Dining Out: Aroma Bar and Grill, Great Barrington, MA

Aroma Bar and Grill, Indian Restaurant
485 Main Street 
(Route 7), Great Barrington, MA

On my way home from meeting a contractor in Pittsfield, I stopped to take a quick and inexpensive lunch at the Aroma Bar and Grill.  I’d eaten here once before years ago (if I were rating things then, it would have gotten a 4.5 star review…), and hoped it was still in existence.

It is.  And it is still quite good.

The rasam soup (a lentil based vegetarian offering from the south of India) was just as wonderful as I remembered it to be.  A great combination of spices.

Aroma Bar and Grill, restaurant, Great Barrington, rasam soup, lentil, vegetarian

Yes, that’s cilantro floating on top! I adore this soup! Nope, not photogenic, especially on a phone…

Aroma’s lunch specials were a main chosen from the vegetarian, chicken,  or lamb sections of the dinner menu (a smaller amount, of course), vegetable pakora, rice, raita, and your choice of naan, poori, or roti.  I chose lamb dilruba and garlic naan.  (My absolute favorite Indian main is lamb saag – I have a thing for the seasonings of Indian spinach dishes, but I decided to try a preparation I’d not ever eaten before.)

The vegetable pakora was awesome.  I could make a meal off of that (and the soup).  My portion included cauliflower and broccoli,  lightly frittered and delicately seasoned.

Lamb dilruba is described as lamb served in a mild brown sauce with mushrooms.  Actually, the waitress gave me a choice of mild, medium or hot in spiciness.  I chose medium heat.  This was very good, and the lamb was quite tender and tasty.  However, the sauce, which owed a lot to tomato, was not outstanding – very good, but simply not boat-rocking.

The raita was good, lightly seasoned and refreshing.  The rice, for some reason, was tepid in temperature.   I’m thinking they incompletely re-heated leftover rice from the night before?  (This was just after noon, which is why I am wondering.)  So, the rice was disappointing.

Aroma Bar and Grill, restaurant, Great Barrington, lamb

Notice that garlic naan attempting to warm up the rice beneath? I do wish there’d been more pakora (item at 3 o’clock) but I did leave this restaurant happily satiated.

Service was prompt and courteous.  My meal was under $20, and I was satiated.

The restaurant appears to be divided into two sides, the other side being the bar.  I stuck with ice water…

They serve a Sunday brunch buffet.

Rating:  3.7 out of 5, mostly docked for the tepid rice.  (Otherwise at least a 4, but hey, the tepid rice almost certainly came from the previous night… it’s a major part of the cuisine…)  I WILL be back.  That soup!  That pakora!

 

 

 

 

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Dining Out: El Comalito, Amherst, MA

El Comalito (Mexican & Salvadorian), 460 West Street, Amherst MA

The next two or three posts I’m making are dining out experiences.  I’m pretty busy packing and sorting my home in preparation for a move to be very kitchen-creative.  This dining out excursion happened because I’d just finished visiting a wood burning furnace outlet, and was on my way to visiting my future home to see how things were doing there, and to drop off a load of books and other stuff.

El Comalito, Restaurant, Amherst, dining out, Mexican food

Taco spread.

Photos by phone – real cameras are way too intrusive at restaurants.

And I don’t stop for Mickey Dee’s… or Bugger King.   Panera’s, yes, but that was too far out of my way.  Google being my friend, I found this place!

I ordered the avocado salad with balsamic vinaigrette, which they served on the side.  This would have been a meal in itself!  I took half of it home (minus the avocados, which just won’t keep – I ate all of them then and there).  The tomatoes of course are hot-house, which is just as well, since I should limit nightshade consumption.

El Comalito, Restaurant, Amherst, dining out, Mexican food

Lots of avocados!

For the main:  three gluten-free Puerco/Pulled Pork soft tacos.  This was a LARGE platter, and came with a green salsa.   I also got a small bit of pico de gallo.  Yep, nightshades, but these were tasty.  I included the refried beans and the rice – you had to get the rice WITH the beans or the beans alone would have, for some inexplicable reason, cost more.

