Sentences with phrase «over roast lamb»

Used left over roast lamb so reduced the initial cooking time by 15 mins, also added some mushrooms.

Not exact matches

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Dinner — Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot - Rosemary Glazed Lamb Chops

You can constantly evolve your food to your pallete for each suttle occasion whether it be a night for roasted fentil over braised lamb shanks and a white wine demi glace, or sashimi seared tuna with bok choy and pad thai noodles, chang your food to fit your night!

This is a riff on Sultan's Delight, a traditional Turkish dish of braised lamb over a roasted eggplant mash.

Rub the paste all over the lamb and place in a lightly oiled roasting pan.

I am sure my mother made many things but the things that stick in my mind are rabbit stew (we had to take a half hour bus ride then a ten minute train ride to buy the rabbit), pilaff (my father learned to eat it in Singapore and Sumatra during the war), lamb chops and roasts (we bought a side of lamb a week for the family of 5) with vegetables and «Eggs a la Mummy» — fritters made with left over vegetables and very popular on Sunday nights.

Also ideal drizzled over lamb chops or used for basting roast meats and chicken.

I've had a hankerin» for lamb lately, so I made this layered dish featuring a spinach and lamb stew over broken toasted pita, covered with a mint - garlic yogurt sauce, and covered with roasted pine nuts!

The sweet and sour cranberry sauce for this holiday - ready side does double duty: it looks gorgeous (and tastes great) drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent condiment for turkey, beef, pork, or lamb.

Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead).

Roast lamb until well browned all over, 20 — 25 minutes.

For dinner, guests can expect items such as Pork Chop A La Brasa (grilled pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potatoes).

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

Asian Turkey Lettuce Wraps Beef Ragu over Spaghetti Squash Blackened Salmon Tacos Brussels, Bacon & Fig Pizza Chicken with Cilantro - Yogurt & Basmati Rice Crock - pot Beef Curry Chorizo Squash Pasta Bake Favorite Crock - pot Chili Garlicky Ricotta Pasta Grapefruit Salmon Salad Grilled Hoisin Steak Salad Healthier Weeknight Bolognese Kiwi Beef Kabobs with Herbed Kiwi Quinoa Lamb Meatballs in Tomato Curry Sauce Lamb Shepherd's Pie Louisiana Shrimp Boil Mediterranean Cod with Rotini One - Pan Beef Tenderloin & Roasted Vegetables One - Pot Black - Eyed Pea Soup Pasta Puttanesca Roast Beef & Whipped Feta Toast Savory Turkey Sausage & Kale Bread Pudding Southwest Turkey Meatballs with Avocado - Cilantro Sauce Summer Peach Cappicollo Salad Seared Salmon & Veggieful Lentils Taco Pita Pizza Thai Curry Chicken & Veggie Soup Tuscan Kale Salad Tuna Waldorf Collard Wraps Zesty Tuna Lettuce Wraps

Over a dinner of venison, duck terrine and roasted lamb, researchers at SCL Elections presented their methodology and case studies.

If Spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Heat the oil in a flameproof heavy - duty roasting tin and brown the lamb on all sides over a medium / high heat.

This «pie» was a big success - will certainly do it again if we have any roast lamb left over.

We can roast a whole chicken, duck, lamb leg or make a lentil or mackerel pate and eat it over a week.

My favorite recipes that I actually make over and over again in my home are: Pomegranate Molasses - Glazed Salmon Greek - Inspired Slow - Roasted Leg of Lamb Egg - Free, Tomato - Free (Hidden Liver) Paleo Meatloaf Paleo Shrimp Chow Mein Paleo Chicken Pad Thai Honey - Garlic Chicken Wings Offal (But Not Awful) Stew Chicken Bone Broth (Revisited) Honey - Candied Ginger Pumpkin Spice Dehydrator Cookies (AIP - friendly)

Menus like «tuna and cabbage salad,» «chicken apple hash,» «turkey over spinach,» «pork and roasted veggie salad,» «slow - cooked rosemary veggies and meat,» «flank steak, bacon and greens,» «lamb sausage with artichokes,» «chicken and cauliflower,» «tip steak and steamed vegetables,» and «rotisserie chicken, steamed broccoli, side salad» (all taken from Robb's meal plan)-- in short, «lean meat with vegetables» — have never excited me.

With an art degree from Rhode Island School of Design on his office wall, two union cards - stagehands and scenic artists - in his wallet, five able - bodied children, a French wife, and a photograph torn from a magazine of two Yugoslav guys roasting a lamb over a pit, he created a legendary party - a feast that almost two hundred people came to every year from as far away as the townhouses of New York City and as near as our local elementary school.

Where the rest of us saw only the empty overgrown meadow behind our house, riddled with groundhog holes, with a shallow, muddy stream running through it and a splintering wooden wagon that I had almost outgrown, he saw his friends: artists and teachers and butchers, scenic painters and Russian lighting designers, ship captains and hardware merchants all with a glass in hand, their laughter rising high above our heads and then evaporating into the canopy of maple leaves; the weeping willows shedding their leaf tears down the banks of the stream; fireflies and bagpipers arriving through the low clinging humidity of summer; a giant pit with four spring lambs roasting over apple - wood coals; the smell of wood smoke hanging in the moist summer nighttime air.

Our local offerings include seasonal produce picked fresh from Oklahoma farms; a variety of meats raised the old - fashioned way including certified - organic beef, black - angus beef, pork, chicken, buffalo, and lamb; locally roasted coffee; honey; mustards; jams and jellies; pickled vegetables and relishes; fresh baked bread; hormone - free dairy; salsas; and much more representing over 70 artisan food producers from across our state.

DD came over for dinner on Monday night before flying to Melbourne on a work trip and requested his new favourite dish from my repertoire: lamb and roasted pumpkin massaman.

I had my parents over the other night and we roasted a rack of lamb, served with oven — roasted kale (tossed in olive oil, sprinkled with salt and pepper), and roasted fingerling potatoes with spring onions.

As I left work last night, I worried that duck fat refried beans weren't the most sensible thing to eat for lunch AND dinner... fortunately my friend Suse — who lives around the corner — invited me over for a spontaneous lamb roast with bonus red wine.