All posts tagged: lamb

Lamb Meafloaf with Buckwheat and Turkish Spices, No Eggs

I’m writing this post from London so it feels a bit strange but I thought I’d write this off to fill the void between my departure and my arrival. It’s going to be a long trip, 2 weeks, – again? I know, I know – it’s a luxury but I have to keep feeding my thirst and passion, WINE. I’ve been visiting different wine bars for tastings and been eating all the things I’ve missed. Tomorrow I’ll attend Raw Wine London and I will try my best to taste and discover as much as possible and share with my readers. I’ve also squeezed a Cheese Making Course into my schedule so that I can finally tick off another item on my bucket list. While I was getting all excited packing for the trip, my poor hubby was a bit upset that I was going away for so long. So prior to my departure, I prepared a big batch of food for me to get through my absence and he beamed with joy when he saw all the food I’d brought …

stuffed quince

Lamb-Stuffed Quince – A Turkish Persian Twist

Right after I got back from Korea, I got sick with a cold, which didn’t surprise me, considering how burnt out I felt during the trip. I drank tons of quince tea, honey tea, pear and ginger molasses to ease a coughing fit. As soon as I felt I’d got over it, I found myself standing at the kitchen bench with a desire to cook up something nice and nourishing. In autumn and winter, quinces are everywhere and Turkish people even eat them raw. Yeah, I know you’re wincing saying TART! But you know what? Apparently, there are different varieties and the Turkish variety isn’t that tart, as they were known as golden apple and enjoyed by the ancient Greeks, Romans, and Persians. So do I eat them raw? Yes, I do in Turkey but I’ve never done it in anywhere else. Koreans eat them for medicinal reasons and my mum makes a huge batch of quince preserves like in the picture every year as  they’re good for cold symptoms. Many Turkish cooks use the quince in different dishes, …

Lamb with Turmeric Parsnip and Soy Ginger Leek

I am back in Istanbul and trying to post off a few item sitting in the Draft. I am so glad that I got to have a few hot near-summer days before leaving. Funnily and annoyingly, every time I went to Bordeaux, it was late fall to winter because that was only time I could take time off. I am in my heavy winter coat in all the French albums except the first time in Paris and Marseille.

Lamb Roulade with Light Satay Sauced Cauliflower/ Smyrna 2010, LA Wines

Last Saturday Mr.O offered to cook dinner to impress me so I stayed out of the kitchen for a change, taking a full advantage of the occasion,  and  sipped wine amid the clattering and chopping noises coming from the kitchen. I could sense even from the noises that he was feeling pretty nervous trying out a new recipe, but I was also as anxious as he was, while imagining possible disasters. I shouldn’t really make a big deal out of one bad dinner, but I was born to care about food, which I sometimes saw it as a curse, but  now I’ve come to the point where I shall accept the fact that I am a food snob and shall remain as such; now I understand why chefs are thought to be bad-tempered, grumpy, cranky and foul-mouthed except Jamie Oliver. I am sure he swears in the kitchen when off the camera, though his swearing won’t sound as offensive and vulgar as others, but still….Professionalism or Obsession? You can’t separate both, can you?a I got …