Saturday, April 29, 2006

Roasted Potatos

1 sack (~2lbs) of small/medium potatos
olive oil
cheyanee pepper

Trader Joes had a sack of red, blue, and white potatos. Wash potatos and cut into ~3/4inch cubes with skins on. Coat with olive oil and sprinkle with salt, pepper, cumin, and cheyanee pepper. Place in a ~420 degree oven for ~30minutes until tender. Add more salt if needed and serve.

Thursday, April 20, 2006

Mashed Sweet Potatos

2 large sweet potatos
3T butter
1/4 cup milk
cracked black pepper
brown sugar (or splenda)

Peel and cut the potatos into 1" cubes. Place into a large pot with enough salted water to cover and bring to boil for ~15 minutes until soft. Drain and place in a large bowl. In the mean time warm the milk in a small sauce pan on the lowest heat and soften (partially melt) the butter in the microwave (its ok if it fully melts). Place spices on the potatos. Lots of pepper is good, some salt (add more after tasting), a sprikle each of cumin, cinnamon, and nutmeg. Add some brown sugar (add more after tasting). Mash the potatos until fully mush. Add some butter and milk and combine. Taste and decide if you need more butter, milk, salt, and/or sugar. Some ceyanne pepper would be good too.

Monday, April 17, 2006


I cooked Easter dinner for friends this year. Over the next few days I'll post the recipes. The most complicated was the lamb:

~4lb boneless leg of lamb
1 head of garlic
olive oil
dried mint, parsley, herb de province, cumin
mini-prep food processor (large might work too)

Take the lamb out of the fridge and place in a roasting pan. Trim off excess fat and cut off small thinner pieces to cook seperately for a shorter amount of time.

Peel all cloves from the head of garlic and place in food processor. Add plenty of mint, some parsley, a little herb de province, and a tiny bit of cumin. Blend till garlic is chopped. Add olive oil till it comes together into a paste (on the liquid side). Smear all pieces of lamb with the mixture and let it rest. Don't let it sit out of the fridge too long, but it should start to approach room temp (~1hr). Preheat grill.

Place all pieces on grill. The main large piece short take ~12 minutes a side. I use the poke test to determine doneness. Mine was very rare in the center, but a good medium rare on all sides and the smaller pieces which I pulled off early were both done.

Let it rest for 5-10 minutes and cut. Serve as is, or if you like it (I don't), with mint jelly.