Lahmacun {Baharat Lamb Flatbread}
It’s official, I have full-blown travel fever. Ben and I have been looking into planning a trip to Germany for a while now, and it has gotten to me. I have been glued to my computer for two days researching and checking prices on all the places we are planning to go. All we need is approval from our bosses to book our tickets for next August/September!
{Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
December 21, 2012
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Main Course, Meat, Recipes, Restaurants, Sauces, Travel, Updates, Vegetables
As some of you may know, I am applying to the Basque Stage Sammic Rising Stars Scholarship. If I win, I get to do a 3-month stage at Xarma restaurant in San Sebastian, Spain! If you follow my blog, you probably already know about my addiction to food and experiencing new cultures, and how excited I get when I can combine the two! As part of my application, I had to create a dish to share. I wanted my dish to represent who I am, as well as my style of cooking.
Featured Foodie Friday: Cooking With Michele
Today is an exciting Featured Foodie Friday for me; it is my mom! After reading this post it will all make sense. My mom is a world traveler foodie, just like me; where do you think I got it? She worked at IBM for 25 years before deciding to quit and start her own private culinary classes business, Cooking With Michele. Check her out and if you are interested in taking classes or going on her yearly trip to cooking school in Italy let her know, she would love to have you. So there you are, I am proud to introduce my mom, Michele with her Caribbean Curried Lamb recipe this week.
Caribbean Curried Lamb
Throwback Thursday: Butternut Squash Gnocchi w/ Moroccan Lamb Sauce
I am laughing while writing about this week’s Throwback Thursday recipe. Don’t get me wrong, the dish was delicious, I just had a few mishaps while trying to prepare it. This meal was my first time eating butternut squash. I spent ages trying to find a recipe that I thought would be a good intro for the new veggie. Finally, I decided to make gnocchi, something else that I had never made before. I ended up making the gnocchi way too wet and struggled to make well-shaped pasta. At the time I had no idea that the pasta was too wet and was dumbfounded on how people made their gnocchi have the cute little fork marks in them. To this day I have still not made gnocchi again. It is something I should probably think about doing in the near future.
Baked Lamb & Spinach Manicotti Bundles + Awards!
While continuing my quest for unique Italian meals that aren’t pasta dishes, I came across an article in Clean Eating magazine on ways to make hearty Italian food a bit healthier. Although I didn’t take their advice on using fish instead of red meat, I did take their advice on using low-fat dairy products and whole wheat pasta. For this recipe I was sure to add lots of spinach for added nutrients.
