together that is unique and a good appetizer before almost any meal.