Recipe Cornucopia – Part 2!
December 19, 2013
Remember how I said I’d be posting new recipes every other day? Bam! Here it comes. There’s this thing they call “follow-through” and you’re looking at it! Seriously, though. I have more recipes for you. And, in an added twist, this time I’m going to give you a sense of my usual note-taking process.
Be forewarned, then: these two recipes are messy-looking. That is, they leave out a lot. They make assumptions about implicit steps. They contain untested estimates rather than measurements honed over several batches. This is all to say that they are excellent but imperfect. They communicate the necessities but leave room for interpretation or miscommunication. They are a useful guide, not an all-knowing law. They are imperfect, but good, just like you and me. After all, what is food but a reflection of the people who make it?
2 cans salmon, drained
3-4 egg whites
1/2 jar sun-dried tomatoes
4 spoons capers
4 spoon Dijon mustard
juice of 1/2 lemon
Mix. Iron skillet, hot. 4 mins/side
4.5 lb leg of lamb, boneless
1-2 T good butter/ghee
1-1.5 lbs carrots, bias cut
2 small onions, halved, thin slice
6 cloves garlic, smashed, peeled
3 sprigs rosemary
1 small hand ginger, sliced thin
1 can coconut milk
1/2 cup port wine
2’15” at 350F after browning lamb. Remove lamb and veggies w/ slotted spoon then add generous sprinkling of cinnamon and cayenne. Reduce sauce.