641714 Mon Aug 03 14:03:36 -0700 2009 101 31 Home Cooking 0 4914121 Our Chowhound August 2009 Cookbook of the Month is Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi; and all online recipes by the authors. Please post your full-length recipe reviews here for dishes from the cookbook chapter Meat and Fish, and online recipes with those ingredients. Please mention the name of the recipe you are reviewing and the page number, or include a link to the online recipe, if possible, as well as any modifications you made to the recipe. Let us know if you would like to make the recipe again, and if you would change anything in the future, too. Please see the main Cookbook of the Month thread for some useful links. Lists of the recipes from these book sections, along with links where applicable, and the opportunity to request paraphrases, may be found at these links: Lamb, beef and pork: http://chowhound.chow.com/topics/641703#4914028 Poultry: http://chowhound.chow.com/topics/641703#4914032 Fish and shellfish: http://chowhound.chow.com/topics/641703#4914035 A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
 Thanks for participating and enjoy! Mon Aug 03 14:03:36 -0700 2009 10074 Caitlin McGrath 1 4914312 Chicken with Sumac, Za'atar and Lemon, p. 122 I made this back in March because of all the raves. As I mentioned in that Ottolenghi thread, I thought this was moist and flavorful. It's also a quick and easy weeknight dish as you can marinate overnight, and then just sprinkle with za'atar and pop it in the oven at 400 for about 45 minutes for dinner. To serve, garnish with pine nuts sauteed in butter and chopped parsley. I thought the flavors were delicious too - I marinated chicken leg quarters in garlic, sliced lemon, chicken stock, olive oil, cinnamon, allspice, sumac, and red onion. Pic: http://www.chow.com/photos/290348 On-line recipe link: http://thecookbookgeek.blogspot.com/2008/05/nearly-ottolenghi-dinner.html Mon Aug 03 14:56:17 -0700 2009 4914121 10271 Rubee 2 4914339 I really like this recipe, as well, and agree with you on all counts: moist, flavorful, and easy. I've used thighs, and it holds up well as leftovers. Once, I chunked up some zucchini and tossed it in, coating it with the marinade, for more of a one-dish effect. That worked really well. Mon Aug 03 15:08:05 -0700 2009 4914312 10074 Caitlin McGrath 3 4914634 I third this rec. I just made it again for a dinner party last Saturday night. I used breasts, thighs, and wings (cut in two). I especially like it with kosheri (can't remember if it's w "y" or an "i" ending and am too lazy to check) - it's the dish with basmathi rice, vermicelli and lots of caramelized onions which is served with a tangy tomato sauce. I made a big salad and served homemade frozen yoghurt flavored with vanilla and lemon and topped with some really good chopped plums and peaches. Mon Aug 03 17:16:29 -0700 2009 4914339 10245 oakjoan 4 4934004 I am going to jump on the Chicken with sumac, za'atar and lemon bandwagon. I love the idea about adding zucchini to the sauce mentioned above, I think the flavors would really pair well together. My favorite part about this dish was the way the lemon, rind and all, kind of caramelizes so it makes a mouthwatering treat evey time you eat a bite with a lemon in it. My one wish is that the skin could have crisped up a bit. I think I may try to reduce the cooking time but kick up the heat 1/2 way through cooking to see if I can have the best of both worlds. Its a gamble though, because I wouldn't want to do anything that interferes with the moistness of this chicken. Mon Aug 10 13:39:02 -0700 2009 4914634 185144 dkennedy 2 4914810 I made this a week or so ago when a young woman from Latin America, with not very adventurous tastes, was staying with me for a week. I was rather apprehensive serving to her a dish with spices she certainly wasn’t used to. I was just thrilled that she really liked it. A lot. The leftovers didn’t hold up quite as well as I had hoped they would. Has anyone had a good leftover experience with this dish? Any tips? Since I rarely buy chicken parts, having usable leftovers is pretty much a must for me. Mon Aug 03 18:24:44 -0700 2009 4914312 11407 JoanN 3 4914851 I ate my leftovers the next day, and thought they came out fine after heating in the microwave. The skin wasn't crisp, but the chicken had browned very nicely when cooked. This was thighs only, so dark meat, and higher proprtion of meat to bone than other parts. Mon Aug 03 18:36:52 -0700 2009 4914810 10074 Caitlin McGrath 4 4915003 My leftovers have also been fine, although not crispy. My husband takes them to work. The wings I used in the latest version were also delicious cold a couple of days later. Mon Aug 03 19:35:01 -0700 2009 4914851 10245 oakjoan 5 4915472 Add me to the list of fans. So good and so easy. Tue Aug 04 03:39:42 -0700 2009 4915003 110146 greedygirl 6 4923085 I made this dish two weeks ago and I agree that the flavors were wonderful, but I was disappointed that the skin did not crips up. Any tips on how to crisp the skin while keeping the meat so wonderfully moist? Thu Aug 06 11:06:30 -0700 2009 4915472 185144 dkennedy 2 4933775 My turn to make this highly recommended dish and it was just lovely. I was more happy that my husband liked it, as he is not a big chicken fan and he absolutely it. Its a win win as tonight he gets the chicken left overs and I get the lamb leftovers! Mon Aug 10 12:28:06 -0700 2009 4914312 111643 cpw 2 4953693 I have a mixed reaction, having made this with a big spanish lemon with thick pith. The resulting dish was bitter and I had to pull out the lemon slices. I also was dissatisfied with the za'atar I used - it also contributed a bitterness. and I think I put on too much I would modify this next time to use only the rind and flesh of the lemons - or simply use a thinner-pithed lemon. Chicken was tender and good Mon Aug 17 13:29:20 -0700 2009 4914312 11130 jen kalb 3 4956117 I didn't like this nearly as much as the chicken with hazelnuts and saffron. I made my own za'atar from a recipe in Mediterranean Hot and Spicy by Aglaia Kremezi (another good book) - found the amount of thyme overwhelmed the other flavors. Also, perhaps this would work better as a sauté - I'm not crazy about the way the onions came out of the oven, rather desiccated. Tue Aug 18 10:29:58 -0700 2009 4953693 13709 buttertart 4 4956971 Maybe your za'atar is heavy on the thyme? I didn't find there was an overwhelming flavour of thyme at all. Tue Aug 18 14:25:42 -0700 2009 4956117 110146 greedygirl 5 4958513 I'm going to try a blend from our local temple of