lamb and peas
Mar. 2nd, 2007 11:27 pmDinner tonight was lamb shanks and herb polenta à la the Herb Farm and braised peas & butter lettuce à la française. I hadn't tried the Herb Farm cookbook before and was quite pleased with both recipes. Someday we'll schedule a trip to Seattle to include a dinner there. I've only made the peas and lettuce dish a couple of times before. With my abundance of butter lettuce this year (starting to get bitter), it seemed like the right time to make it again. The long cooking (30 minutes) yields a very different effect than I usually go for with peas, but it's delicious in its own way. MFK Fisher says to serve it in small bowls and eat it with a spoon, so we did. (But I did not put all the butter in that she called for.)