à la Provence
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
racks of lamb (1 1/4 lb.) trimmed and cut into four
chops (racks normally have 8 chops so cut them in
1 Tblsp. olive oil
2 tsp. rosemary (dried, crushed)
1/3 cup shallots minced
2 tsp. black pepper
1/2 cup port wine
2 cups beef stock
1 tsp cornstarch (dissolved in about 2 tblsp beef
herb and garlic potatoes:
1 1/2 lbs. tiny whole red potatoes
2 Tblsp. olive oil
1/2 Tblsp. minced garlic
1/2 Tblsp. rosemary leaves
Dash salt (to taste)
Dash, pepper (to taste)
both racks of lamb with olive oil, rosemary, salt
and pepper and let them stand at room temperature
for about 30 minutes.
a skillet with the olive oil, heat the oil, saute
the lamb for about 1 minute on each side and transfer
the racks to a serving plate.
discard the fat from the skillet. Add the butter and
shallots and cook over medium heat, stirring for 1
some pepper and wine and reduce the liquid by half.
the stock and bring the liquid to a boil, reduce by
the cornstarch mixture and add it in a stream to the
boiling sauce. Whisk lightly over medium heat until
the sauce into four serving plates and arrange the
4 chop racks over each.
with the Roasted herb and garlic potatoes.
herb and garlic potatoes.
anddry potatoes. Cut the larger potatoes so they will
be similar in size.
a bowl combine garlic, rosemary, oil, and seasonings
and toss the potatoes until evenly coated.
them on a cookie sheet and roast in oven at 375°F
until done (about 30 - 45 minutes).
Hub-UK : firstname.lastname@example.org