Name of wood stirring spoon with a hole?
sheilajoyce_gw
11 years ago
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11 years agoYogaLady1948
11 years agoRelated Discussions
Starts with orange flower water and ends up with wooden spoons
Comments (28)I wish I had your talent. I so very much admire your spoons - wish I could have a spurtle of your tiger maple (like my spurtle of Graham Kerr's - Galloping Gourmet TV fame and similar to Mad Hungry's spurtles which is one of the most beloved of all my gillion tools, the first "gotta have" tool I ever bought - 1975 I think. If you could make one like that I would stand in line to get one or three. You and your sister are creating useful beauty. Keep it up, it's rare. My son had to cut down a 100-yr old pecan tree and saved several burls and had the local mill cure some big 10 inch wide x 4 inch thick x 6 foot long slabs from the top quarter. After a year there they should be about ready to mill into counter tops or bench seats for the 1906 house he is restoring. A lot of the wood was lost because using a magnet they found that the lower half of the tree (at least) had had big nails and/or screws in it - probably to attach clothes lines, outside flood lights, no trespassing signs, party lights, pinata's, or whatever, and the tree grew around and over them during those hundred years. They would not use their big milling saws to cut them for fear of hitting one and ruining the blade. If it were mine I'd get out my chain saw and a suit of armor to have at it. But, little old ladies don't so such things....See MoreDoes this spoon/spatula utensil exist?
Comments (13)Hi, Thanks so much for the responses! Publick, your set of silicone tools looks really useful, I appreciate the info and the pic. So I guess the actual name--Deglazing Spoon--is a way better description than my misnomer of spoon/spatula or spoonula. As Publick mentions, it's definitely not for turning or flipping. I have the All Clad Deglazing Spoon in the pic, and it works wonderfully for deglazing and scooping sauces (like when making a stew or soup, and really deglazing in general, as the gravy spoon is part of the unit). Anyway, it's great and I really love it, but it's just a bit heavy and the handle is super uncomfortable, so it's awkward. I'm hoping to find one just like it, but lighter and not quote so substantial....See MoreCookalong #13 - Cheese
Comments (0)Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 12:49 The new *star* ingredient is CHEESE!!!! Rob33 has picked something that I'm sure we all have favorite recipes for. So let's make this a real 'cheesey' thread! Here's the link for the last cookalong... Nancy Here is a link that might be useful: Link to #12-----CORN Follow-Up Postings: o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 14:00 Right up my alley! Here's one of the best cheese cakes I have tasted! Nothing strange in it...just good stuff! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust • 1/4 lb. (1 stick) unsalted butter, room temperature • 1/4 c. sugar • 1 egg • 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling • 5 8-oz. pkgs. cream cheese, room temperature • 1 3/4 c. sugar • 3 T. flour • 2 t. lemon peel • 1 1/2 t. orange peel • 1/4 t. salt • 1/4 t. vanilla • 5 eggs plus 2 egg yolks, room temperature • 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Steaks with brandy walnut cheese glaze... 2, 3, 4 or whatever 6 to 8 ounce beef filets mignon, at room temperature (let sit out for at least 30 minutes before beginning prep work) kosher salt black pepper clarified butter cognac or brandy Maytag blue cheese crumbled (about 1/2T per serving) coarsely chopped walnuts (about 1T per serving) On your Weber Genesis, pre-heat a cast-iron skillet that's large enough to hold all the steaks at once (or two smaller) over the Weber burners set on High-High-High for at least 15 minutes, or until the Weber's thermometer reads 550 degrees. You MUST use cast iron for this - anything less will burn or warp. Do not use stainless or aluminum, and only use porcelinized cast iron (like Le Crueset) if you don't mind permanent black stains. While that is preheating, season the filets with a pinch of kosher salt and a generous dose of freshly ground pepper - all pressed into the meat, both sides. Next, toast the chopped walnuts in a dry sauté pan over medium heat for 3-5 minutes - until they begin to brown. When the pan on the grill is BLAZING hot (showing a