Saturday, September 22, 2012

Scannone challenge: Rosemary Roasted Lamb

Continuing with my Scannone challenge, I decided to do a nice roasted lamb!! I really like lamb. I particularly fell in love with it when I was living in the UK. Lamb is so widely consumed in there, it is in every restaurant menu and in many households as Sunday dinner!!! They eat it with a mint jelly (that I do not happen to like - I somehow have not gotten used to eat mint - for me mint is only a chewing gum flavor - sorry my fellow foodies).

Now the flavor I do like in my  lamb is rosemary.Yes, rosemary brings lamb to a new level! I actually have a rosemary bush that I babysit indoors during winter and let grow outside in the summer only so I can use it on my lamb and my Thanksgiving turkey.

So here is my Rosemary Roasted Lamb adapted from Scannone - his version does not have Rosemary.


  • A boneless lamb leg (mine was approximately 3.6 lbs)
  • 6 garlic cloves
  • 3 or more sprigs of Rosemary
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbs butter
  • 1 tbs chicken bouillon
Pre heat the oven at 350F . Remove the net of the turkey (if it has one). Clean the lamb leg and remove all excess fat.

In a blender or a small mixer, crush the peeled garlic cloves, salt, pepper and butter and make a paste.

Open the lamb and spread the paste all over it, put a sprig or two of rosemary inside the lamb and fold it again, put the net on the turkey again. Put the rest of the rosemary sprigs in between the  net and the lamb.

Put the lamb in your roaster pan with the fattest part facing up. Put in the oven for about 1 and a half hour (Oven time is calculated as 20 - 25 minutes per pound of lamb). After 1 hour and 20 minutes, check on the lamb for readiness. To see if it is ready, insert a needle sharp knife on the lamb and see if the juices coming out of it are slightly pink and not too bloody.

When ready, remove the lamb out of the oven. Take the roaster pan and put on the stove at low flame - add a glass of water to the pan and with a wooden spoon, remove all the lamb pieces and juices that may be stuck on the pan, add the chicken bouillon and let it dissolved. Let the liquid reduce for a couple of minutes and strain to remove all bits and pieces. Pour the liquid over the lamb or use as a gravy.


Friday, September 21, 2012

My Recipe is a Semifinalist on a Contest: Would you vote for me?

I am so excited about this news: My recipe Easy Zucchini and carrot Souffle Pie has been selected as a semifinalist on a national recipe contest!!! I am so honored that the people at Eggland's Best eggs liked my recipe.

I would be so happy/ecstatic/grateful if I win this contest and you can help me with your vote - part of the final judging will take into account the public's vote - I am sure once you see my recipe you will like to vote for it! It is so easy, delicious and healthy too.

To vote:
  • Click on this link 
  • Go to the appetizers category and choose my recipe by pressing on the "View and Vote" button
    • Recipe: Easy Zucchini and Carrot Souffle Pie by Carelys H.
  • Put your e-mail on the space provided at the end of the recipe and press "Vote"
  • They will send you an e-mail to confirm your vote
  • Ope your e-mail and press on the "Click here to confirm your vote" link
  • That is it!!! You can vote once a day everyday until September 30th

You may wonder how did my recipe get to this point, so here is the story

This started back in the summer. I saw the ad for the contest and found it interesting - I have never participated in a contest and I thought - Why not? I am a good cook and this recipe is fantastic! So I submitted the recipe and pretty much forgot all about it.

A few days ago, I got an e-mail from the contest organizers - I first thought it was a joke - really? but after I read it carefully, it all came back to my memory. It was true! my recipe made it! I was so excited I jumped up and down. My son was with me at the time and he was like: Mom? what is it? what happened?

Now the recipes are out for the judging for the next 10 days and I can't wait to see the results. I am confident on my recipe - I do truly believe it is the best of the best - Hopefully others will think so too!!

Wish me luck!

For the recipe - click here (but only after you vote!)

Friday, September 7, 2012

Venezuelan Cachapas Recipe: Delicious Sweet Corn Pancakes!

Today I woke up feeling like cooking something from home.I have been wanting to make Cachapas - a Venezuelan dish made with sweet corn, just like a pancake. Back at home, I used to eat cachapas every time we went on vacation to the East. My mum will stop in one of the several roadside little huts in where local women will be making these succulent cachapas in their budares (griddles). They will also usually sell fresh sweet corn, so we will leave the huts with our full tummy and bags of beautiful ears of delicious Venezuelan corn.

Once we got to my uncle's house in Lecherias, my mother will go for it and make her own cachapas  a few times during our trip.

So, this is truly the first time that I get to make my own cachapas!!! I called my mum, got the ingredients and went for it. They ended up really delicious and soft.

Cachapas are normal served with mantequilla and queso de mano (Venezuelan cheese that resembles mozzarella). I did not have mozzarella today so I served them plain with butter and also with Swiss and American cheese.

Ingredients (4 cachapas):

  • 4 ears of fresh sweet corn
  • 1 tbs sugar
  • 1/4 tsp salt
  • 1 egg

Peel your corn and take the grains off the ears with a sharp knife. 

Put all the ingredients in a blender until you have a relatively thick dough. 

Heat a griddle and oil it with olive oil - I use the corn husk leaves to spread the oil on the griddle - you can also use a paper towel. 

With a ladle, pour a pancake of about 5" to 6" in diameter and a little thick. When they start to bubble it is time to turn them around- this is the tricky part, you need to be very careful as they are very soft. Separate the edges first and then quickly turn the pancakes. Cook on the other side until browned little. 

Take out of the griddle, put butter and serve. If you have cheese, put it in the middle and fold the cachapa. You can also put shredded pork or pernil or even carne mechada (shredded beef) inside too.

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