Janelle Maiocco

Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

pecan & sage crusted lamb

pecan & sage crusted lamb

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It's easy. I promise. I borrowed this recipe from Jess over at hogwash. As has been established, I am always on the lookout for any entree---or side dish, appetizer, dessert, etc.---that can be claimed for my default dinner list. I look for easy, delicious recipes. The more ingredients I likely have on hand, the better. The quicker to assemble, the more appealing. The bigger the praise from the taste buds at the table, the more likely it will make a regular appearance.And this lamb did just that:

Pecan & Sage Crusted Lamb 1/2 cup panko 1/2 cup finely chopped pecans 2 T finely chopped fresh sage 2 1/2 T olive oil (plus more for lamb) 1/2 tsp coarse salt fresh ground pepper 1 - 1 1/2 pound rack of lamb

Preheat oven to 400 degrees. Mix all in bowl, except lamb. Rub lamb all over with 1/2 T olive oil, some more salt and pepper. Place fat side up on baking sheet or roasting pan; press crumb mix onto top of lamb. Roast for 35-40 minutes; remove from oven and let rest 5-10 minutes, then slice into chops and serve with the yummy crumbs left in the pan.

things to do today: make eggnog

things to do today: make eggnog

this shortbread freezer cookie recipe will have you singing 'Todd the Toad' in no time.

this shortbread freezer cookie recipe will have you singing 'Todd the Toad' in no time.