These were very good, the pork tender yet a bit crispy in the right way; and the rice was done well, not soggy.   The green salsa was outstanding.

If I head back, I want to try the Salvadorean pupusas – I’ve never had them.  Unfortunately, they require 20 minutes of additional wait time, and I was On the Road, and had destinations to meet.

Service was a tad slow, but not uncomfortably so.  There are plenty of gluten-free and a few vegetarian options.

El Comalito, Restaurant, Amherst, dining out, Mexican food

Zoom in on them tacos!

Rating:  3.75 out of 5 stars.

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April 1st: Mashed Sweet Green Peas with Shiitake

This is actually created in memory of the time when I was a child.  I looked at the platter of loathed green peas, and, using the logic of the Laws of Similarity, decided that mashing my peas might improve the gustatory experience, in the same way that mashed potatoes were far superior to the boiled or baked varieties.   BUT:

green peas, recipe, shiitake, mashed peas, vegetarian

Green peas, shiitake, onion. Yes, they do work mashed, or at the very least:  smashed.

“DON’T PLAY WITH YOUR FOOD!!!  EAT IT!!!”

“But I wanna make it taste better!”

“YOU’RE JUST PLAYING!!!”

The parents won, and I didn’t attempt mashing my peas again until I was off at college.

Note:  They DID taste better mashed!

green peas, recipe, shiitake, mashed peas, vegetarian

From the freezer section…

Later on, I discovered the very best peas:  fresh, whole, from one’s own garden!!!  No mashing necessary nor desired.   A lot of them didn’t even get into the house.

Since my garden (at my future home) still has snow on it, instead of anything edible, and since today is April Fools’ Day, I figured I’d see if I could create a mashed pea dish, and improve on simply mashing them.  Granted, it occurred to me much later in life, this is what Split Pea Soup does so well… but here goes today’s experiment in mashing frozen (NOT canned!) peas for a tasty pleasure.

green peas, recipe, shiitake, mashed peas, vegetarian

Mise in Place

Prep Time:  10 minutes.
Cook Time: 5 minutes for the peas in water, 20 minutes for everything else.
Rest Time:  Not required.
Serves:  Two.
Re-heats nicely in microwave.  Or, if covered, in the oven.

Mashed Sweet Peas with Shiitake

  • 1 10-ounce pack of frozen sweet green peas.  
  • 1 tablespoon (you might need more) of either butter, ghee, avocado oil, olive oil, or grapeseed oil)
  • 1/4 red onion, diced.  (more is fine, too.  It’s what I had.)
  • 3-4 ounces shiitake mushrooms.  De-stem and slice thin.  
  • 2 green onions/scallions, chopped.
  • 1/4 – 1/2 teaspoon dried sage
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon (or so) salt

Prepare the peas according to the directions on the package (mine said to put in pot, just cover with water, bring to boil, reduce heat to a simmer and cover, and simmer 5-7 minutes.  I stopped at about 5 minutes since they’d be cooked further.

Drain peas and mash.  I used a potato masher, you can also use a blender if you want them smoother.  I was happy with chunky.  (I like my mashed potatoes with some chunk, too…)

In a skillet large enough for everything, put your cooking oil/fat.  (I used butter, organic pastured Kate’s of Maine.  If you don’t do dairy, pick a healthy cooking oil.)  Let melt and get hot at medium heat.

Add onions, stir.  Allow to get translucent.  A little browning is fine, too.  About 8-10 minutes.

Add the mushrooms, stir. Cook another 5-8 minutes, until the mushrooms are done.  You may need more cooking oil/fat here, let your mushrooms be your guide.

Add the mashed peas and the scallions.  Add the seasonings, and stir further, another five minutes.  Everything should be hot all the way through.

Serve!  (PS, one option that I did for the second serving… sprinkle Parmesan cheese over the top!)

