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New Scandinavian Cooking With Andreas Viestad - Infrared Cooking - Rib Cooking Temperature New Scandinavian Cooking With Andreas Viestad
Lamb w/ Mushrooms & Zucchini Sunday's "Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce" from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad (Artisan Books, 2003). Ingredients: lamb loin chops, zucchini, mushrooms, dried mushrooms, butter, olive oil, garlic, salt, pepper. Really yummy and pretty easy to throw together. Skipped the yoghurt sauce as I couldn't find any fresh mint. Lamb was perfect without it, anyway. Andreas Viestad's eltefritt grytebrød
This is Andreas Viestad's recipe for no-knead bread. I used 900g white flour, 100g rye flour, 20 grams salt, 3 1/4 cups lukewarm water and 1/2 tsp active dry yeast. Let rise for a couple of hours and put in a deep cast iron pan that has been preheated to 450F. When you put it in the oven, turn the temperature down to 400 for 30 minutes covered then 15 more minutes uncovered. It's really really really seriously yum. See also: clay pot cooking recipes cooking mama cook off walkthrough cooking theme party campground cooking cooking tilapia fillets malayalam cooking video cooking grape tomatoes turnip greens cooking cooking classes in manhattan |