Tag Archives: lemon

Mustard & Herb Crusted Rack(s) of Lamb with Fig Chutney

Posted on February 2, 2014 by Cat

by Cat, September 2011 (photo, right, from Food Network.com (6)) Includes: 1. Mustard & Herb-Crusted Rack(s) of Lamb; 2. Emeril’s Fresh Fig Chutney See also: 1. Roasted Rack(s) of Lamb, with Rosemary & Thyme Marinade; 2. From other sites: How to French a … Continue reading →

Posted in Alcohol, Bread, Canned, Citrus, Fat or oil, Fruit, Herbs, Lamb, Roasted, Root Veggie, Simmered, Spices, Sweetener | Tagged , , , , , , , , , | Leave a comment

Greek-Style Slow-Roasted Chicken or Game Hen

Posted on February 2, 2014 by Cat

by Cat, January 2011 (photo, right, by Cat) Includes: 1. Introduction to slow-roasting chicken; 2. Greek Style Slow-Roast Chicken (with or without potatoes); 3. Game-Hen adaptation; 4. Serving Suggestions See also: 1. Greek-Style Roasted Potatoes, with Garlic, Lemon & Oregano; 2. Braised Chicken … Continue reading →

Posted in Citrus, Herbs, Leafy Veggie, Onion family, Poultry, Root Veggie, Slow-roasted, Stock, broth | Tagged , , , , , , | Leave a comment

Roasted Potatoes, with Herbs

Posted on February 2, 2014 by Cat

by Cat, Dec 2008 (photo, right, from Wikimedia Commons The fragrance of potatoes roasting with herbs, garlic and olive oil pervades the kitchen and excites digestive juices long before the meal is served. It may take a while for them to … Continue reading →

Posted in Alcohol, Citrus, Fat or oil, Herbs, Onion family, Roasted, Root Veggie, Vine veggies | Tagged , , , , , | Leave a comment

Roasted Rack of Lamb with Rosemary and Thyme Marinade, and Greek Variation

Posted on February 1, 2014 by Cat

by Cat, September, 2011 (Photo, right, by Cat) When you are trying to eat strictly pasture-raised meats, and especially when you eat out or are traveling (so don’t know the source of the meat), your best choices are lamb and … Continue reading →

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Melomakarona (Phoenikia), Honey-Spice, Greek Christmas Cookies)

Posted on December 8, 2013 by Cat

by Cat, Nov 2008 (Photo, right, from Gourmed.com (1)) Melomakarona (pronounced meh-loh-mah-KAH-roh-nah), also called Phoenikia (pronounced fee-NEEK-yah), is a wonderful honey-dipped spice cookie from Greece. It took me years to learn how to pronounce them, but the name has great rhythm, and … Continue reading →

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Caramelized Sugar Sauces: Caramel, Toffee or Butterscotch

Posted on December 8, 2013 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons) Includes: 1. Caramel Sauce; 2. Toffee or Butterscotch Sauce; 3. Serving Suggestions; See also: 1. Dessert Sauces (menu); 2. Caramelized Sugar (About): Caramel, Toffee & Butterscotch Caramel, butterscotch and toffee are all varieties of caramelized … Continue reading →

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Lemon Curd; Lemon or Orange Sauce

Posted on December 7, 2013 by Cat

by Cat, January 2008 (photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces Includes: 1. Lemon curd (3 versions); 2. Lemon or Orange Sauce These are old-fashioned sauces used for old-fashioned desserts. Lemon Curd is an excellent sauce for steamed puddings and … Continue reading →

Posted in Boiled, Citrus, Eggs, Fat or oil, Flour, Simmered, Starch, Sweetener | Tagged , , , , , , , , | Leave a comment

Gingerbread Cookies

Posted on December 7, 2013 by Cat

by Cat, Sept 2013 (Photo, right, from Wikimedia Commons) See also: 1. Scandinavian Gingerbread Cake; 2. Gingerbread Cake, with Mustard As a person of Scandinavian heritage, I can attest that Scandinavians (as well as people from the Germanic countries) have a love affair … Continue reading →

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Almond-Anise Biscotti with Chocolate Variations

Posted on December 6, 2013 by Cat

by Cat, October 2007 (Photo, right, from Wikimedia Commons, photo by Stu Spivack) Biscotti is a wonderful treat from Italy, but most countries across Europe make something similar.  For example, in Denmark & Germany, they make Rusk (Skorpor or Zweiback). As a twice-baked cookie, they … Continue reading →

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Brussels Sprouts: Caramelized or Roasted

Posted on November 30, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Basic Braised Greens (About) Includes: 1. Caramelized Brussels Sprouts, with Lemon; 2. Roasted Brussels Sprouts with Pecans It took me a long time to warm up to the cabbage family. That … Continue reading →

Posted in Citrus, Fat or oil, Nuts and seeds, Onion family, Uncategorized | Tagged , , , | Leave a comment