A simple recipe. It can be spiced up with any number of things. Goes well with cucumber, tomato, onion salad and, of course, lamb.
Greek yogurt
garlic
crushed sesame
black pepper (fresh ground)
lemon juice
salt
Mix ingredients together.
Monday, April 8, 2013
Palak Paneer
Make paneer. (many recipes online)
Dice a tomato,
garlic
onions
Sautee this mixture in a little oil until tomatoes start to caramelize.
Then add:
cumin
coriander
crushed red chiles
tumeric
salt
pepper
Continue to cook, adding a little chicken broth if necessary.
Add:
spinach
Cook until spinach is wilted.
Puree to course mixture in blender.
Return to pan, and add cream and cubed cheese. Eat.
Dice a tomato,
garlic
onions
Sautee this mixture in a little oil until tomatoes start to caramelize.
Then add:
cumin
coriander
crushed red chiles
tumeric
salt
pepper
Continue to cook, adding a little chicken broth if necessary.
Add:
spinach
Cook until spinach is wilted.
Puree to course mixture in blender.
Return to pan, and add cream and cubed cheese. Eat.
Creamed Spinach
The trick to a delicious creamed spinach is the roux.
Melt butter in pan and add minced onions and garlic. Cook a few minutes and add flour. Cook until butter is brown, but not burned. Then add milk and cook until thick. Salt and pepper to taste.
Add wilted (sautee briefly in pan with butter) spinach and cook a few minutes more to bring it all together.
Melt butter in pan and add minced onions and garlic. Cook a few minutes and add flour. Cook until butter is brown, but not burned. Then add milk and cook until thick. Salt and pepper to taste.
Add wilted (sautee briefly in pan with butter) spinach and cook a few minutes more to bring it all together.
Lamb braised cabbage and cauliflower
Lamb broth
1/2 head cabbage
1 small head cauliflower
The lamb broth was made with the bones from a rack of lamb. Cook the lamb bones in a quart of water with onions, a little ginger, and a dried red chile, about 6 hrs.
Slice a cabbage and cauliflower. Sautee briefly in a hot pan to scorch the vegetables. Poor in a little broth at a time and continue cooking the vegetables on the stove top. When the broth has reduced, add a couple cups more, and cook uncovered in a hot (400 F) oven until broth is mostly gone. Salt to taste.
1/2 head cabbage
1 small head cauliflower
The lamb broth was made with the bones from a rack of lamb. Cook the lamb bones in a quart of water with onions, a little ginger, and a dried red chile, about 6 hrs.
Slice a cabbage and cauliflower. Sautee briefly in a hot pan to scorch the vegetables. Poor in a little broth at a time and continue cooking the vegetables on the stove top. When the broth has reduced, add a couple cups more, and cook uncovered in a hot (400 F) oven until broth is mostly gone. Salt to taste.
Herb Pounded Lamb
Delicious and quick. Great with pinot noir!
1 lb butterflied leg of lamb
1 large sprig rosemary
2 tsp korean roasted salt
1 tsp crushed black pepper
1 clove crushed garlic
____________________
Place lamb on cutting board. Sprinkle with rosemary, salt, garlic, and black pepper. Using a meat pounder, hammer the herbs into both sides of the meat. Pound pound pound. Pour over a little red wine and let sit in refrigerator until ready to cook.
To cook: Sear meat in a hot cast iron sillet until browned (malliard reaction). Both sides, several minutes each. Let meat rest on board and slice thin to serve.
I served it with tzatziki sauce.
1 lb butterflied leg of lamb
1 large sprig rosemary
2 tsp korean roasted salt
1 tsp crushed black pepper
1 clove crushed garlic
____________________
Place lamb on cutting board. Sprinkle with rosemary, salt, garlic, and black pepper. Using a meat pounder, hammer the herbs into both sides of the meat. Pound pound pound. Pour over a little red wine and let sit in refrigerator until ready to cook.
To cook: Sear meat in a hot cast iron sillet until browned (malliard reaction). Both sides, several minutes each. Let meat rest on board and slice thin to serve.
I served it with tzatziki sauce.
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