Monthly Archives: March 2018

Hard cooked eggs with chervil mayonnaise

I have made homemade mayonnaise before using a whisk and just drizzling the olive oil into it,  but this recipe from David is the easiest to prepare.DSCN5769

Using a neutral tasting vegetable oil is definitely a better choice than olive oil because as mentioned,  the olive oil has its own strong flavor.

Instead of chervil, which I could not find, I used flat leaf parsley that was recommended as a substitute for the chervil.

Pairing it with the lettuce and tomato makes a lovely dish which could be served as an appetizer or even a small side salad.

A simple little recipe that was truly enjoyable.  Definitely a repeat.



Lamb shank tagine

When I first read this recipe I knew that it was not going to be to my liking with all the raisins and dried apricots in it.  However, I did want to learn the technique of cooking the lamb shanks with all the delicious spices.

I prepared the marinade and let the shanks rest for 24 hours in the refrigerator.   I will say, they looked pretty spicy.  After browning them, I cooked the onions and garlic,  then added the chopped tomato, chicken stock and honey.

Cooking it in the oven for two hours, adding the fruit as directed, it really turned out well.  Since I halved the recipe, I’m not sure if there should have been more of a sauce,  but I did add some additional water at the end.

I tasted a little bit, ate one of the lamb shanks and sent the rest over to Tricia’s husband, knowing this is his type of meal and would appreciate it more than me.

I will say one last thing regarding lamb shanks,  they are an expensive item for bones with not much meat.  I can remember when bones were thrown in with a purchase, just to make soup.

This is one recipe that I will not be repeating  but I’m glad I made it and learned a few new things in the process.fullsizeoutput_14ae



Chocolate, hazelnut, and dried sour cherry fougasse

Fougasse is  very similar to focaccia.  In Provence for instance, it is usually made with herbs and olives.  There are many versions all over France, each with there own name, and many different types of fillings.

In David’s version, he added chocolate, dried cherries, and hazelnuts.  The combination was delicious and even though I’m not a fan of dried fruits, I will admit that I loved the flavors.

fullsizeoutput_149dUnfortunately, I could not find sour cherries so I used the dried sweetened ones and they worked just as well.

The dough was easy to deal with, and since I had some Toll House  chocolate chips I decided to use them up in this recipe.  I coarsely  chopped them a bit more to make them equal in size to the nuts and cherries.

The breads did not take long to bake, and I thought the coloring was perfect.

I will definitely  prepare this recipe again and I would like to also try a savory version with some chopped olives and a few herbs too.