Remember a few months ago when I made the garlic and coriander chicken with baked apples from The Serpent and the Pearl? Well, we’re at it again, this time for the sequel called The Lion and the Rose. This book continues the story of the Borgia family along with the cook, Carmelina and her apprentice Bartoleomo Scappi, a real-life renaissance chef.
To read what my fellow bloggers have created click the links below:
- Island Vittles, Potato chips and Candied Walnuts
- Inn at the Crossroads, Roman-style Beef Tenderloin
- The Mom Chef: Taking on Magazines One at a Time, Venison in Cream and Brandy Sauce and Tortellini with Basil and Parsley
- Kate Quinn, Author of The Lion and the Rose, Tourte of Walnuts and Pecorino Cheese
- Heather Webb, Author, Stuffed Endives and Blood Orange and Honey Pastries
- LostPastRemembered, Fish Pie with Oranges, Dates and Nutmeg
In the book, The Lion and the Rose, the beef is described as “blood-rare beef curls on rosemary spears.” Thinking that that might not be the best name for a blog post, I’ve changed it to beef en brochette. That’s just a fancy name for meat on a stick and in this case, the stick is the stem of the rosemary herb. You can also use a bamboo or metal skewer. I used both the rosemary and a few metal ones.
Rosemary and beef go together like peanut butter and jelly, cookies and milk or gumbo and rice. One of my favorites is this roast with rosemary that I’ve been making for years. I marinated the sliced top sirloin in a mixture of rosemary olive oil, red wine vinegar, chopped garlic and chopped, fresh rosemary. Don’t worry if you don’t have rosemary olive oil. You can use whatever good quality olive oil you have on hand.
I don’t know what the weather is like where you are, but chances are that it is cold, snowy and horrible. Even here in South Louisiana we’ve had more snow and ice than usual. It’s enough to make you want to tell Old Man Winter what he can do with his snowballs. That being said, one of the few (and I mean very few) good things about winter is the citrus fruits. Oranges, grapefruits and tangerines abound reminding us that Summer will one day return. This salad is like summer in a bowl. Who couldn’t use that right about now?
- I drizzled this 18-year aged balsamic over the top of my salad, which took it from really good to blow your mind good. The balsamic is sweet and thick and perfect for this type of salad. It’s also great on a caprese salad or strawberries.
- Here’s a variation on the blood orange and fennel salad. Apparently, everyone could use a little summer in a bowl.