Still loving Honey & Co cookbook. Here's a link that shows a few of the recipes I've already made.

M

marilynfl

Moderator
Tonight I'm making some herby lamb meatball in a tomato sauce.

Since I DISLIKE LAMB and have never actually MADE LAMB, this is a HUGE indicator of the faith I'm placing on this cookbook.

Still can't say I won't hate it, but the fact that I'm even willing to try a lamb dish goes a long way toward validating them.

I have NO CLUE what the name of the recipe I'm making is...it's something like Mishymishyaya.

Ya, sounds like I should have a backup trio, right?

http://www.ft.com/cms/s/2/dfa5efdc-e6c8-11e3-9a20-00144feabdc0.html

 
Oh, I noticed this link gives their method for cooking the bulgar. I followed it and thought it was

TOO hard....like "al dente" pasta, but to the nth degree.

I ended up adding more water twice and zapping it twice to get it cooked to the point that I liked it (brown-rice density-ish). Perhaps I don't know what bulgar is supposed to actually taste like, but I know what I like and I like it cooked. "All the way through" cooked. "Not feeling like a martyr" cooked.

 
Curious minds want to know.... How did the lamb work for you? Oops! Just saw that it is tonights

dinner; not last nights.

 
Just making it tonight...probably not eating it. Instructions are

roast 15 minutes, then cook 30 minutes, then do something else and cook another 40 minutes until "meatball melts in your mouth". Plus there are two major spice blends I have to pull together that go into the meatballs.

Since I don't get home until 5:30 and go to bed in the daylight now (thank you LM), I'll prepare it and we'll have it tomorrow.

 
Boy, there are some great looking recipes there!! I'm thinking DD would

love this cookbook. Thanks.

 
Marilyn, just looked at their cooking method. . .

try it again, but leave the oil out and make sure your water is boiling when you pour over. The bulgur should have a texture, but not "super al-dente martyr" style. If your bulgur is very fine, it will soften up very quickly. If it is quite coarse, it may take a while to get to a consistency that you like. Out here, I can by bulgur in several sizes, from super fine, almost like coarse cornmeal, to almost whole grain. The almost whole grain size takes a while to soften up and could benefit from sitting in its cooking water over very, very low heat (and maybe add extra cooking water).

 
Marilyn, not sure what your issues with lamb are but may I suggest

to use Australian lamb? It is really superior to any other.

 
Costo has excellent lamb. Any good meat shop (usually called butcher shops)

will also have excellent lamb. Some have locally raised and slaughtered lamb. I find that most lamb these days is excellent.

 
Yes, I do too. Used to get a 4HClub raised lamb from Ohio. Costco is good as

is grass fed Colorado lamb. Australian/New Zealand lamb is also good.
However, people who do not like lamb are a little like those who don't like cilantro--there's no middle ground. I hope Marilyn will. That recipe is for minced/ground lamb with additions so it may "introduce" it!!
We vacationed at a ranch in the Grand Tetons with many cattle ranchers around who do not appreciate sheep ranchers. there was a great bumper sticker
Eat more lamb. 10,000 coyotes can't be wrong.

 
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