Category: cookbooks

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The one pot meal: Swedish Lamb Stew!

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“Swedish Turnips” or Rutabagas ( in the turnip family and a stronger taste) are a key ingredient in this fun Swedish dish. Of course, we include baby turnips!

Red potatoes, sweet onions, green onions, garlic, carrots, celery, parsley, chard help insure that you get your vegetables! 😉

All of this surrounds chunks of beautiful seared lamb!

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Some of the veggies require more time in cooking… So it’s nice to precook (Carmelized onions is nice) the veggies!

I love the one pot meal and I hope you do too.

Bon Appetite!

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Turducken

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Every year, I have requests to make a Turducken… Made famous by Cajun Chef Paul Prudhomme and his family!

A Turducken is a turkey stuffed with various birds and each with their own stuffing! The trick is that the only bones left in the turkey are the leg and thigh and the wings… But when you are done it looks like a turkey but sliced like a meat roll!

Recently, I acquired the Family Cookbook and signed by many members of the Prudhomme family… A fun book indeed and I loved reviewing their Turducken!

Happy Thankgiving!

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my big fat lamb barbecue!


I looked everywhere to find a good lamb  CHARCOAL ROTISSERIE of around 52″. It had to have a strong enough spit to handle most of the lambs and pigs I would like to roast… and the motor would have to be positioned far enough away from the pit so that I wouldn’t have to replace it every few occasions. A nice grease tray would be nice as would a wind break and something to hold the middle of the lamb firmly on the spit….

Here is the double rotisserie version... but one at a time is good enough for me. CLICK on the picture above to see if it's something to add to your cooking tools.

 

The cuisine of Greece is wonderfully simple and delicious! I have a few items on my recipe list. CLICK here to find them!

To the Cook goes the Spoils!

Here is ‘Gus” cooking and ‘tasting’ for quality assurance the lamb he is preparing on his front yard! I screen captured this from the delightfully entertaining movie “My Big Fat Greek Wedding”. The movie is 9 years old now, but always brings a smile… which is why I named my new Lamb Rotisserie “GUS”.

Opa!

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oh yum, it’s fruit bat pie tonight! again

Tired of the same old leftovers?? Try something new tonight! Try Fruit Bat Pie From Pilau!

Oh yes, I think we know what this is all about! My daughter Kristin was visiting the Island of Pilau and had one of their — uh — dare you eat it delicacies called Fruit Bat Pie. Judging from how it looks the recipe seems fairly simple: 1) catch a fruit bat, 2) boil ’em 3) bake ’em in a pie and 4) eat ’em!

Don’t you love to eat something that can look right back up at you?

Bon Appetite!

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Fun Recipes of Africa from Michael Tracey’s AfriChef

Some of the Fun recipes from Michael Tracey's AfriChef! CLICK on the picture to transport yourself to South Africa and beyond!

I first became acquainted with Michael Tracey’s recipes when my daughter Karen traveled to South Africa for an internship. Needless to say, Karen tortured me with the culinary offerings of some of the wonderful restaurants she discovered from ‘forty ate’ and  ‘five flies’  to  ‘Cafe Mao’s’ to an extraordinary sushi restaurant smack dab in the middle of an elegant Italian Restaurant on the waterfront!

I wouldn’t mind making some Bobotie soon!

Bobotie: A wonderful South African Meal! CLICK on the picture for my recipe!