I’m a little obsessed with lamb and eggplant these days – Greek and Middle Eastern cuisine seem to be calling my name.And, with the sweet goodness of sweet potatoes and tangy orange juice, accented with a little heat, we’ve got a swooning princess at the table, perhaps with a little drool dripping down her chin….
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As I was struggling to describe the flavor and aromatics of saffron, my brain froze: citrus, strong, fragrant, delicate … Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been…
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I thought long and hard about this one. Actually, not really. It just sort of came to me in pieces and then as I pulled it all together, I believe it became a work of art. Growing up, my family often ate lamb around Christmas time. Lamb chops, rack of lamb, lamb with mint jelly…
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