Florida oranges and me.
Recipes:
Orange Sorbetto with Vanilla and Rosemary
Mussels with Orange, Vanilla, Cream, and Rosemary
Lamb Stew with Orange, Rosemary, and Black Olives
Several years ago I jotted down a line in the food notebook I keep on my computer. I wrote, “Think about orange salad with vanilla and rosemary.” This was a dish that caught my attention as I flipped through Daniel Boulud’s Café Boulud Cookbook. A strange mix of flavors, I thought at the time. Then I wrote, “LOOK INTO THIS,” all in capitals. But the thought just sat there on my computer, slightly threatening with its upper-case verve, unexplored until this January, when my mother sent me a box of honeybell oranges from Florida. (more…)
Erica De Mane 