[LMB] AKICOT:L Cooking Macaroni Cheese

[Marilyn Traber]

James M. BRYANT G4CLF wrote:
>
> James - who is actually cooking Greek today, not
> Italian, and has neck of lamb cooking VERY slowly
> in olive oil, lemon juice and a little stock, with
> potatoes, bay leaves, pepper, and herbes de Provence
> (which MUST contain lavender - if it doesn't it's
> not "Herbes de Provence", it's a travesty). After
> five or six hours at barely 100C (212F) the lamb
> is tender and full of the herb flavours - the dish
> is called Kleftiko ("stolen lamb"). Rather than
> retsina I shall drink a nice 2004 Shiraz Pinotage
> from the Western Cape with it.
>
>   
Major droolage, sounds good. I might just have to get rob to schlep out 
to the barn freezer and grab the package of shanks out to do that with 
for sunday.  I definitely agree about the missing lavendar - otherwise 
it is just very expensive italian herbs! I have been known to add extra 
lavendar and bay leaf to mine. Sometimes even flecks of seasalt 
depending on what I am doing=)

And what, dont you like pine tar? I oddly enough have a taste 
occasionally for retsina, and have no idea where I got it but as a very 
young child I liked lapsoung smoked tea, and retsina. I do know that mom 
worked her way through the post war college years waitressing in 
Atlantic City and was dating a greek but even I cant make a genetic 
connection there!

Oddly enough, I havent seen lapsoung sold in a grocery for years ... 
think i will go online and see what i can scrounge=)

With the lamb, I think I may ad a single small onion shredded very tiny 
so it dissolves into the stock, and toss in some roasted garlic in a 
crock to smear on bread next to the casserole with the lamb in it. The 
scent of the garlic should seep into the lamb without becoming too strong.