Missed Father’s Day last week, so made a batch of prodigal brioche via Dorie Greenspan to take to morning tea. Reached for the food processor as recipe calls for heavy duty mixing, but needed another 1/2 cup of liquid to achieve the prescribed shaggy lumps. Consequently, the mixture worked its way up the drive tube of the food processor bowl making a sticky mess. Result was rewarding nonetheless. While at the Bon Appetit site, found a tempting lamb braise which could be prepared ahead for Sunday dinner. The accompanying sauce is more caramelised mixed allium relish than anything saucy. Tasty though. Followed that with some chocolate ice cream discovered while browsing links from Dorie’s site.
Roast and Brioche
cook in shorts 