Tuesday, September 18, 2012

High Holiday Dinner

The High Holiday Season has arrived, and that means some serious cooking. We started our Rosh Hashanah feast with the traditional Matzoh Ball Soup.....

Followed by a main course of tzimmes (potatoes and yams tossed in olive oil, salt, pepper and a drizzle of honey, roasted at 400 degrees for 45 minutes, stirred occasionally),

Cumin-dusted cauliflower and cherry tomatoes (tossed in oil with salt and a generous sprinkle of cumin seed, roasted at 400 degrees for 30 minutes),

and rack of lamb--slathered with mustard, chopped fresh herbs and garlic, then coated with panko, and roasted at 400 for 35 minutes.

Dessert was an apple tart topped with a scoop of vanilla ice cream.

The year is off to a great start!

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