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Grilled Leg of Lamb with Curly Endive and Romaine

Grilled Leg of Lamb with Curly Endive and Romaine

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  • 6 tablespoons balsamic vinegar
  • 6 tablespoons chopped fresh mint
  • 6 large garlic cloves, pressed
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground black pepper
  • 1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied)
  • Nonstick vegetable oil spray
  • 2 heads of curly endive, quartered lengthwise through core with some core left intact
  • 3 hearts of romaine, halved lengthwise through core with some core left intact

Recipe Preparation

  • Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.

  • Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.

  • Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and romaine.

Recipe by Barbara Scott Goodman,Reviews Section


Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

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Blog Appetit

That’s because the Bay area is the home to the largest enclave of Karaite Jews in the United States. Karaim, a sect with roots that go back to the 8th Century, derives its practices only from what is in the written Torah and not from the Talmud or other rabbinic sources.

We don’t have a Seder plate and many things are not acceptable. There is no vinegar, baking powder, or cheese” during Passover according to Rémy Pessah, of Mountain View. Only foods and practices that are mentioned in the Torah are allowed. Anything fermented or that could ferment is forbidden throughout the holiday.

Pessah, a textile artist, often lectures about the Karaites and is a talented cook, freely sharing her expertise and recipes for Egyptian Karaite specialties, including teaching a recent class at Osher Jewish Community Center in Palo Alto that was co-sponsored by JIMENA (Jews Indigenous to the Middle East and North Africa). She and her husband, Joe, helped found the Karaite Temple B’nai Israel in Daly City.

Karaites celebrate Passover for seven days. They only recount the story of the exodus the first night using Haggadahs featuring details taken from the Torah. Many Karaites in the U.S. feel a very personal connection to the story, since like Pessah’s family they lived in Egypt for centuries, but were forced to emigrate because of deteriorating conditions and persecution (including imprisonment) after the wars with Israel. Other groups of Karaites still live in the Ukraine, Crimea and Israel. Worldwide estimates range from 25,000 to 50,000 with approximately 2,000 living in the Bay area.

Karaites’ Passover tables, traditionally dressed in new, white tablecloths, do feature some ceremonial foods.

Pessah’s Pesach table in Mountain View will feature two types of matzah – commercially made and a homemade version made with matzah cake meal to eat with the maror. The homemade matzah features coriander seeds. Similar to Sephardic and Mizrahi Jews, Karaites do eat seeds such as coriander and cumin that Ashkenazi rabbinic tradition has made kitniyot or unacceptable. Pessah makes sure the dough is mixed and in the oven in under 10 minutes to avoid any remote chance of fermentation or rising. The maror, or bitter herbs, this special matzah is made for is a chopped salad of greens and herbs including romaine lettuce, chicory and endive. There is no charoset, but whole or chopped nuts are served.

A Karaite Seder meal always features lamb that is roast, barbecued or grilled, according to Pessah.

“The Torah says to have lamb when they left Egypt and that the leftovers be burnt and not taken,” she said. “Growing up my mother made sure we have just enough so not to waste.” Pessah says some families roast a whole lamb in recognition of the Temple sacrifice, a practice which is avoided in other Jewish traditions, even those which permit eating lamb at the Seder meal.

The Seder meal will also often feature greens and rice but only fresh beans such as fava. “We don’t eat dried beans, we don’t eat anything that has been dried and needs to soak since it will expand,” Pessah explained.

Dessert might a jam-filled Swiss roll, but with homemade preserves, since Karaites shun most commercially made Pesach products. Almond brittle, almond cookies and other pastries are also served.

Below are several of Pessah’s recipes along with my interpretations of some of the Karaite specialties.

Bitter Herbs Salad
Serves 12

The ingredients in Remy Pessah’s maror inspired this recipe, which was also influenced by Middle Eastern fattoush or bread salads. Fennel fronds are the feathery leaves attached to the fennel bulb stalks.