little gray ash in the center, grill thermometer between 500 and 550 degrees), dip the filets in the butter on both sides (pour a puddle onto a plate - this is why they must be room temp. If colder, the butter will congeal and stick to the plate you set them back on and stay there, and the steaks will stick and burn to the pan) and CAREFULLY drop into the hot pan. They will smoke like a three-alarm fire as they cook. LEAVE THE HOOD ON THE GRILL UP unless it's colder than about 50 degrees outside. Let them cook on the first side about 2 minutes, then turn over and cut the heat to Medium-Off-Medium (your three Weber burners there) and cook with the hood down until just slightly less than your desired doneness (a 1" thick filet will take about 4-5 minutes on the second side) Then open the hood and dump about 2 T of brandy or cognac per serving into the pan and ignite with a long match or lighter - wait for the flame to subside and then remove the steaks to a warmed plate tented with foil to keep the steaks warm. Then, add enough brandy to the pan to be sure you have enough to "sauce" each steak, flame again if needed to burn off the alcohol, and cook until it just begins to thicken and get syrupy - scrape the pan with a wooden spoon or spatula as you do. Then, add in the blue cheese and walnuts and stir until the cheese is melted. Remove the pan from the heat, carry inside, plate up each steak and pour a little sauce over each and add a portion of the nuts. Serve and enjoy. Blue satin soup: one14oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. There are many many more....but this is a start... Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Jul 6, 09 at 14:26 Nancy, is there a target date for a virtual cook along and if so when? I'd love to participate in more of these cookalongs. Linda, that Lindy Style Cheesecake is a classic. Back when I baked cheesecakes on a more regular basis, that was the one I made. Here are a couple of "Cheesey" recipes Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Note: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chilies chicken broth Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not over beat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chilies, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chili rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 14:56 Ann, it seemed like it was getting harder to get everyone to cookalong on the same night as we went from winter into spring. So I suggested everyone just post what they made, when they made it during the two week period. I think life got really hectic when nice weather hit and school was out. I do have a new idea though.... maybe after Labor Day we could do a virtual dinner where we use only cookalong recipes (except for the meat). Do you think that would be fun? Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 15:22 I only make a Delicious, Fluffier type CheeseCake and add Strange things,EG. Vanilla Ice Cream, Cornstarch. My Daughter makes the NY Style and the Italian Style, Easter CheeseCake using Riccotta Cheese. She brings some for me or I pick up a piece at our Market. I use Sharp Provolone when I make Pannini, with Roasted Peppers and Lunchmeat. Also use it in Salads, along with Feta and Cheddar. Of course there is everything you can imagine, in there too. Can't think much Cheese right now. LOU o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 6, 09 at 17:44 I think I am a cheese-a-holic. I have heard that there are addictive compounds in cheese. Here's something I found online from "Physicians Committee for Responsible Medicine" (Note: I am NOT dissing cheese, or chocolate, for that matter.) It's just FYI. I intend to keep on eating it. I try to limit myself to one or two servings a day. I used to be able to stick to one consistently, but I'm getting soft in my old age, kinda like Brie. I'm also not trying to rain on the parade here, VIVE LA FROMAGE! I'm just rationalizing my cheese monkey. "My name is Lpink and I'm a cheese-a-holic." "As common as chocolate addiction may be, it is by no means the only potentially addictive food, nor is it the most dangerous. In PCRMs research studies, when we take people off meat, dairy products, and other unhealthy fare, we often find that the desire for cheese, in particular, lingers on much more strongly than for other foods. While they might like ice cream or yogurt, they describe their feelings for cheese as a deep-seated