Lamb and Raisin pie

Saute' ground lamb


I improvised and added spinach to the recipe:


Allspice sounds weird, but it was amazing!


Brush the puff pastry with and egg wash before baking.


SO yummy! I will make this one again.


1 1/2 pounds ground lamb
2 cups chopped onion
1 tablespoon minced garlic
2 14 1/2-ounce cans diced peeled tomatoes, drained
3/4 cup brown raisins (put them in a micro-safe bowl and add 1/4 cup water, cover and nuke for a minute and leave covered for a few minutes to hydrate them.)
1 teaspoon ground allspice
1/3 cup pine nuts, toasted
3 tablespoons chopped fresh mint


1/2 package frozen puff pastry (1 sheet), thawed (*see note at bottom)
1 egg, beaten to blend


Sauté lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to plate. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic; sauté until; tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper.

Preheat oven to 425°F. Roll out puff pastry sheet on floured work surface to 14-inch square. Put filling into a 13x9 baking dish. Lay puff pastry over and brush on egg wash. Bake for 20 minutes.

*Disclaimer: I had some puff pastry but not enough. I don't know why it didn't "puff" up like it should...maybe it was an old batch...but the finished pie was just as tasty. I do suggest that you make sure that your pastry is fresh. I imagine that you could make a pie crust, but there is something about puff pastry and lamb that is so classic!
Also, I didn't have the pine nuts on hand, but I used chopped almonds instead. I guess it wasn't such a big deal, but maybe the pine nuts would have been better.
All in all, this pie was a great success. The family enjoyed it very much.

Grilled bread or pizza

A couple of years ago, I discovered that I can actually grill pizza dough! I make my pizza dough recipe and divide it into two balls. I make a tray with all the fixings I'll need, dough included, and then go out to a preheated grill. Just flatten each ball into an oblong shape and brush on olive oil before placing it, oil side down, directly on the grill. Brush the top side with more olive oil and flip over with a spatula. Add whatever pizza toppings you want, turn the heat to low, close cover and grill until it is cooked. (keep an eye on the underside, you might have to move it away from the direct flame...you don't want it to get too crispy!) The cheese will melt, the toppings will sizzle, and it will be THE best pizza you ever had! Crunchy on the outside and chewy on the inside.
Here are a couple of pictures of our grilled cheese bread from last night's dinner:



p.s. you can replace the olive oil with melted butter and the cheese with cinnamon sugar to make a dessert bread. Serve it with an easy frosting glaze for dipping. Oh ya!

Clam Fritters

Not many people are fans of seafood, but this is one of those side dishes that almost makes you forget it is made with clams. It isn't at all fishy! Dipped in tarter sauce (equal mixture of mayo and relish) these fritters are fab!

Heat oil to 350 degrees...I LOVE my high temp thermometer. I use it to make candy, too.


This is a thick batter that is easily dropped from a spoon into the oil.


Fry on first side for about 3 or 4 minutes, or until you see small bubbles forming in batter top. (similar to frying pancakes, only in deeper oil)


Carefully turn with slotted spoon. Fry for one or two more minutes. Drain on paper towels.


My dinner plate. We also had fresh, baked cod. I made a sauce of sour cream mixed with parmesan cheese, tarragon, paprika and salt. Just spread on rolled up fish filets before baking in a 350 degree oven for 25 or 30 minutes. Very rich!



Clam Fritters

2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 oz) minced clams.
1 egg
3 Tablespoons milk (or soy milk)
1/3 cup diced onion

Cooking oil for frying. (about enough for 2 inches deep in frying pan)
~Heat oil in heavy frying pan to 350 degrees while you combine the batter.
~In a bowl, combine dry ingredients. Set aside.
~Drain clams, reserving 2 Tablespoons of juice; rinse clams, set aside.
~In a small bowl, beat egg, milk and reserved clam juice; stir into dry ingredients just until moistened.
~Add the clams and minced onions.
~Drop by large Tablespoon into hot oil. Fry for 3-4 minutes on first side, 1-2 minutes on second side. Drain on paper towels.

Feeling Amateur-ish

Last week, we watched "Julie and Julia". After watching, I decided that I am truly an amateur cook. I don't know how to make puff pastry, or bone a fish or duck, or even chop onions in a professional manner! I was humbled and felt like my doing this blog is pretty silly. I don't do anything special in the way that I cook. I use basic ingredients, in a run of the mill kitchen, with boring tools and a 10th grade culinary art background. Big deal! (is it at all impressive that I know what a "roux" is and have used it many, many times? Not really.)

I have some experience in stretching leftovers and making them appear yummy...but what's that? I can bake yeast bread, but when I perused Julia Child's (volume two) cookbook and found her French bread recipe, I was so overwhelmed!! She converted her oven to simulate a baker's oven. (lining it with tile and using a heated brick to create steam during baking!!) I am going to attempt this next time I bake my french bread.

I guess I just need to try new things and gain some more confidence. I would love to try my hand at "Filet de Boeuf en Croute" [Tenderloin of Beef in Pastry-Beef Wellington Brioche'] Sounds way out of my league...but according to Julia C., we American women can cook French!! (with her help!!)

So, again, I must apologize for neglecting my cooking blog...I just haven't felt inspired. I hope you continue to check back, as I am determined to add some new and interesting posts!

Bon Appetit!