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COOKING LAMBS HEARTS. COOKING LAMBS


COOKING LAMBS HEARTS. COOKING CLASS IN CHICAGO. GOURMET COOKING INGREDIENTS



Cooking Lambs Hearts





cooking lambs hearts






    cooking
  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The practice or skill of preparing food





    hearts
  • a form of whist in which players avoid winning tricks containing hearts or the queen of spades

  • (heart) the hollow muscular organ located behind the sternum and between the lungs; its rhythmic contractions move the blood through the body; "he stood still, his heart thumping wildly"

  • The heart regarded as the center of a person's thoughts and emotions, esp. love or compassion

  • A hollow muscular organ that pumps the blood through the circulatory system by rhythmic contraction and dilation. In vertebrates there may be up to four chambers (as in humans), with two atria and two ventricles

  • The region of the chest above the heart

  • (heart) the locus of feelings and intuitions; "in your heart you know it is true"; "her story would melt your bosom"





    lambs
  • A young sheep

  • Used as the epitome of meekness, gentleness, or innocence

  • (lamb) give birth to a lamb; "the ewe lambed"

  • The flesh of such young sheep as food

  • (lamb) English essayist (1775-1834)

  • (lamb) young sheep











lamb kofta




lamb kofta





Despite the freakishly high winds in western upstate Sunday, I grilled these lamb kebabs because I just had my heart set on making this dinner that day. Glad I did and also glad that the grill with the hot coals didn't get blown over like the huge oak tree in my parents' yard did 2.5 hours south. What a great tree. Sigh.

Lamb Kofta:

Combine 1.5 lbs ground lamb (or beef), 1 small grated onion, 1/2 cup chopped flat leaf parsley, 2 Tbsps. chopped fresh cilantro, 1/2 tsp each of cumin, nutmeg, cardamom, dried oregano and dried mint.

Chill in refrigerator 1 hour. Wet hands and form mixture into 24 oblong meatballs. Thread onto skewers with wedges of lime in between (which I forgot this time out but really, you shouldn't because grilled lime adds an otherworldly smoked citrus flavor to the dish). Place koftas on a hot grill and cook for 10-12 minutes, turning frequently. Makes12 skewers.

I usually make some kind of yogurt sauce as an accompaniment--plain yogurt with lemon juice, garlic, tahini and a dash of cumin is nice but because I made the mint/yogurt sauce for the eggplant, I just used that as a side scoop for the kofta. Do what you want, it's all good.

Adapted from "The Essential Asian Cookbook"











Ox Heart 7123




Ox Heart 7123





Bloke cooking evil-sounding ox heart at the Taste East food festival, Spitalfields.

This stall was run by the Saint John restaurant - a fab place for lovers of offal and 'nose to tail' eating, as they call it. Helen and I went there recently and had our first taste of sea urchin, bone marrow salad and lamb's tongues. Technically, it was the sea urchin's gonads although, fortunately, we didn't know this at the time.









cooking lambs hearts







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Post je objavljen 10.11.2011. u 02:45 sati.