Lamb

Fårikål

December 9, 2011
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Fårikål is a traditional Norwegian dish, consisting of mutton, cabbage, whole black pepper corns and a little wheat flour, cooked for several hours in a stew pot and served with boiled potatoes (no surprise there for a Norwegian dish). Fårikål translates directly to “sheep in cabbage”. Originally a dish from the Western part of Norway, this “bucket of bah” is now enjoyed in all parts of […]

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Manti (Turkish Dumplings)

October 3, 2011
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Last week I wrote briefly about the Turkish cooking classes at the Atlas Foundation in Metairie. We decided this week to reproduce and improve a recipe we learned during the first week of class. While we enjoyed the Turkish Manti, a steamed beef dumpling, we thought that a few more ingredients would punch up the […]

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While We Play Catch Up: Lamb Tagine

August 10, 2011
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Hey everyone! We’re back from a few weeks away in London and Norway. I’m making quite the effort to catch up but can’t seem to make any headway, so in lieu of a shiny, new post about our travels here is a recipe I’ve kept tucked away for emergencies such as this. Lamb Tagine. It’s […]

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Dinner With Friends

March 29, 2011

The Gourmet: If you bother to log on, boot up, power in and search out this site then I don’t need to tell to you about the importance of food. Its cultural, historical, and economic impact are clear, from commodity trade routes carrying pork butts and salt, to the religious importance of breaking bread and sharing wine, to the nationalist rituals […]

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