spices, Kalustyan's, and give it another go. Wed Aug 19 06:21:47 -0700 2009 4956971 13709 buttertart 6 4992290 Chicken with Sumac, Za'atar and Lemon, p. 122 I made my own Za'atar mix for this delicious recipe using sesame seeds that I ground and no thyme. Anyway, we thought it was delicious and very easy to make. Served with steamed baby red potatoes dressed with S & P EVOO and a sprinkle of za'atar.... along with what I call Dry-Fried Zucchini. I love his chicken recipes!! Mon Aug 31 07:26:37 -0700 2009 4958513 75332 Gio 7 4992422 It's nice to have recipes that can take something like chicken, which can be so bland and mundane, and make it extraordinary. ~TDQ Mon Aug 31 08:09:36 -0700 2009 4992290 12005 The Dairy Queen 7 4993477 Gio, what was in your za'atar mix besides sesame seeds? I'm just curious, given that dried thyme is usually the principal ingredient of za'atar. Za'atar sometimes contains sumac, sometimes not (Ottolenghi and Tamimi refer to the kind without in their ingredient section, which is presumably why this recipe calls separately for sumac), but always thyme and sesame seeds, according to every reference I've found. Of course, my question is just out of curiosity, not a criticism! I was wondering if you used a recipe without thyme or just chose not to use it. Mon Aug 31 13:02:11 -0700 2009 4992290 10074 Caitlin McGrath 8 5000533 Caitlin... I'm an idiot. I DID use thyme in the Za'atar recipe. I didn't have my notes in front of me when I made my report. I apologize. Here's the recipe for the Za'atar I made for the chicken. It's from about.com: http://mideastfood.about.com/od/middleeasternspicesherbs/r/zaatar.htm Ingredients: •1/4 cup sumac •2 tablespoons thyme •1 tablespoon roasted sesame seeds •2 tablespoons marjoram •2 tablespoons oregano •1 teaspoon coarse salt Preparation: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. Store za'atar in a cool, dark place in a plastic.... Wed Sep 02 17:53:41 -0700 2009 4993477 75332 Gio 9 5000641 That's cool, Gio. I was curious, and a bit confused, at the idea of thyme-less za'atar. I think that's the recipe oakjoan posted in the pantry thread, right? Nice to have a go-to you can make with ground sesame seeds to accomodate your needs - epecially because this recipe is so good! I also like to sprinkle it into cottage cheese and eat with raw veggies like cucumbers and peppers, or brush pita with olive oil, sprinkle with za'atar, and heat/toast in the oven. Wed Sep 02 18:47:22 -0700 2009 5000533 10074 Caitlin McGrath 1 4915469 Marinated lamb with coriander and honey (p 104) Loved this! It's really easy to make, but you do have to plan ahead as the lamb needs to be marinated overnight. The marinade is a paste of parsley, mint, coriander, garlic, ginger, chillies, salt, lemon juice, soy sauce, sunflower oil, honey, red wine vinegar and water blitzed in a blender or food processer. Slather over the lamb, which should be french trimmed, and separated into two or three cutlet portions. When ready to serve, preheat the oven and shake off the marinade. Sear well on a hot griddle, then transfer to the oven and cook for about fifteen minutes or longer if you want your lamb more cooked. Heat the reserved marinade in a small saucepan and serve with the lamb. I can't describe how good this is. The lamb was pink, incredibly tender and delicious. The sauce is tangy and savoury and sweet all at the same time. My guests raved. We all picked up the bones so we could gnaw every last bit of lamb, apart from one who has the best knife skills I've ever seen! Tue Aug 04 03:38:39 -0700 2009 4914121 110146 greedygirl 2 4924754 I've got this lamb dish in the fridge, marinating for dinner tomorrow! ~TDQ Thu Aug 06 20:07:40 -0700 2009 4915469 12005 The Dairy Queen 3 4925438 I thought it was lick-the-plate gorgeous. Fri Aug 07 06:41:47 -0700 2009 4924754 110146 greedygirl 4 4925453 HAHAHA! I can't wait! I tasted my marinade last night and it was pretty good. They don't specify what kind of peppers to use (as far as I could tell), so, I used what I had in my CSA. My husband says they are poblanos, but I don't think that's right as poblanos are bigger and milder.... The marinade has a bit of heat to it, still delicious, so, it will be interesting to see how it tastes with the lamb. Also, bizarrely, I ran out of soy sauce, so I topped off with "dark soy sauce" leftover from Dunlop month. For the red wine vinegar, I used some sherry vinegar leftover from Casas month. And I used mint from my garden, called "chocolate mint." I hope these things with their nuanced personalities, mesh well. What kind of peppers did you use? ~TDQ Fri Aug 07 06:46:14 -0700 2009 4925438 12005 The Dairy Queen 5 4925468 The large red ones which I think are cayenne and the ones most commonly found here. They're not massively hot, usually, especially if you take the seeds out. Fri Aug 07 06:50:34 -0700 2009 4925453 110146 greedygirl 2 4925365 And I don't even like lamb and am considering making it! Fri Aug 07 06:11:39 -0700 2009 4915469 56762 LulusMom 2 4930077 marinated rack of lamb with coriander (aka cilantro) and honey pg 104 This was a huge hit. I'm pretty sure it's my first time cooking rack of lamb, so, I guess this is now my go-to recipe for rack of lamb! My husband immediately went for seconds, though, I'm sure he didn't "need" them. I didn't make any substitutions, per se, but I did have unusual twists on several of the ingredients as I described here http://chowhound.chow.com/topics/641714#4925453 I was worried how it would all come together and the answer is: great. The only real departure from the recipe is that I marinated it two days instead of just overnight. I don't think that caused any problems. EDIT: oh yeah, I think the recipe called for 15 minutes in the oven; I lobbed off about 5 minutes as I like my lamb more rare. I'm glad I did. Photo! (sorry, it's not a very good one). ~TDQ Sun Aug 09 02:42:33 -0700 2009 4915469 12005 The Dairy Queen 3 4931325 It really is super good, isn't it? Sun Aug 09 15:29:53 -0700 2009 4930077 110146 greedygirl 4 4931333 Yes! Craveworthy! Lots of really great recipes in this book. Not hard, either, though you do have to plan ahead for marinating time, etc. ~TDQ Sun Aug 09 15:34:23 -0700 2009 4931325 12005 The Dairy Queen 3 4932969 We made the rack of lamb for our picnic yesterday and maybe not a perfect picnic meal, but it was delicious. I made few substitutions, instead of cilantro-mint-lemon, I used the green chutney I had just made few days ago (I chutney had all the three ingredients, plus a little more). Also I used green serrano chiles (I think the recipe says red chiles). I marinated