Fried Chicken Breasts

Prep20 m
Cook25 m
Ready In55 m

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
1/4 cup milk
8 (6 ounce) skinless, boneless chicken breast halves
1/2 cup vegetable oil

Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. 

Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

http://allrecipes.com/recipe/159972/tender-pan-fried-chicken-breasts/

Turkey in Convection Oven

Timing Guide for Convection Roasting

The timing we have established for roasting turkeys in Convection is based on the following criteria:
Letting the turkey sit outside of the refrigerator for a minimum of 2 hours.
Cooking the turkey without stuffing.
Roasting the turkey on a rack in a shallow pan with the legs swinging free.
Cooking the turkey in the Convection Roast mode at 400 degrees for 20 minutes then reducing the temperature to 350 degrees/375 for large capacity ovens, for the remainder of the cooking time.
Cook the turkey to an internal temperature of 160-170 degrees in the thickest part of the thigh and allow it to rest for 20 minutes prior to carving, in this time the internal temperature rises to 180 degrees.

Turkey weight	Cooking time	Resting time
10-12 lb. turkey	1 ½ hours	20 minutes
12-15 lb. turkey	1 ¾ hours	20 minutes
15-20 lb. turkey	2 hours	20 minutes
20-25 lb. turkey	2 ½ hours	20 minutes

Roasted Leg of Lamb (Sear and Bake Method)

Summary: 425 for 20 min, 350 for 30 (boneless) to 45 (bone in) = rare


Prep time:
Cook time: 1 hour, 30 minutes
Marinating time: 2 hours
Yield: Serves 8 to 10

Ingredients
Quick rub (rosemary, garlic powder, onion powder, salt, sugar, just enough olive oil to make a paste)

Marinade
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper

Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast
One 6-pound leg of lamb, bone-in or boneless. (If boneless, the leg should be tied up with kitchen string by butcher.)

Marinade
Salt and freshly ground black pepper

Method
1. If using rub, leave it on for several hours outside of the fridge, overnight or longer in the fridge. If marinating, marinate overnight, in the refrigerator. If refrigerating, bring to room temp. 

2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4. Roast at 425°F for 20 minutes. Then reduce the heat to 350°F and roast an additional 30 minutes (for a 6 pound boneless roast) to 45 min - 1 hr (for a 6 pound bone-in roast). 

In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast directly in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Pizza Pockets

25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 4UNITS US

2pre made pie crusts (packaged)
1 -2cup spaghetti sauce
1 -2cup shredded mozzarella cheese
3mushrooms, sliced (optional)
1⁄2cup cooked chicken, cubed (optional)

DIRECTIONS
Preheat the oven to 425.
Unroll one of the pizza crusts onto a cutting board.
Cut it in half.
On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
Add cheese to taste and toppings, but not so much that you cannot close the crust.
Fold the crust in half and seal with a fork.
Repeat with the other 3 halves of crust.
Bake at 425 for 10-15 minutes or until the crust is flaky and done.
Let cool a bit and serve.

Roast Chicken Guidelines

1 5-6 lb chicken

425F for 1 hour to 1 hr 15 min (check periodically and tent with foil if necessary) 

Shakshuka Recipes

New York Times Version

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plumtomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving


PREPARATION
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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Dave Leibovitz's Shakshuka

3 to 4 servings

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi and Secrets of the Best Chefs by Adam Roberts.

I’ve made Shakshuka a number of ways; in individual baking dishes, so everyone gets their own portion, to using a large skillet, so folks can eat communally. I’ve given indications for how to do both.

Because everyone likes their eggs cooked differently (which is why when I was cooking in restaurants, I refused to work breakfast shifts – talk about stress!), keep an eye on the Shakshuka as its cooking and use the times indicated as guidelines; various factors can affect cooking times and it’s hard to say precisely how long they will cook. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce.

• 2 tablespoons olive oil
• 1 medium onion, peeled and diced
• 3 cloves garlic, peeled and thinly sliced
• 1/2 – 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika, smoked or sweet
• 1 teaspoon caraway seeds, crushed
• 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 pounds (1kg) ripe tomatoes, cored and diced, or two 14-ounce cans of diced or crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons honey
• 1 teaspoon red wine or cider vinegar
• 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
• 4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
• 4 to 6 eggs

1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.

2. Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.) Stir in the chopped greens.

3. If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

4. To finish them individually, preheat the oven to 375ºF (180ºC.) Divide the sauce into 6 baking dishes and press the feta cubes into the sauce. Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Bake until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes – but begin checking them sooner to get them just right. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.

Serve with lots of crusty bread for scraping up the sauce.

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Saveur's Version
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day.

SERVES 4-6

Ingredients

• 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
• 1 small yellow onion, chopped
• 8 cloves garlic, crushed
• 1 tsp. ground cumin
• 1 tbsp. paprika
• 1 (28-oz.) can whole peeled tomatoes, undrained
• 8 eggs
• 1⁄2 cup crumbled feta cheese
• 1 tbsp. chopped flat-leaf parsley
• Warm < a href="http://www.saveur.com/article/Recipes/Pita-Bread">pita, for serving
• 1⁄4 cup extra-virgin olive oil
• Kosher salt, to taste

Instructions

Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

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The Simplest Recipe...

Ingredients

1/4 cup chopped fresh flat-leaf parsley (optional)
1 cup cubed tofu or feta (optional)
6 eggs
2 teaspoons tomato paste
1/4 cup vegetable oil
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 lbs fresh tomatoes, unpeeled and cut in quarters, or one 28 oz can

Directions

Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

Ladle the tomato sauce into a greased 12″ frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. If adding feta, tofu, and parsley, sprinkle them on top. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.

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Einat Admony's Recipe (Taim and Balaboosta Chef / Owner)

EPICURIOUS FEBRUARY 2014

In Israel the word shakshuka is synonymous with breakfast. It's best with a slice or two of challah bread to sop up the juices. This is a version of my dad's recipe, except that he used to mix the eggs together, because my older sister refused to eat the egg whites. Here is the recipe I prefer.

YIELD: Serves 4 to 6

INGREDIENTS

• 3 tablespoons canola oil
• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large jalapeño chile, cored, seeded, and chopped
• 7 garlic cloves, finely chopped
• 1/4 cup tomato paste
• One 28-ounce can whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoons kosher salt
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground caraway
• 1/2 bunch Swiss chard, stemmed and chopped, or spinach
• 8 to 12 large eggs

PREPARATION

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.

2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.

3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

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How to Grill Lamb Chops and Asparagus

1 inch lamb chops

High heat on gas grill (about 450 F) for about 4 minutes on the first side, 3 min on the second side to achieve medium to medium rare temp. 

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Pencil asparagus about 4 minutes at high heat. 

Roasted Pork Tenderloin

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

2006, Ellie Krieger, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe.html?oc=linkback

Ligurian Farinata

Ingredients:

• 250 g (2.72 cups) chickpea flour
• 700 ml (3 cups) water
• 2 tablespoons olive oil
• 2 teaspoons salt

1. Put the chickpea flour in a bowl and add the water very slowly, a little at a time, stirring continuously with a fork in order to avoid clumps. (Be patient. I used to dump all the water in at once and spend ten minutes smashing all the clumps with a fork.)
2. Let the batter rest for one hour.
3. Add oil and salt and mix well.
4. Pour into one or two pans (depending on the size of the pans) which have been greased with oil. The batter should be around two-thirds of a centimeter high.
5. Bake between 210-300°C (410-572°F), depending on how hot your oven gets, for around twenty minutes but the time varies. Check it frequently. When the top is golden and the edges start to brown and come away from the sides of the pan, but the inside is still soft (not too soft and raw but not too solid and cooked either- check with a fork), then it is done.
6. Eat it right away with ground black pepper on top.

Update: serves four. If I make the entire recipe, I pour the batter into two 10 x 11.5″ (25 x 29 cm) pans, to give you an idea of how much batter should go into one pan (if there is too much batter, the farinata is too high and doesn’t turn out right). I usually cook for two, halve this recipe, and use one pan.

Farinata goes well with rosemary, so feel free to add a sprig of fresh rosemary to the batter while it’s resting and then take it out, or add fresh or dried rosemary to the batter and leave it there while baking. There are also many versions of farinata, with “toppings” added to the batter a bit like pizza. You can experiment (zucchini goes very well), but I’ve never felt much need since the traditional recipe is so good.

It’s not as good leftover, but if made right I doubt you’ll have much trouble finishing it.

Buon appetito!

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Ligurian Farinata (Savory Italian Pancake or Flatbread)

Prep Time: 8 mins
Total Time: 23 mins
Serves: 1, Yield: 1 Farinata

"Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven!"

Ingredients

2/3 cup italian chickpea flour
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
3/4 cup mineral water
rosemary (optional)

Directions

In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.

