Herb Crusted Lamb Chops

(slightly adapted from Laura Calder’s recipe)

Ingredients: 1 rack of lamb, frenched (about 8 cutlets)

salt and freshly ground black pepper

3 to 4 tablespoons olive oil

½ cup fresh breadcrumbs

¼ cup grated parmegiano reggiano

2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped


Heat the oven to 425 degrees. Season the meat with salt and pepper and slather with oil to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack. Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

Accordion Potatoes:


about 10 medium potatoes, such as Yukon gold, scrubbed clean

bay leaves

fresh sprigs thyme

salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons butter


Heat the oven to 375 degrees F. Cut slices across the potatoes like slicing hard-boiled eggs, only without slicing the knife all the way through the potato. Insert a few herbs into each potato, between the slices. Lay them on a baking sheet, drizzle with oil and season with salt and pepper. Bake until brown and crisp on the outside and soft inside, 45 minutes to 1 hour.


I can’t believe I missed Laura Calder signing books where I work! School’s got me I guess…

Whatever! She is so charming. I would have been too dorky if I saw her in person, that’s what I’ll keep telling myself.

This is a video about her visit to All the Best Fine Foods where she signed a couple copies of her new book, Dinner Chez Moi.

I kind of like that she’s been hopping from place to place for three years without showing any sign of wear and tear. 

I love her weird haircut.

Note: I think I can hear Bonnie Gotlieb thanking someone for fetching her Challah order in the background.


So we got cable today. And now I can watch Laura Calder, French chef girl-crush, as much as I want. Which is a lot. Oh boy.

Cheese & Herb Soufflé

I’m always looking for herb-incorporated recipes ever since I started my herb garden. Fresh herbs can really pull a recipe together by infusing the dish with unparalleled aromas and flavors. Here’s my take, and first successful attempt at Laura Calder’s Cheese & Herb Soufflé.


1 cup of milk

1 bay leaf

½ small onion, peeled

pinch paprika

freshley grated parmesan cheese, for dusting the dish

1 ½ tablespoons butter

1 ½ tablespoons flour

3 eggs, separated plus 1 egg white

3 ounces of cheese, grated or mashed

1 generous tablespoon chopped fresh herbs

salt and freshly ground black pepper

branch fresh rosemary, cut in 3


Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.

Heat the oven to 400 degrees F. Butter 8 (½-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.

In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.

Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.


Still my favorite Food Network show and host.

Need some French Wife Food at Home? She’s the answer. :P


I love making pastry dough by hand. I wish there was a way to express how sensual the feeling of a perfect pastry coming together in ones fingers is.

1 cup+2 tbsp flour

Pinch salt

½ cup COLD butter

3 tbsp cold water

combine butter, salt, and flour with fingertips until it is a sandy texture, then combine water until dough stays together

Taken from Dinner Chez Moi by Laura Calder