Poached Lamb Steaks with Spring Vegetables

Last winter, when I was in my Food Writing Boot Camp, I bought any number of food magazines from all over the world.  From New Zealand came “Cuisine”, a very lavishly illustrated and beautiful publication that was published last September in Auckland.  Given its Southern Hemisphere location, it was completely counter-seasonal and featured recipes devoted to the coming of Spring.   So now that Spring is upon us here, I took it out and looked at it with fresh eyes.  In it, I found a recipe for Poached Lamb.  If there was anywhere on earth where they ought to know a thing or two about lamb, it is most certainly New Zealand.

3 Side Dishes – Alex Guarnaschelli’s Stuffed Artichokes and her Oven-Roasted New Potatoes and the Lee Brothers Skillet Green Beans with Orange

        Almost all of the time, we share center of the plate dishes with you.  Today, we’d like to share three vegetable side dishes that put a spin on familiar favorites like green beans and potatoes, and we venture outside our comfort zone with Stuffed Artichokes.  In the process we were cooking in great company.

Chicken with Taragon and Garlic Sauce Rice and Corn Salad with Lemon Dressing

        This recipe will add to your Chicken repertoire with an easy weeknight preparation that packs a lot of flavor into any BLSL* chicken breast you come across. It’s from the most recent issue of Bon Appetit (May 2010).  But the really wonderful discovery for me was the Rice Salad that was served along with it.

*BoneLess, SkinLess