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Lamb Rogan Josh
This is the very first curry I dared to make from scratch and thankfully it turned out very well! The flavours are quite rich and not too spicy, so you could add more chilli powder to suit your taste. Serves 4 850g shoulder of lamb, cut into bit (read full article)
Lamb Shoulder with Rosemary and Mint
There is something about the combination of lamb with rosemary and mint - it's just tastes so delicious and makes you want to go "mmmmmmm!" after every bite. I made rosemary and mint marinade (or jelly) that was initially for (read full article)
Spicy Apple Lamb Meatballs
I didn’t know this until just a few minutes ago, but apparently in the apartment complex that is home to Chez Tv Food and Drink, I now have a reputation to protect. I was just at my front door, key in hand and two bags of groceries at my feet. (read full article)
Calderetta
½ kilo pierna corta (beef round), cut in serving pieces¼ cup vinegar10 pcs. peppercorn, crushed1 tsp. salt2 cloves garlic¼ cup cooking oil1 cup onion, sliced½ cup tomato sauce1½ - 2 cups boil (read full article)
Lamb Pelau
Lamb pelau. Ever heard of this one? Well, this is just a variation of pelau, that is traditionally done with chicken. And the variations are many. You could use any meat you like from pigtail to wild meat like agouti or even fish, like I had on the b (read full article)
Bobcat Burgers and Medallion Potato Fries
No, there is NO bobcat meat in this recipe. The “bobcat” element of this burger is the “bobcat slaw,” an odd combination (to me, anyway) of cabbage, white vinegar, sugar, pepper, salt, celery seed and mustard. It gives this (read full article)
03.20.10: dinner (Greenmarket goodness thanks to sunchokes and the springtime).
Lamb Steak, Pan-fried Sunchokes with Cippollini Onions and Fried Okra The darling Mrs. posted the secundi piatti first and the prima second, but with good reason. If you lived in the Northeast, you may remember that the weekend mentioned in the tit (read full article)
The Braise…
The Braise… is a post from: Iceberg to Arugula I teach culinary courses at my local food co-op and Whole Foods store. The most recent class I taught was Braising Basics. It had been a while since I’d done a braise, but I found myself fallin (read full article)
Traditional Irish Stew For Saint Patrick's Day Or Any Day!
This traditional Irish dish is so easy to make. You add the ingredients into one pot and let it cook. There is no adding broth, the ingredients you have here makes a very nice broth when it's finished.2 pounds boneless lamb shoulder or beef, cut in (read full article)
Braised Lamb with Red Peppers; I need a Fox!
I would like a fox, please.If anyone is planning on giving me a gift for St. Patrick's Day, I would like a fox, please.Actually 2 foxes - a male and female, of procreating age and inclination. And hungry.They should be very, very hungry.I'm told th (read full article)
Peshawar-style Lamb Curry
The Lamb Pasanda Curry I blogged about at the start of the year, has become a firm family favourite and we have had it a few times since then, loving it every time. Having been given another shoulder of lamb, I decided I would try a new lamb curry f (read full article)
Dorra Kebab, Peshwari Barrah Kebab & Kakori Kebab
The Dorra KebabThe Dorra Kebab recipe dates back to the 18th century and has been revived and preserved to satiate your gastronomical senses. Dorra means “silk thread.” A 200-year-old labour-intensive recipe, the Dorra Kebab is made with minced l (read full article)
Proof Positive
022 Budding Tulips , originally uploaded by vsorathia. Yesterday I visited a small statue of Saint Francis, that is in the gardens at my parish church. Just two weeks ago he was covered almost completely, only his head and one shoulder was peeping o (read full article)
Easy Lamb Vindaloo (Slow Cooker)
In Tuscaloosa, we have one Indian restaurant: Sitar (formerly known as Maharaja). It is wonderful but it can be quite expensive. We love getting the Gosht Vindaloo (spicy tomato sauce with goat) and the Chicken Afghani (mildly spicy (read full article)
the medieval kitchen
My lovely boss bought in the MOST divine chocolate brownies today. He gets them at the Eveleigh markets and they are to die for. Belgian chocolate, all fudgey and gooey. Our small staff stood around and munched together and groaned in delight and I t (read full article)
what do you know
By the time you get here, mid thirties, and maybe you've travelled around a bit and met lots of people (I love people), you realise that everyone's got something they know about. I've met people that know lots of stuff about science ( (read full article)
Honey-Rosemary Lamb Sandwich
For those of you who either know me or have read my early blog posts, you know I love lamb! Any type and any style, from lamb ragu, to raw, steak tartar-style, or even in wontons. This dish was something quick for a weekend lunch, but lo (read full article)
random amusements
Okay, it was actually on the 19th, which was Tuesday, but still...Yeah, it has been one year since I began this cooking blog. I should probably be doing more to attract traffic to the site, but I just don't have the time nor the inclination. It's har (read full article)
South African Sosaties
We were watching the walla wasalla (You cruise, You loose) from South Africa and they were making a watermelon leaf and pumpkin vegetable dish. It sound good - and looked good - but we missed the name of the dish. Sounded like "African Mocolho Sauce" (read full article)
Agnello e patate al forno
Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d'agneau Champvallon. Here is a more rustic dish, made with seasoned chunks of lamb and potatoes baked in the oven until nicely browned on top. Simple, hearty and satisfying. (read full article)
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