Lamb ragu
I had an amazing lamb ragu at Clement in the Penninsula Hotel in NYC last week. The lamb was meltingly tender and buttery. The sauce was not tomato based, I suspect white wine and stock with some aromatics. Any ideas on how to get the rich buttery feel Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude