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May 2018
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Lamb Shank Slow Cooked with a Trio of Citrus

2 1/2 to 3 Pounds, Lamb Shank, ‘3’ Shanks

1 Large, Onion, Course Chopped

2 to 3 Cloves, Garlic, Fine Chopped

3 Stalks, Celery, Course Chopped

4 Large, Carrot, Sliced, about Finger Thick

1 Large, Orange, Zest & Juice

1 Large, Lemon, Zest & Juice

2 Large, Lime, Zest & Juice

Bunch, Thyme, about 2 Fingers Thick

3 to 4, Bay Leaf

Salt & Pepper to Taste

Dash, of Nutmeg

1 Cup, Chicken Broth

1 Cup Pinot Noir

3 or 4 Glugs, Olive Oil


Heat Olive Oil in large heavy skillet, Season with Salt & Pepper then Sear

Continue reading Lamb Shank Slow Cooked with a Trio of Citrus

Kofta & Yogurt Cucumber Mint Sauce (Tzatziki)

With Ramadan coming to a close soon, I thought it would be nice to explore some Middle Eastern foods.  My first exploration is Kofta is a kind of spiced and/or herbed meat ball/meat loaf from theMiddle Eastand Mediterranean region (kefte in Greek, Moroccan it is kefta, andPrussiait is called kofte).  It is a favorite especially inTurkeyandIran.  According to a survey study conducted by a food company in 2005, there are nearly 300 distinct varieties of Kofta inTurkeyalone.  This includes some non-meat variations made with stuff like bulgur wheat or lentils.  Kofta is most often a ground lamb meat ball

Continue reading Kofta & Yogurt Cucumber Mint Sauce (Tzatziki)