Tag: lamb

Edible Boston Spring 2013 Issue Has Arrived!

When my preview copy of Edible Boston arrives, it goes to the top of my reading file. Not only because I want to read about all the local food news and meet some of the people who supply the food I love, but also because I want to look at it. As always, this month's cover is another stunning photo by Michael Piazza.

I often smile and nod as I read Publisher/Editor, Ilene Bezahler's letter from the editor. This month, it was her comment on her gratitude to those who have made winter farmers' markets a part of our long dull winter and again when she wrote about cooking more meals at home. I've been doing that too!

This edition, the incredible Edible Boston team and their readers have given you the information you need to become a master of lamb. Writer Elizabeth Gawthrop Riely takes you to Springdell Farm in Littleton, MA and then gives you a primer on lamb, its history, recipes, and talks about the increasing interest in this red meat. A second article provides more lamb recipes from Edible readers who entered their favorites in a recent recipe contest.

(I never got around to entering, but here is my favorite lamb recipe: Lamb Shanks Braised in Chipotle-Coffee Sauce.)

Of course, there is much more to read in the issue from a tour of the Medford food scene to a piece on growing those beautiful mushrooms on the cover. Here's where you can pick up a copy.

How do you support a publisher like Ilene Bezahler and her remarkably talented team?

May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.

And, to be sure you never miss an issue, you can subscribe over on their website!

You can also buy the Edible cookbook! Edible: A Celebration of Local Foods or find more local food in The Boston Homegrown Cookbook

Details:

Words: Penny Cherubino
Artwork: Courtesy of Edible Boston

March 4, 2013
Lamb Burgers from Our New Meat Grinder

After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.

(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)

We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.

A drizzle of olive oil, salt, and pepper prepared them for cooking.

Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.

We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.

Next project? Lets just say we already have sausage casings on hand.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

January 31, 2013
Lamb Burgers from Our New Meat Grinder

After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.

(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)

We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.

A drizzle of olive oil, salt, and pepper prepared them for cooking.

Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.

We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.

Next project? Lets just say we already have sausage casings on hand.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

January 31, 2013
Lamb Burgers from Our New Meat Grinder

After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.

(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)

We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.

A drizzle of olive oil, salt, and pepper prepared them for cooking.

Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.

We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.

Next project? Lets just say we already have sausage casings on hand.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny & Ed Cherubino

January 31, 2013
Just Add Cheese, a Delicious Friday Link

This week, we're sending you to a fun food site with a great philosophy: Just Add Cheese!

What Meesh & Jacki from "Just Add Cheese" say:

"Because we simply eat too much food to not talk about it, and it would be selfish if we didn’t share what we know with our fellow food enthusiasts, we’ve decided to track our adventures (and misadventures) in a blog."

"…who doesn’t love cheese? It’s like the never fail, idiot proof way to make a bad dish miraculously better. No individual can deny the power of melted mozzarella, creamy brie or some shredded Monterrey jack…on anything!"

What We Say:

Here are two food-lovers who really get around town and share their experiences with you.

You have to love any blog that has posts like:

Friday Food Porn | Cheese Me Please

Lamb Bam Thank You Ma'am

Chihuly & Cheeseburgers at the MFA

You can even follow them out-of-town to places like:

Mile End Deli | Brooklyn, NY

Duckfat | French Fry Nirvana | Portland, ME (one of our favorites)

East Side Pockets | Must-Eat Falafel in Providence

Enough said, click over and explore Just Add Cheese. We think you'll become another regular visitor!

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.

Details:
Words: Penny Cherubino
Photos: © 2012 Penny Cherubino

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February 3, 2012