craving. Could cheese really be addictive? In 1981, Eli Hazum and his colleagues at Wellcome Research Laboratories in Research Triangle Park, N.C., reported a remarkable discovery. Analyzing samples of cows milk, they found traces of a chemical that looked very much like morphine. They put it to one chemical test after another. And, finally, they arrived at the conclusion that, in fact, it is morphine. There is not a lot of it, and not every sample had detectable levels. But there is indeed some morphine in both cows milk and human milk. Morphine, of course, is an opiate and is highly addictive. So how did it get into milk? At first, the researchers theorized that it must have come from the cows diets. After all, morphine used in hospitals comes from poppies and is also produced naturally by a few other plants that the cows might have been eating. But it turns out that cows actually produce it within their bodies, just as poppies do. Traces of morphine, along with codeine and other opiates, are apparently produced in cows livers and can end up in their milk. But that was only the beginning, as other researchers soon found. Cows milkor the milk of any other species, for that mattercontains a protein called casein that breaks apart during digestion to release a whole host of opiates called casomorphins. A cup of cows milk contains about six grams of casein. Skim milk contains a bit more, and casein is concentrated in the production of cheese. If you examined a casein molecule under a powerful microscope, it would look like a long chain of beads (the "beads" are amino acidssimple building blocks that combine to make up all the proteins in your body). When you drink a glass of milk or eat a slice of cheese, stomach acid and intestinal bacteria snip the casein molecular chains into casomorphins of various lengths. One of them, a short string made up of just five amino acids, has about one-tenth the pain-killing potency of morphine. What are these opiates doing there, hidden in milk proteins? It appears that the opiates from mothers milk produce a calming effect on the infant and, in fact, may be responsible for a good measure of the mother-infant bond. No, its not all lullabies and cooing. Psychological bonds always have a physical underpinning. Like it or not, mothers milk has a drug-like effect on the babys brain that ensures that the baby will bond with Mom and continue to nurse and get the nutrients all babies need. Like heroin or codeine, casomorphins slow intestinal movements and have a decided antidiarrheal effect. The opiate effect may be why adults often find that cheese can be constipating, just as opiate painkillers are. It is an open question to what extent dairy opiates enter the adult circulation. Until the 1990s, researchers thought that these protein fragments were too large to pass through the intestinal wall into the blood, except in infants, whose immature digestive tracts are not very selective about what passes through. They theorized that milk opiates mainly acted within the digestive tract and that they signaled comfort or relief to the brain indirectly, through the hormones traveling from the intestinal tract to the brain. But French researchers fed skim milk and yogurt to volunteers and found that, sure enough, at least some casein fragments do pass into the bloodstream. They reach their peak about 40 minutes after eating. Cheese contains far more casein than other dairy products do. As milk is turned into cheese, most of its water, whey proteins, and lactose sugar are removed, leaving behind concentrated casein and fat. Cheese holds other drug-like compounds as well. It contains an amphetamine-like chemical called phenylethylamine, or PEA, which is also found in chocolate and sausage. And there are many hormones and other compounds in cheese and other dairy products whose functions are not yet understood. In naloxone tests, the opiate-blocking drugeliminates some of cheeses appeal, just as it does for chocolate." Got . . . to . . . . have . . . . . Havarti . . . o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jul 6, 09 at 17:59 Though I could go without meat the rest of my life, I absolutely could not go without cheese - about my most favorite food. This appetizer was from Lloyd Bridges, the actor, & was published in the LA Times. It is a great hit every time I make it. Curried Cheese Pate with Chutney Makes 4 1/2 cups - about 20 servings Best if made ahead. 2 8-oz pkg sharp Cheddar 2 8-oz pkg cream cheese, softened 2 tsp curry powder 1/4 c. chopped green onions 1/4 c. Port 1/4 tsp salt or to taste 1/2 c. mango chutney such as Major Grey's finely chopped green onions orange twists, optional parsley springs, optional Shred Cheddar in food processor. Remove from processor bowl & set aside. Place cream cheese & curry powder in processor & process until well-blended. Add half of the Chedddar to cream cheese mix & blend well. Add remaining Cheddar, green onion, Port & salt. Blend until smooth. Line a 5-cup (1-qt)casserole or bowl with foil, pressing foil tightly against sides of dish. Lightly spray foil with vegetable cooking spray. Spoon cheese mixture into bowl. Cover & refrigerate 4-6 hours or overnight. To serve, uncover & turn upside down on serving tray about 30 minutes before serving. Remove foil. Spread some chutney on top, & serve remaining chutney on the side. Sprinkle green onions around the top edge. Garnish with orange twists & parsley. Serve with assorted crackers. I've had this 'dressier' version of macaroni & cheese for almost 25 years, & have taken it as a main dish to vegetarians. Instead of layering I have also mixed the ingredients together, topping with the sliced tomato & the shredded Jack cheese. It's good the next day, too. Deluxe Macaroni and Cheese 4-6 servings 1 c. elbow macaroni 1 10-oz pkg frozen French-cut green beans 1/2 lb. Monterey Jack cheese 1/4 c. grated Parmesan cheese 1 pint (16-oz) small curd cottage cheese 1/2 tsp oregano 1/2 tsp basil 1/2 tsp tarragon 1/4 tsp pepper 1 large tomato Cook macaroni in boiling salted water as package directs. Drain & turn into 1 1/2-qt baking dish. Place green beans in a colander & run under hot water until thawed enough to separate. Drain well & spread on top of macaroni. Sprinkle lightly with salt. Dice half the Monterey Jack cheese. Mix in a separate bowl with the Parmesan, cottage cheese, herbs, pepper & 1 tsp salt. Spoon into dish as third layer. Top with sliced tomato. Shred remaining Jack cheese & sprinkle it over the tomato & cheese mixture. Baked in covered 400 degree oven 30 minutes or until heated through. Sprinkle with minced parsley if desired. Can be assembled & refrigerated earlier in the day to cook later, if desired. Increase baking time 5-10 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 18:53 Pinky: I think it is addictive. Always snacking on Ritz , with Extra Sharp Provolone and Pepperoni. Sometimes with wine. After snacking, I walk about 2 feet off the Floor and Bang my head on the doorways. Not the Wine, because it does that when I drink Soda too. Lou o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 18:54 lpink....I had to get up and go get some cheese on a cracker before I could read all your post! Addictive indeed! Linda's Cheese ball: 8 oz cream cheese 8 oz sharp cheddar, grated (don't even THINK of using that stuff in the bag!) mix together...I use a hand held beater.. Add: 1 tsp Worchestershire 1/2 tsp garlic powder 1 tsp dried parsley ( or 2 T fresh chopped). 2 T dry sherry wine Mix well, chill and form into a ball and roll in chopped toasted pecans...takes about 1/3 cup to cover. OR mix in the nuts and serve in a crock or a bowl as a spread. Linda C....deciding to have a fresh spinach, mushroom and chedder omelette for dinner o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jul 7, 09 at 10:39 I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand. However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto... Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer. BEER CHEESE BREAD 1 package active dry yeast 3 cups bread flour ( I use all purpose) 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon butter 10 ounces beer, at room temperature 4 ounces shredded or diced processed American cheese 4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it) On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf. I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jul 8, 09 at 9:44 Hi, I'm Sally, and I'm a cheese-a-holic, too. One of my favorite ways to eat cheese is with pasta. (Maybe I should say some of my favorite ways, since there's so many ways to eat cheese with pasta.) A very simple thing to do is to cook your pasta - I usually us spaghetti noodles for this - and crumble lots of blue cheese on the hot, drained pasta when it's done. Add as much chopped garlic as you like (lots and lots for me) and some good extra virgin olive