Monthly Archives: September 2009

Indian Squash and Chickpeas

Loooove this dish. Though I may have overdid the cayenne. And naturally I didn’t measure, so I’ll just say less is more.

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Leftover Lamb Biryani

Sick of lamb posts yet?

Food & Wine served me well tonight, with the building blocks of this recipe and a yummy squash/chickpea side dish – both Indian-influenced.

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Easy White Bean Dip

Made a batch of this for healthy snacking all week.

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John’s Raspberry Gelato

Mmm, gelato.

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Alton’s Avocado Ice Cream

This is probably my favorite of John’s homemade ice cream so far. He used Alton Brown’s recipe.

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John’s Mint Cookie Ice Cream

John was inspired to make this ice cream after enjoying a similar flavor at Lazy Sundae in Falls Church.

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Pulled Pork Sliders

These were a big hit at our most recent shindig. Shout out to my friend Lisa who sent me the recipe.

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Lamb Stock

If you don’t have lamb stock on hand, and want to make the lamb stew recipe I mentioned, it’s pretty easy to whip some up on your own, provided you have a leg around.

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Becky’s Roasted potatoes and green beans with pesto

Guest post from Becky!

I was inspired by Chef Anthony Chittum’s pesto-infused mushrooms with gnocchi and french beans this week to create a pesto-tastic side dish for Missy and John’s birthday roasting extravaganza. I’d made some potatoes with pesto before, but they never were quite what I’d hoped. Most of the recipes I found called for the potatoes to be boiled pre-pesto. This, I thought, was my problem before. Boiled potatoes + pesto = too much sog. But what about roasting the potatoes?

The recipe is pretty simple, and not that time consuming because you can make your pesto while the potatoes roast. I tossed this all together while hot, but by the time we served it, it was room temp and still delicious. Also, this recipe made a crapload of potatoes, so keep that in mind.

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Leftover Lamb Stew

A great way to use up leftover lamb from, say, a rotisseried leg.

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