1 1/2 cups of 1” cubes of fennel bulbs
1/4 cup finely chopped fennel fronds
2 cups of 1” pieces of Belgium endive
4 cups of 1” pieces of romaine lettuce
4 cups of 1” pieces of red leaf lettuce
2 cups of 1” pieces of frisee or other curly chicory
1 cup finely chopped parsley
1cup finely chopped fresh dill
2 small lemons
2 Tbs. finely minced lemon zest
1 tsp. minced garlic
1/8 tsp. cayenne pepper
1/4 tsp. ground black pepper
1 tsp. salt
1/2 cup fresh lemon juice
1/2 cup olive oil
2 Tbs. water
6 sheets of matzah, broken into 1” shards

In a very large bowl, combine fennel bulbs, fennel fronds, endive, romaine lettuce, red leaf lettuce, frisee, parsley and dill. Toss well. Cut away the peel and white pith from the two lemons and chop the remaining flesh into 1/4" pieces. Combine chopped lemon pieces in a jar or other container with the lemon zest, garlic, cayenne pepper, black pepper, salt, lemon juice, oil and water.
Just before serving, mix or shake the dressing until combined, pour over salad. Toss salad. Add matzah pieces and toss again. Serve immediately.

Rémy Pessah’s Maror – To use as a Karaite-style maror, finely chop vegetables and herbs and combine with 2Tbs. lemon juice, 1 tsp. salt and 2 diced pickled lemons. If pickled lemons are not available, use 1/4 tsp. additional salt, 1/8 tsp. cayenne pepper and 2 Tbs. finely minced lemon zest and the finely diced flesh of 2 small peeled lemons.

Rémy Pessah’s Homemade Matzah
Makes 40-45 2” x 2” crackers

Pessah’s matzah recipe includes coriander seeds, which Ashkenazi Jews avoid during Passover. If it is not your custom to eat the seeds during Pesach, just omit them, the crackers will still be very tasty and make a good accompaniment for foods throughout the holiday. Pessah specifies that the dough should be prepared and put in the oven within 10 minutes of mixing the dry ingredients with the wet.

3 cups matzah cake meal
3/4 cup olive oil
1 1/2 cup water
1 Tbs. coriander seeds (optional)
1 tsp. salt

Preheat oven to 400 degrees. Combine cake meal, oil, water, coriander seeds (if using) and salt in large bowl. Stir with spoon until all liquid has been incorporated and a crumbly dough has formed. Oil hands and mix until dough combines. Knead for a minute or two until dough is smooth. Divide into 2 equal parts. Form into two disks. Take one disk and then flatten out evenly with fingers on an ungreased baking sheet until the dough is only about 1/8” thick. Repeat on a second ungreased baking sheet with the remaining dough. Cut the dough into 2” x 2” squares. Bake 20-25 minutes until the ends of the dough are slightly brown and the matzah is cooked all the way through. Let cool and store in an airtight container.

Grilled Lamb

Having grilled or barbecued lamb for the Seder meal is an important part of the Karaite tradition. Ashkenazi custom is to avoid lamb and roasted meats at the Seder meal. Sephardic and Mizrahi custom includes eating lamb as part of the meal.

3 -4 lb. boneless butterflied leg of lamb
1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup finely chopped mint
3 tsp. minced garlic

Trim excess fat off lamb. Combine juice, oil, cinnamon, salt, pepper, mint, garlic and mix well. Open the leg so it lies flat. Rub mixture all over lamb. Let marinate for 1 hour at room temperature or for several hours in the refrigerator, bringing back to room temperature before grilling. Oil grill rack. Prepare charcoal or preheat gas grill to medium high heat. Grill over medium to medium high heat, adjusting for flare ups and turning frequently for 25-35 minutes until an instant-read thermometer indicates desired doneness – 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium or 155 degrees for medium well. (Thinner sections of the butterflied leg will be more well done than the thicker portion). Meat will continue cooking after removed from grill. Let rest loosely covered with aluminum foil 10-15 minutes before slicing and serving.

Rémy Pessah’s Almond Brittle
Makes about 2 cups of candy pieces

3/4 cup sugar
1 cup blanched, slivered almonds
Oil as needed

Place parchment paper on baking sheet. Lightly oil Melt sugar on low heat in a stainless steel pot. Add almonds, stir well. Pour onto prepared baking sheet, spread into a single layer with the back of a large, oiled spoon. Let cool and break into sections.
A version of this article originally appeared in j. weekly

Devil’s Rain Salad (NICE!)

