Σχόλια στο Lamb braised in Milk with Garlic, Parsley and Fennel and a Taste of Ancient History http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/ ... for Authentic and Healthy Greek and Cypriot Recipes Fri, 25 May 2012 16:33:28 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Από: Ivy http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-9570 Ivy Sat, 17 Jan 2009 18:06:50 +0000 http://kopiaste.org/?p=1369#comment-9570 Regarding your sauce, maybe you should leave more time to simmer until it thickens. Either leg or shoulder would be fine. Regarding your sauce, maybe you should leave more time to simmer until it thickens. Either leg or shoulder would be fine.

]]> Από: Monica http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-9569 Monica Sat, 17 Jan 2009 17:20:29 +0000 http://kopiaste.org/?p=1369#comment-9569 WAnt to make for dinner party,so did a test run--couldn't find boneless lamb shoulder, settled for bony neck--not a good compromise, by the way.My milk/cream nevr really thickened--kind of soupy. Flavors were beautiful though. I think I'm ready to chance it for the dinner and order meat ahead of time. Either leg or shoulder is okay? WAnt to make for dinner party,so did a test run–couldn’t find boneless lamb shoulder, settled for bony neck–not a good compromise, by the way.My milk/cream nevr really thickened–kind of soupy. Flavors were beautiful though. I think I’m ready to chance it for the dinner and order meat ahead of time. Either leg or shoulder is okay?

]]> Από: Lulu Barbarian http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3481 Lulu Barbarian Tue, 30 Sep 2008 03:45:56 +0000 http://kopiaste.org/?p=1369#comment-3481 This reminds me of a recipe I made a while back that called for braising pork shoulder in milk. The milk came out as a carmel-y sort of sauce that could be pureed for looks (I did puree it) and was just delicious. Your recipe looks super, Ivy! This reminds me of a recipe I made a while back that called for braising pork shoulder in milk. The milk came out as a carmel-y sort of sauce that could be pureed for looks (I did puree it) and was just delicious. Your recipe looks super, Ivy!

]]> Από: [eatingclub] vancouver || js http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3438 [eatingclub] vancouver || js Sun, 28 Sep 2008 17:04:02 +0000 http://kopiaste.org/?p=1369#comment-3438 Thank you for that very informative post. I love reading history of and surrounding food. Good luck in the Joust: it certainly looks like a mouthwatering dish! Delicious! Thank you for that very informative post. I love reading history of and surrounding food. Good luck in the Joust: it certainly looks like a mouthwatering dish! Delicious!

]]> Από: JennDZ_The LeftoverQueen http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3436 JennDZ_The LeftoverQueen Sun, 28 Sep 2008 15:57:57 +0000 http://kopiaste.org/?p=1369#comment-3436 This looks fabulous Ivy! I loved this post so much. I am a huge fan of the history of foods and how cuisines developed. After all kinds of reading, I am realizing what you said - people always ate locally and what was around them! This is why I have been trying so much this past year to do more of that! Great entry! Best of luck, Sweetie! :) This looks fabulous Ivy! I loved this post so much. I am a huge fan of the history of foods and how cuisines developed. After all kinds of reading, I am realizing what you said – people always ate locally and what was around them! This is why I have been trying so much this past year to do more of that!

Great entry! Best of luck, Sweetie! :)

]]> Από: Ginny http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3428 Ginny Sun, 28 Sep 2008 03:47:32 +0000 http://kopiaste.org/?p=1369#comment-3428 Delicious! I love lamb! Have never tried goat though! :) Delicious! I love lamb! Have never tried goat though! :)

]]> Από: Corinne http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3416 Corinne Sat, 27 Sep 2008 03:15:35 +0000 http://kopiaste.org/?p=1369#comment-3416 This just SOUNDS good let alone the wonderful ingredients and pictures, my mouth is seriously watering for lamb now! This just SOUNDS good let alone the wonderful ingredients and pictures, my mouth is seriously watering for lamb now!

]]> Από: Cakelaw http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3412 Cakelaw Fri, 26 Sep 2008 23:57:19 +0000 http://kopiaste.org/?p=1369#comment-3412 Delicious Ivy - I am coming over to dinner. Thanks for the Greek hsitory as well - I always find it interesting. Delicious Ivy – I am coming over to dinner. Thanks for the Greek hsitory as well – I always find it interesting.

]]> Από: raidergirl3 http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3408 raidergirl3 Fri, 26 Sep 2008 22:18:13 +0000 http://kopiaste.org/?p=1369#comment-3408 Hi, I've been visiting you from PEI, Canada. I think I found you from Pasta Nights? I really enjoy your recipes and the photos are fabulous too. Two years ago on a Mediterranean cruise, we had stops in Mykonos and Athens. The meal in Athens was a highlight of the trip, and included goat, my first time trying it. I loved our visits to Greece and would love to go back some day. I've always enjoyed Mediterranean foods, so I will keep watching your blog. Hi, I’ve been visiting you from PEI, Canada. I think I found you from Pasta Nights? I really enjoy your recipes and the photos are fabulous too. Two years ago on a Mediterranean cruise, we had stops in Mykonos and Athens. The meal in Athens was a highlight of the trip, and included goat, my first time trying it. I loved our visits to Greece and would love to go back some day.
I’ve always enjoyed Mediterranean foods, so I will keep watching your blog.

]]> Από: Sylvia http://kopiaste.org/2008/09/lamb-braised-in-milk-with-garlic-parsley-and-fennel-and-a-taste-of-ancient-history/comment-page-1/#comment-3393 Sylvia Fri, 26 Sep 2008 14:24:39 +0000 http://kopiaste.org/?p=1369#comment-3393 Wow Ivy. What a wonderful entry , very informative . And the lamb dish...I had no word to describe how fabulous looks , you area real Greek chef Wow Ivy. What a wonderful entry , very informative . And the lamb dish…I had no word to describe how fabulous looks , you area real Greek chef

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