Lamb leg is considered the choicest cut for roasting, although a boned shoulder or a rack of lamb is also delicious. Legs are usually sold range in weight from 5 to 10 pounds. You may have the leg prepared couple different ways for your cooking. A French way - leg has the shank bone left in and trimmed. An American way - the shank bone is removed, and the meat turned under and either tied or secured with a skewer. If you have trouble carving a leg of lamb, have the shank bone left in, the other bones removed, and the roast rolled and tied. This gives you even slices and presents no trouble at table to the carver.
Roast Leg of Lamb with Rosemary Marinade & Roasted Vegetables
Crown Roast of Pork with Pomegranate

Sending the warmest Christmas wishes to you and your family. May the good times and treasures of the present become the golden memories of tomorrow. Wish you lots of love, joy and happiness.
MERRY CHRISTMAS!!
Summer Burger with Avocado, Red Onion, Horseradish Sour Cream Sauce & Dijon Mustard Mayonnaise
Osso Buco Lamb with Sun-dried Tomatoes
Eye of Round Roasted with Herbs

From A Dissertation Upon Roast Pig by Charles Lamb (1775-1834)
"Mankind," says a Chinese manuscript, "for the first seventy-thousand ages ate their meat row, clawing or biting it from the living animal just as they do in Abyssinia to this day."
From those early challenging days when raw meat was devoured to today's Steak au Poivre, Veal Scallopine, and Rosemary Shish Kebabs, almost everyone has relished the taste of meat. Correctly cooked and imaginatively seasoned, it has great appeal.
Ingredients:
- 1 eye of round beef roast, 3-4 lb.
- 1 1/2 cups beef stock
- 5-6 large garlic cloves, chopped
- 1 yellow onion, chopped
- 1 tsp ground mustard seeds
- 3 or 4 fresh rosemary sprigs, chopped
- 1/4 cup cognac
- salt and freshly ground pepper, to taste
Directions:
Mix together the seasonings with cognac and set them aside.
Take out the roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.
Preheat an oven to 400°F.
Place a large Dutch oven over high heat. Add the meat and brown on all sides, 7 to 8 minutes total. Then add the beef stock and roast, uncovered, until the meat is evenly browned on top, about 15 minutes. Reduce the temperature to 375°F, cover and continue to roast for 1 hour more.
Transfer the meat to a cutting board. Let rest for 10 minutes. Serve with your favorite vegetables.
Roasted Flank Steak with Mushrooms and Thyme
- 1 flank steak, about 1 1/2 lb. trimmed
- 1 tsp chopped fresh thyme
- 1/4 cup dry red wine
- 3-4 garlic cloves, peeled, sliced
- salt and ground pepper
- 2 Tbsp olive oil for marinade plus 1 Tbsp for a cooking pan
- 1 onion, peeled and cut into 6 wedges
- 2 Tbs. unsalted butter
- 1 lb. mushrooms, sliced
- salt and freshly ground pepper, to taste
Directions:
Place the steak in a large glass dish. Combine fresh thyme, garlic, salt, ground pepper, oil and red wine, pour over the meat. Cover the dish tightly with plastic wrap. Let the meat stand in the mixture for several hours in the refrigerator, turning occasionally. Remove the steak from the refrigerator 40 minutes before cooking. Bringing the meat to room temperature helps it to cir more evenly.
Preheat the oven to 400F.
Heat a heavy nonstick fry pan over medium-high heat. Add 1 Tbs. of the oil. Remove the stake from the marinade. Put the steak in the pan and sear it, turning once, for 3 to 4 minutes per side or until browned. Spread the marinade over steak and add onions; place pan in oven. Roast at 400° for 10-15 minutes or until desired degree of doneness. Transfer the steak to a carving board and let rest for 10 minutes before slicing.
In a large fry pan over medium heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Season with salt and pepper, and stir to combine.
Cut the steak into thin slices on the diagonal, using a sharp knife. Serve with roasted onions and mushrooms.
Our Peach Tree is Blooming. Last year we had 3 peaches. Let see what this young tree will bring us this year.
Local Farms and Sauteéd Buffalo Liver with Onions and Homemade Cranberry Vinaigrette
Lucky living surrounded by many beautiful farms, my family and I making the farm trips almost each weekend.
We buy many good things from farms: fresh, local grown fruits and veggies from Shady Brook Farm, artisan cheeses from hormone-free milk, and award winning sweet sausages by Ely Farm. Our favored is incredibly tasty buffalo meat from family-owned Thorpe’s Farm.
Fact: Bison is a wonderful healthy red meat with all of the flavor and texture of beef. It's rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey.
