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 … Continue reading.....
I looked in the freezer the other day and there was only one package of lamb left.
I was surprised. I was expecting it to last at least as long as the butternut squash.
I may have mentioned that one of the small details I miss about no longer being able to go to Spain to see our friend is … Continue reading.....
Spring lamb, fresh asparagus, green garlic, new snow peas….. I love eating with the seasons!
This is more of a skillet dinner than a stir-fry.
I get slices of lamb cut from the leg that are about 1/2 inch thick and I cut them into 2 or 3 pieces for this dish.
The lamb was medium rare – ‘rosy’, and … Continue reading.....
Sweet potatoes are not a reliable vegetable where I live.
One never knows what color they will be – inside or outside. Not that it makes a difference…..
But one can never rely on a getting a reasonable size, which does make a difference.
For most of this fall they have been huge….. Big and round, larger than a head … Continue reading.....
We use slices from the leg for dishes like this (also great for grilling in summer). They’re lean, meatier and cheaper than chops but are a nicer quality than the packages of lamb pieces for stews.
I buy bags of frozen artichoke bottoms, but plain, canned work as well, just rinse first.
Finally, I use a tagine, the heavy casserole … Continue reading.....
When we lived in Ireland there was a butcher we went to regularly. For the whopping price of 5 punt (Irish pounds, about 7.50 US at the time) he would sell us a perfectly trimmed rack of lamb.
And Irish lamb is wonderful.
So is French lamb, but finding a ‘rack’ is much more difficult. The cuts of meat are … Continue reading.....
I don’t always use fresh vegetables; sometimes I use frozen.
There are a few vegetables, like peas, that are actually better frozen. Fresh peas and sweet corn deteriorate quickly after being picked. As they are frozen soon after harvest, frozen is better.
I love artichoke bottoms, but they are awfully fussy if one has to start with fresh … Continue reading.....
This time of year we vacillate between the grill and the kitchen; barbecued chicken and stews.
Mon mari is reluctant to give up the barbecue and I’m anxious to start the stir-fries and tagines.
Ironically, in the spring it’s the opposite: Mon mari is reluctant to take over with the outdoor cooking duties and I’m tired of braises and roasts.… Continue reading.....