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Monthly Archives: October 2013

Lamb Bolognese

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Yesterday was my first time cooking with lamb. I decided to start small and go with ground lamb. I figured I could do a number of things with easy and versatile meat product. I thought about making meatloaf, meatballs, or a pasta sauce. Pasta always wins out for me. Always.

I started off making this more Italian, but the spices I continued to reach for made it more Middle Eastern. Maybe some Indian influence? Not really sure, but it sure did turn out amazing! By the looks of the ingredients this is obviously not a traditional bolognese sauce. But aside from the spices, it’s almost the same. I added in my own spices (as mentioned previously), and I subbed in the half-and-half for the whole milk you usually add.

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Lamb Bolognese

  •  1 small onion, minced
  • olive oil and butter (approx 1 tbsp each)
  • 1/2 lb ground lamb
  • 1 tsp cumin
  • 1 tsp ground garlic
  • salt and pepper, to taste
  • 1 tsp cinnamon
  • 1 tbsp of paprika (or less, but I like the smokiness that it brings to meat)
  • 1-2 tsp of chili powder (depending on your tastes)
  • 1 tsp allspice
  • 1 tbsp various dried herbs, such as oregano, thyme, sage, or rosemary
  • 1 can tomato sauce (14 oz ones)
  • 1 tbsp of raw sugar (or brown sugar)
  • 1 tbsp of molasses
  • 1/4-1/3 cup of half-and-half (depending on your sauce preference, more is less thick and creamy, I used 1/4 cup)
  • 1/2 cup parmesan cheese, plus more for sprinkling

Start off my heating a heavy bottomed pot (about 3 quarts). I recommend a cast iron, those typically work the best with sauces. Take out your meat from the fridge and allow to rest. This takes the chill out of the meat and ensures even cooking (I read that just this morning, and lucky that I had done it completely unaware of its benefits).

Add the oil and butter when the pot is nice and hot.

Add in the onions and allow to brown. Do not add in the salt at this stage. After five minutes or so (the onions should be nice and golden), add in the lamb with the spices. Coat everything in the butter-oil mixture. Make sure the meat gets a chance to brown; stir it infrequently, and break apart into smaller chunks. After about 10 minutes add the herbs and tomato sauce. Stir in the sugar and allow to melt in.

Add the molasses and the half and half.

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Simmer on medium-low for twenty minutes. Stir about every 8 minutes or so, just to ensure the meat is getting evenly coated in the tomato sauce. Taste at this point and determine if you need more salt, more pepper, or maybe even more sugar to balance the acidity of the tomatoes.

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Take off the heat when the sauce has thickened and is nice and fragrant. Stir in the parmesan cheese. Top with pasta of your choosing. I would recommend small shells, rotini, or any other twisted pasta to catch the sauce in.

When serving sprinkle more parmesan cheese.

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The Apples are Here

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I was finally able to go apple picking this past weekend, and take a dear friend with me whose never yet experienced the joy of freshly picked apples, and the frustration when you cannot find one.

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Needless to say we didn’t give up, and ended up with some lovely apples. Not to mention some lovely snacks along the way. Nothing perks up the spirits like cider donuts and apple burritos.

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Instead of the traditional desserts I decided to start cooking, and working with, my apples in a savory way first. I can always make my apple butter and pies later. That being said, I introduce my apple stuffed pork chops and roasted potatoes with apples and halloumi.

Apple Stuffed Pork Chops (for one)

  • individual pork chop, approx an inch thick, and cut almost through halfways
  • half a small apple, sliced, with skin on
  • salt and pepper to taste
  • 1 tsp allspice
  • 2 tsp garlic powder
  • 1/3 cup dry vermouth
  • 4 mushrooms (approx) sliced thinly
  • 1 tsp of roughly chopped fresh dill, optional (for garnish)

Start off my warming your skillet with oil and butter. You can always omit the butter, but I like the flavors of browned butter with the meat juices, it makes for a deeper flavored glaze. Stuff the pork chops with apples and place in skillet.

Make sure not to cut halfways all the way across as the top  meat piece won’t stay on well when you’re stuffing and searing the meat.

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As soon as the chops are in the pan season the top side with allspice, salt and pepper, and garlic powder. Cook for about 5-7 min a side. When flipping over for a second time, add in the mushrooms and vermouth. Cover, and let cook down for another 6 minutes.

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Uncover, and allow to sit with heat still on for 3 minutes to let some of the juices evaporate.

Serve with roasted potatoes and apples and a sprinkling of dill.

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Roasted Potatoes with Apples and Halloumi Cheese

  • Approx 4 yellow potatoes, cut into chunks
  • two apples cut into chunks with skin on (same sized chunks as the potatoes please)
  • salt and pepper to taste
  • olive oil
  • garlic cloves , crushed (as many as you like, I used about four)
  • granulated onion powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tbsp paprika
  • approx 6 slices of halloumi cheese

Preheat oven to 375 degrees F.

Mix all ingredients except for Halloumi, in an oven safe container. Top with Halloumi and whatever herbs you find fit. I didn’t add any but rosemary and thyme or even some marjoram would be nice here. Please use fresh as dried wouldn’t work well in the oven and dry out too  much.

Roast in the oven for about 40 minutes unless everything is cooked through and apples are very soft and almost caramelized.

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