Kosher Dosher...“I am a culinary Heretic"

I created this dish to show case my Lamb Prosciutto. It's a very easy cream sauce to make.  This is not exactly a recipe but more about using some culinary techniques to create a sauce.  First let me talk about the Prosciutto a bit.  This Lamb Prosciutto has such a bold flavor that it had to be paired with something of equal boldness.   Before I get to in-dept with this blogger post I wanted to let you know in advance that I left out some details.  I am hoping that the reader has some basic culinary skills.  So if you are looking for a comprehensive  recipe stop and read no further.  If you have some skills and want to have some fun keep reading.  I had to choose something that could stand up to the Lamb but not over shadow it. I chose Blue cheese. Blue cheese was the perfect compliment to the Lamb. OK, now that I have chosen blue cheese what else goes well with the Lamb.    I have never sat down and talked with anyone about how they develop a dish. I am exploring new wa

Don't kid your self bigger is always better. Fred would be proud to eat this French Toast. For those readers that never watched the Flintstones you don't know what you were missing.  Fred had a huge appetite that only a mother could love and a heart to match. I am sure if Fred came across my French Toast he would utter his famous phase "YABBA DABBA DOO"      Forewarned these babies are stuffed and high in calories so dieters beware. Definitely not for people watching their waist line. These babies are carb overload and like Fred you will need a nap after breakfast.  First thing you have to decide is what kind of bread you want to use.   You gotta  choose something that can hold up to the stuffing and a crushing dip into frosted flakes.  I chose  Challah  for my French  toast. Challah is a egg enriched bread and it makes  incredible French Toast. When I have time I like making my own.  I like to roll each strand of braid in cinnamon sugar first

This sauce is the Bomb!!! That's of course dependent  on whether you like rich like substances that just oozes and screams delicious.   I have to be honest this is not exactly my recipe.  I first came across it while dining in a fancy restaurant. I had this wonderful french toast made with Challah  and they topped it with sliced peaches and candied walnuts.   After I added butter  and maple syrup to my French toast the gastronomic explosion happened and a new sauce was created.  If fresh peaches are out of season or you don't want to go to the trouble than canned peaches are completely acceptable.  Just choose peaches in light syrup because you are going to drain off the syrup anyway.  Combine in Saucepan  About 3 cups of fresh sliced peaches  or 2 cans of peaches in light syrup drained.  1 stick of unsalted butter (4 oz) 1 cup (or more) of your favorite Dark Maple syrup. 2-3 cups of Pecans (more is better in my opinion)  Heat through and reduce sa

"Mary had a little Lamb?  That's right "HAD" is used in past tense. Mary no longer has a Lamb. In fact she is dragging the Lamb to the butcher."  Vegans beware I love meat!!!! "Mary had a little lamb She ate it with mint jelly And everywhere that Mary went The lamb in her belly was sure to go" Finito Agnello Prosciutto è Sorprendente means I finished my Lamb Prosciutto and it's Amazing. The genesis of this Lamb can be found here titled Charcuterie Lamb Prosciutto .   A special thanks to  Jason Molinari of cured meats blog   for sharing his recipe!!!  After 14 days of curing and 75 days of drying the Lamb was done.  It had lost 30.5% of its weight. Original  weight was 2150 grams and its final weight was 1496 grams. Now on to the tasting profile.   First let me say you have  to be a Lamb Lover to like this. The curing process really intensifies the flavor so if you are so so on Lamb I woul