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I originally made this for a holiday dinner last year.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 →
Indoor cooking is in full swing. The grills haven’t been put away yet as we are still hopeful of some decent weather before winter settles in. We haven’t heard the cranes flying over on their fall migration yet. Or the geese. The cranes are much noisier, though. When a big flock goes over it can bring one running from inside the house to see what’s going on. Now that I … Continue reading →
My loyalties switched, temporarily, from my tagine to my slow cooker. I’m trying to correct that. The cooking principles are actually somewhat similar. The slow cooker uses slow heat and a lid that is supposed to stay on to keep the moisture inside, which, in turn, keeps the food moist. The conical shape of the top of a tagine collects the moisture at the top. It then runs down the … Continue reading →