Thorpe’s Farm has a huge open barn with animals. For some reason many local cats like to be there as well. Mr. Thorpe says that every week they are getting new kittens, and he is not sure where they come from :-)

The recipe adapted from Carina Forum
Homemade Cranberry Vinaigrette is a stunning salad dressing: bright, bold and beautiful. You may also serve it over a bed of mixed greens, apple and red onion slices, and pecans or over any salad of your choice. The vinaigrette may be store, covered, in the refrigerator for up to a week.
Ingredients:
- 1 lbs buffalo liver
- milk (enough to cover the liver)
- 3 Tbsp. flour
- Salt, ground black pepper
- 6 Tbsp. butter
- 1 onion, sliced
- cranberries and chopped parsley for garnish
- ½ small sweet onion, minced
- 4 tbsp red wine vinegar
- 4-6 Tbsp honey
- 1 cup Canola oil or light olive oil
- 2 cups cranberry, fresh or frozen
- 1 cup water
- 2-3 tbsp poppy seeds (tasted)
- Salt, ground black pepper
Directions:
To make the Cranberry Vinaigrette: In a blender or food processor, combine the cranberries, water and vine vinegar, puree. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids. Return the mixture to a blender. Add the remaining ingredients and mix until combined. With the motor running, slowly pour the oil in a slow steady stream through the feed tube. Blend until very smooth. Season with salt and pepper, mix well.
To cook the liver: Wash the liver, slice in 1 inch slices, then lay in shallow pan, cover with cold milk and let set in refrigerator for half hour. Remove liver slices from milk, and place them on paper towel to drain. Then coat the liver slices in a little flour, then season with salt and pepper.
Melt 4 Tbsp. butter in a skillet set a medium heat. Place the liver in the skillet and cook, turning once, until it is brown about 10 minutes. Melt 2 Tbsp. of butter in another skillet and sautee onion slices until browned.
Arrange the onion on individual heated plates, add the liver and add some greens if desire. Pour over vinaigrette (or you can serve it on the side) and garnish with parsley and berries.
Old-Fashioned Veal Fricassee or Veal Stew with Mushrooms
A Fricassee is a classic dish in which poultry or meat is first seared in fat, and then braised with liquid until cooked. This recipe of Veal Stew with Mushrooms is finished with a little cream – leave it out if you wish.
Ingredients:
- 2 pounds veal, cut into pieces
- 4 Tbsp butter
- 2 Tbsp flour
- 1 cup dry white wine
- 3 cups chicken broth
- bouguet garni
- ¼ tsp white pepper
- 8 ounces button mushrooms
- 1 tsp lemon juice
- 10-12 small white onions, peeled or 1 large onion, peeled and chopped
- 6 Tbsp heavy cream
- salt to taste
- 2 Tbsp chopped fresh parsley, to garnish
Directions:
Wash the veal pieces, and then pat dry with paper towels. Melt half the butter with the oil in a large, heavy flameproof casserole over medium heat. Add the veal pieces and cook for 10 minutes, turning occasionally, or until just golden in color. Sprinkle the veal with the flour, turning the pieces to coat. Cook over low heat for about 4 minutes, turning ones or twice.
Pour in the wine, bring to a boil and add the broth. Push the veal pieces to one side and scrape the base of the casserole, stirring until well blended.
Bring the liquid to a boil, add the bouquet garni and season with a pinch of salt and white pepper. Cover and simmer over medium heat for 45 minutes until the veal is tender.
Meanwhile, in a frying pan, heat the remaining butter over medium-high heat. Add the mushrooms and onions with lemon juice and cook 5-7 minutes until the mushrooms are golden, stirring. Add the mushrooms and onions to the veal and cook about 10 minutes more. Discard the bouquet garni. Whisk the cream (if using) and adjust the seasoning. Sprinkle with parsley and serve.
Tip: This dish can be made ahead and kept hot in a warm oven for up to an hour before serving.
Roasted Lamb in Herbs and Pomegranate Marinade
This wonderful recipe comes from my dear friend's Carina-Forum
THYME Symbol of Activity from The Spice Cookbook, 1964
Among the attractive accomplishments of proper young ladies of the past was a knowledge of the language of flowers. From the book devoted to the lore, which appeared in 1836, they learned that thyme "is a symbol of activity".
"Beetles of all hues, light butterflies, and vigilant bees, for ever surround the flowery tufts of Thyme,"the author noted. "It may be that to these cheerful inhabitants of the air, whose life is a a long spring, these little tufts appear like an immense tree, old as the earth and covered with eternal verdure, begemmed with myriads of flowery vases, filled honey for their express enjoyment," the author continued.
