Foot and Fire

Last year, we had a part two of cook off at the green house. Because this should have been a French Anne vs Spanish Apachicha cook off, Italian Gerl (that's me) stepped in because the French gal didn't make it.  She had us decide on lamb dishes months ago, and had us crave for some cocktails but she snobbed us by December. Haha!  Well, the cook-off between us started when HE kept his grocery list away from me. AHA, he's serious and seriously suspect that I can turn the table against him. His spices from China shall arrive on Jan 10, not Dec 10. His bad luck.  He cooks something chilli-fied and mine will be European-inspired. He did the spicy ribs and làmb skewers with bread sides heavily relying on cumin to cure his lamb.  He also did an appetizer in lieu of dessert which won the hearts of the jurors because it was refreshing to the palate. It earned him 39 stars. Seriously? This isn't a lamb or a dessert dear. (...

As I confessed earlier, my blog here will also house my favorite recipes as I will be merging my beforesixdiet.blogspot. com blogs here soon. Well, since I had been a US Masterchef Kitchen Fan before, I had been hearing about Gordon's favorite dish from time to time. Since, it is not common for us here in the Philippines to have lamb, it was an opportune time for me to make the Irish-English favorite dish. Well, I am not disappointed. I was just making a big adjustment while I did the recipe because the recipe I got from the web appears to me to be untested which I discovered as my cooking was in progress. I forgot to check on the Gordon Ramsay website. Mea Cupla, as always. So I am giving you here my tried-and-tested recipe. And Oh, when made with beef, they call it Cottage Pie. So I'm making some of this in the future using beef.   FILLING: 4T Olive Oil 2kls ground lamb 2 large carrot, chopped  2 large white onions, chopped 2 cans green peas ...

This is what I had been raring to cook for a long time because I read this recipe first in a book gifted to me by a cousin. It is a book filled with 1000 classic recipes which was sent to me from Canada. And I am.not disappointed.  This is my most reliable dutch oven sent to me from US three years ago. I can't see it sold in the stores even until.now. perhaps, the local caserole or caldero which cooks in open fire is still.most favorite by folk cooks. I am a proud owner of this dutch oven which comes in handy for braised dishes or stew.  By the way, the Roman Lamb Pot Roast earned 34 points or just a third fave after the tie in the first spot, shepherd's pie and moroccan spiced lamb chuncks stew which got 35 points. We had fun during the  cookoff and garden lamb party. Ingredients: Lamb, leg part or chunks of meaty part Salt and ground pepper Flour, as needed for dredging Olive oil Garlic, chopped Rosemary, dried or fresh White ...