Baked Edam With Curacao Lamb Food

BAKED LAMB

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

BAKED EDAM WITH CURACAO LAMB

Steps:

• Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each.
• With a spoon, scoop out the center of the cheese leaving a boat-like shell about 1/2 inch thick.
• Hollow the slice from the top in a similar manner to make a lid for the shell.
• Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
• Grate enough of the scooped-out cheese to make 2 cups and set it aside.
• Brown the meat for a short time.
• Remove the cheese shells and lids from the water and invert them on paper towels to drain.
• Preheat oven to 350°F.
• With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly.
• (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.) In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
• Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
• Watch carefully for any sign of burning and adjust heat accordingly.
• Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon.
• With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
• Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly.
• Taste for seasoning and adjust, then stir in the beaten egg.
• Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids.
• Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicately browned, and the meat tender.
• Serve at once, directly from the baking dish.

KESHI YENA (STUFFED EDAM CHEESE)

Steps:

• Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• Saute the vegetables, seasonings, and beef.
• Simmer for aprox.
• 20 minutes until the tomatoes are reduced.
• Then remove from the stove and allow to cool slightly.
• Beat 4 eggs and blend into this mixture.
• Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• Place the cheese shell upright in the greased dish.
• Fill with the vegetable/beef mixture.
• Cover with the"lid" (cheese circle).
• Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• OR---.
• Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• VARIATION: Slice cheese about 1/4" inch in thickness.
• Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• Place filling inside, cover with cheese and brush with beaten egg to seal.
• Place in a pan of hot water and bake as directed above.