I have seed of fenugreek from 1997 and mung beans, probably the same age, from when I ate sprouts as a semi-vegetarian. I bought a special plastic sprouter for the purpose. Now that I am retired I started doing sprouting again because sprouts are nourishing and good to eat. Seeds for sprouting have become very expensive here so I decided to grow my own. To my surprise almost all the fenugreek and mung beans sprouted. I planted a mung bean in a large pot when it started to sprout and took 2 fenugreek seedlings just after they started to sprout and planted them too. The mung bean is thick and strong in my window facing south. Unfortunately I did not know fenugreek would grow as tall as a metre or more so they are in the small pots I use for presowing seeds and rather thin. Although I have read that fenugreek does not like to be transplanted I have moved 1 to a larger pot. How wide should the pot be? On recommendation by Swedish and Finnish gardening experts I fertilize all my house and garden plants (including orchids) with my own urine diluted with the correct amount of urine except the ones that shun calcium which I fertilize with coffee grounds (for example my blue hydrangea which I do not want to turn pink), and my geraniums (pelargoniums actually) which need low-nitrogen fertilizer and for which I do not know how to make a natural fertilizer yet. Can anyone tell me if urine is a good fertilizer for fenugreek or does it have too much nitrogen? Perhaps coffee grounds would be better as they prefer slightly acidic soil. I wonder if urine diluted with 30 or 40 parts water is low in nitrogen or if the diluting makes no effect on the quantity of nitrogen. I have never had any success with pelargoniums and they are not doing well this year either. Thank you for any help you can give me.

I can't help myself, so I'm back again. I have extremely tender feet. For 30 years I had dry, cracked heels. I never ever go barefoot except in the shower, but hub and kids never wear shoes! They all have soft feet, no corns or callouses of any sort! I'm so jealous! Over the years I'd pumiced, creamed, used every treatment (EXCEPT MICROPLANES AND DRUMELS - SHEESH!) you can imagine and guess what - Here come's the little secret - it was a fungus. One week of tinactin last summer, and I, too, have soft feet! I am utterly amazed, but for me, it worked. Between genetics and fungicides, I guess everybody's feet are different. My entire family walks on hot blacktop and gravel barefoot, but I wear my slippers on carpet in the middle of the night.

Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:31 Our next *Star* ingrdient is .....EGGS! Annie chose eggs because she has chickens and they are producing! Dang, I wish I lived closer to her. There's nothing better than organic free range eggs. Anyone have a egg recipe? :) Here's the link for the last cookalong... Nancy Here is a link that might be useful: Cookalong # 10 ---- Onions Follow-Up Postings: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jun 8, 09 at 18:53 No time to post recipes now.....but quiche, fritatta, flan, popovers, zabaglione and just a baked custard....my father loved a custard pie...LOVED it! Egg salad, beet pickled eggs, devilled eggs... Oh my....ready with the copy and paste process! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jun 8, 09 at 19:13 See, LindaC, there are so many things. I can make egg salad or a quiche, but there must be new ways and new recipes and new things I haven't thought about, things to add to devilled eggs or a fritatta that I wouldn't imagine. Oh yeah, I'm waiting to copy and paste too! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:05 Annie; You can make a Chick with an egg. LOU o PS: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:29 Rice Pudding Peppers and Eggs Omelet o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Tue, Jun 9, 09 at 0:08 I love eggs! I so want to get back into this cookalong. I enjoyed it in the past but life just gets in the way. What more can I add that Linda already said. I also will be looking for some new ideas (but Quiche and Breakfast Casseroles I love)!! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Jun 9, 09 at 8:22 My all time favourite dessert! Cre Carmel 1 Qt milk 2 vanilla beans split lengthwise or 3 tsp pure vanilla extract (not the artificial stuff!)) 2 Cups sugar (divided into ½ cup 1 ½ cups) 3 Tbl water 1 Drop lemon juice or white vinegar 8 large eggs 4 egg yolks pinch salt In large saucepan , over low heat, scald the milk with the vanilla beans or the extract. Remove from the heat and let steep 30 minutes. Then remove beans and discard. Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until golden. NOTE : Remove from heat as soon as it starts to turn golden. It can burn very quickly. Carefully pour the caramel into the baking dish, tipping the dish to ensure the bottom is all covered. Let the caramel harden. Preheat your oven to 300. Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens (I use my KA~ mixer). Strain the cooled milk mixture into the egg mixture and stir to blend. NOTE: Sometimes I strain the custard trough cheesecloth if I think there are any solid bits. You want it silky smooth. Pour this custard mixture into the caramelized baking dish. Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean. Let cool and then refrigerate until ready to serve. To serve run a knife around the edge and invert onto a deep plate. The caramel will run out and fill the dish. Note: I often make these in individual ramekins. Just adjust the cooking time. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jun 9, 09 at 9:27 Lou, I already have 14 chickens that I started when they were tiny, I don't want any more chicks. Plus you have to cook too many to get a decent meal when they're that size. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Jun 9, 09 at 9:40 When looking through old cook books, I'm always surprised to see how much more often eggs were used in main dishes than they are now - spinach rings filled with creamed hard boiled eggs, omelette rolls with ham and mushroom filling, vegetable custards, scalloped eggs, and so many other "lost" egg dishes. During the course of this thread, I'll try to post some vintage recipes. One of my family's favorite rediscovered egg recipes is for timbales, which I've made with spinach, broccoli, chard and other vegetables. The method's the same - just try to get as much moisture out of the vegetables as you can. SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice 1/4 tsp. dried tarragon or other dried or chopped fresh herbs Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jun 9, 09 at 9:44 Ooh, Annie, I'm doing my best to ignore that last remark! (I know, you were joking.) I'm sitting here eating some fried pasture raised organic eggs and some home baked bread I toasted in the cast iron skillet along side the eggs. What could be a better breakfast than that! Here's a recipe for baked eggs by Ina Garten that I've made and enjoyed. Herbed-Baked Eggs Copyright, 2004, Barefoot in Paris, All Rights Reserved Prep Time: 3 min Cook Time: 9 min Level: Easy Serves: 2 servings Ingredients 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Directions Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. Printed from on Tue Jun 09 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Sally Here is a link that might be useful: Ina Garten's Herbed Baked Eggs o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Tue, Jun 9, 09 at 10:12 I think someone else posted this here before, but just wanted to re-post it. It is GREAT! GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA 2 cups whole milk 1/4 cup olive oil 8 cups (1-inch cubes) sourdough bread, crusts trimmed 1-1/2 cups whipping cream 5 large eggs 1 Tblsp. chopped garlic 1-1/2 tsp. salt 3/4 tsp. black pepper 1/2 tsp. ground nutmeg 12 oz. soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups) 2 Tblsp. chopped fresh sage 1 Tblsp. chopped fresh thyme 1-1/2 tsp. herbes de Provence 12 oz. smoked ham, chopped 3 (6 1/2-oz.) jars marinated artichoke hearts, drained, halved lengthwise (about 2-1/2 cups) 1 cup (packed) grated Fontina cheese 1 1/2 cups (packed) grated Parmesan cheese Preheat oven to 350° F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.) Bake uncovered until firm in center and brown around edges, about 1 hour. Makes 8 servings. From Bon Appétit, December 1997. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:24 Made 100's of these , helping a friend, in a West Philly Pizzeria. LOU PEPPERONI and EGGS Sandwich. o PS Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:54 Here is another Favorite, Eggs Poached in Spaghetti Sauce, need Bread for Dippin. Lou ANOTHER VERSION, " SHAKSHOKA " Made with Mushrooms , Bacon pieces, Green Roasted Peppers, Or anything you like. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Jun 9, 09 at 17:13 Shaksouka - one of my faves!! Sauté sliced onions, bell peppers, hot peppers (such as jalepeños) and tomatoes (fresh or canned). Crack a few eggs on top. Cook till set. Wonderful! Lou your picture of eggs in spag sauce reminded me of the fried-egg-on-top method. For example, at my fave tex mex spot, Chuy's, you can order chicken enchiladas with a fried egg on top. I LOVE that. Some people top their pizzas with fried eggs (did I read about that here on some thread or someplace else?); fried egg on burgers, etc. I'm a purist when it comes to egg salad. I like the eggs smashed, add a little mayo, and that's it. No extras! Deviled eggs, though, I'll eat plain or with almost any kind of mix in or topping. I like deviled eggs topped with a bit of caviar, you know, egg on egg. It looks like Lou thinks like me. I can combine just about anything (whatever's in the fridge) with scrambled eggs and make a meal out of it. My mother used to make scrambled eggs with cottage cheese mixed in. Ya! It's good! May's Frittata Over medium heat, line bottom of oven-safe skillet with one layer of tater tots or hash browns. (You can do freshly made hash browns, even better, but when I'm trying to get out of the kitchen fast after a long day at work, I use frozen and it comes out great.) Top that with one or two thawed 10oz packages of frozen spinach, or a bunch of sautéed till wilted fresh spinach. Top with about a dozen beaten eggs. Top with grated cheese -- cheddar or romano or whatever kind you like. Cover and bake at 350 for about 40 min, till eggs are set. Serve with salad and ciabatta bread. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 17:34 Lowspark: You are right !!! At times I make an Omelet with everything,Potatoes, Pepperoni, Roasted Peppers, Provolone, Spinach, Chopped Sausage, etc. ( Hold the Jalepenos )Whooee!!! When you don't feel like a big meal. It's a quickie ! - - - - - - - - - - Here is a Spinach Omelet: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 18:22 Eggs are a very good choice Annie! I guess I can't pass up a list of egg dishes without adding one of the most popular from here, the Spanish Omelette. La Tortilla Española is served as a tapa cut into squares or wedges, or as part of a main dish meal, served in larger wedges: SPANISH TORTILLA (Potato & Onion Omelette) Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. Finished Tortilla A whole tortilla makes a great picnic food. It's easy to make, light to carry and it holds up well in hot weather. (Wrap it in foil and take it in a pizza box.) SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Jun 9, 09 at 19:06 How about a quiche or 2?? My basic quiche recipe: crust for one 9 inch pastry (1/4 pound butter, 1 1/4 cups AP flour, 1/2 tsp salt and 4 to 5 T ice water....enough to hold together... Chill and roll out) Fill the un baked shell with goodies, add egg milk mix, 1 egg beaten to 1/2 cup milk or cream to fill, and bake. Now comes the fun....the fillings! You can use mostly cheese with a little cooked crumbled bacon ( 2 1/2 cups grated cheese....not the bagged stuff, grate it yourself!) You can add steamed and drained asparagus spears....and cheese....ro you can add cooked shrimp and canned crab....and cheese, small strips of cooked chicken and bits of sundried tomatoes and roasted red peppers......and cheese.. You can sautee mushrooms to cook off a lot of the moisture and add them to the crust....add Sherry wine to the egg mix and use Swiss cheese with the milk egg mix....you can use canned artichoke hearts....with cheese and the egg mix. It's only limited by your imagination! Then, of course, bake your creation at 375 for about 45 minutes, until a table knife inserted about 2 inches from the center comes out clean. I wish I had a quiche for dinner....I made potato soup ( who makes potato soup in June?) for a friend who is under the weather. She had a yen for some and I made a pot.....and some cheesy rolls... But I wish I had baked that can of crab into a quiche!! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jun 9, 09 at 20:10 Here's a classic appetizer that also makes a great brunch dish: Chile Relleno 8 - 12 servings 3 7-oz cans green chiles, not sliced 3/4-1 lb Cheddar cheese 3/4-1 lb Monterey Jack cheese 4 eggs 1 lg can evaporated milk 3 Tbsp flour Chili salsa Remove seeds from chiles, and flatten half of them in bottom of 2 1/2 qt casserole or 7x11 baking dish. Cover chiles with thick slices of Cheddar. Layer rest of chiles on Cheddar and cover with thick slices of Monterey Jack. Separate eggs & beat yolks. Add to yolks: evaporated milk and flour, and salt and pepper to taste. Beat egg whites to peaks; fold into yolk mixture. Pour egg mixture over cheese and chile mixture. Cover and bake at 325 degrees for one hour. Serve with chili salsa. The second recipe is a wonderful brunch item that is rather a variation of Eggs Benedict. Bouchees a la Marie Antoinette 6 servings 1 10-oz pkg pastry shells (bouchees) 1/4 c. butter 1/4 c. flour 1 c. dry white wine 1 c. whipping cream 2 c. grated Bonbel or Port Salut cheese 2 c. finely diced smoked ham salt, pepper 6 poached eggs* dill sprigs, optional Prepare patty shells according to package directions. Place shells on serving platter. In saucepan melt butter and stir in flour. Gradually stir in wine and whipping cream. Stir over low heat until sauce bubbles and thickens. Stir in cheese, a little at a time, until sauce is smooth. Stir in ham and salt and pepper to taste. Place a poached egg on top of each patty shell. Spoon hot sauce over egg. Garnish with dill sprig if wished. * Poach eggs in gently simmering water, milk or cream 3 to 5 minutes. To store eggs for later use - but not more than 24 hours - put the poached eggs in a bowl of ice-cold water in the refrigerator. Remove from the water and let drain about 30 minutes before serving. The heat from the sauce, platter and patty shells will warm up the eggs. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 20:17 Here's a series of three recipes I posted many years ago here. I don't remember if I tried them but I'm sure it was for around Christmas time! Posted by: Canarybird (My Page) on Mon, Nov 24, 03 at 12:32 Here are some recipes for eggnog: BASIC EGGNOG - FOR 10 - 12 persons **************** 6 fresh eggs 6 TBS sugar 1 pint milk (2 cups) 1/2 bottle whisky 1/2 pint dark rum (1 cup) 1 pint thick cream (2 cups) 3TBS peach brandy grated nutmeg 1. Separate the eggs, putting the whites into a large bowl. 2. Beat the egg yolks until smooth adding sugar and 1/2 pint milk at the same time. 3. Pour this mixture into a punch bowl. 4. Add the whisky, mixing well, then add rum. 5. Set this aside and whip the egg whites until they are stiff. 6. Add the remaining milk, cream and peach brandy to the punch bowl. 7. Stir this together and fold in the egg white. 8. Sprinkle the grated nutmeg on top and serve. SWEET EGG NOG - for 12 - 14 persons *************** 6 eggs 8 TBS sugar 1/2 bottle whisky 1/2 pint rum (1 cup) 1/2 pint brandy (1 cup) 2 pints milk (1 quart) 2 pints thick cream (1 quart) 1/2 teasp ground cloves 1/2 teasp ground nutmeg 1. Separate the eggs, putting the whites into a mixing bowl and the yolks into the punch bowl. 2. Beat the egg yolks until smooth, adding 4 TBS sugar at the same time. 3. Still stirring, gradually add the whisky, rum and brandy. 4. Set this mixture aside and whip the egg whites until stiff adding the remaining sugar. 5. Then stir the milk and cream into the mixture in the punch bowl. 6. Fold in stiff egg whites. 7. Sprinkle with the cloves and nutmeg and serve. FROZEN EGG NOG - for 8 - 10 persons ***************** 2 pints thick cream (1 quart) 6 egg yolks 8 TBS sugar 1/2 bottle rum 1/2 bottle brandy 1 teasp grated nutmeg 1. Whip the cream until stiff and store in the refrigerator. 2. Beat the egg yolks until smooth, adding the sugar at the same time. 3. Combine with the whipped cream. 4. Store in the refrigerator until firm. 5. Add the rum and brandy to the frozen mixture. 6. Sprinkle with nutmeg and serve. Source: Cocktails and Mixed Drinks Felix Brenner - Hamlyn 1964 SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jun 9, 09 at 20:37 One of my absolute favorite brunch items is from a long gone restaurant in Ogunquit where I spent a lot of fun Sunday mornings. Nothing like reading the Sunday paper, sipping a mimosa and having someone make the following for you and serve it too! Of course, it is very simple to make at home so I am including the basic directions. Mellow Muffins: For each person: Toast and split an English muffin. Top it with a generous portion of crab meat that has been gently warmed in a little butter. Place a couple of steamed asparagus spears on the crab, then a poached egg on the asparagus. Nap with Hollandaise, sprinkle a tiny bit of chopped parsley or paprika. Serve with golden hash browns. Oooooohhhhhh - I am thinking I am going to have to make these VERY soon! Alexa o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 9, 09 at 21:00 Hollandaise, just give me a spoon and I'm happy. I like it on asparagus, broccoli and one my favorites....eggs benedict. Image Hosting by Here is a link to an easy recipe from cooking live with Sara and Julia. David Here is a link that might be useful: Blender Hollandaise o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Jun 9, 09 at 21:39 my favorite ways to eat an egg is: just plain soft boiled-- with good sturdy toast to dip into it or creamed hardboiled eggs on toast' Can't join you for the cooking for that night but here's a T & T that gets raves: Brandy Creme Burlee Bars Free Image Hosting at Diane's Home Cookin Chapter: Cookies--Special Bars Brandy Crème Brûlée Bars ======================== 1 cup Gold Medal® all-purpose flour 1/2 cup sugar 1/2 cup butter or margarine, softened 5 egg yolks 1/4 cup sugar 1-1/4 cups whipping (heavy) cream 1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoon brandy extract 1/3 cup sugar . 1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes. 2. Reduce oven temperature to 300ºF. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer. 3. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper. 4. In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours. from Betty Crocker o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 21:40 SharonCb: No drinking on the CF !!! Can you save me some ??? LOU o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Jun 10, 09 at 7:03 This is a good time of year to make fruit custard pies. FRUIT CUSTARD PIE 4 large peeled peaches or 2 cups raspberries, blackberries or cherries 9 inch pastry shell, unbaked 2 eggs 3/4 cup sugar Pinch of salt 1 cup whole milk 1 Tbs. Butter Ground cinnamon or nutmeg Bake pastry shell for 5 minutes at 450 degrees. Separate one egg; slightly beat egg white. Brush pie shell with a thin coating of egg white. Slice peeled peaches into bottom of pastry shell, or spread cherries or berries over bottom. Beat eggs, sugar, and salt thoroughly, including the reserved egg yolk and the remainder of the egg white from the pie shell wash. Add milk, mix, and pour over fruit. Dot with bits of butter and sprinkle with cinnamon or nutmeg. Bake 10 minutes at 425 degrees then reduce heat to 350 degrees and bake 30 minutes longer or until set. Cool to room temperature; then refrigerate. Serve chilled. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 10, 09 at 8:26 Gosh, I just love eggs any which way! Here is one favorite from Mariyn - English Crown Scramble 2 tablespoons butter, divided 1 tablespoon flour 3/4 cup whole milk Salt and fresh ground pepper 1/2 cup shredded Monterey Jack cheese 2 tablespoons freshly grated Parmesan cheese 6 frozen puff pastry shells (Pepperidge Farm) 6 eggs 3 tablespoons whole milk or cream chopped parsley to garnish 6 ounces smoked salmon (optional) Pre-heat the oven to 400°. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Season cream sauce with salt and pepper. Lower heat and stir in cheeses. Cover and keep warm. *If desired, omit cheese. Or - MORNAY SAUCE 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 3/4 cup shredded Swiss cheese 1/2 cup shredded Parmesan Place frozen pastry shells on a baking sheet lined with parchment paper, leaving at least 1-inch between each one. Bake in pre-heated oven for 20 minutes or until golden, tall and flaky. Remove from oven and place on serving plate. Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula under them until they are almost dry but still moist. *If desired, stir in smoked salmon at this time. (Eggs continue to cook after removing from heat.) Assemble: Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley and serve with smoked salmon on the side. (If desired, place top from pastry shells on top of each, angled off-center.) Marilyn I brought this thread back to tell anyone who is interested that I made this for my Father's Day brunch and it was perfect for a croud. (I made a double recipe.) I baked the puff pastry early, about 2 hours before I needed them and just left them on a rack on the counter until ready so they would stay crispy on the outside. I made the cheese sauce with much less cheese because I wanted more of a cream sauce instead of a cheese sauce. I scrambled the eggs at the last minute and put into the hollowed out shells (which kept the eggs hot). I poured the warm sauce over them and placed the tops from the pastries back on top of each one angled off center...very pretty! These were wonderful served with smoked salmon. Scrambled eggs and smoked salmon are a match made in heaven! I buy hot smoked salmon at Trader Joe's, Alaskan King. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Wed, Jun 10, 09 at 13:11 Annie: How many Chicks do you think are needed for a meal? Do they taste like Chicken? Don't answer that !!! Man, we would be in deep trouble !!! I get eggs from a friend ( I have a few ) they are already colored for Easter. All sizes too, fresh from the farm. LOU How about if we make plain ole Eggs,Sausage, and Potatoes? I think that's an everyday favorite ? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by therustyone (My Page) on Thu, Jun 11, 09 at 11:03 Lou, if we didn't live so far apart, I'd swear you get your eggs from the same friend (yes, I have a few, too!) I get mine from. They look exactly like that! And there are no better, anywhere, for freshness & flavor. And as far as plain ol' eggs, sausage, & potatoes goes, here's another spin on them. Brown 1 lb of breakfast sausage in a pan, seperating as it cooks. When there is some grease from it in the pan, (if you use a very lean brand, you may have to add a shake or two of some kind of oil) Add 3 or 4 scrubbed & diced red potatoes. (Leave the skin on) While this is cooking, scramble from 3 to 6 eggs in a bowl with a can (or part of a can) of diced tomatoes for the liquid. When potatoes are tender, and lightly browned, pour egg mixture over it all, & stir as the egg mixture cooks. Cook until eggs are done. A colorful, easy, fairly quick, and not-too-heavy, one dish meal, good for breakfast, lunch or supper, depending on what you put with it. Tossed green salad, biscuits, whatever. . . . Rusty o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 13:16 Rusty: I think you do live close by. Have you been watching me ,cooking eggs ??? Annie : What color are your eggs ? Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Thu, Jun 11, 09 at 15:43 Geez Lou! I just finished lunch and you're making me hungry! Photos are great. Love the "poached in spaghetti sauce" idea. I've got chickens too (brown eggs, BTW, couldn't find any Auraconas this year), so I'm looking forward to pasting lots of recipes! There's 4+ dozen eggs in my fridge right now. I make my own McMuffins with lots of mine. Wrap and freeze for grab 'n' go lunch or breakfasts. Here are my newest "babies" on April 30th. Baby chicks 4-30-09 Future Egg Layers of America! You GO Girls! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 18:24 Denna: I do eggs like that a lot. Just put about 5 tablespoons of Sauce ( not too thick ) in a Skillet and heat. Put the eggs in and put a lid; just the size to cover, over them and let them cook. They are sort of Poached , Steamed. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Jun 11, 09 at 18:26 Lou, you have a way with eggs! I sure wish I did. I try. I've been trying with the poached eggs. One of my favorites is heuvos rancheros. Make a spicy tomato sauce, serve over either cornbread, tortillas, or tortilla chips, topped with an egge either fried or poached in the sauce, and then top this with some grated sharp cheddar or other Mexican style cheeses, zipped under the broiler just until the cheese melts. Serve with refried beans on the side, and sauteed peppers, onions and potatoes if you want. I suppose you meat eaters will want some kind of meat. I also followed a hint from Orangette's blog and served a poached egg over braised cabbage--pretty simple and pretty good. I also like to make egg foo yung with leftover fried rice and/or stir fried vegetables. My other favorite use for eggs is in very eggy potato salad. Something new for me which I may try this weekend is coddled eggs. I don't have an egg coddler but I might be able to make something similar with my ramekins and a boiling water bath. I swear I have a recipe somewhere. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 20:19 Pinky: Try an egg in a cup with a tablespoon of water. Put it in the Micro Wave for about 18 seconds. More if needed. I did it but don't know what it is supposed to look like. Don't use them Coddled. May have been too much Micro. But it was good. Give it a try. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Jun 11, 09 at 23:59 OMG, where to start? Diane's Creme Brulee Bars look delicious and so does Chase's Creme Carmel and Ruthanna's Timbales and Sally's baked eggs. Elery would love the Rellenos too. I poach eggs and fry eggs and scramble eggs regularly, but these are some all new ideas! Lou, my ladies lay brown eggs. They look like this: Photobucket Eggs like this, at least a dozen a day! Photobucket So, when I get tired of omelettes and egg sandwiches, I still have eggs to use and I get into a rut, so I'm always looking for something new. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Fri, Jun 12, 09 at 22:40 LindaC's cheesecake uses a few too! Very, very good! Crustless quiche is one of our favorites and uses up all the leftover "stuff" in the fridge! Bits of veggies, meat and cheese dumped in a greased pie pan, then the eggs, milk, salt, pepper, maybe a little flour, whisked together and poured over the top. Bake till 'done'...time varies depending on ingredients (can ya tell I rarely use a recipe??? LOL)! Plain ol' hard boiled and a few veggies makes lunch for me. Back to thinking........... Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jun 13, 09 at 9:43 Annie, I couldn't for the life of me figure out why you had laid aluminum foil out for your hens. Then I looked closer and realized that's icy or snowy ground! Duh! I think it's time for a new pair of glasses. lol. I'm having a hard time making my mind up about what to try, too. So many of these recipes look so good! Don the egg man, the farmer I get my eggs from, brought me 2 dozen eggs yesterday, so I'm all set. I just have to decide. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Jun 13, 09 at 10:44 Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c caramelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving. And here is a recipe I tried from Williams Sonoma's, "Savoring India" that was unusual and very tasty. Anda Masala (Eggs braised in fragrant gravy) 4 eggs, hard boiled and peeled 1 T vegetable oil 1 t cumin seeds 1 yellow onion, finely chopped 1 cinnamon stick 2 t ground coriander 1/2 t red pepper flakes 1/2 t ground turmeric 2 cloves garlic, thinly sliced 3/4 t salt, or to taste 1 large tomato, pureed 1 1/4 c water 2 T fresh cilantro, chopped. Heat the oil in a saute pan over medium high heat. Add the cumin and cook until it darkens and is fragrant. Add the onion and cinnamon and cook until the onion begins to brown a bit. Add coriander, red pepper flakes, turmeric, garlic and salt. Saute for about 2 minutes, then add the tomato and cook just until the tomato loses it's raw aroma, about 5 minutes. Add water and bring to a boil, reduce heat to low, cover and simmer 5 minutes. Cut each egg in half, and slide them gently into the sauce, cut side up to heat through. You don't want the egg yolks to dissolve into the sauce. When the eggs are hot, sprinkle them with the cilantro and serve. This makes for a very nice luncheon dish, over rice or with good, soft flatbread of some kind with which to mop up the sauce. I like the hard boiled eggs to be ever so slightly undercooked, so that the yolks have a wee bit of creaminess too them, but am only occasionally successful in accomplishing that. No matter, if they are cooked through, it's still delicious. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jun 13, 09 at 16:07 Well, I made the coddled eggs for lunch, with lowfat cheddar cheese and fake bacon bits. In my typical fashion I got distracted by the fried potatoes, onion and pepper I was making on top of the stove, so I way overcooked the eggs. They had the consistency of a hard boiled egg. And with the lowfat cheese topping the whole thing was kind of rubbery. But it tasted good and looked cute. Had them with the potatoes and some coleslaw with poppyseed dressing. Later this week I may try Rachelellen's Anda Masala. I have some hard boiled eggs to use up, but first I have to use up a bunch of other stuff. Lou, my eggs will never look as good as yours or Annie's, they aren't that fresh. No sense me even getting farm fresh eggs because at the rate single-me uses them up they wouldn't be "farm fresh" for long. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Sun, Jun 14, 09 at 1:12 Pinky: First time I heard of an egg looking " cute " LOL!!! Why don't you give the Micro a try. They might be cute too !!! Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 14, 09 at 10:14 Meringues!!! I love meringues and they are SOOO easy to make. 1 part egg whites, 2 parts fine granulated sugar (BY WEIGHT) and a pinch or two of cream of tarter. Beat egg whites till frothy, add cream of tarter and a pinch of salt. (Salt keeps them white, cream of tarter stabilizes them (along with the sugar) and increases volume). Increase mixer speed to medium and slowly add 1 part sugar. When stiff peaks form, turn off mixer and fold in remaining sugar. Pipe as desired and bake in very slow oven (200-250) till crisp but not browned - 1 to 4 hours depending on size. I always leave mine in the turned off oven overnight. We like our meringues, melt-in-the-mouth crisp. I also love the contrast of dark chocolate with meringue. DH loves to use a chewier meringue (less sugar) to make a base for pavlova. Bowl Full of Mushrooms o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 14, 09 at 10:29 I made a quiche yesterday. 1/2 c. carmelized onion 1/2 c. chanterelle mushrooms 2 T. dijon mustard 1 t. dried parsley 1 1/2 c. fat free swiss cheese 8 eggs 1 c. milk 1/4. flour S & P to taste Mixed the eggs, milk, spices, mustard together, stirred in cheese and veggies. Poured into deep pie pan and baked at 350 about 45 minutes. Pic to come!!!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Mon, Jun 15, 09 at 9:07 Love eggs and we use quite a lot of them. Good recipes and suggestions. Quiche is one of my favorite foods and my favorites are a mushroom onion quiche and a brocoli and cauliflower quiche. I like to use a combination of monterey jack and cheddar. I also use soy sauce for most of the salt. Garlic powder, onion powder, some onions, milk and eggs to make custard [1 egg per cup of milk or more]. I always make at least two because they freeze so well and when I get a taste for them one doesn't usually do it and I like them fresh. To freeze them I pop the pan into a gallon baggie. One of my favorite things is coconut. Go figure, eh? I love the impossible coconut pie that was made with Bisquick. It literally takes only a minute to make and comes out great. I make my own biscuit mix so that Christy can make herself biscuits. I don't really find it takes more than a minute or two to make biscuits from scratch but.. the mix does come in handy for this recipe. Impossible Coconut Pie 1 cup flaked or shredded coconut 3/4 cup sugar 1/2 cup Original Bisquick® mix [I use my home made mix] 1/4 cup butter or margarine, softened 2 cups milk 1 1/2 teaspoons vanilla 4 eggs 1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray. 2. In medium bowl, stir all ingredients until blended. Pour into pie plate. 3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Home made biscuit mix Recipe using all-purpose flour: * 9 cups all-purpose flour * 1 1/2 tablespoons salt * 1/4 cup baking powder * 2 cups solid vegetable shortening Recipe using self-rising flour: * 10 cups self-rising flour (this already has salt and baking powder added to it) * 2 cups solid vegetable shortening You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best. Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; its alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasnt it? Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for. Here are some of MY eggs. From the free range chickens that frequent my yard from my neighbors two doors down. I recently found a dozen eggs in one clutch in a window well. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jun 15, 09 at 11:12 Loves those mushrooms are a work of art!! Did you make them, and if so, how did you get the stems connected to the tops? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Wed, Jun 17, 09 at 13:00 OK, late to the party.......as usual!! Here's the quiche I posted above!! It was very, very good! Quiche Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 17, 09 at 14:30 Deanna you aren't late....are you? 'Cause if you are I am really late! I was thinking it was this coming weekend. By the way , great looking quiche! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Jun 17, 09 at 17:09 I also think it's this coming weekend! And that's when I'm doing mine hopefully. We had no water for 19 hours last night and today while the city repairs a major pipe. It's back at the moment but you can never tell here. Hard to cook with no water...not to mention shower. LOL. SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 17, 09 at 20:14 I happen to have zucchini, basil and eggs on hand, so I'm trying this recipe out tonight. It's from Deborah Madison's Vegetarian Cooking for Everyone. I've never made a frittata, but this looked easy enough. The zucchini is sitting and draining as I type. I'll report back on the results. Sally o RE: Cookalong #11 ------ EGGS - oops! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 18, 09 at 9:38 I could have sworn I came back right after submitting the previous post to add the recipe, and submitted it, but the post has disappeared. I even changed the heading just like we're supposed to do. Oh well, here's the recipe. I served it with home fries made with home grown red potatoes and simply cooked fresh spinach. Zucchini Frittata with Marjoram (or Basil) 1 1/4 pounds zucchini, coarsely grated Salt and freshly milled pepper 3 tablespoons live oil 6 eggs 1 large garlic clove, crushed or minced 1 tablespoon chopped marjoram (or a few tablespoons chopped basil leaves) 1/3 cup freshly grated Parmesan or dry Jack Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 or 30 minutes. Rince briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until its dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, herb of choice, and cheese. Add the remaining oil to the pan and, when its hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If theyre sticking, loosen them carefully with a thin rubber spatula. Cook over mediium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the fritatta 4 to 6 inches under the broiler to finish cooking the top. I did make it last night, using the basil, but wasn't up to doing the photography thing. I don't know what a frittata is supposed to look like, and in the recipe, Madison doesn't specify how large of a pan to use, just a wide pan, so my frittata turned out maybe too thin. I used the largest skillet I had that could go into the oven or under a broiler, which is a big 12" (I think), or bigger, enamel covered cast iron skillet. I don't use it very often because it's so #%@!#&^#$! heavy! Anyway, the frittata turned out pretty thin. Are they supposed to be thin? It was fairly tasty. Jerry (DH) liked it, but we both agreed that I over cooked it. As thin as it was, 10 minutes on the stove top plus extra under the broiler was a bit too long. Seeing as it was the first frittata I made, I think I need to practice some more. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Jun 21, 09 at 12:12 I always wanted to try the spaghetti egg pie that I have seen Rachael Ray make. You fry some leftover pasta in olive oil and then pour the scrambled egg mixture over the top and finish it in a 400 degree oven for about 10-15 minutes. It was different for breakfast, pretty tasty. My leftover pasta was garlic pasta so that probably kicked it up a notch. before the oven Egg pie after - yum egg pie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 21, 09 at 12:24 I only meant I was late in posting my picture (several days after I said I was going to)!! Looking forward to trying lots of these recipes!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Jun 21, 09 at 12:54 I made Ruthanna's Timbales last night for supper, to go with grilled salmon that Elery and I caught from Lake Michigan and a salad with pickled eggs. I didn't think the timbales needed any sauce, and I used my homecanned collard greens because I didn't have any spinach and didn't want to go to the store. Elery's dog, Pancho, loved them too and ate a whole one all by himself. Photobucket this morning I made a version of the Ina Garten Baked Herbed Eggs, posted by Sally. My broiler is on the bottom of my stove, under the oven, so I have to lie on my stomach on the floor to use it and so it's only been used maybe twice, LOL. I baked the eggs in the oven instead. I lined small Corningware casserole dishes (handed down from my Grandma) with slices of ham, added a couple of eggs and the cream. Herbs were tarragon, marjoram and chives from my herb garden, and I baked the eggs at 375 because we had biscuits with them and that's what I was baking the biscuits at. They were yummy, and in deference to Elery's southern roots, I had sorghum to put on the biscuits. Very yummy, and here are the eggs: Photobucket The pickled eggs were simply hard boiled eggs, dropped into a jar of pickled beet juice and left to sit for 3 or 4 days. I quartered them and used them to top a salad made of lettuce, celery, vidalia onions and peas, dressed with some of my homemade yogurt mixed with horseradish mustard and a bit of maple syrup, then topped with the eggs and pickled beets. Photobucket I think I'll make Diane's Creme Brulee Bars to take to the office, but that will be later tonight. It's in the 80s now and too hot to turn the oven on. I'm also going to try the Anda Masala next week when Elery is here, I think he'd love that, and I'm going to make loves2cook's meringues to take to Ohio with us on Saturday. Of course I also want coconut's pie and Brenda's Cajeta that I saw on another thread, so we'll see what the week brings, I have 4 dozen eggs in the fridge and more on the way. I've copied and pasted this whole thread, so I can use up eggs all summer while the hens are still laying daily! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lsr2002 (My Page) on Sun, Jun 21, 09 at 15:23 Wow, there really are a lot of great recipes on this thread. I love omelets, quiche, frittatas, chile rellano casseroles and just plain soft boiled, hard boiled and fried eggs. Last Thursday I made something I have never made before and probably have not eaten for at least fifteen years - egg foo young. It was so good. My friend brought me a big bag of bean sprouts and her loosely remembered recipe. I just sauteed slivered onion and mushrooms, put them in a bowl to cool a little and added the beansprouts, chopped scallions and chopped shrimp and a little salt and pepper. I made mounds of the veggie, shrimp mixture in a heated large frying pan with about 1/8th inch of oil. Then just poured beaten eggs, seasoned with soy sauce, szechwan pepper and a little sesame oil, over each mound scraping the egg into the mounds with a silicon spatula. They were cooked until the bottom of the mounds were browned with slight crispy edges and then carefully turned to brown the other side. She had a simple recipe for a sauce with chicken broth, soy sauce, a little molasses and cornstarch. Yum! On Friday, when Max was not home for dinner, I cooked the remaining veggies, some new beaten egg mixture in a really small saute wok with a bottom that is about 4 1/2 inches in diameter. That was perfect; it made a single large patty and I didn't have to scrape the liquid egg mixture back together with the veggies. Of course it meant cooking one at a time so not very practical if you are doing it for more than one person. I wish I knew how they are cooked in restaurants. I can't imagine a busy chef standing over the stove to move the egg back into the veggies. Lee o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jun 21, 09 at 20:58 I'll echo what Lee just said..."Wow, there really are a lot of great recipes on this thread." I know I'll be coming back here to make a few things, right now there's just not enough time in my days. Getting ready to draw a name....... it's......... Caliloo! Alexa, please post here what out next star ingredient is....I'll be checking back. Nancy o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 7:39 Bump Caliloo, I hope you see this. I'll check again as soon as I get home tonight. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 19:26 Alexa? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jun 22, 09 at 21:37 Sent you an email... should I post my choice here or wait for your thread to start?!?!?!? Alexa PS - my ingredient is CORN! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:52 Posting on this is best...I'm trying real hard to keep the threads connected... here's the link to the next cookalong.... Here is a link that might be useful: Cookalong #12 -- CORN o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:56 Almost there.

Cookalong #44 --------LAMB Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 11:05 LindaC has picked lamb for this Cookalong. It's in season and I just know many of you have good lamb recipes. I have a challenge for you, can you post a recipe that will make me like lamb???? I do like gyros.. Have fun and remember, I draw a new name from all the people who post on this thread for the next Cookalong. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! Follow-Up Postings: o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 11:28 Great choice Nancy and Linda. I love lamb. Don't often follow a recipe, but I have a few recipes that I use as a "guide". Lamb Shanks Greek Style Lamb Shoulder Greek Style Home Cookin Chapter: Recipes From Thibeault's Table Lamb Shoulder/Breast Greek Style ================================ Lamb Shoulder/Breast or shanks 1 head of garlic, cloves peeled and cracked 1 onion cut into 8ths Oregano Lemon Salt Pepper Olive oil Chicken broth . Brown the meat on top of the stove or in a hot oven. Add the onion, and the peeled garlic cloves. Cook until golden. Add the Oregano, salt, pepper and the juice of a lemon. Cover and place in a 350°F oven. Cook until tender. Cooking Time will depend on the size of roast. Note:Option: Use Dill instead of Oregano.. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by trixietx (My Page) on Tue, Mar 27, 12 at 11:30 This is one of my favorite recipes! Peppered Lamb Chops 4 lamb loin chops 2 tablespoons soy sauce 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 teaspoons crushed peppercorns 1 teaspoon Dijon mustard 1/4 teaspoon thyme 1 clove garlic, minced Combine all ingredients and marinate at least 1/2 hour. Broil or grill to medium rare. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Mar 27, 12 at 11:34 Just what I was hoping someone would pick. Here's a favorite of ours. Perfect with a nice Shiraz. It's a huge recipe. I make half of it in an 11 x 11 Corningware dish. You may want to increase the tomato paste a little bit. I make the meat sauce ahead of time and freeze it. Moussaka a la Grecque Recipe adapted from The New York Times Cookbook, Craig Claiborne, Harper/Rowe, 1961 Serves: 8 to 10 servings Ingredients 3 medium eggplants 8 tablespoons extra-virgin olive oil 3 onions, chopped 2 pounds ground lamb 3 tablespoons tomato paste 1 1/2 cup red wine 1/2 cup chopped parsley Pinch cinnamon 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 quart whole milk, heated 4 large eggs, beaten Pinch nutmeg 2 cups ricotta 1 cup fresh bread crumbs 1 cup freshly grated Parmesan Directions Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. Here is a link that might be useful: Moussaka - from NYT cookbook o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 11:44 Nancy, I'm with you, I've not yet had lamb I was crazy about, but I marinated some in Jessica's lime chipotle marinade and even Amanda and I ate it. Elery loves lamb and his insurance company dietician (yes, Blue Care Network has one of those and everyone must talk to her) says it's a very healthy meat choice, people should use it more. So, I'll be watching for something that sounds good. Heck, if i don't eat it, Cooper and Elery love the leftovers! Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 13:57 This is my favourite Moussaka Recipe. I love the potato layer. Moussaka Source unknown Edited 2 eggplants cut into 1/4 inch round slices 3 large potatoes, peeled and sliced into 1/4-inch thick long slices 1/2 cup flour, seasoned with salt and pepper Vegetable oil. (1 to 2 inches deep) For the beef tomato sauce: 2 pounds lean ground beef/veal/pork or lamb 1 large onion, medium diced 2 tablespoons minced garlic Salt Freshly ground black pepper 1 to 2 teaspoon ground allspice 1 teaspoon dried oregano 1/4 teaspoon cinnamon 1 large can tomatoes, chopped Bechamel 4 tablespoons butter 4 tablespoons flour 2 cups milk Garlic clove cracked (not minced) 1/4 teaspoon freshly grated nutmeg 1 tablespoon lemon juice 3 egg yolks 1/2 cup Parmesan cheese Salt Freshly ground black pepper To Finish: 3/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated Slice eggplant and salt Let sit for 10 to 15 minutes Wipe dry Season flour with salt and pepper. Dip eggplant into flour and fry in hot oil turning when golden. Dry on Paper towels. Fry potato slices until lightly golden. Remove the potatoes to a paper Towel. Saute the ground beef for 2 minutes, until it Begins to turn brown. Add the onions and garlic and saute for 5 more Minutes. Season with salt and pepper. Drain off any excess fat from the Pan. Season the mixture with allspice, oregano, and cinnamon and cook For 3 more minutes. Add the tomatoes. Cook, stirring occasionally Until the mixture is a thick tomato sauce consistency, about 30 Minutes. Check for seasoning. Remove from the heat and cool. Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the Roux over medium heat for 3 or 4 minutes, or until it becomes a very Pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the Nutmeg and the lemon juice. Simmer, stirring constantly, over low heat For 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, Whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk It into the beaten eggs. This will temper the eggs. Whisk the egg/milk Mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful Not to let the mixture simmer. Season with salt and pepper. Remove from The heat and cool. Preheat the oven to 350 degrees. Sprinkle the bottom of a Baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant Over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add Another layer of eggplant and another layer of potatoes. Top with the Remaining lamb mixture. Place one more layer of eggplant and potatoes. Over the beef mixture. Top with bechamel. Sprinkle with The Parmesan cheese. Place in the oven And bake for 45 minutes, or until the top is golden brown. Remove from The oven and let sit for 10 minutes before serving. o RE: Cookalong #44 --------Rack of LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 14:03 Grilled Rack of Lamb is another favourite. No recipe. Just rub the racks with lot of real garlic and rosemary, course ground black pepper, salt and olive oil. And grill. Rare or Medium rare. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 27, 12 at 14:47 At a little Greek restaurant in the food court, we were eating souvlaki. Pork, chicken or lamb was the choice of meat. I told the owner I had never had lamb (chose chicken). He cut me a slice off the gyro. I didn't care for it at all. Now I know that can't compare to lamb chops, ribs etc, and these dishes so far sound fantastic. I'm looking forward as well, to see what gets posted. I may get tempted to try it! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 27, 12 at 18:29 Cookie asked for a more reasonable lamb meal than lamb chops....reasonable as to price that is. I can get a small New Zealand leg of lamb, Sam's and costco both often have it. Some times it's bone in....sometimes it's boned.... I buy it boned if I can ( if not I grit my teeth, get out by skinny knife and set to work) The boned leg will have the bone removed and leave a sort of hollow piece of meat, good for stuffing if that's what I had in mind. Cut as much fat off the meat as you can. The fat is what gives the meat the flavor that so many don't like, so besides being healthy and minimizing flare ups you will make it taste better too. Flatten out the boned leg, and insert wooden skewert to sort of stabelize the meat so it doesn't flop around when you try to turn it....that step isn't necessary, but I like to do it. Then...crush about 4 cloves of garlic, more if they are small cloves and rub it all over the inside of the meat....the part that was next to the bone, not the skin side. Drizzle with olive oil and sprinkle generously with chopped oregano....fresh is best.....rub it around. Let it sit at room temperature for 45 minutes, and add the juice of half a lemon ans sprinkle with Kosher salt. Start your grill, when it's hot put the lamb on, with the herbed side down, and squeeze the juice of the other half lemon and a little more salt on the top. Grill as you would a steak medium rare or rare....or even medium....but no more done than medium. Slice the meat.....and I like it with oven roasted potatoes....and fresh asparagus this time of the year......and since the lamb is so lean, I splurge and add Hollandaise sauce to the asparagus! Linda C o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Mar 27, 12 at 18:44 I do a butterflied leg of lamb the way Linda does using garlic, oregano and lemon. I also do the same swapping out the oregano for rosemary. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 19:25 OK, now a question for the lamb experts. Is there a difference in flavor between grass fed lamb and milk fed lamb? A local (to Elery) farmer in Chelsea sells organic grass fed lambs, $4.99 a pound, for a whole or a half. He says he likes to get the lambs to about 100 pounds but sometimes they are less, so a half would be 50 pounds on the hoof, probably 30 or 35 pounds processed. that's a much better price than the grocery stores in Grand Rapids who want anywhere from $10 to $15 a pound for it, and my local grocery store doesn't even have it, they say they can't sell it. Well, at $15 a pound, probably not. So, if lambs are grassfed, are they "stronger" in flavor? Is the stuff at the local grocery store grass fed or milk fed or does it even matter as far as flavor goes? Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 27, 12 at 19:57 Any lamb old enough to weigh 100 pounds is akin to mutton....no wonder you don't like it. The most expensive lamb and in my mind the best is about 4 months old and getting milk as well as some grass....momma eats grass. those lambs weigh about 65 pounds...partly depending on the breed. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 27, 12 at 20:17 Well, I was thinking that anything old enough to eat grass and be that big was probably not exactly young lamb. I've never eaten any of it, though, Elery was thinking of buying a half. I guess not... the only lamb I've eaten has been from the grocery store. Some is worse, some is better, none has been delicious but some has been edible. Kind of. I don't know where the heck it came from, of course, or how big it was or what it ate or how it was raised. I don't like that, as you know, but other than buying a lamb locally, which I have been unable to do thus far, there doesn't appear to be an option. Annie o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Mar 27, 12 at 23:21 I didn't like lamb and DH wouldn't even try it, but after having it at a Mediterranean restaurant I think I was either fed mutton or really overcooked lamb. We bought a 4H lamb last summer. I have no idea how it was fed, but live weight was 120 lbs. and it is excellent. I've been looking at lots of lamb recipes, since I'd never cooked it, and things like moussakas and stews and curries are definitely arbitrary. I made a boneless leg roast (rubbed with a little olive oil, garlic, rosemary and S&P) and then this curry with the leftovers. It was pretty tasty. I cubed the lamb, used a mix of hot and sweet curry powders, golden raisins instead of currants and my peach-jalapeno chutney instead of mango. And basmati rice. Savory Lamb Curry 1 Granny Smith apple, peeled and diced 1 onion, chopped 2 cloves garlic, minced 3 Tbsp. butter 2 Tbsp. olive oil 1 Tbsp. curry powder 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. white pepper 2 cups chicken stock 1/2 cup apple cider 1/2 cup currants 3 cups sliced cooked lamb 1/2 cup mango chutney 1/2 cup sliced toasted almonds Hot cooked rice In large heavy skillet, cook apple, onion, and garlic in butter and olive oil until tender. Sprinkle with curry powder; cook and stir for 2-3 minutes until fragrant. Add flour, salt, and pepper; cook for 3-4 minutes longer until bubbly. Then add chicken stock and apple cider; cook and stir with wire whisk until slightly thickened and bubbly. Stir in currants and sliced lamb. Bring back to a simmer; simmer, stirring occasionally, for 20 minutes until thoroughly heated. Stir in chutney and toasted almonds and serve over hot cooked rice. Serves 6 o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Wed, Mar 28, 12 at 6:27 I've tried lamb several times in restaurants, so, although these recipes all look good, I am going to pass on fixing it at home. I am just going to be hard-headed about it and not risk the investment. No sense of adventure when it comes to lamb. My dad always fixed a leg at Easter when I was a kid. He loved it, and usually ended up eating most of it himself, which was probably fine with him. My mom, brothers and I ate the roast beef instead. I do remember that he poked the lamb full of little holes that he stuffed with a mixture of garlic, parsley, parmesan and salt. The stuffed holes were delicious! