Lamb and Stars

1. Fry two sliced onions in 4 Tbs. butter.

2. Add 2 lbs. cubed lamb and brown.

3. Add 1 tsp. cinnamon and salt and pepper.

4. Lower heat, cover, and cook for 1 1/2 hours.

5. Add 2 1/2 cups water or stock and simmer for 30 minutes more.

6. Add 1/2 lb. tiny pasta, such as stars.

Serve with Parmesan cheese, if you wish.

Inspired by: Claudia Roden's Book of Middle Eastern Food

Mozzarella

A recipe for fresh mozzarella

(Dedicated to the Miggs...and to his brother Nick)

Chinese Pork and Eggplant

1. Roast 4 or so thin Asian eggplants at 500 degrees until skin is crisp and the insides are soft.

2. Fry 1 lb. of ground pork or pork sausage, 2Tbs minced garlic, 2Tbs minced ginger, and 3 Tbs. minced scallions in 3 Tbs. oil.

3. Add 2 Tbs dark soy sauce, 3 Tbs. rice wine, 3 Tbs. rice vinegar, 2 Tbs. sugar, and some ground pepper (Sichuan if you have it) and cook for 2 minutes more.

4. Add 1/2 cup chicken stock and cook 3 minutes more.

5. Chop up the eggplant and simmer in sauce for 3 minutes more.

Indian-Style Eggs

1. Fry a chopped medium onion in 3 Tbs. butter until soft.

2. Add a diced medium tomato, 1 Tbs minced cilantro, and a little minced hot chili and fry until soft.

4. Add four eggs, whole or beaten, add some salt and pepper and cook.

Inspired by Madhur Jaffrey's Indian Cooking

Hot Coleslaw

1. Fry 1/2 lb. diced bacon.

2. Leave a little less than 1/4 cup of the bacon drippings in the pan with the bacon and fry one diced onion in it until soft.

Taboulleh

1. Soak 2 cups of burghul wheat in hot water until it absorbs most of the water and is soft. Drain and press down in the collander to get it as dry as possible.

2. Chop up 4 Tbs of scallions or onion and mix it in with the burghul.

3. Mix together with 5 Tbs. olive oil, 5 Tbs. lemon juice, a little less than 1/2 tsp. salt, pepper to taste, 3/4 cup minced parsely, and 4 Tbs. minced mint.

Inspired by: Claudia Roden's Middle Eastern Food