Category Archives: Lamb

Moroccan-Spiced Lamb Pastitsio

Posted on March 15, 2012 | 2 Comments

Yes spring is springing and yes this is All Seasons Cuisine seasonal food blog and yes this photo is more reminiscent of winter comfort fare than said springing season BUT … ah well. This dish was simply too darn good not to post. And I didn’t factor global warming into my menu planning. Who knows, maybe winter will be back for one last blast, in which case you’ll know exactly what to make for dinner!

I have long hand-written lists of recipes I want to try each season. My spring list has been in the works since last month. These lists are constantly being updated and rewritten. (Yes by hand. I’m antiqued. I like it that way, and I prefer keeping my life as gadget-free as possible, at least for now). This recipe didn’t make the cut last winter. Not for any reason other than there are always quite simply too few nights and too many recipes to try each season. After trying it out, I know last winter will be the last winter we don’t enjoy this dish. It’s what I call a seasonal keeper. And for good reason. So if you’re like me (anyone? maybe just 1 other person as food-obsessed as I?), add this to your running list for next winter. Or throw caution to the wind to make it in July! So long as you promise you’ll try it.

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Posted in Lamb, Mediterranean, Moroccan/North African, Pasta, Winter

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Greek Meatballs in Spiced Tomato Sauce

Posted on November 19, 2011 | 3 Comments

Hello there fellow foodies.

You may have noticed there’s been a bit of a lag between posts. Without divulging too much personal information, lets just say I hadn’t been feeling myself the past few weeks and couldn’t imagine it not coming across in my writing. I am glad to have had time to put things in perspective with a renewed focus on the good things. One of which being these fantastic Greek lamb meatballs!

I made these a couple weeks back on a night in need of good comfort food and these provided exactly that and so much more. With Mediterranean flavors of fresh oregano and mint shining through the delicious lamb, bathed in a cinnamon-infused spiced tomato sauce over pasta, this meal not only comforts away the woes of a tough day but really strikes you with its unique flavor combinations. It reminded me a bit of the fantastic Greek Moussaka I made in the early fall, with the cinnamon and lamb.

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Posted in Lamb, Mediterranean

Greek Moussaka with Swiss Chard

Posted on September 14, 2011 | 4 Comments

September is a month I’ve always loved. As a kid I was a big back-to-school fan. The local school supply sale was a huge event and I’d have my backpack packed and pencils sharpened weeks before the big day.  In college I couldn’t wait to  head back to the Big House in Ann Arbor, Michigan for a new semester. It took years post-graduation to shake that fish out of water feeling sitting in conference rooms working instead of coffee shops studying come Fall.

Nowadays I associate September with a wider net of things. The painful memories of 9/11/01. The US Open. Braking for school buses. Realizing I’ll need to start wearing socks again soon. Apples everywhere! It’s a segueway into Fall. And in the foodie world, segueway-ing into Fall is a fantastic thing. September is particularly special because you can still enjoy the best of both worlds – the summer harvest – and your oven! Comforting almost-autumn dishes like this one take the chill off these cooler nights. This Greek Moussaka casts eggplant in the starring role, my absolute favorite summer harvest vegetable.

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Posted in Eggplant, Lamb, Leafy Greens, Mediterranean

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Cinnamon Lamb with Harissa and Tomato-Cucumber Salad

Posted on April 25, 2011 | Leave a comment

I think spring has finally broken through. It’s as if overnight we now have all these lovely pink buds on our trees and I’m actually comfortable wearing short sleeves around the house. Hooray! With the better-late-than-never coming of spring and all things new, why not try something new for dinner this week? And speaking of new, I’m sure you’ve all made a batch of fresh Harissa Sauce by now and might be looking for ways to use it up? Well, here you go! A springtime use for that feisty Harissa.

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Posted in Gluten-Free, Lamb, Moroccan/North African

Lamb Meatballs in Spicy Curry with Green Apple Raita

Posted on March 2, 2011 | 5 Comments

For the longest time while I was fearless in experimenting with Mediterranean, Asian and Latin cuisines, I shied away from cooking Indian, fulfilling my dal and masala cravings at restaurants only. It was my sister who encouraged me to finally start cooking Indian food at home. She and her husband, who are both excellent cooks and enjoy making everything from homemade breads, show-stopping desserts and the best oven fries I’ve ever had, tipped me off about a good ‘starter Indian’ cookbook called 5 spices, 50 dishes. It consists of simpler Indian recipes, all sharing the use of five common and readily available spices – coriander seeds, cumin seeds, mustard seeds, cayenne and tumeric. It was the perfect place for an Italian to begin.

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Posted in Indian, Lamb

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Lamb Ragout with Olives and Peppers

Posted on February 24, 2011 | 4 Comments

Featured on Tastespotting and Foodgawker

Here’s a dish you’ll want to try while it’s still cold outside. Tender slowly braised lamb goes for a Mediterranean spin with briny olives and sweet roasted peppers, served over pearls of toasty Israeli cous-cous. Enjoyed with a glass of spicy Shiraz and good company, life is grand.

Lets talk about lamb for a minute, as it gets second shift to beef, chicken and pork in the States. Technically speaking, lamb is a sheep less than a year old. Over 1 year, it is called Yearling and over 2 years, Mutton. The older the animal, the tougher the meat and the stronger its’ flavor. Older sheep are consumed far less in the U.S. than they are in Europe and Asia.

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Posted in Gluten-Free, Lamb, Mediterranean

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Moroccan Lamb Stew with Parsnips, Chickpeas and Prunes

Posted on January 19, 2011 | 5 Comments

Braised lamb, nutty parsnips, sweet prunes, in a Moroccan spiced stew with chickpeas over cous cous – what could be better on a cold winter’s night?

Like Provencal Beef Stew, the lamb becomes meltingly tender after a slow braise in the oven, and the freshly toasted and ground spices amped with paprika and cayenne really make the dish special.

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Posted in Lamb, Moroccan/North African, Parsnips

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Lamb Kofte with Muhammara on Toasted Flatbread

Posted on January 13, 2011 | 2 Comments

‘Kofte’ basically means ‘lamb meatball with herbs’, usually mint. ‘Muhammara’ is a Syrian red pepper spread made from roasted red peppers and pomegranate molasses. You can buy pomegranate molasses at Fairway, WholeFoods or any other specialty food store, or you could make your own by boiling down pomegranate juice to a syrupy consistency.

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