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By mlb, on December 7th, 2009%
This is a kind of recipe mash-up. A lamb tagine recipe (with the wonderful & amazing spice-paste-rub stuff) and a chicken tagine recipe with the tomatoes and broth and oven cooking. And wow, good call to mix the two recipes togetther! This was WONDERFUL — all caps wonderful. I wrote it down right after dinner so I would remember exactly what I did.
Let’s see, what else? I did not make this in an actual tagine (*hint* *hint*) but a big, heavy, ovenproof, wide skillet. That worked well. I also used some of a spice mix I got at Penzeys — Rogan Josh. It has ginger, paprika, cumin, garlic, etc…so if you don’t have that specific blend, you can just add a little of those spices or omit it, it was only a 1/2 teaspoon. I was really just looking for an opportunity to use it. It smells . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins
By mlb, on May 25th, 2009%
Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!
Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.
Middle Eastern Lamb Burgers
Adapted from a recipe in Everyday with Rachael Ray
1 1/2 pounds ground lamb
1/4 cup chopped cilantro (you could sub flat-leaf parsley)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1 tbsp olive oil
1/2 cup low fat, plain yogurt, mixed with 1 clove crushed garlic and 1/2 a grated English cucumber
4 crusty kalamata olive rolls, split
spinach leaves
1/2 cup feta cheese
1 tomato, sliced
In a large bowl, combine the lamb, cilantro, coriander, cumin, turmeric, cinnamon, salt and pepper. Form into 4 patties.
 . . . → Read More: Middle Eastern Lamb Burgers
By mlb, on April 7th, 2009%
Okay, this was delicious. Especially the couscous. It gets a little golden and crunchy on top. Seriously tasty.
I was curious about making something that all cooks together like this. I figured it would turn out okay (I basically trust Tyler) but, as I’ve only ever made couscous on the stovetop, I was intrigued by baking it. It works. We had this with some pan-roasted asparagus.
Changes I made: I subbed broth for water, used Marcona almonds instead of pine nuts, olive oil in the dish instead of butter, and added feta to the top.
Salmon with a Couscous Crust
Recipe adapted from Tyler Florence
1 cup couscous
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tbsp coarsely chopped green olives
2 tbsp capers, chopped
3 tbsp pine nuts, toasted and coarsely chopped (almonds can be substituted)
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
2 (6-8 . . . → Read More: It’s Healthy! Salmon with a Couscous Crust
By mlb, on March 5th, 2009%
Oh, Bobby Flay, you seem like kind of a tool but I really love all of your recipes that I’ve tried. So, I guess that’s okay. We’ll just agree to agree on food and I can still be kind of meh about you personally. Maybe in real life you’re a really nice guy, you just televise kinda jerk-y. I dunno.
Although for some reason I like watching “Throwdown”. Maybe you’ve mellowed since the days you had that one show where you would travel around, taste people’s food with noticeable disinterest and be an all-around ass. Maybe now you are a really nice guy and my “Bobby Flay is kind of a tool” intro to all the recipes of yours that I post about is untrue and kind of mean of me… Ack! I am so conflicted!
Anyway, these are awesome. I think I made my kofte kinda big, but . . . → Read More: My New Favorite Thing to do With Ground Turkey: Turkey Kofte with Apple Raita and Spinach
By mlb, on May 28th, 2008%
Another vegetarian post? Why yes, yes it is, although, there’s a little bit of salmon at the end. It’s more of an omnivorous post. So, I have never been a huge fan of tabouleh but I may have to rethink that position after making this dish. The vinaigrette is really good…like get a straw good. I also have never used buckwheat honey before and I was surprised to find it easily at Fred Meyer. Has everyone been buying buckwheat honey but me?
This is a Bobby Flay recipe. It’s kind of crazy how many of his recipes that I have been making lately. I even watched a little Throwdown last night. Why? Why?
Anyway, to go with this awesome salad, we had some grilled salmon with a spiced yogurt. Super good also. See the end of the post for the spiced yogurt recipe.
Bulgur Salad with Green Onion Vinaigrette
3/4 cup . . . → Read More: Bulgur Salad with Green Onion Vinaigrette Plus Some Salmon
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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