As for serving options… the above serving WAS my lunch, nothing else.  For dinner, though, I’d probably prefer this as a side.  Sometimes it’s worth learning from playing with your food!

This recipe has decided to go have fun over at Fiesta Friday, and it is partying down with co-host Monika, as well.

 

 

 

 

 

Posted in April Fool, Cooking, Mushrooms, Vegan, Vegetarian | Tagged , , , , | 4 Comments

Full Sized Crustless Quiche

Something like a month and a half ago, I’d signed up for a pot luck brunch.  I truly love the fun and creativity exhibited at these brunches.    I signed up to make a couple quiches.  Due to my whilst-dining-at-home gluten-free commitment, I wanted to make these crust-less.  (Yes, there are crusts that you can make that do not have gluten-containing ingredients, but I have no gustatory urges in that direction, anyway.  I’m rather more about flavor…)

Crusty quiches can taste great, but for me they’re less important than what’s inside.  And,  I suspect that overall, my body thanks me for this.

gluten free, quiche, vegetarian, spinach, mushroom, dairy

The Vegetarian crustless quiche.

I tried scaling up my initial mini-quiches, but this did NOT work – the results were watery, and yes, I’d squeezed the death out of the spinach!  Scaling ingredients is worth the effort in trying, but apparently does not always work!

Perhaps fortuitously, my original pot luck brunch got postponed due to New England’s belated bout of WEATHER, so I had a great chance to try making a couple of better quiches again.  If an original endeavor does not work… please do NOT repeat the mistake!  Scratch the ole figurative noodle, and try again!  This intrepid chef added an extra egg and deleted some of the cream from each quiche.  IT WORKED!  Extra slices went home with participants!

A note regarding cheese:  I never buy the pre-shredded stuff.  There are various anti-caking additives in that, which I’d prefer not to eat.  Shredding doesn’t take all that long.

Full Sized Crustless Quiche (Vegetarian and Omnivore versions below)

Prep  Time:  45-50 minutes, including cooking down the mushrooms.  I dice slowly…?
Cook Time:  40-45 minutes.  
Rest Time:  20 minutes, but these were still warm on delivery a couple hours after oven removal.  The site was an hour away from my home and we didn’t eat immediately.  Re-heat if needed!  
Serves:  I made 8-10 slices per pie.  

A Vegetarian Quiche

  • 10 oz cheese total – Swiss and Smoked Edam,or whatever you like that melts.  Shred them.
  • 1 very drained package frozen spinach (10 ounces)
  • 1/2 red onion, finely diced and sauteed in a little grapeed oil
  • About 7 ounces of cremini and oyster mushrooms, roughly chopped, also sauteed in a little oil.  Drain/pat off most of the oil as possible.
  • 6 eggs
  • 1 cup heavy cream (I used 3/4 cup whole buttermilk + 1.4 cup half and half)
  • 1/4 tea ground pepper
  • 1/2 teaspoon ground allspice
  • a sprinkling of dried thyme

OR

recipe, quiche, gluten free, omnivore, sausage, bell pepper

An Omnivore’s crustless quiche

An Omnivorious Quiche

Prep  Time:  45-50 minutes, including cooking down the mushrooms.  I dice slowly…?
Cook Time:  35-40 minutes.  
Rest Time:  20 minutes, but these were still warm on delivery a couple hours after oven removal.  The site was an hour away from my home and we didn’t eat immediately.  Re-heat if needed!  
Serves:  I made 8-10 slices per pie.  

  • 10 oz cheese total – Fontina + Provolone, or whatever you like that melts.  Shred them.
  • 6 ounces sausage, diced.  I used pre-cooked Boars Head Soppressata, mild/sweet.
  • 1 large bell pepper, de-seeded and diced.  Saute this.  Drain, pat off most of the oil as possible.  I’d use a red bell next time for appearance.  The yellow got lost!
  • 6 eggs
  • 1 cup heavy cream (I used 3/4 cup whole buttermilk + 1.4 cup half and half)

Prepping Stuff

Preheat oven at 400 F.

