I was leary of cooking lamb, as sometimes it is a little strong for me. But when my husband said that they were great and that he would eat them again, well, I knew we had found a new great main dish. I wish you could have experienced the aroma wafting out of this kitchen. We paired our lamb chops with a Cotes Du Rohne and we were pleasantly surprised at how nice that was.
Today, my "Try the World" fun arrived from Paris. Ever heard of French salt from the salt flats in the south of France? Well, I have my very own jar!
This culinary experience is as much fun to plan as it is to participate in. This week, in session three of the wine course, we are comparing two French wines, Chablis and Chardonnay. We are having sea scallops with a balsamic reduction appetizer, crab stuffed tilapia, and some undetermined vegetable. At this rate, I think it will be my new favorite thing...roasted radishes. Cut into bite size pieces, tossed in olive oil and salted with...yes, you guessed it..French salt and then baked at 350 until they are soft and slightly brown, you have this amazing little side dish that tastes better than potatoes, and better for you too!