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Harissa Lamb Shoulder
Harissa Lamb Shoulder
This Tunisian lamb shoulder is fall off the bone tender. The lamb is braised in a spicy harissa based sauce with a slight sweetness from the fruit chutney and dates. You can use boneless lamb shoulder or leg if you can’t find bone-in shoulder; but bone-in is always the way to go. Serve the harissa lamb with a side of Israeli couscous to soak up the sauce.
Ingredients
- 1/4 cup olive oil
- 3 lbs lamb shoulder chops
- salt to taste
- 1 large red onion thinly sliced
- 4 garlic cloves minced
- 3 tbsp harissa paste
- 1 cinnamon stick
- 1/2 cup fruit chutney
- 10 dates pitted and chopped
- 2 cups beef or lamb stock
Instructions
- Season the lamb shoulder chops with salt on both sides. Heat up the olive oil in a large saucepan over medium high heat. Add in the lamb chops.
- Sear for 5-6 minutes a side. Remove from the pan.
- Turn the heat to medium. Add in the onion, garlic, harissa, and cinnamon stick. Sauté for 2 minutes.
- Stir in the chutney and dates.
- Add the lamb back into the pan. Pour in the stock. Cover and place in a preheated 300° oven.
- Cook for 2 1/2 hours.
Capellini Pomodoro
Capellini Pomodoro
Capellini pomodoro is a dish combining capellini pasta with a simple tomato sauce (pomodoro). The origin is Italian, with the pasta shape believed to have originated in northern Italy during the Renaissance and the tomato sauce evolving from a historical dish, with the combination of both becoming iconic. This pasta takes under 10 minutes to make, with the addition of lemon juice bringing a freshness to this dish.
Ingredients
- 1 lb angel hair pasta cooked al dente
- 1/4 cup olive oil
- 4 cups cherry tomatoes
- 8 garlic cloves minced
- 1 cup basil roughly torn
- 1 lemon juiced
- 1 tsp crushed red pepper
- salt and pepper to taste
Instructions
- Heat up olive oil in a large saucepan over medium heat. Sauté the garlic for 1 minute.
- Toss in the cherry tomatoes and crushed red pepper. Cover and sauté for 5 minutes until the tomatoes burst. Stir in the basil and lemon juice. Season with salt and pepper.
- Turn off the heat. Carefully toss the cooked angel hair pasta with the sauce.
Rømmegrøt (Sour Cream Porridge)
Rømmegrøt (Sour Cream Porridge)
Rømmegrøt is a Norwegian sour cream porridge that has been made for centuries. It is simply sour cream heated up, whisked with flour, sugar, and hot milk. The porridge is topped with butter, more sugar, and cinnamon; served with raspberry juice, cured meats, and flatbread. This is a dairy overload and not for the lactose intolerant.
Equipment
- 2 small pots
- whisk
Ingredients
- 1/2 cup whole milk
- 1 cup sour cream
- 2 tbsp flour
- 3 tbsp sugar
- 1/2 tsp salt
- 1/2 tbsp butter
- 1/2 tsp cinnamon
Instructions
- In a small pot, heat up the milk until simmering. Turn off the heat.
- In another small pot over medium heat, heat up the sour cream; continuously whisking. Cook for 2 minutes.
- Whisk in the flour one tbsp at a time. Then whisk in 2 tbsp sugar and salt.
- Whisk in the hot milk.
- Top the Rømmegrøt with butter, sugar, and cinnamon.
