I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
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We saved the tenderloins from a whole goat we purchased from Marin Sun Farms. I had an idea to do goat lollipops. We seared the loin quickly to medium-rare, and then immediately spread it with a very smooth hummus before rolling it into a pangretto of falafel crumbs.