That’s what I’ve heard as well. Grunge claims it as well:
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I used a boned leg of lamb and cut it into large chunks way bigger than a mouthful (see below), which was fine as it forked apart once it was cooked. I don’t like using shoulder for anything that doesn’t allow the fat to drain away (slow-roast shoulder… mmmm) so leg it was. We’re lucky in that lamb’s relatively cheap so a boned leg doesn’t feel extravagant for a couple of meals.
Most of the chilies used don’t have any heat - the only ones in the recipe with any heat at all are the moritas and they’re like a fruitier chipotle, so the seeds probably don’t add heat but I’ve read elsewhere that they can be bitter. Even with the arbols it wasn’t a hot dish, just a warmness to balance the richness.
(ETA as “warmness” and “warm mess” are not the same…
)
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Thanks for that. Yeah, fat on lamb is a problem alright, do you scoop it off there?
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No - there wasn’t a lot on the leg (what you can see is pretty much it) and the sauce has so much flavour you couldn’t taste it.
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Wow! Fantastic.
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Made the most autumnal meal-pork roast braised in apple cider with apple and onion gravy, maple roasted acorn squash and egg noodles. And there is plenty of braised pork left to go in sandwiches, bowls of ramen, and so on. There was also a green salad, but that’s not too seasonal.
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Say Cheese!
750000 us tons
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Not as much as your students will
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that’s an awful lot of “government cheese”.
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gourds and squash season is upon us! truck farmers from up in Homestead bringing fresh stuff to the mercado organico in Islamorada. picked up a couple butternut squash and some fresh greens to make this veggie lasagna. squash, spinach, tatsoi, fresh basil leaves in a roasted red pepper sauce loaded with spice and garlic and topped with garlicky cheesy bechamel!
and on the plate:
thanks to @anon67050589 , i learnt a new trick and can share NYT Cooking recipes! (although, Yotam Ottolenghi is a regular over at The Guardian and this was featured there a while back).
archived NYT recipe:
EDIT: adding working link (i hope)
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That didn’t work so well, but this does:
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thanks. tried to fix it. still learning…
eta: well, it was one quick work around, anyway!
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Now that sounds like worth trying out.
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I can highly recommend cabbage and most other brassicae in risotto, go well with most cheese usually.
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Hmmm… Savoy cabbage season is upon us which means I’ll be making my version of fårikål and something which arose when an attempt at stuffed cabbage went spectacular wrong and can best be described as savoy cabbage lasagna, so why not a risotto as well?
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Is the cauliflower being used in place of the rice?
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Savoy cabbage is our fave, sliced thinly, added after the onion to your soffrito, then proceed as normal, we really like pecorino romano to finish.
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