Archive for May, 2009
May 21 2009
Jones’ Model for Data-driven Journalism for Democratic Discourse
White House video on Data.gov
Paul’s Honeysuckle Mint Julep
Prepare liquids for Bill Smith’s Honeysuckle Sorbet (also in Bill’s great book Seasoned in the South)
Homage (for Richard Krawiec on a later birthday)
In age, we age out? An outrage!
The trick here is slow cooking tagine-style so don’t be in a hurry. After the initial setup and blending, the whole mess will need to simmer for about 2 hours.
Mix the Mixed Spices in a bowl large enough to hold all the lamb, then dredge the lamb cubes in the spices.
Heat oil for browning the lamb and once hot brown the lamb scraping the spices and other good stuff as you go.
Remove the lamb and add the onion and garlic (and a little more oil if needed). Cook until the onion is transparent.
Add the roots and fruits stirring frequently until all are well mixed.
Add the lamb and any spices in the bowl to the mix.
Add the zest and cinnamon sticks.
Add the broth or water (enough to cover) and bring the whole thing to a boil.
Reduce to a simmer and let it slow cook for 2 hours. The roots and fruits will begin to make a glaze and a kind of delicious mush.
Serve alone or over couscous.
Garnish with fresh herbs.
Also known in our house as “Lamb with Roots and Fruits.”
1 pound of lamb in cubes
olive oil (as needed)
2/3 cups each of Diced Fruits:
2 – 4 cups of broth or water
2 cinnamon sticks
*From local farmer’s market