oil, some ground white pepper and salt to taste. You can add other stuff as you like, such as chopped scallions, chopped olives, veggies, mushrooms, herbs (basil is especially good with this dish). If you have any left-over chicken or other meat, you can add that, too. There are so many ways to do this simple "mac and cheese" type dish. Linda, I don't know about other people, but the measurements in first recipe you posted show up as odd symbols rather than numbers. Actually, re-reading it, the odd symbols are before the numbers for the measurements. I don't know if there's supposed to be something there instead of the symbols, or if that's just the way the recipe is presented. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jul 8, 09 at 11:08 I don't know about those symbols either....I copied and pasted the recipe from my recipe file...but if you ignore the symbols the measurements are correct....and those symbols are NOT in my copy of the recipe, nor did they show up in the preview. Gremlins? Anyhow....Annie's beer/cheese bread reminded me of a beer cheese spread. 1/2 pound sharp cheddar shredded 1/2 pound Emmenthaler shredded 1/2 tsp Coleman's dry mustard...or perhaps a little more if you like some bite 1/4 tsp garlic powder...or a good sized clove grated on a microplane 1 can of beer...I prefer a lager not a dark beer or a fancy ale. Depending on the cheese it may not take quite all the can of beer....so add half...mix let it sit and then add some more. Mix all together....let sit a few hours and spread on crackers...or rounds of rye bread.....also good on a piece of french bread and then stuck under the broiler for a couple of minutes. This is only as good as the cheese you use....it won't be good with bagged shredded cheese. Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by cooksnsews (My Page) on Wed, Jul 8, 09 at 13:43 I had to check this thread to see if anyone had a recipe to help out LindaC with her surfeit of "dog-cheese".... Anyway, I have a beery cheesy quick bread that I adapted from a magazine I found last autumn. This should be a bit quicker than Annie's yeasty beery cheese bread. Cheesy Beery Quick Bread 2 tbsp olive oil 1 large onion, chopped 1 clove garlic (or more), chopped ground black pepper 2 1/2 c whole wheat flour 2 tsp baking powder 1 tsp salt 1 c grated aged cheddar (good stuff!) 12oz/350ml bottle of beer (needn't be good stuff) Pre-heat oven to 375F. Saute onion in oo until it begins to brown. Add garlic and stir for another minute or so. Allow to cool slightly. Stir cheese into mixed dry ingredients, then gently stir in onions and beer, just enough to blend. Bake for 45-60 minutes in a greased loaf pan, until it tests done. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Jul 10, 09 at 13:13 How about "Omlette DU fromage." In her best Steve Martin voice: "You know those French have different word for practically EVERYTHING." I can rarely get a perfect omlette. Mine are basically well-ordered scrambled eggs. I make a version called "Dream Eggs" which I first had at a lake joint in Michigan. You mix cubes of cream cheese (in my case neufatchel) in with scrambled eggs. I add Penzey's "Mural of Flavor" seasoning to them (basically a lemon shallot pepper, which ROCKS btw) but you can use any type of salt/pepper/onion/lemon mix. Chives would be good with this too. Scramble the eggs with a touch of milk, then pour into a well oiled pan at med. heat. When eggs are about half set, toss in the cream cheese cubes (and chives if you have them or like them) and cook until eggs are just set. Sprinkle with seasoned salt or lemon pepper if desired, or just plain salt and pepper. Go easy on the seasonings or you'll overpower the dreaminess of the eggs. Just a touch. Heavanyly with raspberry struesel muffins. Here's two from my "to try" files, which I may or may not get to. I can't vouch for either one. Chevre-Fig Spread (from Better Homes and Gardens magazine, Prize tested recipe by Sara Renee Morris, Laguna Niguel, CA, Jan. 2009) 3/4 cup snipped dried figs 3/4 cup crumbled chevre (3 oz) 1/2 cup light sour cream (I might use some neufatchel here) 3 TBLSP snipped fresh basil (This will be awesome when my cinnamon basil comes on) 2 TBLSP milk 1 TBLSP snipped fresh thyme (mine's lemon thyme) Salt and Ground black pepper to taste 1/2 cup chopped toasted walnuts In a small bowl, pour boiling water over figs to cover, let stand 15 minutes. Drain well. Meanwhile, in a med. bowl, stir together chevere, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in the fridge. Can make up to 24 hours in advance of serving. To serve, transfer spread to a serving bowl. Sprinkle with remaining nuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1 1/2 cups (12 2-TBLSP servings) Sweet Polenta Pizza (this is still leftover from the Corn Cookalong) Reipe courtesy of Mario Batali on 1 3/4 cup fresh ricotta 3/4 cup granulated sugar 1/2 TBLSP ground cinnamon 1/2 cup pine nuts, toasted 1/4 cup raisins, plumped in 1/4 to 1/2 cups white wine for 15 min., then drained. 