The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading “Lamb Stew with Eggplant, Tomato and Parsley”
Lamb stew is one of my favorites, especially on cold days. As the weather is warming up, I opted for a lighter version in the following recipe, which is a complete meal in itself.
The dish doesn’t require many ingredients and is very easy to assemble. Once done with the initial cooking, the braising in the oven doesn’t require much attention. Continue reading “Lamb Stew with Eggplant, Cherry tomatoes and Potatoes”
Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe. Continue reading “Shredded Braised Skirt Steak with Tomato-Parsley Rice”
While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading “Salmon with Sweet and Spicy Almond Topping”
After making the Eggplant and Chickpeas soup a couple of weeks ago, I’ve decided to try this tasty combination in the form of a lamb stew. Continue reading “Lamb with Eggplant, Chickpeas and Raisins”