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In Season: Cauliflower
CheesePlease - grate some Parmesan Regiano over it after you take the pan out of the oven - takes it up to a whole new level.
Sunday Brunch: Pumpkin Tea Cake
I just took this out of the oven. It took more than an hour to bake and my oven was keeping a good temp throughout. I couldn't stop myself from picking off some of the pepitas from the top.....yum. Soon as it is cool enough we'll have some tea and a nice slice as an evening snack. Thanks for posting this!
Serious Grape: Cool Summer Wines
Becker vineyards in Texas Hill Country has a lovely Voginer in the $12 price range. It is light and crisp with hints of peaches.
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Recent Comments | Response to Comments
Cook the Book: 'How to Roast a Lamb'
Kefta with hot fresh pita and tzatziki.
In Season: Cauliflower
CheesePlease - grate some Parmesan Regiano over it after you take the pan out of the oven - takes it up to a whole new level.
Sunday Brunch: Pumpkin Tea Cake
I just took this out of the oven. It took more than an hour to bake and my oven was keeping a good temp throughout. I couldn't stop myself from picking off some of the pepitas from the top.....yum. Soon as it is cool enough we'll have some tea and a nice slice as an evening snack. Thanks for posting this!
Serious Grape: Cool Summer Wines
Becker vineyards in Texas Hill Country has a lovely Voginer in the $12 price range. It is light and crisp with hints of peaches.
Threadless T-Shirt Giveaway: Lemon Aid
1. get in car
2. drive to Chick fil A
3. order lemonade, pay
4. enjoy
They have excellent lemonade - freshly made every morning.
Airedalelover
Cook the Book: 'Rustic Fruit Desserts'
Rhubarb -custard crisp.
Breaking: More Obama Burgers; Orders Lunch from Five Guys
Funny...we have a new one on the west side of Houston and went for burgers last night. The french fries are worth the drive - real potatoes (last night's were a particular variety from Idaho) fried in peanut oil. Yummy
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'm like so many, I'd like to create the perfect dill pickle.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Home made egg noodles, rolled out on a kitchen table (covered in oil cloth), cutting them and hanging over a broom handle to dry. Served cooked with farmers cheese and chives.
Cook the Book: Classic Ground Beef with Guajillo Chiles
"Add the tomatoes, ..." No tomatoes in the ingredient list.
Thx
Cook the Book: 'Kneadlessly Simple'
Pysanka, the Ukrainian Easter Bread. I make it every year and remember my baba. It is the only time I play with my food - using the dough to make a braided cross surrounded and covered with flowers and birds.
Sunday Brunch: Buttermilk Blueberry Pancakes
Minnesota has wild blueberries too. Count me among those for whom a breakfast at Al's in Dinkytown made a bad winter day complete with final exams bearable. The best pancakes in town were those at Embers. Does anyone know if it still exists?
Cook the Book: 'The New Mediterranean Diet Cookbook'
saganaki, maybe some fresh fruit on the side like fresh picked apricots
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Danish butter on home made white bread.
Cook the Book: 'Into the Vietnamese Kitchen'
I plan to reduce the amount of food waste around here. I throw too much away and at the price of fresh fruit and veg I cannot afford this. My short term goal is to check the (semi-) fresh produce every few days and incorporate it into a receipe or into something suitable for my dogs.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Pig roast every year with our best friends who lived on the St. Croix River - Wisconsin side. Good food, good friends...what could be better. And the skin...yummy.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Goode company in Houston - always good, never disappointing. They have DUCK.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Caviar on anything. Iced vodka. Maybe some hard cooked egg
Cook the Book: 'How to Roast a Lamb'
We buy a whole lamb every year, so we do eat a lot. I love rack of lamb or grilled chops with lemon and oregano. Lamb stew is good. Braised shoulder chops. Gyros (I grind it and make it myself) are a great treat but a lot of work. Roast leg of lamb is great, too, followed by lamb sandwiches the next day.
Did I mention that we eat a lot of lamb?
Cook the Book: 'How to Roast a Lamb'
I have never cooked lamb, but need to remedy that soon!
Cook the Book: 'How to Roast a Lamb'
butterflied leg of lamb, dijon mustard mixed with herbes de provence, bread crumbs on top, roasted
and the leftovers in a sandwich: ciabatta, more dijon, roasted red peppers
Cook the Book: 'How to Roast a Lamb'
I love Iskender Kebabs. They're a Turkish dish, lamb is roasted on a spit and sliced off very thinly then layered on a bed of toasted pita, tomato sauce, and yogurt. Sooooo good.
Cook the Book: 'How to Roast a Lamb'
My reintroduction to lamb came via a lamb burger with tzatziki, carmelized onions, and mushrooms on pita bread. My favorite lamb dish now though is whatever is on the menu!
Cook the Book: 'How to Roast a Lamb'
Lamb kefta with yogurt. Although I don't eat a lot of lamb and everyone else's favorites sound amazing!
Cook the Book: 'How to Roast a Lamb'
Lamb "lollipops" with cherries and a merlot reduction sauce.
Cook the Book: 'How to Roast a Lamb'
I think I have to go with Tom Valenti's braised shanks as my favorite. But really I'll take lamb any way I can get it.
Cook the Book: 'How to Roast a Lamb'
Yuvetsi or grilled lamb chops or maybe lamb stew.
Cook the Book: 'How to Roast a Lamb'
garlic rosemary rack of lamb
Cook the Book: 'How to Roast a Lamb'
grilled...mmm...lamb on the grill...drool.
Cook the Book: 'How to Roast a Lamb'
ground lamb adana
Cook the Book: 'How to Roast a Lamb'
Irish lamb stew with cheddar and black pepper scones.
Cook the Book: 'How to Roast a Lamb'
Shepherd's pie. Easy to make and makes great leftovers.
Cook the Book: 'How to Roast a Lamb'
@honeybea Ooh, my aunt does the same thing! It's delicious!
Personally, I use lamb in cassoulet. 6: So delicious! Although in general, I don't believe I've ever met a lamb recipe I didn't like. 6:
Cook the Book: 'How to Roast a Lamb'
My favorite lamb recipe is the lamb they make at Quince at the Homestead in Evanston! It's amazing!
Cook the Book: 'How to Roast a Lamb'
Greek-style grilled lamb...mmmm!
Cook the Book: 'How to Roast a Lamb'
I love it all. I think my favorite is grilled lamb kebabs that have marinated in a yogurt mixture.
Cook the Book: 'How to Roast a Lamb'
I like it simple: French a rack of lamb and grill it on well-seasoned (i.e., not well cleaned) iron racks to 120 degrees internal temperature. Rest for 5-10, depending on how your drink is doing. Slice the racks and eat them with your hands; they're like grown-up lollipops!
Cook the Book: 'How to Roast a Lamb'
I think it might be the lamb recipe I just made and ate... slow-cooked Moroccan lamb.
Cook the Book: 'How to Roast a Lamb'
grilled rack with rosemary, garlic, olive oil and lemon zest
Cook the Book: 'How to Roast a Lamb'
I'm Greek and I don't really like lamb. But there is no better way to have lamb than to be in Greece on Easter Sunday, helping your relatives roast it on a spit.
Cook the Book: 'How to Roast a Lamb'
I love lamb in almost any way - a rare chop with mint jelly, souvlaki, or recently I tried adana, which is a Turkish dish. It's my favorite meat.
Cook the Book: 'How to Roast a Lamb'
we had lamb medallions in France that were great
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Kefta with hot fresh pita and tzatziki.