Lamb Burger

Recently I re-read the cookbook, “How to Roast a Lamb, by Michael Psilakis. I read it originally when I first bought it, in 2009 according to Amazon. My modus operandi is to read a new cookbook, then put on the shelf. When I have more time, I re-read it, with my little sticky notes on

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Pastitsio

My introduction to Greek cuisine began with the set of cookbooks that introduced me to many International cuisines – the Time-Life series of cookbooks called “Foods of the World.” Included in the set are beautifully photographed hardback books describing the cuisines and cultures, as well as smaller, spiral-bound recipe books. The set was gifted to

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Boneless Leg of Lamb

Years ago, I remember telling a friend that I wanted to take a butchering class some time. She said, “you mean you want to learn how to kill chickens?” I then clarified that I wanted nothing to do with animals outside of my kitchen, but I wanted to know what to do with them once

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Cambozola Sauce

I remember the conversation like it was this morning, instead of twenty-something years ago. My mother and I were discussing cheese on the phone, and she brought up blue cheese. I immediately told her that I was not fond of it. She proceeded to tell me that I knew nothing about blue cheese, and being

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Pesto’d Lamb Chops

The thing that I learned about meat a long time ago, is that you have to cook it properly. Everything else is just icing on the cake. Whether it’s grilling a steak, roasting a pork loin, or braising a rabbit, it’s all about cooking the meat properly. It doesn’t matter if you’re adding a sauce

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Dried Fruit Sauce

In yesterday’s post on fruited duck breasts, I mentioned that I served them with a “fruited” sauce. After completing the duck breasts and the sauce, there was just too much information and too many photos for a single post. So here is the sauce I made for the duck breasts, using dried fruit. This sauce

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Mughlai Kabobs

Yesterday I made a creamy sauce called sas, which is a creamy nut sauce made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce. From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the

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