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Wed, Mar 28, 12 at 9:12 Here's my favorite. While I do like rosy-pink lamb chops, this is one way to cook lamb well done and so juicy and tender you can cut it with a spoon. (In fact, another name for this recipe is 'gigot a la cuillere', or 'spoon lamb') Gigot de sept heures (Seven hour leg of lamb) 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300˚ F. (If necessary, trim most of the external fat off the lamb. Some legs of lamb will come with a heavy fatty connective tissue, called the 'fell', covering a lot of its surface. Remove as much of it as practical--leaving it on will make the dish gamier because a lot of the gamy flavor is in the fat and connective tissues.) Make many small stab incisions in lamb and place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. (Note: That's not necessary if you have a casserole or Dutch oven with a fairly snug-fitting lid.) Place it in the 300˚oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. A half hour before it's done, fix some noodles or rice or couscous to soak up the juices. Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. That's it! About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Mar 28, 12 at 12:32 Although my mother never made lamb, I remember roasts of greyish-looking meat (always served with mint jelly) at friends' houses and our college dining hall. I didn't like it at all. Fortunately, I tried it later in French and Middle Eastern restaurants and once I found some local markets that sold fresh lamb, I began to experiment in cooking various cuts of it in different ways. I most often buy ground or cubed lamb. Linda in Tennesee posted this recipe here about 10 years ago and I've made it many times. I usually serve them with a tzatziki sauce or with a tomato sauce with cinnamon and fresh mint. STUFFED KIBBEH For the shells: 8 (about 1 1/2 cups) ounces bulgur (cracked wheat) 1 pound ground lamb 1 onion, coarsely chopped salt & pepper For the stuffing: 1 onion, finely chopped 2 Tbs. Olive oil 2 Tbs. Pine nuts 1 pound ground lamb salt and pepper Oil for deep frying To make the shells, soak the cracked wheat for about 20 minutes in hot water to cover by at least one inch; then drain and squeeze dry. Mix the meat, onion, salt and pepper for the shells until creamy. (An electric mixer can be used.) Then add the cracked wheat in batches and continue until the mixture is soft enough to work like a dough. Knead well by hand. For the stuffing, fry the onion in oil until soft; then add the pine nuts and fry until golden. Add the meat, salt and pepper and stir until the meat changes color. Wet your hands. Take a small egg-sized portion of the shell mixture and roll it into a ball. Make a hole in the center with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it into your palm. Place some stuffing in the hole and pinch the top of the pot together to completely seal it inside. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently. Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on paper towels. Serve hot. Makes 15 to 20 depending on what size you make the balls. I follow the recipe exactly but instead of deep frying, I like to cook them outdoors on the grill, turning frequently. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by gina_w (My Page) on Wed, Mar 28, 12 at 13:43 Annie, most Australia or New Zealand sourced lamb is still grass fed, but I hear that's changing. I should call Costco and ask, since that's where I buy it. If it is grass-fed meat, it is a much healthier choice, even the fat is a healthier composition than that of grain-finished meats. And it tastes good. I haven't heard of milk-fed. Ann all those pictures look great - I love lamb. Cookie, I found that you can treat a less expensive lamb roast, like a boneless leg on sale, and cook it like a beef pot roast with potatoes and carrots. It comes out nicely and you can serve it with the pot juices or with horseradish, dijon mustard, mint jelly or whatever you like. Much less expensive than chops, and tastes the same except for the grilled taste! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Mar 28, 12 at 13:46 Dolmades!....the Greek version of golumpki! Ground lamb 1 1/2 pounds 3/4 cup raw rice juice of half a lemon 1 onion chopped fine teaspoon of dry dill weed.( some use dry mint, I prefer dill) Salt and pepper to taste....some add some all spice here.add broth if it needs more moisture Roll in canned grape leaves which have been well rinsed in hot water and the stems cut out....then stacked in a dutch oven with the other half of the lemon, sliced and a little water and baked an hour or more at 325. serve as part of a main dish or an appetizer. Linda C o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Wed, Mar 28, 12 at 15:51 Speaking of delicious Greek food, I think Kofta converted me from a lamb hater. Does anyone have a tried and true recipe? o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cookie8 (My Page) on Wed, Mar 28, 12 at 16:46 I am definitely going to try out a few of these recipes. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Thu, Mar 29, 12 at 3:25 I found some really nice ground lamb at the store this afternoon, so I'm fixing this tomorrow. This was my mother's signature dish. My dad loved it, and after we got married, my husband learned to love it too. Instead of presents, my mom would treat my husband to a full casserole of stuffed grape leaves on special occasions -- Father's Day, Christmas, his birthday, etc. Here's our family recipe: Yaprakia/Dolmathes (Stuffed Grape Leaves) This classic Greek dish can be served as an appetizer or main dish. Rolling the grape leaves may be time consuming, but it is certainly worth the effort. Delicious! Filling: 1-1/2 pound lean ground beef or lamb 1 large onion, finely chopped 2-4 cloves garlic, finely minced 2 tablespoons olive oil 1-cup long grain white rice 1 8-ounce can tomato sauce 1-tablespoon mint 1-tablespoon dill weed 1-tablespoon oregano 1/2 cup chopped, fresh parsley (optional) 1-teaspoon salt 1/2 teaspoon pepper 16 ounce jar grape leaves (approximately 50 leaves) Juice of one lemon Beef broth, chicken broth, or vegetable broth Remove rolls of grape leaves from jar and unroll. Rinse leaves under cold water and drain well. Set aside badly torn leaves for use later. Cut stems off grape leaves. Saute onion and garlic in olive oil until translucent; cool. Combine rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well. Add ground beef or lamb to filling ingredients and mix thoroughly using hands. Lay a leaf, vein side up, in your hand with stem pointing toward you. Place tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center). The filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking. Tuck in side edges to secure filling. Roll from you toward the tip of the leaf, forming a small cylinder approximately 2-1/2 inches long and 3/4 inches wide. Do not wrap too loosely or the roll will come undone during cooking. Stove Top Method: Line bottom of 5 quart Dutch oven with a single layer of the reserved torn grape leaves. Place rolls seam side down in bottom of pot, tightly together in concentric circles, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in pot. Any leftover filling may be rolled in cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot.(Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Place a heavy plate that fits inside the pot over rolls as a weight to keep leaves from unrolling. For good measure, place a clean rock or stone on top of the plate to secure the rolls. Cover pot and bring to slow simmer. Simmer gently about 75-90 minutes or until rice is tender. Remove from heat when done. Let stand covered for 20-30 minutes before serving. Baked Method: Line bottom of 13 x 9 baking dish with a single layer of the reserved torn grape leaves. Place rolls seam side down in rows in baking dish, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in baking dish. Cover top with another single layer of the reserved torn grape leaves. (Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Cover pan with aluminum foil that has been greased on inside. Bake at 350 for 75-90 minutes until both meat and rice are done. Let stand covered for 20-30 minutes before serving. Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from broth or serve with plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt. Here is a link that might be useful: Step-by-step lesson featuring my mom as guest chef o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Mar 29, 12 at 10:10 Here are a couple more recipes I make with ground lamb. Back in the days when I used to participate in recipe contests, this was a winner of the Best Potluck Recipes in the USA contest in Sheila Lukins and Julee Rosso's column in Parade Magazine. MAKE-AHEAD LAMB AND RICE 1 cup uncooked brown rice 1 chicken bouillon cube 1 lb. lean ground lamb 3 medium-sized tomatoes, cut into 1/ 4" dice to make about 1 1/2 cups (reserve tomato juices) 1/4 cup sliced pitted black olives 1/4 cup chopped flat leaf parsley 1 Tbs. fresh chopped mint 1/2 tsp. ground cinnamon 1/2 tsp. salt 1/8 tsp. black pepper 2 Tbs. olive oil 2 medium-sized onions, coarsely chopped 1 Tbs. pine nuts 1 Tbs. minced garlic 1 large zucchini, quartered lengthwise and then cut crosswise into 1/4 inch slices (about 1 1/2 cups) 1/4 cup tomato juice (optional) 1/2 cup coarsely crumbled feta cheese Cook rice according to package directions, adding bouillon cube to water; set aside. In a nonstick skillet, saute lamb over medium heat until browned through, breaking up while cooking; set aside. Place tomatoes (and their juices), olives, parsley, mint, cinnamon, salt and pepper in a large