Recipes

Wash about a pound of cardoons, strip out the fibers, cut them in 1 to 3-inch pieces.

Boil them in a mixture of water and milk (50/50) to which you have added a bit of flour (1 tablespoon per 2 pints) until they are half done. Drain the stalks and transfer them to a skillet with olive oil, smashed whole cloves of garlic, and a few bay leaves (2-3). Cook them over a brisk flame until they are tender, 10-15 minutes. Shake the skillet occasionally, and near the end stir minced anchovies into the skillet and help them dissolve by rubbing across them with the back of a wooden spoon. Add mixed spices (freshly ground pepper, nutmeg, cinnamon and cloves), and, if the contents of the skillet look dry, a little hot water.

1/4 c. dried ancho chili peppers
1/4 c. paprika
1/4 c. cumin seeds
1/4 c. brown sugar
1/4 c. salt 1/4 c. black pepper corns
2 T. cayenne
1 t. cloves

Grind all ingredients together. Rub lavishly on meat, then barbecue at high temperature.

2 eggplants (the big kind, not the Asian ones)
6 cloves of garlic, diced very fine
1 28 ounce can of whole peeled tomatoes, drained and coarsely chopped
1 cup finely chopped cilantro
1/2 teaspoon ground cumin
juice of 1/2 lemon
1/4 teaspoon of paprika
1/4 teaspoon crushed red pepper flakes
salt

1. Peel eggplants, chop into one inch cubes, steam for 15-20 minutes until soft but not soggy.
2. Add olive oil to saute pan, cook tomatoes, cilantro, and cumin over medium high heat stirring occasionally until excess liquid evaporates and a chunky sauce remains.
3. Mash eggplant with a fork, add to saucepan with tomatoes. Add garlic and lemon juice and remaining seasonings. Simmer about 15 minutes.

1 small can chickpeas, drained
1/2 pound lean lamb, diced into small cubes (about 1 cup)
1 onion, sliced thin
1/2 cup chopped parsley (always use the flat parsley!)
1 pinch saffron
1/4 teaspoon ground ginger
3/4 teaspoon ground black pepper
14 oz can whole peeled tomatoes, coarsely chopped
1/3 cup chopped cilantro
1 lemon
3 T flour
salt

1. Add drained chickpeas, lamb, onion, parsley, spices, tomatoes and juice, 2 quarts water. Boil for one hour.
2. Stir in juice of one lemon, cilantro, and reduce heat to low.
3. Mix flour with 2/3 cup water and dribble into soup, stirring constantly to prevent lumps from forming.

Aron and I seem to be interesting folks in buying half and whole lambs lately. We're pleased! It's a great meat to fill your freezer. But do get a lot of it turned into ground lamb when you have it butchered, or you'll end up with way too many pieces of fatty little bits that are hard to use.

So here are some things you can do with ground lamb:
- make chili (it's fabulous with beans)
- make meatloaf
- saute it with onions and garlic and add it to tomato sauce
- lamb patties for grilling (add onions, herbs, and breadcrumbs); serve with sour cream for a happy death
- lamb meatballs (mix with onions, parsley, breadcrumbs, and an egg)

1 head cauliflower, broken into florets and steamed
2-10 anchovy fillets, minced
1 clove garlic, minced
1 hot thai pepper, minced
Laab spice mix

Take a whole head of cauliflower, cut up into pieces no larger than 1 1/2 inches. Steam the cauliflower.

Meanwhile, take 2 to 10 anchovy fillets, and mince. Also mince one large clove of garlic and one small Thai hot pepper. Heat up a wok to a high temperature, add some oil (perhaps the olive oil that the anchovies were packed in), and add the anchovies and garlic. Saute quickly (don't let the garlic turn brown, or it will get bitter), then add the steamed cauliflower. Still over a high flame, continue stir-frying until mainly dry. Now sprinkle about a tablespoon of Laab-namtok seasoning mix over the cauliflower, and serve.