04/12/16
Australian Roast Lamb Dinner

Cook the World: Recipe 5 ~ Australian Sunday Lamb

Australian Roast Lamb Dinner

IMG_8689 (800x600)Approximately once a week, my daughter Grace will pick a country from the map and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last time, we visited The Philippines and tried our hand at Chicken Adobo…it was awesome!

This time, we’re going down under to take a look at Australia.

Aboriginal inhabitants were mainly hunter-gatherers, employing an array of light-weight techniques depending on habitat, rather than farming crops and domesticating animals in the way that European explorers were used to. English seafarer William Dampier observed in 1697, “The earth affords them [Aboriginals] no food at all. There is neither herb, root, pulse nor any sort of grain for them to eat that we saw.” Aboriginal cooking, to this day, involves little more that unseasoned animal protein cooking directly on or in a fire.

By the 1820s, Australian “squatters”  began taking advantage of the endless grazing to raise herd animals, relying heavily on beef, lamb, and, along the vast coastlines, an abundance of fish and seafood.

In the early 1900’s, With an increasing availability of eggs, butter, flour, sugar and the latest grocery items, the typical diet become more varied, but still focused a great deal on cheap meat, included shepherd’s pie and Irish stew.

The fanciest meal, reserved for midday on Sundays, was a baked dinner of lamb or beef and vegetables.

IMG_6270 (1024x641)

SUNDAY LAMB DINNER
Serves 4

  • (2.2 lbs) leg of lamb
  • 1/4 cup of olive oil
  • 2.5 tsp of sea salt
  • 6 cloves of garlic, cut into slivers
  • Several sprigs of fresh rosemary
  • 8 potatoes
  • 2 large sweet potatoes
  • 2 white onions
  • 6-8 Radishes
  • 2 each Parsnips, beets

Leg of lamb American lamb board

A big thank you to the American Lamb Board, who provided this beautiful leg of lamb to us after attending the 2015 International Blogger’s Conference. Easily the best leg of lamb I’ve ever cooked with.

This lamb roast, considered to be the national dish of Australia, can be done in a kettle BBQ or a conventional oven.

Preheat the oven to 290F.

Cut the peeled potatoes, sweet potatoes, beets, and parsnips into inch-thick slices. Cut the onions into quarters and then place vegetables into a baking tray with trimmed radishes. Drizzle the vegetables with olive oil and sprinkle on some salt.


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Australian Roast Lamb Dinner

Cover the lamb in olive oil and then sprinkle with sea salt. Use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers in the holes and tuck rosemary sprigs under netting.

Australian Roast Lamb Dinner

Place the lamb onto the baking tray with the vegetables beneath it to catch drippings.

Roast for 90 minutes. Test meat to see if it’s done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.

Australian Roast Lamb Dinner

Slice and serve with potatoes, and remaining veggies.

09/25/15
pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 3 (The Hipster)


pear, prosciutto, gorgonzola English Muffin Pizza Recipe

Here it is, the last of three English Muffin Pizza recipes using the amazing Bays English Muffins I was given at the International Food Blogger’s Conference, last week.

First we looked at my favorite slice of heaven, The Caprese English Muffin Pizza (middle) yesterday we hung loose with the classic Hawaiian (bottom)…

Bays English Muffin Mini Pizzas

Today, let’s look at the undisputed king of cool, a killer mini pie that I have lovingly dubbed…

The Hipster

(You know how the hipster burnt his tongue? He ate the pizza before it was cool.)

Now, I don’t consider my wife to be a hipster in any way, shape, or form, but this is her numero uno English Muffin pizza! It also makes a killer grilled cheese sandwich!

Pear, prosciutto, and Gorgonzola English Muffin Pizza recipe

4 Bays English Muffins, sliced down the center
4 Tbs olive oil
1 Tbs Italian seasoning
Dash of salt and pepper
8 lg. fresh mozzarella medallions, halved
8 thin slices Asian pear
1 cup Gorgonzola cheese, crumbled
1/2 cup sliced prosciutto, chopped
1/2 cup shredded mozzarella
8 tsp. candied walnut crumbles

Preheat your broiler.

Broiling English muffins for mini pizzas

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the muffins cut side up on a foil lined baking sheet.

Combine oil, Italian seasoning, salt & pepper, and whisk. Brush cut side of each muffin with oil mixture, and top (in order) with:

Mozzarella medallions (2 each)
Asian pear slices (1 each)
Equal amounts gorgonzola
Prosciutto
Shredded mozz
Candied walnut crumbles

pear, prosciutto, and Gorgonzola English Muffin pizza recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Enjoy!

Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

09/24/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – Day 2

Okay, so yesterday we talked about the yummy Bays English Muffins that I was given at last week’s International Food Blogger’s Conference, and we looked at my favorite pizza recipe, The Caprese.

Today, let’s throw on those Aloha shirts and grind on a classic favorite…

Hawaiian English Muffin Pizza Recipe

The Hawaiian

4 English Muffins, sliced down the center
1 cup marinara
2/3 cup shredded mozzarella, plus 4 Tbsp.
1/3 cup shredded medium cheddar
8 Tbsp. diced cooked ham
8 Tbsp. crushed pineapple, drained
Salt & Pepper
Red pepper flake (optional)

Preheat your broiler.

Hawaiian English Muffin Pizza Recipe
Combine cheeses, and set aside 1/3 for topping.

Toast the Bays English muffins under the broiler until lightly browned, flip and repeat.

Arrange the toasted muffins cut side up on a foil lined baking sheet.

Broiling English muffins for mini pizzas

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

1 cup shredded mozzarella
Ham
Pineapple
Salt & pepper
Remaining cheese
Red pepper flake (opt)

Hawaiian English Muffin Pizza Recipe

Hawaiian English Muffin Pizza (bottom row)

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

Hawaiian English Muffin Pizza Recipe
Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Tomorrow, the undisputed king of cool…pear, prosciutto, and Gorgonzola…The Hipster.

English muffin pizza with pear, prosciutto, and Gorgonzola

09/23/15
Caprese English Muffin Pizza Recipe

Bays English Muffin Pizzas – 3 Ways

Bays English Muffin Pizza Recipe

I was given a lovely package of Bays English Muffins at last week’s International Food Blogger’s Conference (consider that my disclaimer, big brother…) and my very first thought was English Muffin Mini Pizzas!

Bays English Muffins

From Bays website:

Since 1933, Bays has consistently delivered on its promise to serve the best English muffins in the world. First sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made Bays English muffins a necessary breakfast staple. Bays English Muffins are sold in the refrigerated dairy cases of major grocery stores. All muffins are made to order, and leave the factory within 24 hours of their baking to be shipped across the country in refrigerated trucks.

Bays English Muffin Pizzas – 3 Ways

Today, let’s look a MY all time favorite pizza, hands down…

Caprese English Muffin Pizza Recipe

The Caprese

Serves 4 with a side salad or 8 heavy appetizers.

Based on the traditional and popular Italian Insalata Caprese (Salad of Capri) Caprese is a simple layering of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. The colors of these three ingredients were combined to resemble the colors of the Italian flag (red, white, and green).

4 English Muffins, sliced down the center
1 cup fresh marinara
8 lg. fresh mozzarella medallions, halved
16 fresh basil leaves, stemmed and torn
16 small cherry tomatoes, halved
1/2 cup shredded mozzarella
Dash of salt

Preheat your broiler.

Toast the Bays English Muffins, on the middle oven rack, under the broiler until lightly browned, flip and repeat to brown bottom. (If you skip this step, you’ll get soggy crust).

Broiling English muffins for mini pizzas

Arrange the muffins cut side up on a foil lined baking sheet.

Bays English muffin Caprese mini pizzas

Caprese English Muffin Pizza (Middle Row)

Spoon a scant Tbsp. of sauce over each, and top (in order) with:

Mozzarella medallion halves (2 each)
Tomato halves (4 each)
Fresh basil
Sprinkle of shredded cheese
Dash of salt

Caprese English Muffin Pizza Recipe

Return the pizzas to the broiler for a few minutes, until the cheese has melted, and turns slightly golden.

Serve immediately

Coming up…the classic Hawaiian English Muffin pizza, and my own pear, prosciutto, and Gorgonzola “Hipster Pizza!”

Stay tuned!

-Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter!

We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.

 

10/1/13

International Food Blogger Conference 2013 – Seattle

IFBC Screen Shot

Ever wonder what the chefs here at hautemealz.com do when we’re not writing and testing new recipes for your weekly meal plans?

Well, last weekend, Chef Chris and I hopped a train up to Seattle to spend three days at the 2013 International Food Blogger Conference!

We had a fantastic time, met a lot of wonderful people, and even learned some new tricks (old dogs that we are) that we’ll be passing along to you in the next few weeks. Make sure to check out our posts on the Cocktails we came up with from our goodie bags, as well as my recipes for the Toasted Coconut Mallow S’mores, Candied Pecan Banana Muffins, and Farro & White Bean Salad.

Want to take the hassle out of meal planning? Check out our free weekly meal plans and shopping lists! 

Here’s our video review of the the 2013 International Food Blogger Conference!

