AMERICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

MAINE

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, and turkey, as was the tradition elsewhere.

 Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, with a few Caribbean additions such as nutmeg. Use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking.

LAMB BAKE

Ingredients

1 tablespoon canola oil

2 pounds boneless leg of lamb, cut into 1-inch cubes

1 large onion, chopped

1/4 cup all-purpose flour

3 cups chicken broth

2 large leeks (white portion only), cut into 1/2-inch slices

2 large carrots, sliced

2 tablespoons minced fresh parsley, divided

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

3 large potatoes, peeled and sliced

3 tablespoons butter, melted and divided

Directions

Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.

Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake 1 hour; brush potatoes with remaining butter. Return to oven; bake until meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley.

Freeze option: Remove baking dish from oven; cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.

I dont know about you but im hungry for this right now haha i hope you try it and as always have a chilled day from the viking