The Walsh Cookbook

I remember the first time I tasted these lamb popsicles. I must have eaten at least a whole rack to myself. I asked for these lamb popsicles for about 5 years on my birthday and Brendan continues to ask for this, not just for his birthday, but several times a year. My mom first tried this recipe when she was give n the "Vij's" coo kb ook by Barb Cochrane, a Can a dian friend who highly recommended the la mb popsicles , and it instantly became a f avo ri te . Vij's is an Indian restaurant in Vancouver, Canada and it is well-known worldwide as having some of the best Indian food. This summer, Erin and I drove to Vancouver and we decided going to Vij's was one of the biggest "have to's" of the trip. We knew the restaurant was incredibly popular and would be very crowded so we got there at 5:00 right when the restaurant opens. We were told it would be about an hour wait so we grabbed a seat in the bar and were served all sorts of delicious ...

I learned this very easy, very delicious recipe many years ago from Andrea Caselli: a restaurateur from Italy and handyman at the time who helped to build our beautiful kitchen.  He was also kind enough to teach us some of his recipes that are deceptively simple in the number of ingredients and ease of preparation, but not in their flavor!   This chicken recipe is so, so good with the flavors of chicken, tomatoes and olive oil merging with a hint of mellow garlic and a few bright notes from the capers. There is a temptation to say, "Well, I think this needs some parsley at the end, or some fresh basil, or some olives (okay olives maybe, but only if you don't like capers...)", because it seems so simple--plain, really.  But honestly, try it this way at least once with some really good quality ingredients and you'll see that sometimes less is what you need to let the flavors of your food shine through. Makes 4-6 servings. One year ago: Egyptian Kosheri Two ye...