September 17, 2012
Lavender & Rosemary Roasted Lamb Tartine – Warm Lentil Vinaigrette, Roquefort and Late Summer Tomatoes ~
Post #4 of “Have Kelly, Will Cook” inspired by the much-anticipated book “Have Mother, Will Travel”
written by best selling authors Claire and Mia Fontaine.
I came up with this Lamb Tartine several years back for a dinner party that included Claire, and she still talks about it to this day. We thought it would fit right in with this series since a good portion of the book takes place in France. I warmly think of Claire every time I make this dish. The look on her face when she took her first bite was priceless; then I have to giggle a bit as I remember her devouring the rest, with grace of course.
We still have lots of beautiful tomatoes here in California, and I’ll be using them as much as I can until they are (sadly) gone for the season. You can easily replace them with slices of roasted squash or braised greens, pretty much anything you have available in your area. If you don’t like blue cheese, use a brie or even goat cheese. I like this Tartine served warm, even the lentil vinaigrette and toasted bread. The contrast with the fresh tomatoes is amazing.
July 17, 2012
I’m super excited to announce the kick off of a new recipe series I’m working on and to tell you about a must read new book.
The book is “Have Mother, Will Travel“, and the recipe series is “Have Kelly, Will Cook”.
Here’s a heart warming video peek into the book. To read more about the book and these amazing women click here.
I met Claire and Mia about 20 years ago at their home in Los Angeles. There are two things I will never forget.
#1. The first time I saw Mia’s beautiful smile, it literally brightens a room.
#2. The first time I ate Claire’s Lamb, she cooks it like no other.
We have since become the best of friends.
Claire describes food with the passion of a poet. When she told me about a confection she had gone crazy over in Provence, I could taste it myself. It was a candied clementine, honey, and marzipan, dunked in dark chocolate, called la Gourmandise. As usual, we immediately started brainstorming ideas to recreate this confection. Little did I know, this conversation would lead to a series of recipes based on wonderful food they tasted while on a global scavenger hunt. For more of the story, click here.
The first recipe of the series is a Chocolate Clementine Tart with Almond-Shortbread Crust and Honey Cream. I knew this recipe would be amazing given the flavor combination described by Claire. The key to this tart is to use cold butter and eggs, and to work fast, otherwise the filling wont emulsify. Have all your ingredients measured and ready to go before you start to mix. You will be amazed, it only takes a minute to come together.