Let it rest for 4 hours (Or even better overnight).

After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.

Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed.

Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet).

Preheat the oven to 400°F.

Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.

Sprinkle plenty of pepper and eat immediately.

***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.

Grilled Pizza Tips

Instructions

1. Heat the grill: You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. Aim for at least 550°F. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
2. Gather your ingredients and toppings: Set up a table or bench near the grill so you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
3. Also have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
4. Prep your dough: It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
5. Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.
6. Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.
7. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
8. Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.
9. Remove the finished pizza: Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

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How to Grill Pizza


Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.

Ingredients
Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
Olive oil
Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
Some flour or corn meal for dusting the cookie sheet or pizza peel


Method


1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.

3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.



Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.



Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.



5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.



6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.



7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.



8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

Read more: http://www.simplyrecipes.com/recipes/how_to_grill_pizza/#ixzz3fkLwO4dO

Mititei (Romanian Beef Sausages)

Makes 40 sausages

Ingredients

• 2lbs lean ground beef
• 2tablespoons extra virgin olive oil
• 3garlic cloves, peeled and crushed into a paste
• 2teaspoons baking soda
• 1⁄2teaspoon dried thyme
• 1⁄2teaspoon red pepper flakes, crumbled
• 1⁄2teaspoon paprika (hot or sweet(your choice)
• 1teaspoon caraway seed
• salt & freshly ground black pepper

Directions

Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
Cover bowl and refrigerate for at least 5 hours.
With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
Serve as an hors d'oeuvre or with potatoes as an entrée.


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More involved recipe...

• 1 kg(2.25lbs) beef chuck
• 3 tsps summer savory(or regular savory, if you can't find summer savory)
• 1 tsp allspice
• 1/2 tsp ground coriander
• 1/2 tsp Turkish cumin (or caraway?)
• 1/4 tsp star anise, ground
• 1 tsp+a pinch kosher salt
• 2 tsps freshly ground pepper
• 2 tsp baking soda ( I used 2 1/4 tsp)
• 1 tsp lemon juice

Liquids:

• 1/2 tsp unflavored gelatin
• 1 cup beef stock

1 head of garlic, crushed
1/2 cup warm water


Day 1:

1. Get your beef and spices all ready, along with the lemon juice and baking powder.
2. Grind beef 3 times. Yes, 3 times...ok, if you insist 2x (but I did mine 3x)! That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.
3. Place the meat in a large bowl.
4. Combine spices including salt and set aside.
5. Combine gelatin and beef broth and set aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.

8. Add the lemon juice to baking soda. Let it sizzle.

9. Add baking soda mixture to the ground beef.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.

12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough", if you can imagine that(I've contemplated on doing this in a mixer, haven't personally done it so... I've used the mixer to knead the meat and it works wonderful! I use the paddle attachment and beat on medium for 10-15 minutes. Highly recommend the mixer!).

13. Cover the bowl well with plastic wrap and refrigerate overnight.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.

Day 2:

1. Take meat out and let it come to room temp. Warm( don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the rest of the broth a little at a time. Do this for 15 minutes. 6. Add the garlic water little by little and mix again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.

Day 3 (or Day 2 evening):

1. Take meat out and bring to room temp.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill on high.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water(similar to the one that is added to the meat mixture)... as you grill them(I skipped that). Just be careful and don't burn them or overcook them. If need be test one for doneness.
8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.

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Prep Time: 15 minutes
Cook Time: 15 minutes

Total Time: 30 minutes
Yield: 6 servings Romanian Sausages

• 1 pound ground chuck
• 1 pound ground pork
• 2 tablespoons olive oil
• 2 tablespoons water
• 3 to 9 finely chopped garlic cloves or to taste
• 2 teaspoons thyme
• 1 teaspoon hot red pepper flakes or to taste
• 1 tablespoon hot Hungarian paprika or to taste
• 2 teaspoons caraway seeds
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

PREPARATION

Place 1 pound ground chuck, 1 pound grou7nd pork, 2 tablespoons olive oil, 2 tablespoons water, 3 to 9 minced garllic cloves, 2 teaspoons thyme, 1 teaspoon hot red pepper flakes, 1 tablespoon hot Hungarian paprika, 2 teaspoons caraway seeds, 1 tablespoons salt and 1 teaspoon black pepper in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight.

Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick.

Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes.

Serve with tomato and green onion salad,sour cream sprinkled with paprika, baked potato or french fries, or rice.

"Mititei" make great appetizers and are wonderful cold the next day in a sandwich.