the lamb overnight and cooked it for lunch the next day. After searing the chops for 5 minutes, I did not go all the way with 15 minutes in the oven, maybe around 8 minutes, which was medium (I wanted to go for 5 minutes in the oven to get rare, but I got distracted and let it go longer). Taste wise: These were great, packed with flavor. I had the marinade/sauce on the side, but we did not need to dip them at all. The only one problem was, the chops were not crispy. But I think that is our mistake, as we packed them in a container right after they were cooked, and I think the condensation made them soggy. I have a ton of left over marinade, which I had boiled and served as sauce. I think maybe I'll marinated chicken in it and get a similar tasting meal out of it. I am wondering if anybody else has done anything with the leftover marinade? No picture, but mine were green looking, unlike Dairy Queen's which are prettier red looking! Mon Aug 10 08:55:22 -0700 2009 4930077 111643 cpw 4 4933106 I'll bet the lamb was messy, but delicious, as part of a picnic! Tonight will be leftovers night at my house. We only have one serving of lamb left. This will be the true test of love, who lets whom have the last serving of lamb! I think the marinade would be great over fish, too. ~TDQ Mon Aug 10 09:39:25 -0700 2009 4932969 12005 The Dairy Queen 5 4933786 Well, that's the advantage of built in fork in the lamb chops. Moreover after a bottle of reisling, who cares if somebody's watching. Mon Aug 10 12:31:16 -0700 2009 4933106 111643 cpw 6 4934033 I have mine in marinading right now, (without the peppers as I will be serving children as well as adults, hope that doesn't jinx things) and I am planning on grilling them on the BBQ. Do you think the BBQ will work as well as the grill/oven method? Also, I poured off some of the marinade before adding the lamb so I could make a sauce of it to serve alongside, maybe I'll kick it up a little with a pepper. Mon Aug 10 13:44:48 -0700 2009 4933786 185144 dkennedy 7 4934341 I am sure bbq will work better. Just keep an eye on the doneness. What are the sides you are planning to serve with? Mon Aug 10 15:09:24 -0700 2009 4934033 111643 cpw 8 4941665 Hi CPW, I made the lamb last night and served it with ribbons of zucchini which I also marinated in the sauce. I put both on the BBQ. Here is my report for both: I think making it on the BBQ was a mistake. Even though I dried off the chops before putting them on the grill, it caused a lot of flair ups so the chops really ended up tasting a lot like the grill, instead of the marinade, and I think it really colored the result. Next time I will def. do the oven method. I also think it was a mistake to omit the peppers. It would have really balanced out the flavors. Re the zucchini - they were wonderful alongside the chops. Wed Aug 12 18:39:08 -0700 2009 4934341 185144 dkennedy 9 4941768 That was a great idea to marinade the zucchini along with the chops. It gave you an easy and tasty side dish. I'll try it next time, as there is tons of extra marinade. I am sorry the bbq method did not work out and also for stearing you in the wrong direction. Wed Aug 12 19:11:00 -0700 2009 4941665 111643 cpw 10 4942185 Ditto what cpw said: dkennedy, what a great idea to marinate zucchini along with the lamb! I've been wishing that the book had more recipes to use up my CSA zucchini and perhaps this is a way! ~-TDQ Wed Aug 12 22:42:50 -0700 2009 4941768 12005 The Dairy Queen 11 4944591 Above I noted I did something similar when I made the chicken with za'atar. I tossed chunks of zucchini in with the chicken, onions, and marinade to bake. If I'd thought ahead when I did it, I'd have marinated the zucchini overnight with the rest. Next time. Thu Aug 13 15:24:23 -0700 2009 4942185 10074 Caitlin McGrath 1 4924742 Roast chicken with saffron, hazelnuts and honey pg 123 So I tried this tonight (which might be my first COTM attempt since, I think, Vietnamese month. Wasn't that last Sept? Wow! What a slacker I've been.) I bought a chicken at Whole Foods, I was going to have the butcher cut it up into 4 pieces for me (because he will), until I noticed that they had one already cut up and just put that one in my cart instead. Unfortunately, it was actually cut up into 8 pieces. Oh well, I don't think it affected the outcome of the dish much, and actually yielded more reasonable portion sizes. Basically, you marinate the (skin on) chicken with chopped onions, evoo, ground ginger, cinnamon, saffron, lemon juice, water, S&P, then bake for 35 minutes. While the chicken is in the oven, chop up some hazelnuts, then stir them into honey and rosewater. Spoon the hazelnut concoction over the chicken, then cook another 10 minutes. Garnish with sliced green onions and serve over rice or couscous (I served it over whole wheat orzo because I realized at the last minute I hadn't started any rice.) I almost had a major catastrophe. I toasted the hazelnuts at 190F. I scoured the recipe to see what temp to turn the oven up to when the chicken went in, when I realized the nuts were supposed to toast at 190C, which is more like 375F. This is the same temp as the chicken. So, I blasted the heat in time to cook the chicken. In the end, the chicken was very succulent and fragrant with distinct flavors. Very rich. It didn't get super brown or develop a crispy skin. The interior was definitely done--we checked with a thermometer) I wonder if I could achieve a crispy skin by cooking another 15 minutes or so. Overall, this was a very rich dish. I wish, actually, that I'd taken the chicken skin off... I liked this dish but did find the richness of it, in combination with the bold saffron/lemon/honey/rosewater, to be a bit overwhelming. However, my husband loved it. He wished the skin were crispier. As I mentioned in the vegetables thread (where I reported on the cuke with poppy seeds salad), I'm a little under the weather tonight, so, maybe that's what's plaguing me. I shall try this again for sure, although, I will probably try without skin. I also got the marinade going for Marinated lamb with coriander and honey (p 104), which I will have dinner and report on tomorrow. Photo! ~TDQ Thu Aug 06 20:02:43 -0700 2009 4914121 12005 The Dairy Queen 2 4924815 Unfortunately, I think crisp skin is a tough one in these recipes (this and the za'atar one discussed above), as they marinate and then cook in the onion/water mixture. I think the chicken would need to be blotted and cooked without the liquidy stuff around it, though it might work to pop it under the broiler at the end. Well, that would probably kill the hazelnuts in