Posted Mon, 12/16/13
Batata Mbattina (lamb & potato sandwiches)
•6 potatoes, peeled & thinly sliced
•1/2 LB ground lamb (sub with beef if desired)
•1 bunch fresh cilantro or coriander, chopped
•2 onions, finely chopped
•2 tomatoes, finely chopped
•Salt & black pepper to taste
•1/2 chili pepper, finely chopped
•1/4 tsp. ground cinnamon
•4 eggs, beaten
•Flour for dusting
•Vegetable oil for frying
Preheat oven to 350-degrees F. Peel potatoes and rinse under cold water; slice lengthwise into thin slices. In a bowl, combine ground lamb, cilantro or coriander, onions, tomato, salt and black pepper, chili pepper and cinnamon. Mix well and form into a ball. Take a small amount of meat mixture and place between two slices of potato so it resembles a sandwich with meat in the middle. Repeat with remaining potato slices and meat mixture. Heat a few tablespoons of vegetable oil in a skillet; dip potato sandwiches in beaten eggs before coating evenly in flour. Fry for about three minutes per side or until crisp and golden; transfer to a lightly-greased baking dish. Bake for about fifteen to twenty minutes or until potatoes are tender. Serve.
I didn't have any ground lamb handy, so I used ground beef in its place. The dish turned out tasty nonetheless, made even better with ketchup for dipping.
Posted Sun, 12/01/13
A special Christmas edition of Food Notes is now available online:
The Christmas edition of Food Notes provides holiday insights from yours truly, the latest news, scrumptious seasonal recipes and more.
Posted Sun, 12/01/13
The Food Fare Cookbook was recently updated with new cover art and extra content:
The Food Fare Cookbook contains the cream of the crop from the Food Fare web site, including more than 200 distinctive and original recipes. The Food Fare Cookbook is the result of observations and experiments over the years, which reflect personal tastes in the recipes collected. Author influences during the last three decades have included an elderly aunt from the south, a thoroughly Irish uncle, two former mothers-in-law with distinctive Italian and Mexican overtones, and self-taught Asian cookery. Research for dozens of food articles also drew attention to eclectic cultures and their cooking methods, such as Canada, England, Ireland, Greece, Poland, Russia, Scotland, Spain, Sweden, Wales and medieval cuisine. Favorite holidays also entered the fray, particularly Halloween and Christmas recipes.
This was the old book cover:
The new cover is much better, aye?
Posted Mon, 11/25/13
After nearly seven months of intense editing, the Food Fare Culinary Collection has been updated. Every book in the series has new content, including extra recipes. Only a handful of titles required redesigned book covers. However, the vast project is now complete - finally.
It is my intention to add to the collection over the coming year (Arabic Cookery is next), although I tend to write fiction during the winter months. I'm hoping to release a new culinary title by springtime. Tentative plans for 2014 include books about Arabic Cookery, Austria, China, Native Americans and soul food.
Posted Mon, 11/25/13
I loved pop tarts when I was a child. My favorite flavors were blueberry and cinnamon, sans frosting. Sometime during the 70s, most pop tarts were sold with frosting so I lost interest. It would be years before I'd venture near them again.
I recently noticed a new pop tart flavor on the shelf at my local grocery store. Peanut Butter Pop Tarts have a sprinkling of sugar on top but no frosting, so I gave them a whirl. I'm not in the habit of eating too much sweet stuff because I prefer salt, but the new peanut butter pop tarts are decidedly yummy both cold and toasted.
Let's hope Kellogg's keeps the flavor in their lineup and doesn't shuttle it off into pop tart history.
Posted Mon, 11/11/13
I'm a martinet when it comes to general waste. I don't like to squander food, energy, money, time or anything else related to the daily mechanisms of life. Every minute of every day is put to good use, as are the peripheral objects involved.
I'm particularly happy to make good use of leftover food. Prices being as they are these days, it doesn't make sense to waste any of it. I don't advocate the use of stale or spoiled food by any means. However, I'm careful to make one or more meals from a specific food item if possible.
The other day we had corned beef and cabbage for dinner. There was plenty left over, so I went ahead and prepared my own version of corned beef hash. To be honest, it was better than the original meal of simple corned beef.
3 TBS butter
1/2 onion, chopped
2 C leftover cooked corned beef, cubed
1 C leftover cooked potatoes, cubed
1/2 C leftover cooked cabbage
1/2 C leftover cooked carrots, sliced
1 small can sliced mushrooms, drained
Salt & black pepper to taste
1/2 C beef broth
In a skillet, sauté onion in butter. Add the cooked corned beef, potatoes, cabbage, carrots and mushrooms; season with salt and black pepper to taste. Stir in the beef broth; simmer for about ten minutes or until heated through. Serve. Note: For a thicker hash consistency, mix one tablespoon of cornstarch with water. Stir into hash until mixture thickens.
For more recipes using leftovers, click here.