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Lamb

ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 24, 2012
Matt Miller from Cockeysville was looking for a recipe for making a lamb stew in a white gravy similar to the one his grandfather used to make. Audrey O'Bryan from Easthampton, Mass., sent in a recipe for a lamb stew that, though it does not have a white gravy, she thought Miller would enjoy. It comes from the February/March issue of Eating Well magazine. She said this stew is very easy to make as nothing requires browning, and she particularly likes that she can throw it all together in the morning before heading to work and come home in the evening to a hearty supper that everyone in her family, even her 7-year-old, gobbles up. I found that this particular recipe makes a rather soup-like stew.
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ENTERTAINMENT
By Richard Gorelick | June 26, 2012
Blue Sage Cafe and Wine Bar opened on June 1 in Mount Washington in the Kelly Avenue space that was formerly The Falls (and before that Freida's Kitchen and, for years, the Mt. Washington Food Market). I've been hearing about Blue Sage - and read about it on a few other blogs -- but I kept not picking up the phone to check it out. So, I was happy to hear from Ricky Johnson, the bar and front-of-house manager at Blue Sage, who filled me in on the background and early days of Blue Sage.
ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | September 15, 2011
The key to the perfect tailgating offering is impressing your fellow sports fans with foods that are flavorful and hearty. When you're a gourmet chef like Cinghiale's Julian Marucci, using fresh ingredients helps give classics a fresh spin. "You want to impress people by showing them different types of food that people wouldn't usually make," said Marucci, the 28-year-old executive chef for the Harbor East Italian restaurant. "It comes down to seasoning, execution and technique.
NEWS
By Ellen B. Cutler | August 14, 2011
The nice young man at Bowman's Butchers in Aberdeen brought out a wire basket, wide and deep, piled high with vacuum-sealed plastic packages. The other customers were agog. I knew what was coming, and it still looked like mountain of meat to me. It all adds up to a single lamb, though, minus head and organs. That lamb, like its fellows that have found their way into our freezer, led a happy and pampered life, coddled by a member of the 4-H Club, lovingly bathed, groomed and shown at the Harford County Fair, and ultimately sold to the highest bidder.
ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | April 19, 2011
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter. "I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'" The chef at Baltimore's Feast @ 4 East on Madison Street is expecting 50 family and friends for Easter dinner this Sunday, and she will be serving lamb, of course. But it is on the menu at her restaurant almost every night, too. Braised lamb shanks.
ENTERTAINMENT
By Sam Sessa, The Baltimore Sun | June 17, 2010
You can't help but have high expectations for the new Harbor East Delicatessen & Pizzeria. The neighborhood is home to some of the city's fanciest restaurants and boutiques. Then there's the fact that Alex Smith, one of the deli's owners, is the grandson of H&S Bakery founder/Harbor East developer John Paterakis Sr. The deli, formerly Elevation Burger, underwent a renovation costing hundreds of thousands of dollars, and is now open for lunch and dinner, serving slices, sandwiches and salads, as well as beer, wine and liquor.
ENTERTAINMENT
By Rob Kasper | March 31, 2010
A sk Lucie L. Snodgrass what she would recommend for Easter dinner and she does not simply say lamb. Instead, she says, "some of Edwin's lamb." She is referring to what would be an extremely local main dish, a lamb raised by her Harford County neighbor and cookbook collaborator, Edwin Remsberg. Remsberg is a photographer who worked with Snodgrass to produce a striking new cookbook, "Dishing Up Maryland." The book contains 150 recipes featuring local fare from Maryland farmers, watermen and restaurateurs.
ENTERTAINMENT
By Richard Gorelick and Special to The Baltimore Sun | March 17, 2010
Since spring starts at 1:32 p.m. Saturday, does that mean all the area restaurants with seasonal menus will be changing them later that night? Well, no. Unlike the sudden rush of summer's bounty, the culinary attractions of spring arrive more slowly and more fitfully. Aside from a stray morel or two, scarcely anything in the way of spring produce, livestock, seafood or even wine has arrived yet, and every chef we talked to agreed: We've still got a few weeks. When asked when they'll know it's spring, nearly everyone said the same thing: I'll know when the first asparagus comes in. Until that happens, they'll be braising just a bit longer dreaming up recipes for morels, lamb and English peas.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | February 10, 2010
Maria DeCesare of Westminster was in search of a good recipe for lamb stew. She had one from some years ago that she liked but has misplaced. Oddly, I did not receive any recipes from readers for lamb stew, but I thought it would be an easy thing to research on the Internet. The recipe for Irish lamb stew on allrecipes.com sounded like one worth trying. It did not disappoint. While the preparation was somewhat labor-intensive, the result was a delicious and nourishing one-pot meal.
ENTERTAINMENT
December 30, 2009
When I decided to do my most memorable meals of the decade for my almost-end-of-the-year Top 10 list on my blog ( baltimoresun.com/diningatlarge ), I couldn't decide whether it should include both memorably good and memorably bad meals or not. But I didn't want to be too Scrooge-like, so I stuck to the good ones, year by year. 2000: The now-closed M. Gettier's in Towson (3 1/2 stars): The best entree was lamb prepared two ways on the same plate: a fall-off-the-bone tender shank is arranged with a juicy pink chop on a bed of cabbage braised with cream.
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