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Saveur's version

SERVES 6–8

INGREDIENTS

2 lb. ground pork
2 tbsp. olive oil, plus more for brushing
2 tbsp. hot paprika
1 tbsp. plus 1 tsp. kosher salt
2 tsp. dried thyme
2 tsp. caraway seeds
2 tsp. freshly ground black pepper
1½ tsp. crushed red chile flakes
9 cloves garlic, minced

INSTRUCTIONS

1. Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3"-long, ¾"-thick wide sausages.

2. Heat a cast-iron grill pan or skillet over medium-high heat, and brush with oil. (Alternatively, arrange an oven rack 4" from broiler and heat broiler to high.) Working in batches, add sausages, and cook, turning once, until lightly charred in spots and cooked through about 5 minutes. (Alternatively, place sausages on a foil-lined baking sheet, and broil, turning once, until lightly charred and cooked through.)

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How to Grill Sausage and Drumsticks

Drumsticks: 350 (medium heat) on grill for 25-30 min

Sausages (Italian): indirect heat, also about 350, for 25 min

Both drumsticks and sausages can be zapped in microwave for about 1 min (high power; or 2 min low power) before grilling. 

Persian Turkey (or Lamb) Kebabs

Persian Turkey Kofta Kebabs
Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 3 kebabs • Old Points: 4 pts • Points+: 5 pts
Calories: 185.4 • Fat: 8.3 g • Protein: 22.9 g • Carb: 5.1 g • Fiber: 0.8 g • Sugar: 0.3 g
Sodium: 114.5 mg (without the salt)

Ingredients:

20 oz 93% lean ground turkey
1 small onion, minced
2 cloves garlic. minced
1/4 cup fresh parsley, chopped (I have subbed cilantro for a different, but also great, flavor)
2 tbsp bread crumbs (I skipped; could use oats, but it would be looser)
1/4 tsp allspice (I used about 1 tsp)
1/4 tsp coriander (I used about a tablespoon) 

(I also added ground cumin)
1/4 tsp paprika (I used about a tablespoon)
1/4 tsp chili powder (I used 1-2 tsp)
salt and fresh pepper (to taste)

Directions:

In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. (I used a food processor for a smoother texture) 

Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes before grilling.

When ready to eat, preheat grill to high heat. Carefully insert the skewer through the formed meat.

Grill for 10 to 15 minutes on indirect heat turning occasionally, until meat is no longer pink.

Serve with yogurt tahini sauce (plain yogurt, tahini, minced garlic, lemon or lime juice, salt, optional honey) or yogurt cucumber sauce. 

How to Grill Duck Breast

Season duck. (I use some combination of salt, garlic or onion powder, rosemary, pepper, cumin, usually.) Then....

1.

Grill the duck breasts skin side down over moderate heat until lightly charred and crisp, about 3 minutes. Turn the breasts and cook for about 4 minutes longer for medium-rare meat. Transfer the duck to a carving board and let rest for 5 minutes.

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2. 

Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

Stovetop Macaroni and Cheese from Scratch

Version 1
4-6 Servings

10-12 ounces pasta (macaroni, shells, etc...)
1⁄4 cup butter
1⁄4 cup flour
1⁄2 teaspoon salt
1-2 dashes black pepper (optional)
1-2 dashes nutmeg (optional)
2 cups milk
2 cups shredded meltable cheese (cheddar, gruyere, jack, etc...)

DIRECTIONS

Cook pasta according to package directions.

In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper. Cook on low heat until roux is just cooked through (no more raw flour taste) and still white or blonde (not yet brown).

Slowly whisk in milk until no lumps remain.

Cook and stir until bubbly.

Remove from heat, stir in cheese a bit at a time until melted.

Drain pasta; add to cheese sauce; stir to coat.


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Version 2

Creamy No-Roux Stove Top Macaroni and Cheese
Serves 4 to 6

Ingredients

1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Equipment

Pasta pot
Sauce pan
Whisk
Spatula
Instructions

1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta isal dente, about 8 minutes. Drain and set aside.

2. Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

5. Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.

Quinoa and Almond Burger

Combining quinoa with raw almonds, these are protein-rich veggie burgers. They are very flavorful without being spicy for little palates. Try serving with sliced avocado.

