Koefte Lamb and Goat Cheese Pizza with Caramelized Onions and Golden Raisins
Posted on | June 23, 2010 | No Comments
Ground Lamb and Goat Cheese Pizza
This recipe uses ground colorado lamb, local goat cheese, caramelized onions and golden raisins. The secret ingredient is Koefte spice – a wonderful blend of spices from Turkey (which I scored during a trip late last year).
I added the lamb mixture to fresh pizza dough from Denver’s own Sunflower Market, with which I’ve been very impressed. The, lacking a pizza stone or a wood-fired oven, added the dough to a 12-inch cast iron skillet.
Roasted Tomato Jellies
Posted on | June 8, 2010 | No Comments
A perfect and easy summer dish for all those leftover tomatoes
At a recent afternoon party, I found, much to my dismay, that “meat only” sandwiches are apparently in vogue. Thus, I had a TON of lettuce and leftover beef tomato slices, initially intended for sub sandwiches, with no readily apparent home.
The lettuce was gonzo, but what to do with already-sliced tomatoes that surely wouldn’t last the weekend?
I began looking through my pantry, which was a bit on the skimpy side in terms of creative devices and alas I found a box of always useful gelatin packets and I had my idea.
First, roast tomatoes in a pan. Add crushed garlic, a swig of olive oil, Mr. S and Mrs. P. 1.5 tbls dried basil if you have it. Fresh is even better, and will come in handy later.
Remove from oven after about 30-35 minutes roasting on 400 degrees. Check the tomatoes often. They should not burn against the bottom of the pan. If this begins to happen, turn down the temp.
Chicken Sammy with Prosciutto, Garlic Spinach and Meyer Lemon Goat Cheese
Posted on | February 28, 2010 | 1 Comment
Do more with your sandwich
Obviously, I’m on a bit of a Meyer Lemon kick these days.
I’ll write this one equally as quickly as it came to me. While thinking of lunch yesterday, and, yes, thinking of what to do with my remaining Meyer Lemons, something occurred to me: perhaps the light citrus and floral notes of Meyer zest would carry well through a subtle goat cheese. This, friends, is how most of my recipes begin – thinking of single experience, matching it against an ingredient, and building outward from there.
“Don’t Steal My Bike!” Baked Meyer-Lemon Chicken
Posted on | February 25, 2010 | 2 Comments
The chicken, shortly before the nuclear blast that is my camera flash
This afternoon, a man stole a bike from our back yard. It wasn’t our back, and well, it is a shared back yard. But the fact of the matter is that when faced with troubling domestic situations, I feel the need for comfort food. As I spoke with the local police officer, who showed up 45 minutes later, I couldn’t help but think of the brined chicken quarters in my fridge, and the meyer lemons lounging in the kitchen window.
Broiled scallops with Japanese Five Spice Mayo
Posted on | January 27, 2010 | 2 Comments
Spicy Crunchy Deliciousness
The Back Story
I first had this dish during a snow storm in a small Japanese restaurant in Burlington, Vermont. I’d been to the establishment before, but on this visit I discovered new ownership and a new philosophy. The Japanese man who’d bought the restaurant had vowed to move beyond sushi and Teriyaki and serve more traditional, yet lesser known dishes. The first item on the specials list was Broiled Scallops with Japanese Five Spice Mayo. I was hooked. I was slightly concerned about the richness of scallops and mayonnaise, but the addition of the Five Spice, sometimes called Sancho (though this usually refers only to a ground pepper).