this one... Thu Aug 06 20:46:25 -0700 2009 4924742 10074 Caitlin McGrath 3 4925020 I didn't expect the skin on the za'atar chicken to be crispy and didn't miss it. The lovely sauce created during the roasting was absolutely delicious. It's a great dish to make for a crowd. I made it last year for 14 people. It's also really good with some lavaash. I also made the turkey marinated in parsley, corriander and mint day before yesterday and wasn't thrilled by it. I did it in the Weber kettle and it looked gorgeous - crispy and brown. The taste, however, wasn't much to write home about. I was disappointed. This is my first disappointing Ottolenghi dish. I'd like to know how others fared with this dish. I even cooked down the marinade to serve as a sauce, but it was just strongly minty and nothing much else. As I said in a previous post, I loaned the book to a friend so I can't put in the page number. If anyone wishes to insert that info, I'd be glad. Thu Aug 06 23:17:44 -0700 2009 4924815 10245 oakjoan 4 4925121 Oakjoan, is that the "marinated turkey breast with cumin, coriander and white wine" on pg 125? If so, you might want to "report" your post and ask the mods to edit the page number in for you. Anyway, if that's the dish you mean, I'm sorry to hear it didn't turn out. What a bummer. It sure looks gorgeous in the photo in the book, so one would most certainly have high expectations. Also, if I recall correctly from a post of yours in Candy's Ottolenghi thread, you were also disappointed in the cucumber with poppy seeds salad. I only bring that up (I'm not trying to nitpick!) because I tried that salad last night and was also underwhelmed. Had that one just slipped your mind, or, have you since figured out a way to turn out that dish with more pleasing results? If the latter, please dish, but, perhaps over in the veggies thread so we don't muss up Caitlin's sleek and efficient thread structure (thank you Caitlin!)? Cuke with poppy seeds in "vegetables" thread, http://chowhound.chow.com/topics/641711#4924677 ~TDQ Fri Aug 07 02:13:49 -0700 2009 4925020 12005 The Dairy Queen 4 4925175 That's weird, oj, because I thought you'd made that dish before and liked it. In fact, I was so sure I checked the other thread and here's your report. "Here's my report on the Marinated Turkey Breast With Cumin, Coriander and White Wine, p. 126. This is quite simple to do. You marinate the turkey breast with mint, parsley, coriander(cilantro) garlic, lemon juice, olive oil, white wine, cumin, salt, and pepper. The book calls for a "small" turkey breast, but mine was very large. I just added a bit more of each ingredient, whizzed them up in the blender, put the turkey breast in a large stainless steel bowl and poured on the marinade. You then massage it into the breast, cover with plastic wrap and leave overnight. It's roasted in a very hot oven for most of the cooking, with heat turned down at the end. Since mine was so big, I used an instant read, inserted thermometer. The turkey got gorgeously browned and the flavoring of the marinade went into the meat due to the long marinating period." I wonder if the online recipe is slightly different? Fri Aug 07 04:00:40 -0700 2009 4925020 110146 greedygirl 5 4925375 Greedygirl, I thought the exact same thing ... that I'd read a rave from Oakjoan befoer on this dish. And now i'm ultra-concerned because this is also on my list of things to make next week. Fri Aug 07 06:14:51 -0700 2009 4925175 56762 LulusMom 6 4935450 This is totally weird. I guess I totally forgot about the first turkey breast. I see that I cooked that one in the oven and the one I made last week was on the bbq. Maybe I didn't salt it enough or put enough garlic. It was gorgeously brown and crispy, but it was pretty blah otherwise. Amnesia is such a bummer. Mon Aug 10 23:03:47 -0700 2009 4925375 10245 oakjoan 7 4935517 It's called age! Tue Aug 11 01:08:17 -0700 2009 4935450 110146 greedygirl 7 4936330 I do it too. So last night I tried this turkey breast with cumin, coriander and white wine (p. 125). First note to self: do not attempt this recipe again on a 98 degree day. Recipe calls for about a 2 lb breast; not to be found in this area, I went with the smallest I could find - 3.7 lbs. I ended up cooking it maybe 20 minutes more and it was just fine. I doubled the marinade (glad I did). We liked this very much, but after about half a plate full I did have to say that the flavor was getting a little "same-ish" - this isn't always a bad thing, and it wasn't here either, but it did occur to me, and my husband agreed (although also loved it). Lulu went nuts for it, especially the "green stuff" (marinade). I have to say that I have new found respect for greedygirl always having to do these conversions. I find it a pain, but so far worth it. Served this with couscous mixed with roasted vegetables. Nice mix. Tue Aug 11 08:44:53 -0700 2009 4935450 56762 LulusMom 8 4936398 I don't *do* conversions - I have a scale. Tue Aug 11 09:09:01 -0700 2009 4936330 110146 greedygirl 9 4936423 Call me crazy, but one surprising thing I've learned from Ottolenghi already that I prefer cooking by weight than using measuring cups, etc. Much more precise and you can use any old container you want! ~TDQ Tue Aug 11 09:16:59 -0700 2009 4936398 12005 The Dairy Queen 9 4936814 I assumed LulusMom was referring to your need to convert from US volume measures when you use American cookbooks. Tue Aug 11 11:00:14 -0700 2009 4936398 10074 Caitlin McGrath 10 4936951 exactly. Thanks Caitlin. Tue Aug 11 11:27:03 -0700 2009 4936814 56762 LulusMom 10 4937850 I have a set of American cups, so it's pretty easy. Plus you have to remember that a lot of recipes are in metric and imperial here. One thing I have which is very useful is a fridge magnet with cup/fl oz/tbsp/ml conversions on it. Tue Aug 11 15:52:47 -0700 2009 4936814 110146 greedygirl 11 4938105 Still and all, my respect for you being able to keep up is higher than the Andes. Tue Aug 11 17:10:20 -0700 2009 4937850 56762 LulusMom 8 4948738 Quick aside. We had some of the marinade/sauce leftover. I just fried Lulu an egg for her lunch and figured since she'd liked the sauce so much the first time around, I'd stick it on the plate next to the egg and see if she went for it. In doing so I snuck a bite myself. Fantastic combination. She ate every bit. Sat Aug 15 09:23:15 -0700 2009 4936330 56762 LulusMom 7 4936976 I realize now that the first time I reported on the turkey breast I had marinated it overnight and cooked it in the oven. This last time I only marinated it for 4-5 hours and cooked in the kettle bbq. The shorter marinating