Lightly oil the quiche pans.

Mix the veggies/sausages and cheeses together by hand.

Put on bottom of pans, smoothed out.

Beat eggs, add cream and any seasonings, and mix.

Pour over bottom layer of pan, so it covers everything below.

Bake for 40-45 minutes (check at 40 minutes!).  Tops should brown but not burn.

PS, the buttermilk I used was a thick one in the local/organic dairy section of my ShopRite.  (My too-watery original version used one less egg per pan and a quarter cup more cream.  I am thinking using a thick ALL BUTTERMILK version, locally sourced, may be great as well.  Will let you know down the road!)

My plate for the first of two servings  at our brunch pot luck – (I left the cold/room-temp salads for the second serving):

20170326-plated-

Awesome pancakes to 6 o’clock, loved the French toast to 3 o’clock, great ham cup with baked egg towards noon – a couple slices of my quiches to 10/11 o’clock. Oh. And, bacon. Center towards 8 o’clock.  Berries rummaging at four…

Below:  The table itself as everyone started to merge in on it:  Even thinking about staging a neat photo was impossible – as soon as the foils came off, our hungry hordes were IN it!

20170326-table-

So much food! 11 of us for brunch!  (Two guys, nine ladies!)

Posted at Fiesta Friday’s Link Party, and I’m going to be co-hosting this week.  Drop on by, and visit the many foods that people have created there.  The focus is on real foods from real ingredients.  I’m sharing the co-hosting with Monika, who is very creative on her own blog!

Posted in Breakfast, Cooking, Meats, Vegetarian | Tagged , , , , , , , | 4 Comments

St. Patrick’s Day: Cabbage & Bacon Stuffed Trout, for #FishFridayFoodies

I joined a challenge to come up with a seafood-based recipe for St. Patrick’s day.  I’d hoped to post this yesterday, but things came up, and besides my camera and my computer are reluctant these days to converse with one another.  I finally got the two to communicate properly.  Oh, well.

Anyhow, check out #FishFridayFoodies,  and a big thanks to Heather  (her blog appears to be here) for assisting on bringing this particular challenge together.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Cabbage and Bacon Stuffed Trout. Slice this in half to provide two servings, and clip off the dorsal fins.  

I looked on line for types of seafood that are native to Ireland, and found several, a few of which are not to be found on my side of the Puddle.  I settled on working with trout – although, mind you, in Ireland it is the Brown Trout, whereas here in North America one is going to be hard-pressed to come up with anything other than Rainbow Trout.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

The fish from my local fishmonger

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Two slices of bacon (halved for cooking), nearly ready.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

I used Savoy rather than regular green cabbage, as the regular cabbages were elephantine in size this week! I’d probably never finish one! Use either style.

So…. after looking at a few recipes for almond-crusted trout (and I don’t eat tree nuts), and the like, I decided to invent my own dish.   Well, within the parameters of using appropriate ingredients, since the only Irish apparently in my pedigree or DNA was one individual five or seven generations back (according to my uncle, who’s been following the family genealogy).   Besides, I’m not really clear that almonds are all that Irish to begin with.

Prep Time:  15 minutes
Cook Time:  8-10 minutes for the cabbage mixture; plus 25 minutes to bake the trout.
Rest Time:  3-5 minutes.
Serves:  2 per trout.

Cabbage and Bacon Stuffed Trout

  • 1 trout, preferably deboned.  (Mine had the ribs removed, but fins and head and backbone were still present.  Feel free to remove the head and fins at the get-go, if you wish.)
  • Two slices of bacon (“streaky bacon” if you are in the British Isles, or, apparently, Canada)
  • About a half cup or so of shredded cabbage, compacted.  (I’d have given you a more useful weight, but my weigh scales have moved up to my future home, and I’m still down here…)
  • 2 inches of a thick leek, the white end, sliced into about 1/8th or 1/4 inch discs.
  • About 1/4 teaspoon of ground white pepper.  (Black is fine.)
  • A pinch of salt as desired.

