Category: Food & Drink

Braise the Lamb

• Cube the lamb into large chunks, 1 to 2 inches.
• In a large dutch oven, heat the olive oil on the stove over high heat. Add lamb in batches and brown, a few minutes per side. Once all the lamb is brown, remove the last pieces, reduce heat to medium and add the onion and garlic and a bit of the stock to deglaze the pan. Cook the onions until the start to soften and become translucent.
• Add the remaining stock, cinnamon sticks, bay leaves, allspice and peppercorns. Bring to a simmer and cover. Cook for 1 hour or until the lamb is tender and flavorful.

Add the Rice

• Add the well-rinsed and drained rice to the lamb and stock, stiring just until combined. Return to a simmer and drop the heat to low, cover and cook for 15 minutes or until the rice is just tender.
• Remove the cover, turn of the heat and fluff gently. Let stand a few minutes before topping with the toasted pine nuts and serving.

• Place oven rack on the lowest shelf and preheat oven to 400 degrees.
• Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Meanwhile, warm the diced tomatoes in a sauce pan over medium low heat for 10 to 15 minutes or long enough for the tomatoes to break down a bit and create a thick, chunky sauce.
• Grease 14-inch deep dish pan or cast iron pan and, optionally, sprinkle with cornmeal. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese and additional toppings over cheese. Top with the cooling tomato sauce and Parmesan cheese.
• Place in preheated oven; immediately reduce heat to 400 degrees. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.

• Heat the oven to 325 degrees and line two baking sheets with parchment paper.
• In a medium bowl, whisk flour, baking soda and salt. Set aside.
• In a small bowl, stir together the cherries and balsamic vinegar. Microwave uncovered on high for 1 minute. Stir and set aside.
• In a medium sauce pan over medium low heat, melt the butter. Add 1/4 cup of the chocolate chunks and the cocoa and remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool.
• In a stand mixer with the paddle attachment, beat the egg and both sugars on medium until light and fluffy (about 2-3 minutes). With the mixer on low, add the vanilla and slowly add the butter-chocolate mixture. Beat on medium for 3-5 minutes, scraping down occasionally. With the mixer still on low, add the dry ingredients and mix just until combined. Stir in the remaining 3/4 cup chopped chocolate and the cherries with any remaining liquid.
• Place on baking sheets in 2 tbsp balls leaving a bit of space for them to spread. Bake until slightly cracked, about 14-16 minutes. Cool on baking sheets for 10 minutes.

• Cut the onion into wedges and place at the bottom of the slow cooker. Add the roast, seasoning liberally with the salt and pepper. Pour over the entire can of chipotles, Worcestershire sauce and orange juice.
• Cook on high for 4 hours or low or about 8 hours until the pork is pull apart tender. If desired, after cooling move the entire bowl to the fridge and cool overnight. Remove the excess fat, warm through and shred to enjoy.

• Combine flour, oats, baking soda and salt in a bowl and set aside. Using stand mixed fitted with paddle attachment, beat butter and sugar on medium speed until smooth. Add peanut butter, egg and vanilla and mix until fully incorporated.
• Reduce speed to low and slowly add flour mixture, continue mixing until just combined. Add chocoalte chips and pretzels and mix to incorporate. Cover with plastic wrap and refridgetate until for (about 1 hour).
• Heat oven to 350 degrees. Line baking sheets with parchment. Roll out 2 tbsp balls of dough and press on baking sheets to about 3/4 inch thickness.
• Bake until puffed and cracks just start to form, 11 to 13 minutes. Sprinkle with sea salt and let cookies cool on baking sheets for about 5 minutes.

• Brown sausage and drain. Use crescent rolls to create crust on a 12″ pizza pan. Sprinkle with sausage, hashbrowns and cheese. Separately whisk eggs, milk, salt and pepper. Pour over pizza and sprinkle with Parmesan cheese.
• Bake at 375 degrees for 25 to 30 minutes.

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
• Pour into a greased 1 1/2 quart baking dish. Bake uncovered at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes our clean.

• In a small bowl, pour warm water and milk over bulgar and soak for about 60 minutes or until tender. Drain any excess moisture.
• Mix together bulgar, eggs, meat, pine nuts, garlic, onion, cinnamon, lemon juice, salt and pepper.
• Scoop and roll into golf ball-sized bites and place on baking sheets lined with parchment.
• Bake at 375 degrees for about 35-45 minutes.