My mother used two things for ‘color’. One was paprika and the other was pimiento. She was of the opinion that neither had much flavor but both added a bit of color to otherwise monochrome dishes. She was likely right about hers, both being around too long to retain any semblance of flavors. She was definitely wrong about the fresh versions. I fell in love with pimientos when we lived … Continue reading →
I faced a conundrum when I made this dish. The recipe is from a French cook book I’ve had for years. It calls for a leg or shoulder of lamb. I’ve made it in the distant past using a leg of lamb. The Roast Lamb on a Bed of Potatoes was done in the usual way for a leg leaving the meat still pink and juicy when sliced. The recipe … Continue reading →
Lamb necks. I will freely admit that never in my life have I aspired to cooking lamb necks, but there they were, in my freezer, and something had to be done with them. It’s not something that I ever thought to buy living in the Midwest. We could get lamb chops, or a rack of lamb, but other cuts were not very common. I think I saw a leg of … Continue reading →
Of course it’s lamb…. that’s what I have. You could use leftover beef or pork roast if that’s what you have. Or even make it starting from scratch – with ground beef or chicken breasts. I can buy packages of 4 squares of puff pastry, each about 6″ (15cm). It’s very hand when one cooks for 2 – I can use 2 squares and refrigerate the other 2 of another … Continue reading →
Last winter was very mild. I only recall 2 or 3 mornings with frost on the ground for our morning walks. This winter is more like…. winter. Not only is there frost, the water in the cat’s dish freezes solid overnight. Which means the weather is perfect for slow braises that cook themselves while I sit by the fire. Since it’s our house, and there are still squashes in the … Continue reading →
Yes, more of our never-ending lamb recipes. You understand, of course, that the actual type of meat is not nearly as important as the flavors or even the vegetables. This dish would be equally good with chicken thighs or pork chops or meatballs. We’re getting down to the end, however. We have 1 leg and 1 shoulder left and mon mari has requested that I wait until next year to … Continue reading →
I originally made this for a holiday dinner last year. Because we had guests and we were all having a rather festive time I only grabbed a few quick photos in the kitchen. The photos were awful but the lamb was wonderful. Obviously, I had to make it again so I could get decent photos. As it turns out, decent photos of a slow-roasted, covered, shoulder of lamb are not … Continue reading →