What you'll need
— 2 cups raw almonds
— 1 small-medium clove garlic, cut
— 2 tbsp balsamic vinegar
— 1 tbsp tamari
— 1 1/2 tbsp tomato paste or ketchup
— 1/2 tsp dried rosemary
— 1/4 tsp sea salt
— 3/4 cup green onions, sliced
— 1/2 cup sun-dried tomatoes, roughly chopped
— 1 1/2 cups cooked/cooled quinoa

What to do
In a food processor, add almonds, garlic, balsamic, tamari, tomato paste, rosemary and salt. Puree until the nuts are very finely ground, and becoming a little sticky. Add green onions and sun-dried tomatoes, and pulse through until the mixture starting to hold. Add quinoa and process/pulse until well incorporated. Remove mixture, shape into patties. Cook on a non-stick skillet over medium heat, 5-6 minutes on each side. Makes about 6 patties.

http://www.todaysparent.com/recipes/vegetarian-recipes-kids-will-love/?gallery_page=10#gallery_top

Meatloaf (Basic Recipe)

1. With Breadcrumbs (Non-GF) 

Original recipe makes 8 servings
PREP10 mins
COOK1 hr
READY IN1 hr 10 mins

Ingredients

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

*** Note: Onions don't cook all the way through. Would be better to sautee onions before mixing them in.


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2. With Oatmeal (GF) 

Ingredients

• 1 pound ground beef
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• 1/4 cup quick-cooking oats
• Topping:
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Recipe courtesy Paula Deen

Pork Shoulder Recipes

Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
Serves 4 to 6 to 8

• 6 to 8pounds bone-in, skin on pork shoulder
• 3tablespoons fennel seeds, toasted, crushed
• 14pieces garlic cloves, crushed
• 3tablespoons kosher salt
• 1/2cup olive oil
• 1teaspoon cayenne pepper
• 1teaspoon black pepper
• 3/4cup grade b maple syrup
• 1big bottle of Matilda, or another malty fruity ale
• 2teaspoons malt vinegar

After allowing the meat to come to room temperature, use a sharp knife to score the skin, making 1/2 inch stripes over entire surface. Preheat oven to 450. Toast fennel seeds in a skillet over medium heat, until fragrant (3 minutes); crush using mortar and pestle, set aside. Place garlic and salt in empty mortar mortar and grind together to make a paste. Slowly add olive oil, then sprinkle in cayenne, black pepper, fennel.
Rub about 1/3 of the paste over the skinless side of the meat, then place skin side down on a roasting pan in lower third of oven. Cook for 30 minutes. Meanwhile stir the syrup and vinegar into the remaining paste.
Turn the oven down to 225. Carefully flip the shoulder (use a clean towel), then use a rubber spatula to spread the remaining paste over the shoulder, pushing it into the scored skin.
Return to oven and cook for 18 hours or longer (you can put it in the oven at bedtime and leave it in until you serve it as an early supper the next day, which is what I did; I just turned it all the way down to 150 for a couple of hours late in the afternoon), pouring 1/3 of the bottle of beer over it at several intervals, and basting with the drippings 2-3 times. Seriously. Before serving, turn up the heat to 450 for ten minutes if the skin is not crispy enough. Put it on a platter, and let people pull off pieces, like wild animals. They will fight over the skin.
Serve with my Fresh Fennel and Red Pepper Chow-Chow (under "condiments"), and mashed sweet potatoes with apples. Leftover pork, Chow-Chow, and spicy mayo sandwich on ciabatta: very good idea.

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Cochinita Pibil Recipe

Yield: Serves 4-6, depending on appetite.

If for some reason you don’t eat all your cochinita pibil at one sitting, it will keep for several days in the fridge. Achiote is an essential ingredient for this recipe, there is no substitute.

Ingredients
3-4 pounds pork shoulder
1 cup orange juice, freshly squeezed if possible
1/2 cup lime juice, juice of 4-5 limes
1 teaspoons salt
3 ounces of red (rojo) achiote paste, available in Latin markets
Pickled red onions (optional), for garnish
Dry Mexican cheese (queso seco), for garnish
Chopped cilantro, for garnish
Lime wedges, for garnish

Method

1 The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don’t trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.

2 Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325°F. Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil. So, if banana leaves are available—you may be able to get them at the same store as the achiote paste, or at an Asian market—consider using them. Just heat the leaves first to make them more pliable.) Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake for at least 3 hours. You want it pretty much falling apart, so start checking at the three-hour mark.

3 When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet.

To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.

