Lamb Stew with Raisins and Honey. ~ Moroccan Lamb Stew with Raisins and Honey ~ It’s the time of year when I have an urge to travel.
Call it cabin fever, restlessness, or simply the craving to be somewhere different, where it’s warm, spicy and balmy. The sights, smells and sounds of new cultures are revitalizing. Time slows down, and the smallest details are observed and savored amidst a kaleidescope of impressions. It just so happens that this is also the time of year when my urge to travel collides with real life. This lamb stew takes inspiration from a traditional Moroccan meat and vegetable tagine and Mrouzia, a rich celebratory stew prepared in the days following Eid Al Kebir - or the Festival of Sacrifice. Lamb Tagine with Raisins and HoneyServes 4 Combine all of the dried spices and 1 teaspoon salt together in a small bowl. Rhubarb and Raspberry Crostata Recipe. As I was shopping for produce at my local branch of Super King, I spied a stack of ruby rhubarb stalks out of the corner of my eye.
On impulse, I grabbed a bag and quickly filled it with a half dozen stems. I had no clue at the moment what would become of this seasonal booty, but I was excited about the possibility of a pie, a crumble, or maybe even jam. Additionally, I was stoked about working with rhubarb from prep to plate. I have consumed plenty of the stuff over the years, but never cooked with it in my kitchen. I find that working with a raw ingredient yields invaluable insights that mere eating cannot provide. After coming home from the grocery store and going through my cookbooks, food magazines, and various web resources, I settled on this rhubarb and raspberry crostata recipe from Karen Demasco of Locanda Verde in New York City. Both the dough and the filling came together smoothly and easily, and the finished crostata brought a great balance of flavors. For crust For filling. Duck a l'Orange Recipe at Epicurious.
Roast duck: Put oven rack in middle position and preheat oven to 475°F.
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside. Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Make sauce: While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Julia Child’s Perfect Chocolate Mousse Recipe. My search for the perfect, most luscious and chocolaty mousse au chocolat brought me right back home to America, to Julia Child’s recipe.
Although I have a few other versions in my repertoire, her recipe is a classic and has that perfect slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor. This recipe requires a vigorous bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll soon learn the answer. And because the recipe is classic French, it uses raw eggs. Since some folks are concerned about raw eggs, if you’re one of them, use pasteurized egg whites, which you should verify are suitable for whipping. Speaking of top-quality, since the flavor of the mousse depends on good chocolate, feel free to splurge on a good brand; you won’t regret it. Bon Appétit! Chocolate Mousse Six to eight servings.
Salted Butter Caramel Ice Cream Recipe. When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet.
Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. I’ll admit once I got started I got a bit too eager and couldn’t stop myself from churning up all sorts of great flavors. Although I did include a fabulous recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears rather than boatloads of cream and egg yolks, I decided since my first book had a killer-good recipe for Caramel Ice Cream, that would suffice for ice cream fans. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Quelle Dommage. But I assure you—it’ll be worth it.
Quite a few of you have asked me for tips on ice-cream making equipment.