Posts for August 28th 2009
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2 tablespoons crème fraîche
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
12 large shallots—peeled, halved lengthwise and root ends trimmed but kept intact
2 tablespoons extra-virgin olive oil
1/3 cup water
1-1/2 teaspoons pomegranate molasses
1 teaspoon fresh lemon juice
2 tablespoons chopped scallions
1 tablespoon chopped flat-leaf parsley
Warm pita bread, for serving
- Light a grill. In a medium bowl, gently knead the crème fraîche, garlic, salt and pepper into the ground lamb. Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls. Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about 3 minutes.
- Transfer the kebabs to a very large (12 to 14 inches), deep skillet. Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil. Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
- Uncover and increase the heat to high. Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
- Transfer the kebabs to a platter and drizzle with any remaining sauce. Garnish with the scallions and parsley and serve with warm pita bread.
- Main Dishes, Lamb
- Mediterranean/Middle Eastern
Salt and pepper
12 ounces long, wide pasta, such as pappardelle or fettuccine
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground lamb
1 pint cherry tomatoes
1 large shallot, chopped
2 to 3 large cloves garlic, grated or finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 pound ricotta salata cheese or feta cheese, crumbled
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
- Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese.
- Main Dishes, Lamb
The mammoth dosa — a crepelike South Indian specialty made from rice and black lentils — was created last Wednesday and measured in at 32 feet and 5 inches long, taking less than 40 minutes to put together.
To make the behemoth, a team of 16 chefs practiced for 10 days, working to achieve the correct length by maintaining a steady temperature across the entire dosa, while handling a tawa, or hot plate, that was 35 feet long. The finished product was named "Quick Gun Murungun," the title of an upcoming movie that discusses the merits of being vegetarian.
As a lover of all things South Indian, especially dosas, this leaves me with only two questions: Was the dosa filled? And do they still need someone to eat it? What do you think of the record? Have you ever tried a dosa?
Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle.
Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine — quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more
When mixed with fresh herbs and salty cheese, the artichoke hearts become a filling and flavorful stuffing that also seasons the chicken breast. A simple tomato salad rounds out the menu, creating a meal that is scrumptious and elegant enough for last-minute entertaining. To serve it to your family tonight, get the recipe.