bowl. Heat olive oil in a medium-sized skillet over medium heat. Add onions, garlic, pine nuts and zucchini. Saute, stirring occasionally, about 15 minutes, or until vegetables are soft. Add rice, lamb and zucchini mixture to the bowl; fold all ingredients together well. (If mixture seems dry, add chicken broth or tomato juice to moisten.) At this point mixture can be covered and refrigerated up to three days. To serve hot, place in large shallow casserole dish, sprinkle with feta cheese and bake, loosely covered at 350 degrees for about 20-30 minutes, just long enough to heat through. Or heat on high power of microwave for about 4 minutes and sprinkle with cheese before serving. Can also be served at room temperature on a bed of frisee or some other crunchy greens. CURRIED LAMBBURGERS Combine: 1/4 cup plain yogurt 2 tsp. Worcestershire sauce 1 tsp. curry powder 2 Tbs. minced onion 1 garlic clove, finely minced 1/2 tsp. salt 1/8 tsp. pepper 2 slices fresh bread, crumbled 2 Tbs. chopped fresh parsley Add 1 pound lean ground lamb and mix thoroughly. Shape into 6 thin oval shaped patties and grill until done but not dry. Serve in pita bread pockets topped with chopped tomatoes and feta cheese. Note: Fresh chopped cilantro may be substituted for the parsley for a different flavor. Also good topped with cucumber-yogurt sauce. MOROCCAN LAMB SAUSAGE (serves 4) 1 lb. lean lamb 6 Tbs. chopped fresh parsley 6 Tbs. chopped onion 1/2 tsp. dried marjoram 1/2 tsp. ground cumin 1/2 tsp. ground coriander seed 1/2 tsp. dried oregano 1/4 tsp. cayenne pepper 1/4 tsp. freshly ground black pepper 1/2 tsp. salt Grind lamb and add parsley and onion; mix well. Add remaining ingredients and mix thoroughly; grind again. Divide into 4 portions and, with moist hands, shape into sausages 1 1/2 to 2 inches thick and about 4 1/2 inches long. Can be wrapped and frozen at this point. If you don't freeze, store covered in the refrigerator for at least 4 hours to allow spices to permeate the meat. Broil or grill 4 inches from source of heat until brown, turning occasionally, about 10 minutes for lamb pink inside, about 15 minutes for well done. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by bizzo (My Page) on Thu, Mar 29, 12 at 10:30 Ah, Ruthanna! you beat me to it! I love ground lamb and rice (I don't often follow a recipe though I do something very similar to the recipe you posted) and I adore lambburgers. I think I need to buy some ground lamb o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Thu, Mar 29, 12 at 17:54 Here's a recipe to ease you into the flavor of lamb, LOL. The smoked paprika masks it almost too much. From Nancy Silverton in Food and Wine. Lamb Meatballs with Roasted Red Pepper and Chickpea Sauce 1/2 cup roasted red peppers from a jar (4 ounces), preferably piquillo (I used roasted red bell peppers) 2 cups low-sodium vegetable or chicken broth 1/2 cup whole-milk yogurt, preferably Greek, plus more for serving 2 pounds ground lamb 2 large eggs, lightly beaten 1 tablespoon plus 1 teaspoon minced garlic 1/4 cup minced flat-leaf parsley, plus more for garnish 1 tablespoon thyme leaves 2 teaspoons smoked paprika 4 teaspoons kosher salt, plus more for seasoning 1/4 cup vegetable oil 1 3/4 cups* chickpeas from a jar or can, drained (*you need a lot more chick-peas than this to accompany two pounds of meat) In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt. In a large bowl, combine the lamb, eggs, garlic, 1/4 cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs. In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Transfer the meatballs and chickpeas to a platter, spoon the pepper sauce on top, garnish with parsley and serve with yogurt. Here is a link that might be useful: Lamb meatballs o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Thu, Mar 29, 12 at 22:06 Shambo! You are one of the very few people I have met/seen refer to stuffed grape leaves as "yaprakia"! Most recipes for stuffed grape leaves are called "dolmades". My grandparents, who came from Samos, Greece, called stuffed grape leaves "yaprakia" and stuffed cabbage was called "dolmades". The island of Samos was part of Turkey for a very long time, so the name might have come from the Turkish language. In any event, it was cool to see you refer to stuffed grape leaves as the name I grew up with. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Thu, Mar 29, 12 at 22:43 The go-to method for me with lamb involves Penzey's Lamb Seasoning. OMG that stuff is perfect with lamb. I'll take a roast, chops, anything and rub it with a mix of lamb seasoning, olive oil, balsamic vinegar, and lots of garlic, S&P. Usually I grill it. Lamb seasoning. Salt free. For Passover I try to have lamb since that was the animal involved in 'passing over'. I've made this Epicurioius recipe with lamb shanks for my crowds, adjusting time for the longer cooking shanks. I used Michigan cherries from Nancy (wizardnm) the first time I made it, grin. I made changes....noted below Lamb Chops with Dried Cherries and Port Bon Appetit : April 2008 Bon Appetit Test Kitchen Yield: Makes 2 servings ingredients 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam (I use pomegranate molasses) 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom (I usually omit) Chopped fresh mint or parsley preparation Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; saute 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious Lamb chops o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Fri, Mar 30, 12 at 0:11 Ann, great looking lamb dishes. Talking about lamb and squash. They happen to pair very well for me. Sous vided leg of lamb, mint/Herbes de Provence sauce. dcarch Photobucket Photobucket Photobucket o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Fri, Mar 30, 12 at 0:29 Janicep, that's exactly the way my family called things. Yaprakia referred to stuffed grape leaves and dolmathes were stuffed cabbage leaves. My maternal grandparents came from a Greek village that was part of Turkey, so maybe that's the connection. By the way, I made the grape leaves today and we had them for dinner. Pretty good, even if I say so myself. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by gina_w (My Page) on Fri, Mar 30, 12 at 16:53 Found an old picture of a Lamb Shank dinner: Also, in this month's Martha Stewart Living there is a good-looking recipe of a lemony lamb roast with potatoes. I'll have to try that next time I buy a roast since I love lemon. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 30, 12 at 17:42 On the few occasions I have been lucky and found lamb roasts "reduced for quick sale" after Easter I have made a wonderful Mediterranean-ish stew. I cubed the meat, dredged it in flour and browned in a bit of oil, added a good amount of chopped garlic an onion or 2, green pepper. 5 or 6 or more roma tomatoes, seeded and cut up or a large can or plum tomatoes cut up, a couple of canned blackened red peppers, a generous glug of dry red wine, rosemary and oregano to taste and simmered until the meat was very very tender. One time I added calamata olives, but wished I hadn't! Served with rice. My mother made a very different lamb stew...I need to try to recreate her's....because I loved it! Linda c o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Fri, Mar 30, 12 at 21:43 Shambo, your recipe is very similar to mine, so I'm sure that they're good! LOL!! I really enjoyed your video - great job!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Apr 2, 12 at 7:38 Eggplant was on sale at the farmers' market this weekend so I made two dishes with it and lean ground lamb. Neither had a real recipe. Lamb and eggplant soup with ditalini pasta. It had more broth than shown in the photo. Photobucket Eggplant stuffed with lamb, orzo, tomatoes, oil-cured olives, feta cheese, etc. Photobucket o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Mon, Apr 2, 12 at 9:52 Oh yum! Eggplant and lamb go together so well!!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by cookie8 (My Page) on Mon, Apr 2, 12 at 11:42 I did a butterflied leg of lamb on Friday and had it all day Saturday and Sunday it was so good. To think I didn't use to like lamb. Well, there are some cuts off putting to me. Or maybe it's the preparation. I did a dry rub and let it sit on top of lemon slices all afternoon. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Mon, Apr 2, 12 at 13:13 I made a lamb stew once that I really liked. I think it was sauteed garlic/onion, lamb cubes well browned in a lot of chicken fat, chicken stock, thyme, sweet potatoes, and a splash of sherry. I remember it being really good, but the preparation was so simple that I think I must have just gotten some really good lamb. o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 11:43 Time for a new Cookalong! I'll set it up tonight, after I get a subject from: **************** Arley *********************** Thanks to all who took the time to respond to this Cookalong. There are some really good recipes posted. Nancy o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 12:37 Arley has picked Chili for the next Cookalong. Please post your favorite recipe on that thread. Here is a link that might be useful: Cookalong #45---------CHILI!! o RE: Cookalong #44 --------LAMB clip this post email this post what is this? see most clipped and recent clippings Posted by jolj (My Page) on Fri, May 4, 12 at 23:54 We roast lamb with rosemary,salt & pepper.