Because there is rarely really absolutely nothing in the house to eat!Read More
Dear friend Lillian Przedecki introduced us to this dish. Channeling her lovely Abuelita. Sure to warm your strappy-sandal feet to the bone.Read More
Classic combo - salty and sweet - works for breakfast, lunch and dinner.Read More
Truth be told this recipe was designed for a dear friend who was in the midst of gruesome chemo therapy. She was feeling wretched - no appetite, no energy, no fun. The ingredients were selected in accordance to Chinese Medicine dietary principals (very much part of my other life and acupuncture practice) so to help detoxify Blood, counteract nausea, bolster energy and nourish the Shen. The simple blend of fruit and vegetable proved restorative and delicious. It tastes even better under cheerier circumstances.Read More
Served this to my girls last night for dinner. Sophie said it was the best thing she ever tasted and requested that we have it for her birthday dinner. Always planning. Virgo through and through that girl.
Not like us to use a ingredient so blatantly out of season as corn but in the depths of winter - one needs to dream.Read More
Moorish Lamb Tagine with Couscous
- 4 tablespoons olive oil
- 2 lamb shanks
- Flaked sea salt
- Freshly ground black pepper
- 1 preserved lemon, flesh removed and finely chopped, peels reserved
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon Ras El Hanout
- Pinch saffron
- 2 cups red wine
- 1 small bunch parsley
- 1 small bunch cilantro
- Radish sprouts
- Caramelized onions
Heat 2 tablespoons olive oil in a heavy bottomed dutch oven over medium heat. Season lamb shanks with salt and pepper and brown them on all sides, about 5 minutes per side. Remove shanks from pan and set aside. Add remaining two tablespoons olive oil, preserved lemon flesh onion, garlic and all spices and cook until onions are translucent and spices very fragrant, about 3 minutes. Return lamb shanks to pot. Add wine and enough water to just cover shanks. Season well with salt and pepper. Bundle herbs together and add to pot. Cover pot and bring mixture to a boil.
Transfer pot to a 300 degree oven and let cook until meat is so tender it easily falls from bone, adding reserved lemon peel after an hour.
Remove from heat. Remove shank bone, gently peeling away any meat and returning meat to pot. Discard herb bundle. Adjust seasoning with salt and pepper. Serve with prepared couscous, sliced radishes and radish sprouts and caramelized onions.
Yesterday's frigid temperature inspired me to meet Plum at the school gate with hot soup in hand - an afternoon snack. She ate it all by the rapid happy spoonful. Proud mommy moment! So begins a week of nourishing soup recipes - a break from the weather in the form of a cup or bowl. We start with Borscht. This velvet puree radiates both warmth and goodness - grown up baby food at its best. Technically Borscht can be many things - from a beefy stew to a vegan broth. We split the difference - using a strong stock and seasoning with fresh horseradish because not only is the root KR's favorite - it clears the sinuses like no one's business.