Saturday, March 21, 2015

Recipe of the Day! Slow-cooked Greek Easter Lamb (with lemons, olives & bay)

by BBC Good Food

Note: for those who need US Conversion see the  convertors and/or links listed in my sidebar. - gale


1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons, cut into quarters lengthwise
2½ kg leg of lamb
50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes, peeled and quartered lengthwise (any large, waxy variety is fine)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine


Heat oven to 220C/200C fan/gas 7 (400F). Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.

Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.

Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2 (300F). Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.

After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.

Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 (400F) to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve.

Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

Saturday, February 28, 2015

Recipe of the Day! Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes - A St. Pat's Celebration

by Food and Wine

With February on it's last leg, and March looming, the next holiday is St Patrick's Day. Here is a traditional dish enjoyed worldwide. - Gale



One 6 1/2-pound corned beef
6 heads of garlic
10 cups water
6 medium carrots, peeled
6 medium red potatoes, halved
One 2-pound head of green cabbage, cut into 6 wedges
Mustard and horseradish, for serving


Put the corned beef in a large slow cooker. Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.

Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours. Add the cabbage wedges and cook until tender, about 45 minutes.

On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices. Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes.

Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.

Make Ahead:  The corned beef and vegetables can be refrigerated in the cooking liquid overnight and reheated gently.

Saturday, February 21, 2015

Recipe of the Day! Easy Tuna Burgers

by gale

Having forgot to buy canned salmon this month, recently I had a craving for a seafood or salmon type of burger, but I figured you could make it with tuna just as well. So here is my version and it's delicious!


Servings: 1 to 2

1 (6 1/2 ounce) can tuna (Albacore or chunk light) in water, drained
1 egg, beaten
1/2 stalk of celery diced
1/3 cup Italian-style seasoned dry bread crumbs
1 green onion, finely diced
1 tablespoon chopped flat leaf parsley or 1 tsp Italian Seasoning
1 pinch cayenne pepper
2 TBS olive oil
2 hamburger buns
lemon juice


In a mixing bowl, combine tuna, egg, celery, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties.

In a large skillet, heat olive oil over medium heat.

Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart.

Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise with 1/4 tsp of lemon juice added.

Monday, January 19, 2015

Recipe of the Day! Roasted Sausage, Potatoes and Peppers

by Reeni

Reeni says:

Italian sausage, potatoes, bell peppers and onions are roasted with fresh rosemary in an olive oil and parmesan cheese dressing...

This is right up my alley for fave recipes. Although I've never tried this as a dish, I love Italian sausage, peppers and potatoes and combined together as a one dish meal it's sure to be a winner! - Gale


12 ounces Italian sausage, cut in 2-3" long pieces
4 cups potatoes, cut in 1/2" - 3/4" cubes
3 cups sliced bell pepper, 1/2" wide and 3" long
1 large onion (sliced the same size as peppers)
2 tablespoons fresh rosemary, chopped
1/3 cup olive oil
1 heaping tablespoon dijon mustard
2 cloves garlic, minced
2 tablespoon grated Parmesan, plus more for serving
1 teaspoon Italian seasoning, crushed between fingers
3/4 teaspoon coarse sea or kosher salt
1/8 teaspoon black pepper
extra-virgin olive oil, for serving


Preheat oven to 425 degrees F. Add the sausage, potatoes, peppers, onion and rosemary to an extra large mixing bowl.
In a separate small bowl whisk olive oil and mustard together. Add garlic, parmesan, Italian seasoning, salt and black pepper, whisk until well combined.

Pour over sausage mixture and toss well until everything is coated.

Grease a large, thin cookie sheet with sides and pour out the mixture.

Spread evenly over the baking sheet. Bake 30-45 minutes until sausage is cooked through and potatoes are golden and tender.

Serve with parmesan and a drizzle of extra-virgin olive oil.


Delicious served with crusty bread and a tossed salad.

Tuesday, January 6, 2015

Recipe of the Day! Salty Caramel and Pecan Oatmeal Cookies

by midwest living:

Ooo..I always buy every month the caramel bits. I add them to popcorn when I make it. I also have the rolled oats. I don't have pecans, but I do have walnuts. That will do. I will be baking these soon... - Gale

Midwest Living says:

These cookies come with a friendly warning: Chewy caramel, toasted pecans and a flurry of sea salt will make you popular. Very popular. A product called caramel bits gives these cookies great flavor and chewy texture. Some supermarkets carry them, and they're widely available online. (Search for Kraft Caramel Bits.) Take care to follow recipe directions when baking: caramel bits melt quickly...


1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups rolled oats
1 11 - ounce package caramel baking bits
1 cup pecans, toasted and coarsely chopped
Coarse sea salt


In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.

Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.

Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look undercooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.

Thursday, January 1, 2015

Recipe of the Day! Braised Short Ribs on Garlic Mashed Potatoes...

with Green Beans and Poached Tomatoes
By Chuck Hughes


Braised Short Ribs

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
Handful peppercorns
1 to 2 tablespoons butter, a nub

Garlic Mashed Potatoes, (recipe follows)
Oil-Poached Cherry Tomatoes on the Vine (recipe follows)
Green Beans (recipe follows)

Garlic Mashed Potatoes:

1 head garlic 1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream

Green Beans:

5 handfuls small green beans (petit haricots verts)
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Oil-Poached Cherry Tomatoes on the Vine:

1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes


Preheat the oven to 350 degrees F.

In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.

Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.

In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.

In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.

Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.

Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.

Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow. Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.

Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.

Add the butter and cream to the potatoes, and mash well.

Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.

Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.

Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.

Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes. In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.