I was minding my own bidness, reading a mystery, when one of the main characters starts preparing dinner: grilled steaks, twice baked potatoes, and Devil’s Rain Salad.

A quick search of da Google told me that it was a spicy, toasted walnut-based dressing over a salad of romaine, curly endive, watercress, and beets.

Da Google also informed me that the recipe was from The Nero Wolfe Cookbook – which I just happened to have a copy of.

Wolfe, with his leg man Archie Goodwin, solved many a mystery between tending to his orchids and enjoying the gustatory efforts of his chef, Fritz.

With all due apologies to Fritz and Mr. Wolfe, I made a few changes to the salad, based on my own taste and larder contents, but have got to say, this is one winner of a salad. If you want the original recipe, you’ll find it on da Google, but do consider this version it was a big hit with everyone but the under seven crowd at our last gathering.

Devil’s Rain Dressing:
•3 cloves garlic, peeled
•1/2 cup toasted English walnuts*
•1 tsp dry mustard
•1/2 tsp cayenne pepper
•1/2 tsp Aleppo pepper
•1/2 tsp dried shallots
•1 tsp minced chives
•1/2 tsp sea salt
•1/4 cup champagne vinegar
•1/4 cup dry red wine
•1/2 cup olive oil
•1/2 cup grape seed oil

•2 Belgian endive, sliced
•1 head Romaine, sliced
•Shaved Brussels sprouts
•Shaved carrot
•1/2 English cucumber, sliced
•1/2 sweet onion, sliced
•Toasted pecans**
•Crumbled Gorgonzola cheese

*To toast the walnuts, arrange on a baking pan and pop into a 350º oven for ten minutes, then set aside to cool.

**To toast the pecans, bake at 300º for thirty minutes, stirring every ten minutes.

Make the dressing by adding the toasted walnuts, garlic, seasonings, vinegar, and red wine in a blender jar and giving it all a good whizzz to combine.

Combine the grape seed and olive oils together in a pitcher and, with the blender running, slowly stream into the dressing.

Stash the dressing in a covered jar in the fridge until needed.

Toss the salad ingredients (except for the pecans and the Gorgonzola) together and allow to chill.

When ready to serve, arrange the salad on a large platter, top with the toasted pecans and Gorgonzola crumbles, then serve with the dressing on the side.

Yeh, you could just toss the dressing over the salad, but there is way more dressing than needed for even one pretty big salad, and any leftovers would tend to get all wilty and stuff. Much more better, I think, to allow folk to dress their own.

Nice salad, and I am really glad that I added the cheese and the toasted pecans at the end they kinda rounded out the taste. Next time I make this, I’m thinkin’ about adding in some sliced beets, as called for in the original recipe, except I’m gonna roast those puppies first by tossing the slices with a bit of sea salt and baking at 350º for ten to twenty minutes.

I’m also thinkin’ that this would be the perfect salad for Thanksgiving (or any other feast) Day.

Eating seasonally and when possible locally, suggests eating food that is at its prime in terms of taste and nutritional contents, while at the same time cutting down on those food miles.
Every month, I hope to publish on my blog a guide to what’s in season the main points are going to be about fresh and locally produced (specifically British) foodstuffs and what we are producing ourselves on the balcony.

To me July means long warm lazy days spent outside having picnics or barbeques, the variety and quality of the fresh food available, from home grown produce to the imported foods are simply the best.
The salad leaves such as lamb’s lettuce, lollo rosso, oak leaf lettuce, curly endive and frisee, is wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as I do mix extra virgin olive oil with a little walnut oil for an extra special taste.
At their peak this month are carrots, fresh peas, fennel, lettuce, spinach, summer cabbage, salad onions and artichokes. While corn on the cob is just coming in from the Isle of Wight, plum tomatoes are now becoming quite flavoursome as are runner beans, beetroots and cauliflowers.
As for the fruits, strawberries, raspberries, all the currants and apricots are just about at their best.