It is true that bees have never able to resist the fragrance of thyme.The ancient Greeks relished the honey made by the bees buzzing over Mount Hymettus, near Athens, where thyme grew abundantly. So highly esteemed was the delicate fragrance of thyme that "to smell of thyme" was one of the most desirable compliments one Athenian could offer another.
Ladies of the Middle Ages also observed the attraction thyme held for bees. A favorite design that a lady embroidered on the scarf of her knight-errant was composed of a bee hovering over a spring of thyme-which mingled the sweet and amiable with high courage and martial action. To enhance their own charms these ladies included thyme springs in the "tussie-mussies" they fashioned. A tussie-mussie was a demure bouquet of very fragrant flowers and sweet-scented leaves. It was always held tightly by a lady so that the warmth of her hand could release the scent of the lovely bouquet.
Ingredients:
- 1/2 leg of lamb sirloin, 3-4 lb.
- 2/3 cup olive oil
- 250 ml pomegranate juice, natural and unsweetened
- 8 garlic cloves, finely minced
- 1/3 cup very finely chopped shallots
- 2 Tbs. fresh thyme leaves or 8 thyme sprigs, each 6 inches long
- 4 Tbs. finely minced fresh rosemary
- 1 Tbs. ground coriander
- 2 Tbs. peppercorns, bruised
- 1 1/2 tsp. sea salt
Combine the minced rosemary, fresh thyme, ground coriander, garlic, finely chopped shallots, peppercorns, salt and olive oil to make a paste. Rub over all of the surfaces of the meat.
Place the meat in a shallow glass dish and add pomegranate juice to cover.
Marinate for 24 hours in the refrigerator, turning once. Bring the meat to room temperature before roasting.
Directions:
Preheat an oven to 375°F.
Put the lamb into a large roasting pan and drizzle the lamb with the olive oil. Cook for 25 minutes per pound for medium plus an extra 25 minutes for well-done, spooning the meat juices over the lamb once or twice during cooking.
Transfer the lamb to a carving board or platter and cover loosely with aluminum foil. Let rest for 10 minutes.
To serve, cut the lamb across the grain into thin slices and arrange on a warmed platter. Serve immediately, spooning some of the accumulated juices over each portion.
Braised Lamb Shanks with Quinoa
- 2 pounds lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/3 cup dry red wine
- 1 1/2 cups chicken or beef broth
- 1 1/2 Tbs. fresh cilantro leaves
Ingredients for Quinoa:
- 1/4 cup coarsely chopped carrots
- 1 Tbs. extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly in a sieve and drained well
- 1 garlic clove, minced
- 2 cups water
- 1/2 tsp. kosher salt
Directions for Quinoa:In a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact.
Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and carrots cook for 3 minutes until fragrant. Add the water and salt.
Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes.
Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Transfer the lamb shanks and the quinoa to individual plates and garnish with the celantro. Serve immediately.
Buffalo Hamburger on Whole Wheat Bun
Ingredients for hamburgers:
- 1 lb ground buffalo
- 2 Tbs. finely chopped yellow onion
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 whole wheat hamburger buns (buns split)
- lettuce leaves for serving
- slice red onion for serving
- slice Tomato for serving
- 2½ cups of whole wheat flour
- 1¼ cup unbleached all-purpose flour
- ½ tsp. granulated yeast, or 1 packet
- ½ tsp. kosher salt
- 1 oz. vital wheat gluten
- 1¼ cup lukewarm water
- 1 oz. honey
- 3 medium eggs
- 1/3 cup neutral-flavored oil, or unsalted butter
In a large bowl, mix together the ground buffalo, yellow onion, salt and pepper. Form the mixture into 4 patties, each 3/4 inch thick.
Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, red onion, lettuce.
Serves 4.
Mixing the dough:
Whisk together the flowers, east, salt, and vital wheat gluten in a bowl.
Combine the liquid ingredients and mix them with dry ingredients without kneading, using a spoon, or a heavy-duty stand mixer (with paddle).
Cover, and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hour.
The dough can be used immediately after its initial rise. Refrigerate it in leaded (not airtight) container and use other next 5 days.
Preparing the buns:
Cut off a 1½-pound (small cantaloupe-size) piece. Dust the piece with flower and quickly shape into a ball.
Divide the ball into 6 equal portions. Place the buns 2 inches apart on cookie sheet lined with parchment paper.
30 minutes before baking time, preheat the oven to 350F. Just before baking paint the top of the buns with egg wash (1 egg beaten with 1 Tbs water), and sprinkle with sesame and/or chia seeds if desired.
Bake for about 20 minutes, until richly browned and firm.
Allow the buns to cool on rack before slicing.













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