2 cups cornmeal flour (polenta) 2 TBLSP butter Preheat the oven to 310 degrees F. Place the ricotta in a large mixing bowl. Bit by bit, add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated. Use 1 TBLSP butter to lightly grease a 9 inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza" slices. This one scares me. Could be good, could be a disaster. Corn flour, cornmeal and polenta are all very different things. Depends of the grind of the corn. So I dunno which to use, I actually have all three! I might mix them together. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Fri, Jul 10, 09 at 13:52 Here is another mac and cheese from Kathleenca! I have this in my fridge right now, waiting to be baked tomorrow (had to do it today cause we're going to the beach with the whole famdamily tomorrow and I've got the first night to cook - but then I should be off duty for the rest of the week, I think :) This tastes great cold, before baking, so I can only imagine how good it will be when its baked. Thanks, Kathleen! Joan's on Third Macaroni and Cheese Posted by kathleenca (My Page) on Wed, Feb 25, 09 at 17:24 I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sun, Jul 12, 09 at 16:45 These are my son's favorite buns - cheese buns that he calls irresistible and addictive LOL CheeseBunDone Ingredients: * Egg, fresh, 1 large ( 0.09 ¢) * Water ¼ cup * Sour Cream, 3 tbsp ( 0.16 ¢) * Olive Oil, 3 tbsp ( 0.24 ¢) * Granulated Sugar, 3 tbsp ( 0.09 ¢) * Flour, white, 2 1/8 cup ( 0.23 ¢) * Yeast, ½ tbsp ( 0.01 ¢) * Cheddar cheese, 8 oz ($1.50) Total $ 2.32 or 0.19¢ per bun I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine. CheeseBunDougReady Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13". CheeseBunRolledOutWCheese Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces. CheeseBunShaping Spray pan with oil and put the buns into it. CheeseBunReadyForOven Bake for 30 minutes or until golden brown. Enjoy. CheeseBunCloseupSmall1 Here is a link that might be useful: for nutritional info, check ou the link o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Jul 12, 09 at 18:50 Funny...I made some "cheesey cinnamon rolls" a couple of weeks ago...about the only difference was that I added a little grated parmesan cheese on top of the cheddar. Yummy!! About time for another cheesy recipe. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. I am sure this counts as a "cheese recipe"! Marbled Cream Cheese Brownies ============================= 6 ounces semisweet chocolate 4 tablespoons butter 2 tablespoons butter 4 ounces of cream cheese, softened 1 cup granulated sugar, divided 3 eggs, divided 1/2 cup plus 2 tablespoon all-purpose flour 3 teaspoons vanilla, divided. 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans 3/4 cup semisweet chocolate chips 2 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla 1 1/4 cup powdered sugar (more as needed) . Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies Icing Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread. I love spinach and blue cheese together! Blue Cheese Chicken Breasts 4 Chicken breast halves, boned and skinless 1 10 oz package of frozen chopped spinach 1 cup medium white sauce (2 T butter, 1 1/2 T. flour and 1 cup of milk) 1 small onion chopped 1 T olive oil (extra virgin is best) 1 clove garlic chopped 1 can water chestnuts, chopped 1/4 cup crumbled Maytag Blue Cheese 1 T dry sherry Sauté onion in olive oil until soft, thaw spinach and drain well, and mix onions, garlic and water chestnuts with the spinach, Mix well. Spread spinach mix in a 9 by 9 baking dish. Arrange chicken breasts over the spinach. Stir blue cheese into white sauce and heat until cheese is melted. Add sherry and parsley and spoon over chicken. (Can be refrigerated, covered, at this point) Bake at 350 degrees for 30 minutes until bubbly and chicken is done. longer if