Barbara L
Traveling Welcome Wagon
Potato soup, as soon as James gets some more milk at the store (he drank a couple big glasses earlier today).
may pick up a cheeseburger on way home from the doctor.
I haven't a clue. I got some very meaty turkey neck pieces today and have been simmering them all afternoon in the latest stock. I doubt I'll do anything with it tonight, it'll all be better tomorrow.
So, dinner may very will be just snacks. I've got pork rinds and ice cream sandwiches and beer.:lol:
FrankZ said:The finished product! The recipe ended up being a little saltier than I would have liked, but it was good.
I had to go with Penne. I keep running out of my favorite Rigatoni..I will be having Rigatoni al Sausage Carbonara, made with some of the hot fennel sausage I made a while ago. Been craving this for some time.
Ohhh... that looks delish! YUMI had to go with Penne. I keep running out of my favorite Rigatoni..
Thanks. I always eat too much. Burp! Now, I have to go for a walk.Ohhh... that looks delish! YUM
Rocklobster said:I had to go with Penne. I keep running out of my favorite Rigatoni..
I'm unfamilar with this, FrankZ but it looks pretty cool! How does it work?
It works much like a slow cooker. Since it is made of pottery, it has to be seasoned, which is soaked in water, dried, oiled and baked. It is then able to be placed on a low heating source. I got a heat diffuser so it would cook more evenly on my stove top. Because of its shape, one needs very little liquid. As it cooks, the liquids/moisture condenses and constantly bastes the food.
Tonight, Frank made the lamb with preserved lemons and olives. It also had herbs and onions in it with a bit of olive oil. He found some lamb blade chops on sale, and used that for the meat. The lamb was extremely tender, moist and very flavorful. The onions cooked apart and thickened the liquid into a gravy texture. The lemons/olives were added toward the end.
I got the tagine because it intrigued me. Frank made fun of me for getting it, but was the first to use it. The dish was so delicious (served with couscous) and homemade bread. A bit too salty for us, but that is so fixable!
My mouth is just watering over this Kathleen!! I know where to get one of these, how bout a recipe?
Frank, could you please provide a little more detail about the recipe? I'd like to try adapting it for preparation in our Roemertopf.I used a recipe that came with the tagine in the instruction book. You can find it here and is the Tagine of Lamb with Preserved Lemons and Olives. I opted for green olives.
In the end the preserved lemons and the olives added saltiness and it was a tad too salty for our tastes. To be fair we both like very very lightly salted.