Baked Peppers with Anchovies
I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up. I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading
Chicken Puttanesca
I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies. Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading
Herb-Crusted Rack of Lamb with Honey Mustard Glaze
The first time I had ever cooked lamb, it was almost 1 year ago for the first ever blog post for Food Comas: Baby Lamb Chops with Cucumber-Mint Relish. Ahh the memories! I found this recipe from my trusty Ad Hoc at Home cookbook. Thomas Keller coats the rack of lamb with buttered bread crumbs … Continue reading
Spaghetti alla Puttanesca
Another recipe from the Essential Mediterranean Cookbook (newest edition here). The name “puttanesca” is a derivation of the word puttana which means “whore” in Italian — so this dish is literally called the “whore’s spaghetti.” This is a spicy and salty Southern Italian dish invented in the mid-20th century. There are many accounts surrounding the … Continue reading
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