Easy, accurate recipe instructions, which produced very tasty meatballs. The currants provide a nice sweet counterbalance to the rich tasting lamb. I was going to try slightly toasting the pine nuts, but was happy I didn’t. Toasting would have complicated the flavor and texture of the meatballs.
Gravy, especially Thanksgiving Dinner gravy, can make—or break—a meal. With a little advance work, this method should make for some happy mashed potatoes and stuffing! - North Country Rambler
I love the soulful satisfaction of a great bowl of porridge. Whether it's chicken or fish, a long process with homemade stock or a simplified version using pre-made ingredients, it is customizable and delicious. While I often make mine with white rice, I wanted to try a whole-grain version; I first tried an unhulled barley I had on hand. I cooked and cooked and cooked it and it never quite got creamy enough. It was delicious, just not porridge-y. So this time I chose a pearled barley and got it to a point where it had just a slight bit of chew and a wonderful, silky sauce.
This recipe was a solid winner in our family! There’s a lot of spice in this recipe but the overall dish is in perfect balance thanks to the sparkling acidity of the pickled carrots and cooling effect of shayma’s Yoghurt and Spinach Dip. At first glance it looks like a fair amount of work, but each component is very quick and easy to put together and can be done the day ahead very easily. When I was ready to start cooking, all I had to do was quickly cook the lamb and assemble the pitas, making this a perfect dish for casual entertaining. This flavorful dish will be part of our regular menu rotation now!
This recipe is basically a walk down memory lane for me. I worked in El Teddy's back in the day. As I chopped the pasillos, chipotles in adobe and browned the ancho chilies my mind was flooded with memories of Romero, the sous chef at El Teddy's, the kindest and most talented maker of sauces and a lover of chilis. He introduced me to a new and wonderful world of capsicums.
"This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)"
Imagine setting your Thanksgiving table with rich, smoky turkey thighs swimming in a creamy, west African "gravy" made from your choice of melon seeds (egusi) or pumpkin seeds.
If you are looking for an effortless dinner with high potential to please, look no further. This is a subtly fragrant piece of meat to welcome the first spring vegetables, or refresh on a hot summer day. It requires almost no work, just a nice piece of tenderloin, a meat thermometer, and a tiny bit of greens on the side.
For years now, every time a friend has a baby, I make this lamb stew. Each of these women has claimed magic healing powers in every bite. I can't personally attest to the magic, but it does taste just wonderful. The recipe is some melange of Julia's Navarin and a number of other recipes I tried along the way
"I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat."
As I continue foraging through recipes, I've been focusing on meats. Honey and mustard combos specifically. I tried a honey mustard chicken last week, and refined the marinade on a pork tenderloin this past weekend. The marinade found its home. For sure.
This recipe is based on a longing for a Thanksgiving leftovers sandwich. I wanted to use ingredients that represented the summer season, while still embodying homey deliciousness. Luckily, this recipe fulfilled my expectations!
This hearty, boldly flavored pasta is inspired by several Ottolenghi recipes and Diana Kochilas’ Pasta with Yogurt and Caramelized Onions. It’s cozy yet feisty, familiar yet exciting, one that engages all of the senses. The crispy lamb is a perfect foil to the creamy pasta (and a welcome shift from standard saucy ragus). Leftovers are great, too. The texture of the pasta is different (and equally delicious) on Day 2 since the pasta slurps up some of the yogurt sauce and gets a little crispy around the edges when reheated.
Full disclosure: I am not a morning person; it is hard for me to get going in the morning, and more often than not, breakfast is coffee and something super-quick, like a pre-packaged breakfast bar or a bowl of cereal. Some days I need something more substantial, but I still don't want to spend a bunch of time in front of the stove.
As Erin writes in Savory Baking, "My mom was both a nurse and a very good cook. So when I was sick as a kid, I was taken very good care of— including a regimen of her chicken noodle soup, sometimes complete with homemade noodles.