Fruit at Its Best
Apricots, Blueberries, Cherries, Elderflowers, Gooseberries, Cantaloupe Melons, Raspberries, Strawberries, Blackcurrants, Plums, Redcurrants

Vegetables at Their Best
Artichokes, Globe Artichokes, Broad Beans, Aubergines, Courgettes, Cauliflower, Fennel, Mange tout, Onions, New Potatoes, Peas, Radishes, Runner beans, Spring Onions, Turnips, Watercress, Cucumbers, Kohlrabi, Salad leaves, Romaine Lettuce, Rocket, Samphire, Pak Choi, Spinach, Beetroot, Green Beans

Herbs etc at Their Best
Basil, Chervil, Chives, Coriander, Dill, Elderflowers, Mint, Nasturtium, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon

Meat at Its Peak
Beef, Chicken, Lamb, Pork, Rabbit, Wood Pigeon

Fish and Seafood at Its Best

The Family Have Had A Stall On The Market For 80 Years Now And They Believe Very Strongly In Supplying The Best Quality Produce That Is In Season And At Its Best. Has Been Getting In Fantastic Sweet Juicy Spider Crabs (see my notes below) , Line Caught Mackerel, Live Lobsters And Crabs, His Display As Always Is A Picture Where You Can See Gilt Head Bream, Yellow Fin Tuna, Cornish Hake, Organic Irish Salmon, Plump Lemon Sole Along With South Coast Dover Sole, And Again From Cornwall Octopus, Squid, Clams, Sardines, And Turbot. The Classics Are There Too Cod, Haddock, Pollock and Plaice As Well As One of My Favourites John Dory.

On Saturday we took the opportunity to purchase sardines and shell on prawns the prawns were plump and sweet, the sardines though were the stars of the show we had them simply grilled for dinner with a mixed salad and a few Jersey Royal potatoes, the sardines had the sweetest meat and left us wishing that we had bought more.

Spider Crabs live in deeper water in the winter in depths of up to 120 metres, but come closer inshore in the early summer months as water temperatures increase.
This sweet-flavoured crab has no large claws and, indeed, resembles a big spider, Spider crab is one of those undiscovered seafood delights with the meat being sweet with a great texture, it can be prepared and eaten in exactly the same way as a standard brown crab, but don’t assume to get quite as much white meat out of it.
You’ll also need to work a little harder at getting that white meat out of the body crevices, fresh crab on toast from a spider or brown crab makes a tasty nibble, or you can serve it as a starter for a dinner party with maybe a small herb salad. I personally would recommend a sourdough rye bread here to give a nice crisp, full-flavoured base for the crab.


  • 2 spider crabs, each about 600 grams, or 1 crab, 1 kilo or more, white and brown meat extracted
  • Salt and freshly ground white pepper
  • 1 to 2 tablespoon, good-quality mayonnaise
  • Squeeze of lemon juice, to taste
  • 4 slices of bread, about 1cm thick
  • Softened butter, for spreading

Season the white and brown crab separately and mix the brown meat with a little mayonnaise and lemon juice, or just mix the whole lot together if you like. Toast the bread on both sides and butter one side. If you’ve kept the brown and white meat separate, spread the brown on first and the white on top, or if it’s mixed simply spoon on top of the toasts. Serve and Enjoy.

From Our Own Little Garden on the Balcony

We Have Just Cut Mizuna, Pea Shoots, Rocket, Red And Green Leaves, Mixed Salad, Lambs Lettuce and a Good Picking of Basil to Make a Tasty Green Pesto Which Will Go Nicely With the Quick and Easy Mediterranean Lamb

Serves / Makes: 2 servings
Prep-Time: 2 minutes
Cook-Time: 12 minutes

  • 2 lean lamb leg steaks, about 100 grams each
  • 1 tablespoon, red or green pesto
  • 1 whole, tomato sliced
  • 1 tablespoon, fresh basil, chopped
  • 50 grams, mozzarella cheese or mature cheddar

Place the lamb steaks under a pre-heated grill for 3 to 4 minutes each side, turning once, half way through the cooking time on the second side brush the pesto onto each steak and top with tomato, basil and mozzarella, continue cooking for the final 2 to 3 minutes Serve and Enjoy! With a jacket potato and mixed salad

#20 – #11

20. Zucchini Flowers – 1.9 g

19. Cos Lettuce – 1.8 g

18. Bean Sprouts – 1.6 g

17. Zucchini – 1.6 g

There are so many things you can do with the amazing low-carb vegetable that is the Zucchini!

