Gilding the Lily since 2006
View this post on Instagram Goat kofta with yogurt and homemade barbari bread, savory and warming. The ground goat comes in one-pound packs from @nicky.usa now, one of their in-house Nicky Farms products that I’m really excited about! Here it’s mixed with minced garlic and …
Over the weekend I braised Anderson Ranches lamb shanks in the velvety Turkish coffee stout that @gilgameshbrewing and @nicky.usa made with @shalomyallpdx. The only problem was that no matter how delicious and succulent that meat was, braised shanks suffer from Brown Food Problems (scroll over …
Another delicious bowl in my Year of Ramen™️: a Middle Eastern spin on tantanmen. Instead of a regular sesame-chile broth, I made a garlicky beef broth with toasted sesame purée and preserved lemon, topped with a ragu of ground Anderson Ranches lamb seasoned with lots …
Fresh zucchini blossoms and garlic flowers look pretty and belie this dish’s utter simplicity. Locally raised Nicky Farms water buffalo tastes to me like a slightly more iron-rich bison, making it a natural fit for bold Middle Eastern spices. Here I’ve browned it in a …
From Phillis Browne’s The Dictionary of Dainty Breakfasts (London: Cassell, 1899). Warning: this recipe may be a bit cloying. According to Phillis Browne (the nom-de-plume of 19th-century sports journalist Arthur Gay Payne), breakfast should consist of the following: a) a fundamental dish; b) “trifling accessories… …
A month or so ago, I did a cooking demo for Stonyfield yogurt, and ended up with 4 quarts of plain, nonfat Greek yogurt, with an aggressively impending expiration date. At first I tried just slipping it into everything: burritos! salad dressing! cornbread! But eventually …