Pre-heat oven to 350F.

In a skillet, cook up the bacon, cooking it until crispy but not burnt, turning as needed.  Remove bacon and pat dry on a paper towel.  Crumble it and reserve.

Remove any excess grease from the skillet, but reserve enough to cook the cabbage and leeks.  Add the cabbage and leeks and ground pepper to the skillet and saute until portions start going translucent.  Portions may brown slightly, but stop before this burns.

Meanwhile, lightly grease your baking pan, and add the whole de-ribbed fish – as noted, the head may be removed, and you may also remove fins prior to cooking, if the fishmonger hasn’t already done so.

Add the cabbage mixture to one side of the fish.  You may well have extra cabbage mixture – reserve.  Add most of the bacon crumbles on top of the cabbage.

Fold the other side of the fish over the top of the cabbage side.  You may need to secure with a wetted toothpick or two – I didn’t need to.

Place in oven and bake for about 25 minutes.

Remove from oven, scatter some of the rest of the cabbage and bacon mixture atop,  and serve.  You may cut off the backbone with scissors if you wish, or simply watch for the backbone while eating.  Cut the trout into two portions.

A squeeze of lemon may  be added to the trout when served.  Enjoy, and the Luck of the Irish Be With You!

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Prep the ingredients and stuff the fish.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Fold over and toss in oven.

Trout, Stuffed trout, cabbage, recipe, bacon, Paleo

Remove from oven, place on serving platter, top with extra stuffing and lemon juice. You may then remove head prior to serving, as in the top photo. (Or you may have removed it prior to cooking, your call.)  

.As a suggestion, you may wish to pair this with scalloped potatoes.  (My rendition also contains cabbage.)

Created for the #FishFridayFoodies link party!

Shared at the Fiesta Friday link party!

 

 

 

Posted in Cooking, Seafood | Tagged , , , , , | 13 Comments

Pan Fried Dover Sole (Gluten-Free)

This recipe would probably work for many of the thin white fishes.  Unfortunately, ocean perch curls up and makes for a poor presentation, along with not crisping up at all effectively.  Dover sole fillets tend to be very tender, and fine-fleshed.  Count on one and a half, or possibly two, per serving.

I served mine with a simple watercress salad – my salad topped by a splash of extra virgin olive oil, and a dash of lemon, as I was interested in letting the tangy watercress dominate.  Other salads can handle a robust vinaigrette if you choose.

recipe, gluten-free, Dover sole, pan fried, rice flour

Deliciously light and easy.

Typically, one makes this sort of recipe using a dusting of (wheat) flour on the fish, but in the interests of gluten-free experimentation, I chose to use rice flour.  Rice flour works well!

Prep Time:  5 minutes
Cook Time:  6 minutes max
Rest Time:  unnecessary
Serves:  2

Pan Fried Dover Sole

  • 3 Dover sole fillets, rinse pat dry with a paper towel.
  • 1 tablespoon butter or ghee, one tablespoon cooking oil (ie avocado).
  • 1/4 – 1/3 cup of rice flour
  • 1/4 teaspoon white pepper
  • 1/4-1/2 teaspoon dried thyme
  • 2 slices of lemon

Use a 12 inch / large skillet.  Otherwise you will have to do as I did, and cook in divided batches.  For ease of manipulation, I’d cut any larger fillets in two.  (This will also yield 1.5 fillets per person.)

Heat the butter and oil in your skillet until it shows ripples, and sizzles upon the addition of a drop of water, medium/medium high.

Place the flour and ground pepper in a large bowl or on a large plate, and mix with a fork.

Take the dried fillets and coat them in the flour.  This will be a thin, fine coat, it should not be thick.

Place fillets in the sizzling pan, sprinkle on half the thyme

Allow to cook on one side for 2.5 -3.0 minutes.

Flip gently with a spatula, and sprinkle on the rest of the thyme.

