Archive for September, 2008

what to do with slices of lamb

September 10, 2008

The leg-cross-section of lamb is popular. It is a great cut for all those who do not care to jeopardize their dental health on over-priced, bony and unfathomably structured lamb-chops but who have no time for the preparation of a whole roast.

The challenge, then, is to prevent these bits from
– curling or cupping during the preparation
– getting tasty but remaining tough
– remaining too rare
– reducing into flavorless bits of cardboard.

Here’s how: (more…)

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all veggie 4-star stew

September 10, 2008

One thing not to compromise when you work without meat is yumminess. What ingredients have Yum? Well, tomatoes do, olive oil, braised onions – that sort of stuff. So here’s an autumny veggie stew based on these ingredients: (more…)