Dancing Tomatoes

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Live Class with Susan – October 5th


October 5, 2022    
6:30 pm - 7:30 pm ( CET )
9:30 am ( PST ) / 11.30 am ( CST ) / 12.30 pm ( EDT )

Lamb. It is my favorite meat in part because I grew up eating it, while we lived in England where the lamb was young, tender, succulent. Though very vegetable-minded, I’ve stayed in love with lamb and prepare it in so many ways. This recipe might be called fusion, since it includes the poetry of Turkish spices, yogurt and pepper paste with the very French addition of melted leeks. As for the “cappuccino,” that’s direct from here despite the name! It’s a great and delicious first course, and when you serve it in a cup or a glass, it makes it fun too!

Get the Recipes:

(Click on the name to open the recipe)

Suggestions for completing the menu:

Pistachios from Gazientep are a great – and culturally coherent –  a appetizer, as are fresh walnuts, since it’s the season.  Just serve both nuts in the shell (with crackers for the walnuts).

Wine suggestion:

I’m currently rather in love with a Blaye Côtes de Bordeaux from Chateau la Braulterie de Peyraud, an organic wine which is ideal for both courses of this meal.  An organic wine with a big heart and soul, it comes from “the other side of the estuary” from better known Bordeaux, which means there isn’t quite as much of it, and it is a very good value.  I hope you can find it, or one like it.    



2 large leeks
1 clove garlic
1 medium onion, diced
1 medium sized butternut
10 branches fresh thyme
1 fresh or dried imported bay leaf


2 tablespoons full-fat, Greek-style yogurt
1 tablespoon unsalted butter
½ cup (120ml) heavy cream

MEAT/FISH: there is NONE

1 pound 6 ounces (700g) lamb fillet (from the round of lamb or upper thigh)
One 2-inch (5cm) piece of chorizo, cut in very thin slices


1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons tomato paste
¼ teaspoon hot paprika (if you like more heat, add a bit more paprika)
Sea salt and freshly ground black pepper
1/3 cup (55g) pistachio meats, finely chopped
½ teaspoon turmeric, divided
Fine Sea salt and freshly ground black pepper

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