Provençal Butter

I make this butter often, because it is amazing melted over hot roasted potatoes and/or steak. Leave a roll in the refrigerator and slice a few medallions for the occasions when you need a touch of decadence for those roasted potatoes, crispy russet fries, or steak. from: Barefoot Contessa Back To Basics

Surprise Tatin

Just like the marinated buffalo mozzarella and the mushroom & herb polenta, this meal from Plenty is “expletive-worthy” good. I’m completely in love with Ottolenghi’s recipes, and was so excited to receive his new book for Christmas. This recipe does take a little time and care, but it’s not difficult to make. It tastes and smells amazing, and is […]