Cook for another 2.5 minutes and plate.   The fillets should be lightly golden, although sometimes a first batch will be less golden.  The heat will have been high enough that the fillets should not be greasy, and it will have a light, but not heavy, crispiness to it.

Provide a lemon slice or wedge per plate… lemon should not be added except by the person dining, in order to keep the crust to a level of crispness.  A light drizzle as you go suffices.

recipe, Dover sole, pan fried, gluten-free, rice flour

Enjoyed! (Which I hope I did as I went through about four iterations before I got this right for blogging about!)

Serve and savor!  Makes a great weekend lunch for two.

And don’t forget to visit this week’s Fiesta Friday link party.  Co-hosts this time are Sarah and Liz.

 

 

 

 

 

Posted in Cooking, Seafood | Tagged , , , , | 12 Comments

Gluten-Free, Braised, Stuffed Lamb Hearts: Featuring Cauliflower

recipe, lamb heart, offal, Paleo, cauliflower, onion, mushroom, gluten-free

Braised, stuffed lamb heart, filled with cauliflower, onion and mushroom, seasoned with turmeric, cumin and ground pepper, and wrapped in bacon to retain moisture. Seriously wish I’d more hearts available. Goat and pig hearts should also work in this recipe.

Here is a Paleo-friendly (use Coconut aminos instead of soy/tamari sauce, and go with my Mirin substitution idea) recipe for stuffed, braised lamb hearts.  They are wrapped with bacon to keep moisture in while baking.  This recipe uses cauliflower rather than bread crumbs, to very good effect.  I tried braising for the first time a couple days ago – And I’m happy with this!  Very, very happy!

Recipe, Gluten-free, paleo, offal, lamb heart, cauliflower, onion, mushroom, bacon, braised, braising sauce

Gluten-Free Braised Lamb Heart with Cauliflower, Onion, Mushrooms, and Wrapped in Bacon

My usual method of preparing lamb hearts is to slice them longitudinally into approximately 1/4 inch sections, and then pan fry them with whatever seasonings and other ingredients happen to bestir my interest at the time.  I leave lamb (and goat) hearts over the heat long enough to cook them medium rare.  Still pink, which means they’ll still be tender.

However, this time I decided to stuff the hearts and braise them.  This would be a longer cooking time, and if done right, they’d also be tender, especially wrapped with bacon.

recipe, gluten-free, paleo, lamb heart, stuffed, braised, cauliflower, onion, mushroom,

The stuffing mixture. Yeah, okay, hard to make this aesthetic! Function over form today?

I made enough stuffing that as it turned out, I could have stuffed three hearts of 0.2 pound apiece weights.  It is perhaps better to have extra than too little… And the size of the hearts available to you may vary.

recipe, lamb heart, stuffed, braised, Paleo, gluten-free, cauliflower, onion, mushroom

Cleaning the heart: the right heart has had excess fat (which is really hard material when on the upper heart) removed. Do this. Kitchen scissors or a sharp knife.

Heart is a muscle, and thus tastes a lot like the muscle meat from the animal in question.  Since it does a LOT of work every moment of its life, it is a dense muscle, and it is very lean (though there may be a hard layer of fat over the top of this organ).

This recipe would work for lamb, goat or pig hearts.   Indeed, I’d be leery of doing pig hearts by my aforementioned pan-fried method — trichinosis?  Beef and buffalo are much larger animals, and will need some modifications to make braising work, and I’ll address that some time in the future (yes, there’s a beef heart in my freezer).

recipe, Paleo, Stuffed, braised, lamb heart, cauliflower, onion, mushroom,

A nicely stuffed heart. Pack it in!

One other good thing about heart, as well as about much of the other offal:  it is usually inexpensive.  This means if you go out and purchase your dinner from a locally-sourced pastured animal source, where it is raised in a healthy manner, the meal isn’t going to cost an arm and a leg, unlike, say, rack of lamb.  Which can be pretty pricey even from your local supermarket.