refrigerated. And another cheesy dessert. Apple Kuchen Bars Source: Fireside (Food Network) For the crust: 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 sticks unsalted butter, cold and cut into pieces For the filling: 1 pound cream cheese, at room temp 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature For the topping: 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. That's enough for now.... o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 13, 09 at 20:13 This one is my tried and true. I've posted it here before to good reviews. Easy way to make something vaguely "gourmet" without any fussing. But also loved by kids. Baked Greek Pasta and Cheese. Serves 4-6 Preheat oven to 300 degrees 1 lb. spaghetti 1 lb feta cheese, crumbled 4 TBLSP melted butter 3 eggs, beaten 1 TBLSP minced parsley 1 tsp. ground nutmeg Break spaghetti into 2" or 3" lengths. (I just break into three parts) Cook in 2 qts. boiling water for 6-8 minutes. Mix all other ingredients together. Add to cooked spaghetti. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 minutes until top becomes golden brown. Let stand 10-15 minutes before serving (this is important). Note: this gets dry. You'll probably have to add milk to it if you want to reheat it after it's baked. I tend to add a splash of milk to it before I put it in the oven. You can also top this with bread crumbs and melted butter if you want a really golden brown crust. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jul 18, 09 at 9:30 I guess we're all busy with summer stuff. I'm going to be away from the computer for a few days, and I just haven't had the time lately to do a lot of cooking or posting, so I guess I'm not participating in this cookalong. Actually, it's hard to narrow down the choices, since I use cheese every single day, whether eating it by itself as a snack (one of my favorite ways to eat cheese) or cooked in something or grated onto my salads. Everyone's recipes look so good, though, I want to save them. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Jul 18, 09 at 11:01 I'm afraid that I can't participate here either at the moment because I'm on a diet and have just been allowed the first bits of fresh goat cheese per day and no other type so it's slim picking for me for a while. But I'll copy recipes with pleasure and if I still find one in my files to add here I'll come back and do so. Sorry. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jul 18, 09 at 14:53 OK, for those of us watching our weight, here' a way I lower the calories in my cheese sandwiches. I am probably making this over the weekend or early in the week: Mix equal parts grated cheese and lowfat cottage cheese in the food processor or use a potato masher. I'm using swiss cheese (jarlsburg) but you could use sharp cheddar or any other strong flavored cheese. You can doll up this cheese spread with veggies and seasonings. I'm using a chopped scallion and some pickled yellow peppers because I have them on hand. Can use dill or caraway or cumin to season. Is great on rye and also on whole wheat with tomato, lettuce and avocado. (But with avocado, there goes your calorie savings!) Can also fill celery sticks, pepper boats or tomatoes with this. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jul 19, 09 at 20:10 This sure is a Cheesey thread! Pun intended! I really am wondering if we should wait until after Labor Day to start the next Cookalong. I've had a hard time myself due to working extra hours. Once vacations are over and life settles down for everyone we can pick up again. What do you think? It's up to you... Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jul 20, 09 at 8:58 Punamytsike, That's different and looks tasty. I probably wouldn't have thought to give it a try without your visuals, thanks. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jul 20, 09 at 9:44 Yum, Punamytsike, that looks delicious. However, last night I made a white cheddar and beer loaf, with some of the apple flavored Unibroue beer called Ephemere (because that's what I had on hand, LOL) and white cheddar. I decided to add some marjoram, some basil, onion and garlic and some cayenne pepper. Aye yi yi, it was spicy, but good. I suppose I should take a picture..... Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Jul 20, 09 at 9:44 I would agree to suspend until Labor Day Nancy. That's in September isn't it? I know I won't be making any special dishes until I'm back to eating at a normal pace which would hopefully be some time in the fall. Since summer is vacation time, many of us would be travelling or moving around. But see how everyone else thinks. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 20, 09 at 9:47 Hey Annie, I don't have beer (I'm allergic) but I do have one small serving sized bottle of cheapo champagne. Do you think that would work for the "beer bread?" You know me, no beer bread for this girl, it's champagne all the way! :) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jul 24, 09 at 9:47 I don't mind suspending the cookalong until September. It's not like the whole forum would be suspended, and we can still cook as much as we want and post about it as much as we want. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Jul 24, 09 at 9:56 L, I don't see any reason why the champagne wouldn't work just like the beer does. It still has yeast and flour and doesn't rely on the beer to rise, I think the beer is just liquid. Probably apple juice would work the same, but the flavor would sure be different. Here's the recipe I use, but I just grate up all the cheese and toss it into the bread machine at the beginning with everything else, on top of the dry ingredients. I don't warm anything because my bread machine has a "preheat" cycle. Oh, and I completely ignore that last part about waiting until it's cool to cut it, LOL. Una's Cheddar Beer Bread ) 1 (12 fluid ounce) can or bottle premium lager 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces extra-sharp Cheddar cheese 2 tablespoons butter, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted butter. Cool completely before cutting. Oh, and it makes awesome grilled cheese sandwiches and my secretary makes it by hand because she doesn't have a bread machine. Just dump everything into a bowl, stir it up, then knead and let rise, punch it down, shape, rise and bake. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jul 24, 09 at 11:08 Last night, with a bit of chicken marsala (two chicken tenders is a bit, right?) I had Sol's Angel Hair Flan. Mmm. Since we're all watching our weight it, it has 204 calories per serving; not too bad. Angel Hair Flan 1 cup whipping cream 3 large eggs 1 teaspoon minced, fresh thyme or pinch of dried thyme. ½ teaspoon ground nutmeg 1½ cups freshly grated Pecorino cheese 3 ounces angel hair pasta, cooked Butter 6 - ½ cup ramekins. Whisk first four ingredients. Season generously with S & P. Stir in 1 cup Pecorino. Divide freshly cooked pasta evenly among prepared ramekins. Pour egg mixture over pasta to the very top of ramekins. Sprinkle flans with remaining ½ cup Pecorino cheese. Bake in a 350°F oven, until flans are set and golden brown, 20-25 minutes. Run a knife around sides of ramekins to loosen. Unmold and serve. These flans will puff up just like a soufflé and once removed from the oven, will fall slightly, just like a soufflé ... but no one will care. ;-) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Fri, Jul 24, 09 at 12:23 Light Cheddar Cheese Cassorole with Broccoli and Chicken. How could I forget this ??? Recipe: 1/2 cup Light Cheddar Cheese cut in small pieces. Or American Cheese. You can also mix in some Parmesan. 2 cups of Instant Rice par cooked in Chicken Broth. I small can of Cream of Mushroom Soup. 1 1/2 cups of Partly steamed or Nuked , Broccoli. 1/2 teaspoon of Onion and Garlic Powder ( optional ). 1 1/2 cups of Cut up Roasted Chicken Breasts ( had saved in the freezer). Cook the rice with Chicken Broth , while the Broccoli is steaming. Add in all the other ingredients and put this into a baking Dish. Bake at 320 Deg.for about 15 to 20 minutes or until the Cheese is melted. This is a fast delicious meal !!! Lou...See MoreCookalong - #44 Lamb
Comments (0)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....See Moresheilajoyce_gw
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Weekend project: Glossy new black-and-white dresser, hold the sandpaper
Full StoryKITCHEN DESIGNThe Cure for Houzz Envy: Kitchen Touches Anyone Can Do
Take your kitchen up a notch even if it will never reach top-of-the-line, with these cheap and easy decorating ideas
Full StoryDECORATING GUIDESPop Culture Watch: 12 Home Trends from the '80s Are Back
Hold on to your hat (over your humongous hair); interior design elements of the 1980s have shot forward to today, in updated fashion
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