In mid-October of 2017 we visited Portsmouth, New Hampshire as part of our “Anniversaweek.” For our special dinner out, we booked a table at The Black Trumpet on the suggestion of a friend — and former resident of the city. She is also friends with the chef, and highly recommended the place, so we were
Having picked up some lamb from Tamarack Tunis on New Year’s Day, I was charged with making a “lamb dish” by the week-end. Waking to snow on Saturday morning, I knew I wanted to make something warm and filling. Something to remind me of those chilly days on our recent trip to England, Wales and
This lamb stew recipe is designed to work in a crockpot, but can easily be modified by browning the lamb meat and onions if one wanted to use a stew pot. Ingredients 2 lbs lamb* shoulder, cut into 1″ cubes 4-5 large potatoes, blemishes removed but not all the skin, cut into 1″ cubes 2
Normally I am not a box-of-this, can-of-that type of cook, but sometimes you hit upon a shortcut that is truly tasty and healthy. And this black bean soup is one of those shortcuts for when we want soup, but haven’t soaked any beans. I hope you enjoy this as much and Rick and I have.
Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similar results. Best served with a dark amber, porter or stout brew. Serves 4. Stew 1/2 cup sour cream 2 teaspoons all-purpose flour 1/4 teaspoon pepper 1/8 teaspoon salt, or to