Cauliflower and Potato Curry

Sometime I don't have time to sit around the kitchen cooking Indian food, which always seems to be rather labor intensive. Lately, I've been experimenting with recipes and the slow cooker. This recipe is so utterly delicious. We will definitely be making this part of our dinner rotation. Serve this along side basmati or jasmine… Continue reading Cauliflower and Potato Curry

Slow Roasted Lamb Shoulder with Merguez Spices

This slow roasted lamb shoulder recipe again uses part of our half lamb we received from Lau Family Farms. The shoulders we received were conveniently cut in half so we didn’t have to spend two weeks trying to finish off all the meat. Also, don’t be afraid if there’s quite a bit of fat on your cut.… Continue reading Slow Roasted Lamb Shoulder with Merguez Spices

Brisket Braised with Caramelized Onions and Chile

I view meat a lot like I view wine. Say what? It all has to do with the French concept of, “Terroir”. The Terroir consists of characteristics, sometimes tangible, sometimes not, of the geography, geology, and climate of a place. Terroir is what makes some wines taste fantastic and other wines taste like Thunderbird! Anything… Continue reading Brisket Braised with Caramelized Onions and Chile