Chef's Blog

. . . then seared and basted with butter, crushed garlic, and rosemary, now resting on the bone side to even out the cooking. We tore off pieces of baguette and dipped them in the brown butter you see in the pan there--better than the cheese I bought!

Monterey artichokes steaming away with thyme, rosemary, and lemon. We tore off the leaves and dipped them in mayo. I scooped out the chokes, diced the hearts, and put them in the vierge with about half a metric ton of genovese basil.

The vierge before I added the artichoke and basil--enough garlic in there to keep mosquitoes and probably even vampires away from my great-grandchildren.

Tough to improve on these beauties. Olive oil and salt were enough.

Yellow corn farroto and anchored the meal. This is before I accidentally on purpose spilled about five ounces of grated Parmigiano-Reggiano into the pot.