Read more: http://www.simplyrecipes.com/recipes/cochinita_pibil/#ixzz3XXWDcCdm

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Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
Serves 4

• 2 1/2pounds pork shoulder (butt) - boneless and tied
• Salt and freshly ground black pepper
• 2tablespoons olive oil
• 4large yellow onions, halved, thinly sliced
• 1/4cup Calvados brandy
• 1large Granny Smith apple, peeled, cored, cut in 1/2" cubes
• 2garlic cloves, chopped
• 1teaspoon dried thyme or 1 tablespoon fresh thyme
• 1cup apple cider
• 1cup chicken stock
• 1tablespoon Dijon mustard

Preheat oven to 400 F.

Pat the pork dry and season with salt and pepper.
Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to plate.
Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours.
Return pot to cooktop. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.

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Braised Pork Shoulder with Oranges, Fennel and Olives

Serves 4

2pounds Boneless Pork Shoulder
Olive Oil
1/2Large Red Onion, diced
1/2teaspoon Fennel Seeds
1tablespoon Tomato Paste
1Fennel Bulb, cut in 1/4"-1/2" wedges, a few fronds reserved
1cup Dry White Wine
4Small Blood Oranges (or any thin-skinned orange), quartered (or cut in eighths if using larger oranges)
1/2cup Flavorful Black Olives (such as Kalamata)
2cups Chicken Stock (preferably homemade, low-sodium if using canned)

Preheat oven to 325°.
Cut the pork shoulder crosswise into 4 even pieces. Secure each piece with kitchen twine so they will stay together while braising. Season with salt and pepper. Heat about 2 Tbsp. of olive oil in a Dutch oven or heavy, lidded pot. Brown the meat on all sides, about 10 minutes total. Remove meat from pan and transfer to a rimmed plate. If there is more than a thin coating of fat in the bottom of the pot, drain some off. If the pot seems too dry to sauté onions in, add a little oil.
Sauté the onion in the Dutch oven until softened, about 2 minutes. Season lightly with salt. Add fennel seeds and tomato paste to clear spots; toast the seeds and caramelize the tomato paste, about 1 minute. Stir to combine with the onions. Add the fennel wedges, season lightly with salt, and sauté, coating with tomato paste and onions, about 2 minutes. Add the wine and bring to a boil, scraping up all of the brown bits from the bottom of the pot. Add the oranges and olives and return the pork to the pot, along with any accumulated juices. Add the chicken stock and bring to a simmer. When the liquid reaches a simmer, cover the pot and transfer to the oven. Braise until the meat is tender and just starting to fall apart, about 2 hours. Flip the meat halfway through.
Transfer the pork, fennel, oranges, and olives and to a rimmed plate or bowl. Remove the string from the pork and tent with foil.
Meanwhile, place the Dutch oven on the stove over medium-high heat. Simmer until the liquid has reduced slightly, about 10 minutes. Taste and season, if necessary, with salt and pepper.
Divide the pork, fennel, oranges, and olives between warm plates (or serve it family style on a large platter). Spoon the reduced braising liquid over the meat and garnish with fennel fronds, if desired.

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Roasted Lamb Leg

For a 7 lb semi-deboned leg of lam, roast 1.5 to 1.75 hours at 350F.


Serves 8

INGREDIENTS

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
• 4 garlic cloves
• 1 tablespoon fine sea salt
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon black pepper
• 1/4 cup dry red wine or beef broth

PREPARATION

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Preheat oven to 350°F.

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Pasta Sauce With Hidden Veggies

Sometimes what you don’t know can help you, especially when it comes to getting vegetables on the table. Kids will always eat pasta with tomato sauce but they won’t always eat their vegetables—so it can help to magically, mysteriously hide them in the sauce. This is the sort of sauce that you may end up making on a regular basis, so it’s worth investing in an immersion blender. It really speeds up the works.

YIELD: SERVES 4


Ingredients

2 tablespoons olive oil
2 onions, peeled and chopped
4 cloves garlic, minced
1 28 ounce can whole tomatoes
a sprinkle or two sea salt and freshly ground pepper
1 teaspoon dried oregano
2 carrots, peeled and shredded
1 bell pepper, any color, chopped
1 zucchini, shredded
few handfuls baby spinach

Procedure

Heat the oil in a saucepan with the onions and garlic. Sauté them until they begin to soften and caramelize. Pour in the tomatoes, toss in the salt and pepper, oregano, carrots, bell pepper and zucchini. Simmer for 20 minutes or so.

Stir in the spinach and continue simmering briefly as it wilts and heats through.

Purée the sauce with an immersion blender directly in the pot to minimize mess or with your food processor or blender. Reheat as needed, then cross your fingers and serve with your family’s favourite pasta.