time could have been what made it seem bland to me. Tue Aug 11 11:31:07 -0700 2009 4935450 10245 oakjoan 3 4925117 I think you're probably right, Caitlin, that crisp skin is hard to achieve when the chicken is cooking right in the marinade. I think we seldom eat skin-on chicken these days and, when we do, we have high expectations for it. Personally, I think the hazelnuts delivered the crunch you'd hope a crispy skin would deliver, so, it wasn't necessary. My husband did miss the crisp skin though. I think your point about the only way to achieve a crisp skin in this case is a couple of minutes in the broiler is a good one. Do you think it would work if I cooked the chicken in the liquidy stuff for the 35 minutes, then broiled for a couple minutes, then proceeded to spoon on hazelnuts/honey/rosewater and cook for another 10? Actually, now that I think about it, I don't think that would work. How would I get the oven back down to 375F after I'd been broiling? Oh! I know, broil it in the toaster oven for several minutes, then put it back in the regular oven for 10 minutes at 375F. Does that sound that it might work? Personally, I'd rather do it without the skin. I was thinking I could leave the skin on the legs and wings, just to get at least some of the rich fat you're supposed to achieve, but then pull the skin off the breasts and thighs. Do you think it would get too dry, even though it's practically submerged in the liquid during cooking? ~TDQ Fri Aug 07 01:59:17 -0700 2009 4924815 12005 The Dairy Queen 4 4925505 If you broil with the oven door open, or open the door of your for a minute., the temp will come down quickly enuf. Setting the oven to broil doesnt necessarily mean that the oven will come up to 500 anyway - you are just looking to have an intense heat source to put the food next to. Thats why you can broil with the oven door open. Fri Aug 07 07:05:19 -0700 2009 4925117 11130 jen kalb 5 4925708 Ah! Good to know, thank you! I've always wondered about that. ~TDQ Fri Aug 07 08:08:55 -0700 2009 4925505 12005 The Dairy Queen 2 4953567 I made this dish in weekend and we love it a lot, a unique combination of flavors which mingle together very well. I used bone-in chicken thighs, with no skin (thanks Dairy Queen). I served it with basmati rice and fried green tomatoes. Mon Aug 17 12:52:53 -0700 2009 4924742 111643 cpw 3 4954485 Oh, I'm so glad to hear that you tried and liked it without the skins! Now I know I can try it that way! ~TDQ Mon Aug 17 18:23:49 -0700 2009 4953567 12005 The Dairy Queen 3 4955048 I made this dish last night using a whole free-range chicken cut into quarters and we loved it too. The combination of flavours is unusual, but works, with the sweetness of the spices and honey complemented by the lemon and rosewater. As it's quite a rich dish, I served it with simple boiled broccoli, which was perfect. Tue Aug 18 01:23:31 -0700 2009 4953567 110146 greedygirl 4 4956077 This was a big winner chez nous as well. I was afraid that the cinnamon would be overwhelming and the rosewater a bit too perfumey but everything goes together wonderfully. The hazelnuts and honey are great together. (Served it with a shaved fennel, grapefruit, and Kalamata olive salad dressed in sherry vinegar, and a flatbread made from lean bread dough topped with garlic and a shake of za'atar.) Tue Aug 18 10:16:35 -0700 2009 4955048 13709 buttertart 1 4931770 Seared duck breasts with blood orange and star anise, page 128 I was a bit distracted as I made this tonight. So many people in the kitchen, chatting, interrupting. You would think dinner "just happens!" I used too much orange juice. For some reason, I remembered the juice of 4 oranges instead of 240 ml of orange juice. Oh well. This was still delicious. Rubbed the duck breast with the spice rub of fennel seeds, dried chili flakes, cumin, black pepper and course sea salt and left in the fridge overnight. 30 minutes before dinner time, I began the dish. Seared the duck, removed, drained the fat, and began the sauce. Wine, vinegar and star anise, simmered, before adding the duck back to the pan. Then add the orange slices and chiles. I used two red Holland fresh chiles instead of the dried. None of my dried chiles seems right for this flavor profile. Because I had too much orange juice (organic valencia), the sauce was thinner than I had expected, and sweeter. Thank goodness the oranges were so good. For plating, I started with a bed of crispy chard, topped with sliced duck. On the side, I par-boiled some fingerling potatoes, and then crisped them in some filtered duck fat. Then the gastrique surrounded the entire plate. Separately, I had a carmalized onion and goat cheese tart. Wine for the sauce and drinking was a Chateauneuf de Pape. So, this goes into the "will make again" but with less orange juice so that there is a more tart/sweet thing happening on the plate. Is there a picture? No. Too many people helping in the kitchen, and only getting in the way. I do have a full breast leftover, so maybe I can recreate this for a photo tomorrow. My guests are all rubbing their stomachs. They have no complaints. It is only me, looking for perfection, that has any criticisms at all. Sun Aug 09 18:30:08 -0700 2009 4914121 59258 smtucker 2 4931929 I wish I had been at your dinner party, smtucker, as your meal sounds tremendous! Duck, crispy chard, duck fat potatoes, caramelized onion and goat cheese tart? I just had dinner, but I want to taste it all right now, along with the Chateauneuf de Pape. I'm very impressed. Sun Aug 09 20:00:34 -0700 2009 4931770 10074 Caitlin McGrath 2 4932322 Sounds delicious! Thank you for letting us enjoy your dinner party vicariously!. Your experience is a good example of how, even with a little tinkering, unintentional or otherwise due to necessity or whatever, many of these recipes still work. Sometimes, you have a little too much orange juice and yet, the meal is a success. Delicious though it is, I seldom eat duck and don't think I've ever cooked with it. Do you think this recipe could work with any other kind of meat or poultry? Enjoy your leftovers, regardless of whether you photograph them! ~TDQ Mon Aug 10 04:31:43 -0700 2009 4931770 12005 The Dairy Queen 3 4932874 TDQ, Duck is one of my favorite "special occasion" meats. The other being rack of lamb. But duck is far cheaper. To cut the cost, I buy a whole duck and break it down. For the cost of two processed breasts, I can get a whole duck. So the freezer is already filled with duck stock, the legs were coated in shallots, salt and thyme for two days and are now in the oven turning into confit, and I