Kayelle
Chef Extraordinaire
Thought I'd give this an early start.
We're having pan seared loin lamb chops seasoned with Herbs de Provence, oven roasted asparagus, and my rice pilaf. Half cup of jasmine rice, half cup of orzo, browned in butter and oil. I add sliced shallots, chopped mushrooms to the saute', and then a handful of golden raisins, with two cups of rich chicken broth and one tablespoon of curry powder. Simmered for 15 min on low, fluffed, and add some toasted slivered almonds to the mix. Very tasty.
We're having pan seared loin lamb chops seasoned with Herbs de Provence, oven roasted asparagus, and my rice pilaf. Half cup of jasmine rice, half cup of orzo, browned in butter and oil. I add sliced shallots, chopped mushrooms to the saute', and then a handful of golden raisins, with two cups of rich chicken broth and one tablespoon of curry powder. Simmered for 15 min on low, fluffed, and add some toasted slivered almonds to the mix. Very tasty.
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