– Chef Perry

04/8/13

Food Bloggers Against Hunger…5 things you can do, starting today.

Food Bloggers Against HungerThe International Food Bloggers Conference has asked food bloggers to dedicate a post today (April 8th) to discuss hunger in America. This day of awareness is hosted by The Giving Table. Here’s more about it from the NY Times.

So, let’s discuss this…

1 in 5 children are hungry in America.

Yes, America. They live in Oregon, Washington, California, Dallas, New York, Colorado, and every other state. From coast to coast there are millions of children who have no idea where their next meal is going to come from.
Continue reading

08/26/12

International Food Bloggers Conference 2012…dying with a smile on my face

International Food Bloggers Conference IFBCIt’s day three of the International Food Bloggers Conference here in Portland, Oregon, and, if this thing kills me, let it be known that this was how I wanted to go.

Friday and Saturday were wonderful, but very long, days of eating; a bacchanalian onslaught of food and drink, interspersed with intense sessions of  talking about food and drink, with the occasional coffee and snack break tossed in, to tweet about food and drink.

It has been an epic 36 hours that has not just brought me to the wall, but has left in it a permanent impression of my bloated carcass, several inches deep.

Don’t get me wrong, the food has been amazing, the services and classes impeccable and outstanding, and several of the offerings have been among the best things I’ve ever eaten. Course after course, sample after sample, a gastronomic wonderland of non-stop delights…but, like a 60 year old porn star on his 5th honeymoon…I may just be finally losing interest…

No fear, I shall press on…trying to muster excitement for the B.Y.O.B. “all vegan breakfast” this morning. B.Y.O.B = “bring your own bacon”…these instructions are not actually in the convention program, but it just seems like common sense…

Anyway, the highlights of the weekend so far:

International Food Bloggers Conference IFBCFriday afternoon and evening alone were a whirlwind, with a light lunch, a “speed blogging” session (think “speed dating” but with course after course of  delicious, decadent, single-bite offerings instead of desperate 40-year-old virgins. (Okay, there may have been some desperate 40-year-old virgins there, as well, but that wasn’t the point of the session!)

International Food Bloggers Conference IFBCLater came a VERY happy hour of wine tastings, all of which were stellar and without a plastic spout or screw-cap to be seen. I’m not too much of a wine-guy myself, being something of a pour-chug-find-some-more kinda fella, and, though a light-hearted and fun atmosphere, there was a lot of sniffing and swirling going on…I’m pretty sure that any mention of Mad Dog or Boones Farm would have gotten one humanely butchered, roasted, and served as a canape (on a local, artisan bread, of course.)

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists!  Your free membership helps us teach as-risk youth valuable life skills!

From there we were herded into an arena-size room, ringed with individual food stations handing out everything from elk jerky to fresh sashimi to bbq pork sliders (and about 97 other dishes.)

There was a pig being dissembled, before a hushed and reverent crowd of believers, in one corner (I didn’t stay long enough to see the outcome of that one, they may have just lit candles and eaten the thing raw).

Down the center of the room, to my Western materialistic delight, stood a 100 foot-long table, heaped and groaning with all-imaginable kinds of complimentary foodie swag.

I tore into it like the last pizza at fat-camp.

Later, waddling out into the night, bowed under the weight of my bag of loot, I may have been taken for an inebreated Santa Clause…I’m pretty sure that everything was “shaking like a bowl full of jelly” at least.

A momentarily serious side note – the organizers of this event have treated us attendees like gods. The sheer volume and quality of the gifts we’ve been  given, from beautiful wooden cutting boards, to state-of-the-art slow-cookers, is staggering. The classes and speakers they’ve provided have been of the highest caliber, as well. Whatever our hosts are getting paid…it’s not enough!

Now it’s (very early) Sunday morning…

My eyes are sandy from a serious lack of sleep and the lingering after-effects of trading drinks with a cantina full of overly imaginative foodies (Everclear and chocolate milk, with a splash of Thai fish-sauce? A round for the house, my good man!)

My gastrointestinal system gave up, hours ago, any pretense of functioning correctly, and at 3am I lay staring at the ceiling in a pool of bacon sweat, pouring maalox shooters and creating improvisational whale-song.

These, btw (for those uninitiated) are the conditions under which we food-bloggers typically “find our muse”.

But don’t cry for me Pepto-Bismol, this is the life I have chosen, and neither gas, nor reflux, nor lack of clean stretchy-pants, will keep me from my appointed rounds.  For you, my readers, I do it all for you!

Speaking of which, if you’ll please excuse me, I need to hurry if I’m going to get to breakfast on time…I still haven’t packed my bacon.

-Perry