Lemon-Rhubarb Custard Soufflé

Lemon-Rhubarb Custard Soufflé-3197

Never schedule a photo shoot with your wife for the day after she disassembles and packs her Seven road bike for a trip.  Not unless you want dessert sharing the frame with epidermal roadkill.  A Photoshop alchemist might be able to redeem the damage, but my skills are more 4th-grade pick-a-card-any-card than digital wizard.  If you catch a gouged finger–and there are ten of them in this post–or a bashed nail, you know why.  But no matter–spring is here.  Somewhere people are riding bicycles.  Tufted titmice are peter-peter-peter-ing. And if this morning you woke up to a dusting of snow, as we did in Boston, you can still make yourself a sweet-tart dessert with a concentrated essence of Spring in it, Lemon-Rhubarb Custard Soufflé.  And a great dessert it is, with two kinds of tartness, and 3 different textures, even if the hands that made it look a bit worse for the wear.

Shrimp in a Pouch with Lemon Mayonnaise

Shrimp in a Pouch with Lemon Mayonnaise-1

Curried Cod in Parchment was one of our earliest blog posts.  After fantasizing about visiting Patmos, we thought it might be time to revisit the technique – with Shrimp in a Pouch with Lemon Mayonnaise.

This isn’t a fancy-pants recipe – it’s a remedy for the usual put-something-in-a-pan-then-put-something-else-in-a-pan-now-put-something-else-in-a-pan rut.  You can finish everything before the first half-hour of All Things Considered ends, and that includes whipping up a batch of homemade mayonnaise (the house record for non-professionals is about 2 minutes).  With luck the radio will be playing a story about Congressional budget negotiations while you devein the shrimp.  You can sublimate your feelings, whichever side of the fence you’re on, into the pointed end of a sharp knife.  Pause to pour yourself a glass of albariño.   You deserve it – you’re almost done making dinner.

Crespelle with Lemon-Rosemary Ricotta

See the crespelle.  See Ken photograph the crespelle.  See the crespelle run away from Ken.  Run, crespelle, run. See the crespelle run all the way to Brooklyn, where Jody cooks a Thanksgiving dinner for Ken and Jody’s son Oliver and 12 of his closest friends who had to work on the actual holiday.  See Ken stuck in Boston.  See Ken get his revenge.  Ken makes a batch of crespelle with Lemon-Rosemary Ricotta and he doesn’t share.

Revenge, says Ken, is sweet.

Lamb Steaks with Herbs and Caramelized Garlic

Truth be told, we eat more red meat as as a flavoring in a pasta sauce or a stir-fry than we do as the straight-up center of attention. However, Lamb Steaks with Herbs and Caramelized Garlic make a great indulgence, especially with the Puglian wrinkle of using olive oil scented with rosemary, sage and thyme instead of a butter sauce.  The aroma of lemon, herbs and olive oil is a Proustian ticket to the sun-drenched Adriatic coast of your choice–and you’ll definitely want some bread to mop everything up.