They can be sliced and grilled on the barbeque, grated and made into delicious low-carb fritters, or grated and hidden in Bolognese sauce to sneak them into your kid’s meals.

16. Asparagus – 1.4 g

These are a fantastic vegetable for occasional accompanying many dishes. You can steam them, barbeque them, slice them and bake them!

There’s a tonne of reported health benefits from eating asparagus, such as healthier skin, regulation of blood sugar, and more.

15. Okra 1.4 g

Another vegetable you’ve probably never heard of is the wonderful Okra. These are sometimes called colloquially as ‘ladies fingers’, or by region as bhindi, ochro, or gumbo (my favourite).

They’re most widely used in the Middle East, the Caribbean, Southeast Asia and India.

Okra, when cooked, release a glutinous substance (not gluten), which will help to thicken stews, curries or soups.

When buying Okra, choose the smaller, younger pods with a vibrant green skin, no longer than 10cm.

14. Artichoke Hearts – 1.3 g

The edible portion of this plant is actually the flower bulb before it’s flowered into fool bloom!

They’re amazingly low in carbohydrates and pack a good amount of fibre and magnesium.

13. Celery – 1.2 g

Famous for reportedly using more calories to digest than you get from eating this vegetable. Regardless of is this is fact or fiction, celery is a great addition to any diet.

12. Silverbeet / Chard – 1.1 g

This Mediterranean vegetable is often confused with Rhubarb due to its brightly coloured stems. Make sure you don’t make this mistake as they are two very different tasting plants!

100g of Silverbeet contains a whopping 120% of the recommended daily intake of Vitamin A, so if you’re low, this is the way to go.

11. Chinese Broccoli – 1.1 g

A favourite of mine at Yum Cha smothered in oyster sauce, Chinese Broccoli is incredibly good for you thanks to its fibre content and nutrient dense foliage.

A to Z Food and Cooking Equivalents and Yields

Do you need to know how many teaspoons of dried herbs to substitute for fresh, how much fresh asparagus to use when the recipe calls for canned, how many graham crackers it takes to make 1 cup of crumbs, or how many apples to buy when a recipe calls for 1 cup of sliced apple?

Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. And use this chart if you need to convert liquid measurements.

meat for 4 to 5 sandwiches

2 cups cooked sliced/diced

1 1/2 to 1 3/4 cups shelled

3 1/2 to 4 1/2 cups shredded

2 1/2 to 3 cups cooked, diced

2 to 3 cups cooked, chopped

4 cups crumbled for stuffing

2 1/2 to 3 cups peeled, sliced/chopped

3 3/4 cups sifted or stirred

1 cup minus 2 tbsps. sifted all-purpose flour (7/8 cups)

thickens 3 to 4 cups fruit

thickens 2 to 4 cups juice

thickens 4 to 8 cups fruit

1/8 tsp. garlic powder plus 7/8 tsp. salt

1/2 tsp. dried crushed herbs

2 cups chopped or sliced (white part)

1 cup chopped, cooked (white part)

1 to 2 tsps. grated fresh lemon peel

grated peel of 1 medium lemon

equal to 1 lb. fresh when reconstituted

equal to 1 medium onion, chopped

4 tbsps. fresh chopped onion

equal to 1 cup chopped raw

1 1/2 to 2 tbsps. grated peel

2 to 3 tbsps. grated orange peel

grated peel of 1 medium orange

1 tbsp. fresh parsley, chopped

1/4 cup chopped fresh mint

extra colossal less than 10

1/4 cup chopped fresh mint

1/2 to 3/4 cups cooked squeezed dry

2/3 cup cooked squeezed dry

1 2/3 cups cooked and mashed

3 1/2 to 3 3/4 cups unsifted

4 cups stems + 5 to 6 cups leaves

1 1/2 cups cooked stems plus 1 cup cooked leaves

1 to 1 1/2 cups peeled, seeded, chopped

3 3/4 to 6 3/4 uncooked meat

2 1/2 to 3 cups cooked & mashed

Amounts can vary depending on food item size, peel, manufacturers' packing, etc.

