Sunday, November 25, 2007
A time of thanksgiving
The biggest hit of our Thanksgiving was the pumpkin pie. The filling was made of a baked pie pumpkin gathered from the farm; eggs, cinnamon, cloves, and cardamom; a cup of soymilk, and a teaspoon of zantham gum. I used the gluten-free crust from the baking class I took last spring. I'd give you the recipe, but I would feel guilty for sharing someone else's hard work. I hear the teacher is putting together a cookbook. Instead I'll leave you with a Lamb recipe from my high-school friend Kristina in her own hand. Her family is Greek and we used to spend holidays snitching baklava from their kitchen dodging her grandmother who often chased us from the kitchen with a carving knife. Anyway, we used to get a lamb from the farm each spring, but they have sold off her stock. I'm looking forward to finding a new source and giving this recipe a try.
Leg of Lamb
ok so here is the lamb recipe, although its only in my head so use your best judgment for measurements. (its soo amazingly easy, but yummy) leave yourself a day or too for marinating.
1 boneless leg of lamb (all tied up)
2+cups olive oil
salt and pepper
1+ head of garlic
a bunch of rosemary
a gallon size ziplock bag
ok first take your garlic, and peel and cut it into slivers. (the big cloves into thirds, the little ones not at all)
then take the rosemary off the sprigs and make a pile.
next take the lamb, and , as brutally as this is, jab it with a small knife to make incisions about 1/2 inch long all over it, I'm talking all sides of the lamb. about 3/4 of an inch between each cut. then, in those incisions, stuff a piece of garlic and some rosemary .
then salt and pepper the lamb, put it inside the ziplock bag, cut the lemon in half and squeeze the juice into the bag, and then throw the lemon in the bag. then add the olive oil.
Zip the bag shut, and turn it over a few times.
then refrigerate at least overnight. i like to do 2 days. make sure you turn it over a couple of times.
the reason for the ziplock bag, instead of a pan, is it really engulfs the leg in the oil and juice and marinates the whole thing better than being in a pan. however, if your lamb is too big for a bag, use the pan, you just have to turn it more often.
then when ready to cook, cook it the way you like it. we either grill it, or bake it. (follow the instructions on the lamb package for temp of oven. ) it usually take about 1 1/2 hours.
remember, be careful not to overcook, lamb is best served med-rare
but if you accidentally overcook it, its still yummy!
so, try it out! let me know how it goes
Monday, November 19, 2007
And, speaking of seasonal produce we just got the squash for our winter share. All thirty-one pounds of it!
Monday, November 12, 2007
Women of the Year
Oh, and the photo well that is my office mate Liz Good. We dressed up as good and evil and won the office costume contest for Halloween. We were joined in the competition by Barb in circulation who came as a drunk monk.
16 entree crepes
1/3 cup cooking oil
2 cloves garlic, minced
1 large onion, sliced
3 Tbls flour
1 1# eggplant, diced
2 zucchini, thinly sliced
2 green (or red) peppers, seeded and cut into thin strips
1 29 oz can Italian-style tomatoes
1 tsp salt
1/4 tsp pepper
1 Tbls capers (optional)
1 cup grated Swiss cheese
Heat oil in a large skillet. Add garlic and onion and saute until onion is transparent. Meanwhile lightly flour the diced eggplant and sliced zucchini. Add the zucchini, eggplant and green pepper to onion and garlic. Stir to mix well and cook, uncovered, for 10 minutes. Add tomatoes, salt and pepper, and cook, covered, for 30 minutes. Uncover and cook for 30 minutes longer or until mixture is thick. Add capers during last 15 minutes of cooking. Divide the mixture evenly among crepes and roll up or fold. Place in single layer in greased shallow baking dish. Top with grated swiss cheese. Dish can be covered and refrigerated at this point. Before serving bake, uncovered, in 350 oven for 20 minutes or until hot and cheese has melted.