have another jar of precious duck fat. But, if you simply don't like duck, then I think beef would enjoy romping about in an orange sauce. After all crispy beef, orange flavor is a wonderful chinese preparation. You will have to replace the fat somehow. Perhaps searing beef in some butter to get the outside crispy. And making the sauce while the beef rests. I don't think I would simmer a nice cut of beef in the sauce. For a lesser cut, I would try cutting strips on the bias, almost stir frying, and then finishing with the already reduced orange sauce. I don't think chicken would have enough oomph, unless you did a scallopine-schnitzel type of prep. To be honest, I so prefer lemon with chicken, I can't really visualize chicken with orange. And finally, I am thinking this could be a good sauce for fish. I pick up my fish share today, and depending on what we get, this just might be dinner! I have lots of sauce left in the fridge. Mon Aug 10 08:26:21 -0700 2009 4932322 59258 smtucker 4 4933117 Thanks for the ideas--I have a freezer full of beef, so, perhaps I'll try that. Of course, now, I'm so tantalized by your first paragraph about how you do your duck, that I am almost swayed to try the duck, at least once! ~TDQ Mon Aug 10 09:41:20 -0700 2009 4932874 12005 The Dairy Queen 4 4933136 I did the exact same thing with a duck this week, And - I really enjoyed this dish when I made it, but if I recall correctly, I used the Goin method to cook the duck breasts. Mon Aug 10 09:46:23 -0700 2009 4932874 10985 MMRuth 5 4933476 MM, I goggled Goin Duck Breast, but all the hits include "going" and "duck breast." Would you be willing to paraphrase the Goin duck method? Mon Aug 10 11:12:17 -0700 2009 4933136 59258 smtucker 6 4933550 It's meant to be grilled, but she says if you don't have a grill you can use a cast iron skillet. Score the breasts, and rub in a mixture of crushed juniper berries and thyme leaves (I added orange zest this last time) on both sides. Let sit for at least four hours but preferably overnight, in the fridge. Heat up the skillet on medium low, and then put the breasts skin side down, allowing the fat to render and the skin to get crispy - this can take a while. Then turn it over and cook until it is the temp you want. I do one minute for my husband and two for me, let it rest, then slice. Mon Aug 10 11:33:20 -0700 2009 4933476 10985 MMRuth 4 4933467 We are headed to San Francisco for a week of pleasure/business, so today is clean out the fridge day. Thank goodness we have a guest with a very healthy appetite staying with us. Lunch was the leftover duck with orange sauce [strained since the orange segments had fallen apart] with the leftover potatoes [picture attached.] For sides we had the broad bean and radish salad with tahini sauce, eggplant with yogurt sauce and some leftover roasted zucchini. Plus, as though this wasn't enough, a small bit of lovely leftover grilled Costco Prime ribeye steak. My primary eating companion has decided that the orange sauce, with the additional of extra sherry vinegar added today, goes well on everything. He liked it on the broad beans, he liked it on the beef, he might like it in a cup. I thought it was good on the beef, and didn't want it to touch my eggplant. The remaining 1/2 cup of sauce has been saved in the freezer for a quick dinner in the future. Mon Aug 10 11:10:10 -0700 2009 4932874 59258 smtucker 5 4933967 I tried the turkey corn meatballs with red pepper sauce. Here is the site I used to find the recipe: http://ohmy-applepie.blogspot.com/2008/07/ottolenghi.html I am not very good at sending links so I am not sure if this will work but if it doesn't, I found it off The Guardian website, if memory serves. So getting down to what I thought, I loved these! This is high praise because I have tried and discarded about 100 meatball recipes this year, and this one I plan on keeping. The meatballs themselves could have used a little more seasoning, so my advice is to round up on your spices and salt and leave everything else as recommended. I Mon Aug 10 13:23:27 -0700 2009 4933467 185144 dkennedy 6 4934019 I'm so intrigued. How labor-intensive were these? Something I could do on a Monday evening? ~TDQ Mon Aug 10 13:42:07 -0700 2009 4933967 12005 The Dairy Queen 6 4937016 dkennedy: I love those turkey meatballs, too. Didn't you make the red pepper sauce? I think it makes the dish. I also love the idea (and the taste) of the corn inside the meatballs. Ottolenghi calls for ground ("minced") turkey breast, but I thought that'd be too dry and not as tasty and have made them using ground turkey breast mixed with plain ground turkey (which includes the dark meat). These are simple and pretty quick to make as well. My husband loves them but I think it's really the roasted pepper sauce that gets him. He's a sucker for roasted peppers. I think he'd buy roasted pepper ice cream! Note to TDQ: These are not particularly labor intensive, espec. if you buy ground turkey and don't do it yourself. I'd say they were a good weekday dinner. Tue Aug 11 11:43:23 -0700 2009 4933967 10245 oakjoan 7 4937080 Thank for the tip on those, oakjoan. I shall definitely put these on my "to try" list! Hmmmm...roasted red pepper ice cream, hey, why not! When you Google on "roasted red bell pepper ice cream", what comes up? Chowhound, of course: http://chowhound.chow.com/topics/476788#4658678 ~TDQ Tue Aug 11 11:58:17 -0700 2009 4937016 12005 The Dairy Queen 8 4937128 rotfl! Well, gotta run. Making chiles rellenos today. Roasted the skins off yesterday on the bbq. Luckily the weather here is the usual "summer in SF" as in the famous Mark Twain quote/cliche: "The coldest winter I ever spent was one summer in SF." It's 64 degrees. Tue Aug 11 12:11:45 -0700 2009 4937080 10245 oakjoan 9 4939284 Just arrived in your fair city and LOVING the weather compared to the scorching heat I left in Boston. Love the idea of roasting the peppers one day, and filling the second. Makes chiles rellenos manageable. Wed Aug 12 07:11:18 -0700 2009 4937128 59258 smtucker 8 4941645 Hi TDQ, I agree with Oakjoan, they are a perfect weeknight fare but I did not get around the making the red pepper sauce - I intended to make the meatballs one day and the sauce the next, but the kids are home for the summer so I never got around to step two. Ah, the best laid plans.... I ended up sticking the meatballs in the freezer and I have eaten them several times since as an impromptu snack. When I finally get around to making the sauce I suspect it will be time to make another batch of the meatballs. Wed Aug 12 18:32:35 -0700 2009 4937080 185144 dkennedy 7 