Braised Spring Vegetables
Late spring is a perfect moment in the life of vegetables. Peas, carrots, potatoes and onions are brand new, filled with tender, sweet flavor, the juiciest and most flavorful they will be all year. This dish, which is topped with a fresh lettuce that melts gently into it, is a celebration of spring, ideal to serve with roasted meats or fish.
Chicken with Shallots and Apples
This is a gorgeous and very simple recipe that you can make for a cozy family dinner, or even when the boss comes over. It’s impressive and deeply flavorful, dramatic to present, delicious to enjoy!
ASTUCE: I suggest stuffing the chicken with either an orange or two clementines, but you don’t have to. I love the slight additional flavor they add, and their juice squeezed over the chicken right before serving, but I promise this dish is fabulous without them too. The vinegar poured over the chicken adds a touch of welcome acidity to the sauce and crisps up the skin too.
Grilled Rabbit with Mustard and Crisp Bacon
Rabbit is easily found in most places in the U.S., though it will often be in the frozen food department. Try to find it. It’s beautiful meat – lean, subtle, tender, and it cooks so well, wrapped in bacon, over the coals. The by-word is slow, even cooking. Just be patient, turn it regularly and you’ll have a feast on your hands. And if you cannot find rabbit, use chicken….!
Turkish Kebab Sauce – Sauce Kebab
ASTUCE: I suggest toasting cumin seed in a small skillet on the grill, alongside your burgers or other foods that are grilling, then grinding them in a spice grinder, or in a mortar and pestle. Also, if you want your sauce more spicy, you know what to do (hint: add more spices!).
SPECIAL EQUIPMENT: small, heavy skillet and spice grinder, whisk
PREPARATION TIME: 10 minutes
DIFFICULTY LEVEL: simple
