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chez marisse's recipe archives

Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

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chez marisse's recipe archives | chezmrecipes.blogspot.com Reviews

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Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

<META> KEYWORDS

1 serves 6

2 8 allspice berries

3 8 cardamom pods

4 15 black peppercorns

5 1/8 teaspoon mace

6 kosher salt

7 ground black pepper

8 rice

9 long grain brown rice

10 olive oil

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serves 6,8 allspice berries,8 cardamom pods,15 black peppercorns,1/8 teaspoon mace,kosher salt,ground black pepper,rice,long grain brown rice,olive oil,parsley chopped,salt,posted by,guardian,no comments,labels lamb,large plate,stew,pumpkin pickles,side

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chez marisse's recipe archives | chezmrecipes.blogspot.com Reviews

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Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

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chezmrecipes.blogspot.com

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chez marisse's recipe archives: Braised Lamb Shanks with Prunes and Spices

http://chezmrecipes.blogspot.com/2008/04/braised-lamb-shanks-with-prunes-and.html

Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

2

chez marisse's recipe archives: Pumpkin Pickles

http://chezmrecipes.blogspot.com/2007/10/pumpkin-pickles.html

Chez marisse's recipe archives. Friday, October 26, 2007. From SF Chronicle, Jacqueline Higuera McMahan. Yields about 1 quart. No one expects a pickle from a pumpkin. The pumpkin cubes absorb all the cinnamon and cloves from the syrup and make a great accompaniment to turkey and pork. Place in a beautiful glass jar for a gift. You can layer slices of pumpkin pickle into an impressive turkey sandwich and no one will guess your mystery ingredient. 1 pumpkin, at least 1 1/2 pounds 1 1/2 cups sugar.

3

chez marisse's recipe archives: Beer-Braised Short Ribs

http://chezmrecipes.blogspot.com/2007/10/beer-braised-short-ribs.html

Chez marisse's recipe archives. Thursday, October 25, 2007. Fully brown the ribs for the deepest flavor and best color. Prunes are the secret ingredient in this stew, lending a mysterious depth and deep flavor. Braise the ribs in a dark, sweet beer like Newcastle brown ale. The bitterness of hoppy beers can affect the stew’s flavor. Add soy sauce to deepen the flavor and color of the stew. Use tapioca to thicken the stew rather than flour or cornstarch, which will make the sauce taste starchy. 2 tablespo...

4

chez marisse's recipe archives: April 2008

http://chezmrecipes.blogspot.com/2008_04_01_archive.html

Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

5

chez marisse's recipe archives: October 2007

http://chezmrecipes.blogspot.com/2007_10_01_archive.html

Chez marisse's recipe archives. Friday, October 26, 2007. From SF Chronicle, Jacqueline Higuera McMahan. Yields about 1 quart. No one expects a pickle from a pumpkin. The pumpkin cubes absorb all the cinnamon and cloves from the syrup and make a great accompaniment to turkey and pork. Place in a beautiful glass jar for a gift. You can layer slices of pumpkin pickle into an impressive turkey sandwich and no one will guess your mystery ingredient. 1 pumpkin, at least 1 1/2 pounds 1 1/2 cups sugar. Stir, an...

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chez marisse's recipe archives

Chez marisse's recipe archives. Saturday, April 19, 2008. Braised Lamb Shanks with Prunes and Spices. Adapted from Cook's Illustrated and the SF Chronicle. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows. Ras al Hanout (North African Spice Blend). 1/2 teaspoon anise seeds. 1 teaspoon fennel seeds. 1 cinnamon stick (1/2 inch length). 2 For the Shan...

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