I am making a festival meal for one of Jan’s Chinese students. I wanted to make as many dishes as possible to show respect. Last week, I had made kūbide for one of our meals*, but I had some meat mix left over. I decided to serve meatballs an hor d’oeuvre.
Category Archives: Lamb
Adapted from a Persian Mama recipe
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.
It is my birthday feast and my first choice is always lamb. I could do the usual barbecued lamb, but I wanted something a bit different this year. I drifted toward a lamb curry.
It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.
I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.
Jan, Miriam, and Eilene all wanted latke for the last day of Hanukkah. I made both regular potato latke and less traditional sweet potato latke. Miriam also wanted roasted Brussels sprouts. Latke and sprouts are both side dishs, so I decided I wanted to make a stuffed meatloaf as my main dish, a variation on an Ashkenazi klops.
Jan, Eilene, and I went to Napa on a day-trip. I went mostly to go to Whole Spice for the spices I can’t get around the South Bay—yes, I could have bought them on-line, but you really do not know what you are getting if you cannot smell the spices. We also went to find the lamb bacon that Jan had tried the last time she was there at the Fatted Calf.
With Jan out of town, I made a lamb stew for Sunday night’s dinner. I also made this lamb soup. Son-in-law, Chris, asked why I did not simply throw everything into one pot. In my mind I had an image of the thick, rich lamb stew and a second vegetable soup with lamb bone broth. While it may all end up in the same place, it would not be the same dining experience to mix the two dishes.