Comfort in a Fancy Form

Champvallon (from Martha Stewart Recipes) 1/2 cup extra-virgin olive oil  2 pounds boneless lamb shoulder, cut into 1-inch pieces  Coarse salt and freshly ground pepper 4 cups homemade or store-bought low-sodium chicken stock 2 medium onions, thinly sliced 4 garlic cloves, thinly sliced 1 tablespoon chopped fresh rosemary, plus more for sprinkling 5 to 6... Continue Reading →

Date Night (or really…Fig Night)

Walnut and Fig Braised Lamb (adapted from Alastair Hendy’s recipe in The Accidental Foodie by Neale Whitaker) 1.5lb lamb shank – bone in Olive oil 2 onions, each sliced into 4 thick discs 1 – 2 tablespoons Egyptian baharat (use 1 tablespoon first, then check seasoning and adjust when you check the water level halfway... Continue Reading →

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