I actually used ground turkey in this recipe because I would have had to go out of my way to get ground lamb
Of the things I made form Jerusalem, this soup was not my favorite
One of the recipes I randomly made was a breakfast recipe
The last recipe I made was this herb pie (which I had for dinner tonight.) It took awhile to make and unfortunately I didn’t eat dinner until super late because of that. Granted, that was my fault for waiting until 7:30 to even start thinking about dinner – a dinner that has to bake in the oven for 40 minutes after all the other time consuming parts are done (chopping, sauteing, preparing the filo.) It was so incredibly delicious though. And for as time consuming as it was, it wasn’t actually hard. What it was, was flavorful.
The photography is provided by Yuki Sugiura. Spicy Sumatran Fruit Salad) are mixed in alongside more unique and interesting combinations (Avocado Shrimp Jello Salad, Seaside Salad, Steak and Fries Salad, Black Forest Ham with Sour Cherries and Blackberry Vinaigrette, Poached Autumn Fruit Salad with Elderflower Custard)
You will get a closer look at the indigenous cooking methods like Kinilaw (cooking with “liquid fire” instead of heat- adding vinegar or the juice of sour fruit to seafood, meat, and vegetables) and how cooking has been shaped by traders and colonization
Others, particularly in the guest chef section, require more effort and have longer ingredient lists (especially the impressive Gargouillou of Young Vegetables by Michel Bras with an ingredient list spanning across two pages and requiring multiple days to create)
A Year of Cooking in My Farmhouse " by Mimi Thorisson. And isn't that the mark of a favorite cookbook. Stunningly beautiful photographs, wonderful descriptions of her family and life in the French countryside and of course wonderful recipes