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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


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Guinness Braised Lamb Shanks for St. Patrick’s Day

Guinness Braised Lamb Shanks for St. Patrick's Day

Over the next couple of days I’m going to be posting two ideas for St. Patrick’s Day meals and this first one uses two very Irish ingredients — Guinness stout and lamb. It does take awhile to cook but the reward is worth it.

Of course, there’s also the challenge of finding a pot big enough to fit the lamb shanks in (usually my downfall), which is definitely tricky, but again, very much worth it in the end. If you have leftover braising sauce (and you probably will), it’s great used in lentil soup. Just thin with a little more chicken broth and cook your lentils in it. Mmmmm….lamb-y.

On the side — Polenta & Cabbage: This is sort of a colcannon-type dish but with polenta instead of potatoes. Just cook up a batch of polenta like usual (one part polenta whisked into four parts boiling liquid), and when it’s almost done, saute some sliced cabbage in separate pan, using about a tablespoon of butter. Add salt and pepper and let it get a little golden in places. Add the cooked cabbage and butter to the polenta and stir in . . . → Read More: Guinness Braised Lamb Shanks for St. Patrick’s Day

Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Update: Voting will start on February 14th and run through February 28th. You can vote for me here at Lamb Lover’s Month!

Recently, I was asked to participate in the American Lamb Board’s Dinner for Two Recipe & Photo Contest, which is a absolute treat because I really do love lamb. Even more awesome, is that they sent me some lamb to use in developing a recipe for this contest. Seriously like Christmas. Delicious, lamb-filled Christmas. Or, Valentine’s Day, actually, since the theme of this contest is Dinner for Two.

The idea here is that you and the companion of your choice can make this meal for a lambtastic and romantic (or completely platonic) meal. And honestly, this would make a great Valentine’s Day meal — and I’m not just saying that because I want to win. No, really…

There are a lot of components here, but it’s all pretty manageable even for a week night. After getting home from work, just start with getting the tomatoes ready to go in the oven and you can roast those whenever. Rub the lamb with the smoked paprika. Start . . . → Read More: Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Grilled Yogurt-Spiced Leg of Lamb & Pearl Couscous Salad

Grilled Yogurt-Spiced Lamb

Update: You can vote here: 2012 O-Lamb-Pics. Mine is the 4th one down! Thank you!

Well, here is my entry to the Fans of Lamb Summer O-LAMB-pics grilling recipe contest. This recipe features a boneless leg of lamb and although I have never grilled a leg of lamb before (I’ve only oven-roasted), I decided to throw caution to the wind and give it a try. And, I think it turned out pretty delicious.

I used a sort of Moroccan and Indian-influenced spice blend with some yogurt as a marinade and paired the grilled lamb with a pearl couscous salad. So, it’s sort of maybe a Mediterranean-Eastern-Savory-Exotic-type thing? Yeah.

Also, starting on July 11th, you can vote for my recipe at FansofLamb.com, so please do so if you think this looks good (it really, really was)! If I win, I get more lamb! Hooray!

Grilled Yogurt-Spiced Lamb
Starting of with local lamb!

Grilled Yogurt-Spiced Leg of Lamb
Serves 8-10-ish
1 1/2 cups plain yogurt (regular or low fat)
1 tsp salt
juice of 1 lemon
1 Tbsp smoked paprika
1 tsp cinnamon
2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 tsp garlic powder
3 Tbsp olive oil
1 boneless leg of lamb, 5-7 . . . → Read More: Grilled Yogurt-Spiced Leg of Lamb & Pearl Couscous Salad

FFwD: Navarin Printanier

lamb stew

This week’s French Fridays with Dorie is Navarin Printanier, a Spring Lamb Stew. Because of the long cooking time involved, it didn’t seem like a very practical weeknight meal, but I decided to make it most of the way Thursday night (tonight!) and we’d have it for dinner Friday. So far, this plan seems like a very good one! Of course, I can’t talk about how much I like it yet, but at least I made the deadline.

It smelled really, really good while cooking and I like how the vegetables are caramelized before going into the stew.

A few notes:
1. I made a half recipe.
2. I used leg of lamb (instead of shoulder).
3. I didn’t have any fresh thyme so I used about 1/2 tsp dried.
4. If I can’t find peas in the freezer tomorrow night, I’m going to use some chopped green beans when I re-heat it.
5. Oh yeah, duh. I used a sweet potato instead of a couple of yukon golds.

Okay, check out everyone’s links here and on with my photos below!

lamb stew
Lamb, salted and peppered.

lamb stew
Browning the lamb pieces, look at all the color . . . → Read More: FFwD: Navarin Printanier

FFwD: Braised Cardamon Curry Lamb

lamb cardamom curry

Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?

I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. Oh, now that I’m thinking about it, I only added one diced apple. Mainly, because it was a fairly big one.

We had this over some cooked bulgur (normally, I would have gone the rice route, but I had bulgur in the fridge). I also served some garlicky yogurt and . . . → Read More: FFwD: Braised Cardamon Curry Lamb