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Lamb Tongue over White Bean Stew with Pecorino

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Couldn’t be easier!

Put in a pot: some lamb tongues (you can peel off the membrane later); white beans; chopped carrots, celery, onions; minced garlic; spices of your choice–today I used epazote for its anti-flatulent properties and oregano; a good splash of apple cider vinegar (or you could use wine); salt and pepper (salt added at the beginning keeps the beans intact)

Bring to a boil and simmer gently for a couple hours until the lamb tongues are gently poached through and tender.

Peek the membranes off the tongues and slice and serve over bowls of the stew garnished with grated pecorino,

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Squash Blossoms

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Backyard score for some pasta with squash blossoms, walnuts, and pecorino tonight! Maybe I’ll add a runny egg on top…

Inventing Breakfast From Leftovers…

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Excited this morning to realize I had leftover white rice, wilted greens, and mild artisinal sausage in the fridge (from three totally different meals). A half hour later with an egg simmered to perfection and some seasonings…a delicious congee breakfast! Lovely memories of traveling in Asia right now. The power of food to conjure experience.