4945702 I am planning to make the turkey meatballs tonight. In the red pepper sauce, it says sweet chili sauce - can somebody please advice what is that. Fri Aug 14 03:21:08 -0700 2009 4937016 111643 cpw 8 4945716 Sweet Chili Sauce Hot Version: http://www.chow.com/recipes/12120 Sweet Chili Sauce Mild Version: http://www.chow.com/recipes/12122 Fri Aug 14 03:38:37 -0700 2009 4945702 75332 Gio 9 4947396 Thanks Gio! Fri Aug 14 15:34:13 -0700 2009 4945716 111643 cpw 6 4948675 I made the turkey meatballs last night and as oakjoan says, the red pepper sauce makes the dish. I put together store bought ground turkey, corn (for me 1 corn was 100gms) and the marinade early in the morning before work. I roasted the peppers while I was putting it together. Then I left in the fridge for the day and it was a quick frying in the evening. We liked it lot. I had doubled the recipe, so I hope leftovers heat well in the microwave. Sat Aug 15 08:58:13 -0700 2009 4933967 111643 cpw 7 4985751 yay, my very first cotm recipe and it was fabulous! the pepper sauce was rich and wonderful (and full of heat since i always default to spicy chili sauce vs. sweet) i think that this sauce will be used for many future dishes, would be lovely with chicken breasts or grilled sausages. i loved the roasting of the peppers instead of the usual charring over an open flame, i think this added more sweet depth to the flavor of the sauce. easy easy easy to make, a perfect weeknight dinner with a salad on the side. Fri Aug 28 09:26:02 -0700 2009 4948675 259927 krista357 1 4939167 Roast Chicken and Three Rice Salad: Poultry, Pg. 125 Loved, Loved, Loved this! There's so much going on with such a variety of flavors and it all comes together in one fantastic taste sensation. Although this is supposed to be a cold-ish salad we cooked everything at once and had it more or less room temperature. Once again, I halved the recipe, made a suggested substitution of arugula (rocket) for shiso, and used small red bell peppers instead of mild red chiles. Into a preheated 425F oven goes a well oiled, salted and peppered chicken. It cooks for 10 minutes then the heat is turned down to 375F and continues to roast for 50-60 minutes. In the meantime a cup of basmati rice is cooked, set to rest, covered, then left to cool. Small amounts of brown and wild rice are cooked together then rinsed under cold water to stop the cooking and drained. When the chicken is cooked, it is carved into chunks placed in a large bowl, A dressing is made by whisking together, in a separate bowl: lemon juice, sesame oil, Thai fish sauce, olive oil and all the cooking juices from the chicken. A thinly sliced onion is fried and then left to cool. Three red chiles and spring onion are thinly sliced and added to the chicken along with the 3 rices and chopped cilantro, mint and shiso leaves. Toss all this gently, taste and correct seasoning, if necessary. Gadzooks! What a meal this made. Didn't need anything else. Mr. Ottolenghi suggested that left over chicken could be used as well and I think a rotisserie chicken could be also if pressed for time. But I tell you, this roasted chicken was delicious on it's own. Wed Aug 12 06:23:54 -0700 2009 4914121 75332 Gio 2 4939374 Blimey Gio (or should I say gadzooks - love that word), you really are cooking up storm from this book. There's no stopping you! I've had my eye on that recipe for ages, especially as there'd be lots of leftovers for me to take to work. Wed Aug 12 07:35:35 -0700 2009 4939167 110146 greedygirl 3 4939748 Well, GG it just seems that the recipes, although at first glance look very complicated, are not. And, these dishes that I've made so far lend themselves to summer cooking. Yes, here in Boston, it's finally summer. Tomorrow it will be the Chargrilled Broccoli and Asparagus..... (Tonight I bumping the system and reverting to BAY'A's Tipsy Watermelon Salad, and A New Way To Cook's Sweet Onion and Tomato Gratin....with Ottolenghi's Crumble for a topping!!) Wed Aug 12 09:08:06 -0700 2009 4939374 75332 Gio 1 4952531 Roast Chicken with Chili and Basil: On-Line Recipe http://www.ottolenghi.co.uk/recipes/roast-chicken-with-chili-and-basil This was a delicious combination of various oils and spices and we loved it. Lots of ingredients: Sunflower oil, sesame oil, Dijon mustard, soy sauce, rice vinegar, dried chilli flakes, chopped spring onions and whole chilies make up the marinade for chicken legs and breasts. The recipe calls for "mild red chilies" but I used 2 jalapeños, seeds and membrane removed and thinly sliced lengthwise. Also a bit of salt and freshly ground black pepper is called for but I just added the pepper. The chicken marinates for 4 hours or overnight then is roasted in a 400F oven till cooked through...we put the roasting pan into a Weber and roasted over wood chips. Very nice and easy to prepare.... Will definitely make this again and I'll remember to use the basil leaves for garnish instead of totally forgetting them. LOL We served this with Peaches and Speck with Orange Blossom, Pg. 13, as a side. Mon Aug 17 07:38:08 -0700 2009 4914121 75332 Gio 2 4953454 I have been eyeing this recipe too, so I am glad you made and liked it. I just have to remember to buy dijon as I am all out from some time. Mon Aug 17 12:17:35 -0700 2009 4952531 111643 cpw 3 4954329 Hi cpw... FWIW: I used Maille Dijon as I like it better than Grey Poupon. Not as salty, and more spicy. I think it makes a difference.... but that's just MO. Mon Aug 17 17:24:47 -0700 2009 4953454 75332 Gio 4 4955576 Thanks for the tip. I agree with you - Maille Dijon has a much better flavor and since the store across the street does not sell it, I have to make a special trip. Hopefully I'll get to it sooner than later. Tue Aug 18 07:45:00 -0700 2009 4954329 111643 cpw 5 4958122 I've fallen in love with a mustard from Dijon called, I think, Raymond Faillot. It's much less agressive than Grey Poupon. Don't know how widely available it is. Harissa-marinated Chicken withOUT Red Grapefruit Salad, p. 119 We liked this pretty well. I don't think I put enough hot chilis in it. It was also just marinated for about 7 hours instead of overnight. The harissa marinade has loads of ingredients - red bell, coriander, cumin, caraway, olive oil, chopped red onion, 3 garlic cloves, 2 fresh red chilies, 1 dried red chilli, tomato puree, lemon juice and Greek yoghurt. The onion is fried over low heat and then the whole mixture is processed in the Cuis. The paste is mixed with yoghurt and then smeared all over the chicken. It's then marinated overnight, but as I said, I didn't marinate anywhere near that long. The