Mario Barrone’s Roast Lamb with Rosemary and Juniper*
chopped fresh rosemary
ground black pepper
3 lbs. leg
butterflied (but in one piece)
1 cup dry
oven to 450 degrees. Using a mortar, pound the garlic with the rosemary
and juniper berries into a smooth paste. Season with salt and pepper.
Spread 1/2 the paste over the inside of the lamb. Roll the lamb into a
compact roast and tie at 1 1/2 inch intervals with butcher’s twine.
Using a sharp paring knife, make twelve or more shallow slits all over
the outside of the orast. With the tip of the knife, fill each slit
with the remaining garlic-juniper paste.
the lamb in a medium roasting pan and season generously with salt and
pepper. Roast for 30 minutes. Add the wine and, with a wooden spoon or
spatula, scrape up an browned bits in the pan. Continue to roast the
lamb for about 10 minutes longer for medium-rare.
the lamb to a carving board and let rest for 15 minutes before slicing.
Meanwhile pour the cooking juices into a small saucepan. Skim off
excess fat and simmer over moderate heat until slightly reduced. Cut
the string on the lamb and carve into thick slices. Serve with the pan
lamb can be prepared through Step 1 and refrigerated overnight. Remove
from the refrigerator 1 hour before roasting and proceed with
Steps 2 and 3.
is a favorite
of the hoity-toity chef who agreed to share it at the grand opening
of Piper’s shop, Spice It Up!
lb. ground beef
1 medium onion,
1 small green
1 garlic clove,
1 28-ounce can diced
1 15 oz.can of
2 tsp. chili powder
(I usually add more for a spicier flavor)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp, oregano
1/4 tsp. cayenne
1/8 tsp. ground
1 20-ounce can red
kidney beans, drained.
3-quart saucepan, brown meat. Add onions, green pepper, and garlic.
Continue cooking until vegetables are tender. Drain excess grease.
in remaining ingredients.
uncovered, stirring occasionally, for approx. forty-five minutes.
is the recipe
Piper used when she made it for Reba Mae’s son, Caleb, to thank him
for installing a new battery in her car on his lunch break,
1/2 c. sugar
melted, slightly cool.
unsweetened cocoa powder
oven to 350 degrees.
sugar, cocoa, flour, and salt together. Pour the melted butter into the
sugar and cocoa mixture. Beat on high speed. Add milk, eggs, and
vanilla and beat on high speed for another 3-4 minutes to lighten
mixture into 9” unbaked pie shell. Bake for 35-45 minutes until set.
Allow to cool on a wire rack for at least an hour before slicing.
*Accounts vary on
how this sweet, yummy Southern dessert originated. The most charming
explanation I’ve found is that when a housewife was asked the name
of the delicious dessert she’d served for dinner, she answered,