I’ve made variations on this soup in past blogs, but this recipe will be even better because I have (trumpet fanfare)…a meaty lamb bone to make the stock.
Last week I made a boneless leg of lamb in puff pastry and asked the butcher to save the bone for me after he boned it.
To make a simple stock, cover lamb bone with water. Add a bay leaf, peppercorns, whole garlic cloves and carrot. Add vegetables scraps such celery and onions, if you’ve any around. Bring to a boil, reduce heat and simmer several hours, uncovered, until stock is reduced and flavorful. Season to taste with kosher salt and freshly ground pepper. Refrigerate at least 6 hours. Skim fat and proceed with recipe.
Towards the end of cooking, when the soup thickens, stir often or you risk burning the bottom of your pot.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
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