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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3203.0. "Provencal lamb?" by YUPPY::COLLINSL () Wed Aug 28 1991 10:33

    Whilst travelling in Provence, France this summer I noted in my
    guidebook that a dish with lamb, raisins and pine nuts was a regional
    speciality brought in through foreign influence.  I never came across 
    it, either in restaurants or cookbooks.  Does anyone know the recipe?

T.R Title User Personal
Name Date Lines

3203.1 MACROW::GLANTZ Mike 227-4299 DECtp TAY Littleton MA Wed Aug 28 1991 12:17 10

T.R	Title	User	Personal Name	Date	Lines
3203.1		MACROW::GLANTZ	Mike 227-4299 DECtp TAY Littleton MA	`Wed Aug 28 1991 12:17`	10
	> I never came across > it, either in restaurants or cookbooks. Hmmm, I never saw it in a restaurant, either, but that doesn't mean it ain't so. Will check our provencal cookbooks this evening. Pine nuts are common in the cooking of Piedmont (northern Italy), and raisins show up in some provencal dishes. By the way, compared to the more common garlic/thyme roast lamb recipe, this doesn't sound as appetizing (to me, anyway), but it couldn't hurt to try it.

>    I never came across 
>    it, either in restaurants or cookbooks.

  Hmmm, I never saw it in a restaurant, either, but that doesn't mean it
  ain't so. Will check our provencal cookbooks this evening. 

  Pine nuts are common in the cooking of Piedmont (northern Italy), and
  raisins show up in some provencal dishes. By the way, compared to the
  more common garlic/thyme roast lamb recipe, this doesn't sound as
  appetizing (to me, anyway), but it couldn't hurt to try it.