Jan Norris: Food and Florida

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Lamb and Gluten-Free Yellow Cake In Today’s Sun Sentinel Column

October 13th, 2011 · No Comments

Michael Schwartz cooks up lamb two ways - with salsa verde. /Reprinted from Michael's Genuine Food by Michael Schwartz. Copyright © 2011. Photos copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Michael Schwartz, the James Beard Award-winning chef from Miami, contributed his grilled (or oven roasted) yogurt-marinated leg of lamb to my column today. With it is his salsa verde recipe, good for pork or lamb. No mint jelly for us!

For readers who can’t have wheat or are avoiding it for diet reasons, I give a gluten-free yellow cake recipe suitable for a birthday cake or other celebration.

It’s all in today’s Sun Sentinel Food section, along with chef profiles, columns and other notable recipes.

Tags: Chefs of Note · Jan - Elsewhere · Sun Sentinel column

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