chicken and the marinade are cooked in a very hot oven (220c. or Gasmark 7). I served it with the Butter Bean and Herb Salad and that was a very good combo, but I think the red grapefruit salad would be great. I'll do that next time. The salad has rocket/arugula, grapefruit, s and p and olive oil. The grapefruit juice along with some lemon juice, maple syrup, sald, cinnamon and and 1 star anise are simmered for about 20 minutes and then added to the grapefruit salad. Sounds good. Tue Aug 18 22:59:47 -0700 2009 4955576 10245 oakjoan 6 4959312 Thanks for the reco. I am going to try this one out. Wed Aug 19 10:21:43 -0700 2009 4958122 111643 cpw 2 4967752 We loved this as well. Really easy and very tasty. I used a whole free-range chicken cut into four (I'm getting quite good at jointing chicken now). I forgot the basil as well (too much prosecco and chat with my friend). I served it with a green bean and cherry tomato salad with a parsley dressing from one of my favourite cookbooks which has been neglected recently in favour of Ottolenghi (The Divertimenti Cookbook). Sat Aug 22 06:25:23 -0700 2009 4952531 110146 greedygirl 1 4964933 Buttered prawns with tomato, olives and arak (pernod) p. 150 Authors say this serves 4 as a starter, so I bumped up the quantities a bit to serve as a dinner over polenta. Huge hit. First you quickly boil some plum tomatoes, then chill and skin, then cut into 6ths. He wants you to start with the shrimp in the pan first ... sorry, but I just do not like chewy overcooked shrimp. I let the tomatoes, black olives and red chilies have some time to cook in the butter, then added the shrimp. Once the shrimp were just about ready I added the pernod and garlic and more butter. Very tasty. I didnt' have any parsley around so just left it out. This is really easy, and has a nice big bold flavor. Fri Aug 21 06:24:33 -0700 2009 4914121 56762 LulusMom 1 4969575 {Grilled Mackerel} with Green Olive, Celery, and Raisin Salsa: Fish and Shellfish, Pg. 137. The ingredients for this salsa were so intriguing I just had to make it. Thinly sliced celery and green olives (I used Manzanilla olives), capers, raisins, sherry vinegar and flat-leaf parsley are all mixed together to make a complex salsa very different from the usual tomato/chile/garlic/etc. salsa. It paired very well with the pan-fried whiting we made instead of the grilled mackerel of Ottolenghi's recipe and with the Carmelized Endive. I can actually see this as a topping for a pizza, perhaps sans vinegar but with a cheese..... which, though? Thinking cap on. Sun Aug 23 06:22:38 -0700 2009 4914121 75332 Gio 2 4969659 Oh I'm so glad some one finally reported on this. I've had this on my short list, but seems that everytime I get to WFs they have just run out of mackerel. Seeing that it worked wll with a sub makes this much easier for me (and truth be told, I'm not sure how mackerel is going to fly with some of the other eaters in this house). Thanks so much for letting us know how it worked out. Sun Aug 23 07:06:29 -0700 2009 4969575 56762 LulusMom 1 4970248 Beef and Lamb meatballs Baked in Tahini Recipe link: http://chowhound.chow.com/topics/641703#4928980 I had a pound of ground lamb so used that with a little bit of ground beef (instead of a 50:50 ratio). I loved the flavors, especially with the allspice and cinnamon which reminded me a bit of Lebanese 7-spice, and also liked the tangy tahini sauce. I think I made it a bit too thick, so after the first picture below, I added a bit of water to thin it out, stirred to coat the meatballs, and then put it in back in the oven for a few more minutes. They were good as is, served with Ottolenghi's Cauliflower Fritters, but were even better the next day stuffed in pita bread with diced tomatoes and cucumber, and drizzled with the lime-yogurt sauce from the fritters. Sun Aug 23 11:59:01 -0700 2009 4914121 10271 Rubee 2 4983988 Made this for dinner tonight: we loved it, but I made a few changes. I used all lamb and cut the spice to 1/4 tsp. each. (Can't imagine using the full amount called for.) Sprinkled with toasted pine nuts, in addition to lemon zest and parsley. Topped with a dollop of Greek yogurt. Note: The flavor of the vinegar really comes through, so use a good one. (I used Forum Chardonnay.) Thu Aug 27 15:51:27 -0700 2009 4970248 11995 pikawicca 2 4999797 Question! I just bought some lamb and have 2lbs marinating in spices for Menguez sausage. The rest will be turned into these meatballs. But, he says Allspice (pimento.) What does the pimento mean? Pimento to me means a pepper of some nature, usually red, so I can't quite get my head around what this might mean. Any thoughts appreciated. p.s. And do you think I could bake the meatballs and just serve with a garlicy, cucumber-yogurt sauce instead of the tahini? Wed Sep 02 13:12:52 -0700 2009 4970248 59258 smtucker 3 4999852 The Allspice (pimento) thing is because apparently allspice is or was sometimes called pimento in British usage (I could be wrong, but I think this is because it was called that in some Carribean former colonies where it's native). So it's just regular allspice. Wed Sep 02 13:28:37 -0700 2009 4999797 10074 Caitlin McGrath 4 4999894 Thank you so much Caitlin. Thought it best to check before grinding my lamb. Wed Sep 02 13:39:33 -0700 2009 4999852 59258 smtucker 5 5014596 I made the Roast Chicken with Three Rice Salad (p. 124) last night and we both liked it a lot. The 3 rices are white basmati, brown basmati and wild rice. The chicken is rubbed with olive oil, salt and pepper and then roasted first in a very hot oven and then at a lower temp. After it's done, it's pulled apart into chunks and mixed with the cooked rices, along with scallions, onion, chilies, cilantro, mint leaves, and shiso (I only had arugula) and s and p. The dressing is lemon juice, sesame oil, Thai fish sauce and olive oil. Since we'd had Thai food the night before, I just made an oil and vinegar dressing with garlic. A couple of nights ago, I made Beef and Lamb Meatballs Baked in Tahini, p. 109. The tahini is mixed with water, white wine vinegar, garlic and salt. The meatballs are flavored with parslet, garlic, pepper, allspice, cinnamon, s. and p. You first brown them in a skillet and then place them in a baking dish with the tahini for a few minutes. The garnish is lemon zest and parsley. I tasted the tahini mix before baking and was worried it was just too strongly flavored. It almost made my mouth pucker, but after baking it mellowed and the dish was one I'll make again. Very nice. Served with just a big green salad. Tue Sep 08 16:28:01 -0700 2009 4999894 10245 oakjoan