The most difficult part of this recipe was finding the lamb shoulder. Considering it is spring and there are many cuts of very expensive lamb, I could not find a lamb shoulder. I considered a leg of lamb but after checking the price, and knowing that I was not serving this for Easter, I gave that a pass.
Fortunately, I came across a very small piece of lamb called a leg of lamb chop, whatever.
Since it was quite inexpensive, and on sale to boot, I tried it. As the old saying goes, you get what you pay for. I’m not sure what part of the animal it came from, but TOUGH, OMG!
As for the actual recipe, I am not sure what it was supposed to be, a soup, or just braised veggies with some meat on top.
I did not make the Salsa verde or the Panisse puffs simply because I have other things to prepare for the coming holiday.
I will say that I enjoyed the braised veggies which consisted of carrots, potatoes, and turnips, plus the frozen peas. Cooked in the chicken broth did give them a nice flavoring, however, the meat was really tough, and I’m sure this was not what David had in mind when he planned this recipe.
That said, I’m glad I did not plan to make this for Easter dinner.
Absolutely delicious. I knew the minute I saw the recipe in Dorie’s new book, “Everyday Dorie” that I would love it. All the ingredients are things that I like, and it is such a nice change from my usual salmon recipes.
I chopped the salmon and added it to the rest of the ingredients, covered it with plastic and let it rest in the refrigerator until dinner time.
Making the burgers were a little tricky because the mix was very soft, but I managed to form four patties. I fried them carefully so they would not break, using two spatulas to turn them.
Topping them with sliced tomatoes and onion, I served them with broccoli on the side.
My Grandson came by for a visit and I asked him if he would like to try them and he enjoyed the two that were leftover from dinner. He raved about them, so I guess we can call this a winner.
Cheesecake is one of my favorite desserts, especially a New York style cheesecake.
When I saw this recipe in David Lebovitz’s book, I knew it would be good. The fact that it is prepared without a crust of any kind made it extremely interesting. I normally use Graham cracker or Zwieback toast to make a crust.
When I was shopping I could only find (1) container of Fromage blanc, so remembering that David said we could make our own with cottage cheese, I picked up a small container and using my food processor I whipped it into a smooth consistency. It worked perfectly and when I compared the two, you could not tell the difference.
After baking the cake for 70 minutes, I turned the oven off and let it sit for 1-1/2 hours. It looked good, but unfortunately it had a crack on the top, which for some reason I cannot avoid when making cheesecake. Thankfully, I had strawberries to rescue the cake and all turned out well.
I was lucky enough to have a few taste testers this week, and we all agreed this was the best cheesecake ever.
From now on, this is the only cheesecake recipe that I will be using.