This roast pork loin recipe from Mastering Simplicity by Christian Delouvrier (page 53) starts two days before cooking with marinating the prunes in brandy. When it came time to cook, I cut a slit into the pork loin to put the prunes in it. I guess the pork loin I used was not thick enough

I did not have a lot of time to cook this week so I found this quick recipe from Alfred Portale’s Simple Pleasures at page 124. I must confess that this is the first pasta dish I am posting where I did not make the pasta from scratch. I just did not have enough time.

Again this week I used a recipe from Mastering Simplicity by Christian Delouvrier (page 260).  When the fresh truffles I got as a holiday present finally arrived by mail, I stored them each in separate pieces of paper towel in an airtight container with six eggs. Each day until I used the truffles, I replaced

Once again, I turned to Mastering Simplicity by Christian Delouvrier (page 276) for a recipe that was very time consuming but well worth it. It took me three days to make this braised lamb shoulder recipe. On day one, I began by marinating the lamb with star anise, coriander, saffron, cumin, and Moroccan ras al