PS:  Ponzu marinate is NOT the same as Ponzu sauce – the latter contains the former plus some soy sauce.  It is basically clear citrus juice, a little salt and some water.  If you can’t find it, approximate by using 1 part lemon juice to 1 part rice vinegar, and then take that about 1:1 with water. Extra salt optional.  The brand of Ponzu marinate I use is Marukan.

At any rate:

Prep Time:  10-15 minutes
Cook Time:15-20 minutes to saute + 1.5 hours braising
Rest Time: 5 – 8 minutes
Serves:  1 heart per person, assuming sides.

Braised Stuffed Lamb Hearts

  • 2 (or 3) lamb, goat or pig hearts, approximately 0.2 pounds or somewhat larger.
  • cooking oil for sauteing.
  • about 1/3 cup finely diced onion (white or yellow)
  • 1/3 cup cauliflower, grated/riced
  • 1/3 cup diced white mushrooms
  • 2 large cloves garlic, run through the garlic press
  • 1/4-1/2 teaspoon turmeric
  • 1/4-1/2 teaspoon cumin
  • 1/4 teaspoon ground pepper, white or black
  • 1 egg
  • 2 strips of bacon per heart.  Use a fairly thick bacon.
  • 1/4 cup tamari or coconut aminos – I used low sodium gluten free San-J tamari
  • 1/4 cup mirin or cheap white wine (or add a little extra water, tamari/coconut aminos, Ponzu marinate to make up the volume difference)
  • 1/4 cup Ponzu marinate
  • 1/4 cup water.

NOTE:  If you add more hearts, make additional stuffing to correspond, but you don’t need to make extra braising liquid unless you go above, say, 6 hearts/need a larger braising pan.

Preheat the oven to 350 F.

Prep the hearts by cutting off excess fat from the top of the hearts, and discard.

Saute the onions in a little cooking oil until translucent.  Add the cauliflower, mushrooms, garlic, turmeric, cumin and pepper and continue to saute until the cauliflower and mushrooms are soft.

Add the egg, beaten, to the mix above.  Stir some more, another minute, and remove from heat.

Allow to cool enough that you can work with the stuffing with your hands.

Stuff the hearts down all the chambers with the stuffing.  Pack in as much as possible, and don’t worry about stuffing on the top of the hearts… let it overflow if desired.

Wrap each heart with two strips of bacon, one at top, one at bottom, and let them overlap if that is how it works out.

Place in baking pan, and add all the above liquids to the pan – I allowed everything but the water to be poured over the bacon-covered stuffed hearts – the water I simply added to the side in the pan.

Place in the oven and bake at 350 F (180 C) for 1.5 hours.

Remove from oven, allow to cool for 5-8 minutes, and enjoy.  The bacon will look but did not taste burnt.

PS:  As noted, I had extra stuffing.  Since the egg needed to be cooked further in the unused portion of stuffing, I simply sauteed the leftover mix for a few more minutes, and ate that.  

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

It’s a wrap! Yes, I used a disposable foil pan. I’m trying to set up to move elsewhere, hopefully soon.  Priorities these days… 

 

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

Fresh from the oven. No, while the bacon was dark, it was moist enough to retain full flavor without charcoal taste.

Recommended sides:  This would go nicely with zoodles (zucchini/yellow summer squash noodles) stir fried with bok choy, ginger, pepper and salt,  but let your imagination decide.   Maybe just a good leafy green salad?

recipe, lamb heart, Paleo, cauliflower, mushroom, onion, gluten-free

One final photo.

.

Don’t be intimidated by the heart.  Although, on second thought… if everyone starts liking this, the prices will go up.  Fine.. Soooo…. Be Intimidated!  Thanks!

Meanwhile, please drop over and visit the good folk at the Fiesta Friday link party!  Some great ideas going there!  Laura is the co-host for the week.

 

Posted in Cooking, Meats, Mushrooms, Offal | Tagged , , , , , , | 3 Comments