Grilled chicken pieces in Sicilian mint sauce

From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens The Italian Country Table by Lynne Rossetto Kasper

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  • Categories: Grills & BBQ Appetizers / starters Italian
  • Ingredients: chicken breasts dried oregano red onions mint

Iceberg is arguably the most popular lettuce in the US. It’s got a crunch and texture that other lettuces just can’t compete with. Americans traditionally eat it cold and raw in their salads, sandwiches, burgers, tacos and even wraps.

Iceberg is also the core of my personal favorite salad to accompany a nice ribeye steak. The simple but magical Wedge Salad.

The ingredients for a simple wedge salad are usually easily at hand in any kitchen: iceberg lettuce, tomato, onion, bacon and blue cheese dressing.

How To Make A Wedge Salad in 4 Simple Steps

  • Remove the stem from a head of iceberg lettuce and quarter it into wedges with a sharp kitchen knife
    (Pro Tip: Lightly but firmly smash a head of iceberg down (stem side down) on the counter and the stem should loosen and be removed easily. I like to think it also wakes up the lettuce spirit!)
  • Fry or oven cook some bacon until crisp then let that meat candy cool. Any kind of bacon, get creative. I like the smoke bacon we make right here in the Kitchen Authority Test Kitchen.
  • Pour a generous amount of your favorite creamy blue cheese dressing over the wedge.
  • Finish it off with some chopped tomato and a bit of red onion, the bacon and then someone additional crumbled blue cheese if you’ve got it. I sometimes add additional grated Parmesan or Reggiano. Then I add pepper. Lots of it.

Iceberg has virtually no calories and is mostly water (90%) so it’s not packed with nutrients. It does, however, make the perfect salad dressing and garnish delivery mechanism.

How Did Iceberg Lettuce Get Its Name?

Iceberg lettuce was orignally called Crisphead lettuce and was shipped by the California lettuce growers covered in crushed ice to keep it super-fresh.

Best Salads With Iceberg Lettuce

Lapin à la Moutarde de Dijon

This recipe is a family staple that I have wanted to feature for a long time. The delay was caused by the extreme difficulty that faced me trying to assemble the ingredients. A little bit of cream is no problem, even a little white wine can be found in Canada if you don’t mind going to a Government store to purchase the “criminal” nectar, the Dijon mustard is ready available almost anywhere. But, the lapin? Hordes of them have been taunting me on the University of Victoria campus and in my own backyard fighting for my best bushes with the deer. But, even expressing the thought of eating them would bring outrage. Can’t really risk a charge of cruelty to Bugs Bunny.

So here I am visiting my brother in Aix-en-Provence and my chance to buy a nice big specimen without further question or anyone raising an eyebrow. When I had gone to the Oak Bay Butcher Shop, a place that sees itself as a serious butcher, and asked for a rabbit, the two staff behind the counter had acted as if I was pulling an April’s fool prank on them sending me on my way with that arrogance often described as French in North America and absolutely no rabbit.

After first coat of Dijon, add another one after browning

The rabbit is painted with a thick coat of Dijon Mustard and sprinkled with a tbsp of olive oil, browned on high for 10 minutes, turned over and browned on the other side for 10 minutes, then roasted another 25/30 minutes on medium/high. Then, deglaze the pan with a glass of white wine, pour into a pot. Place the rabbit back in the oven to keep warm. Make the sauce with the jus, 2 tbsps cream, 2 tbsps mustard and fresh thyme.

Another way to prepare this dish is to cut the rabbit first, brown the portion size pieces in olive oil in a Le Creuset dutch oven and to simmer with lots of Dijon Mustard, adding white wine, cream and thyme at the end.