goat cheese herb pasta | Food Network

Jeff Corwin makes his way back to beautiful Greece, where he spent time as a graduate student. On the island of Crete, Jeff power milks dozens of sheep in minutes and churns the results into a toulomotyrion, a soft cheese fermented in a goat’s stomach. The ultimate “guest” meal on Crete is slimy snails, so Jeff hunts them and slurps them down. He then goes underwater in a quest for octopus and the tasty roe of the spiny sea urchin. Catch in hand and with nerves of steel, he cooks up Kakavia, a fisherman’s stew with the dangerous “scorpion fish.” In the Peloponnesus, things heat up as Jeff skewers a whole lamb for the spit, complete with organs wrapped in intestines, called Kokoretsi, as an appetizer.

Elegant Holiday Dinner

Episode | From: Easy Entertaining with Michael Chiarello

With recipes for Forever Roasted Lamb with Roasted Winter Vegetables, Risotto al Cabernet, Roasted Beet Onion and Orange Salad, and Peppermint Mock Misu, Michael is going to show you how to throw a dinner party full of elegance. Gameplan 1 Day Before Party: Peel, dice and boil sweet potatoes for Roasted Vegetables. Trim, halve and blanch brussel sprouts. Drain, cool and store sweet potatoes and brussel sprouts in refrigerator overnight. For Roasted Beet Onion and Orange Salad. Wash, trim and roast beets. Trim pearl onions and toss with olive oil. Toast and grind spices for Fennel Spice Rub. Store overnight. Add pearl onions to beets in the oven and roast until both beets and onions are tender. Cool and store separately in refrigerator overnight. Morning of the Party (At least 8 hours before meal is served): Peel and chop onions and herbs for Forever Roasted Lamb. Sauté onion herb mixture. Prepare lamb leg by slicing it open and laying it flat. Season the leg with salt and pepper and reserved Fennel Spice Rub. Stuff with half of the onion and herb mixture. Roll up and tie the leg. Season outside and roast with carrots and celery on low temp for 7 hours. Simmer brandy syrup and chop peppermint for Peppermint Mock-misu. Blend chocolate and ricotta filling. Assemble Mock-misu, cover and store in refrigerator until service. One Hour before the Party: Cover lamb with remaining onion herb mixture and cover with foil. Roast lamb for an additional hour. Sauté onions and rice for Risotto al Cabernet and add the wine and the first ladle of stock. In another pan, sauté reserved brussel sprouts and sweet potatoes. Finish vegetables in oven and season with chopped herbs and garlic. Finish Risotto al Zinfandel with remaining broth, wine and cheese. Pour the risotto onto a platter and serve hot. Pull lamb from oven and serve on a platter with roasted vegetables. Assemble Roasted Beet, Onion and Orange Salad by peeling and dicing beets and plating them with oranges, roasted pearl onions, hazelnuts and vinaigrette. Serve the Peppermint Mock-misu for dessert. Eat and Enjoy!