March 31, 2011 · 3:08 pm

Lamb Tagine with Prunes, Apricots and Honey

INGREDIENTS:

1 Tbs.              Olive oil plus a pat of butter

2 Tbs.              Almonds, blanched

2 each              Red onions, freshly chopped

2-3 cloves         Garlic, finely chopped

1 piece             Fresh Ginger, thumb-size, peeled and chopped

pinch                Saffron threads

2 each              Cinnamon sticks

1-2 tsp              Coriander seeds, crushed

1 lb.                 Boned lamb, from the shoulder, leg or shanks, trimmed and cubed.

12 each             Dried Prunes, pitted and soaked for 1 hour and drained

6  each              Dried apricots, pitted and soaked for 1 hour and drained

3-4 strips           Orange peel

1-2 Tbs              Honey, dark and runny

Bunch                Cilantro, finely chopped

tt                      Sea salt and black pepper, freshly ground

INSTRUCTIONS:

Heat the olive oil and butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turn golden.  Add the onions and garlic and saute until they begin to color.  Stir in the ginger, saffron, cinnamon sticks and coriander seeds.  Toss in the lamb, making sure it is coated in the onion and spices and saute for 1-2 minutes.

Pour in enough water to just cover the meat and bring it to a boil.  Reduce the heat, cover the tagine or casserole and simmer for about 1 hour, until the meat is tender.  Add the prunes, apricots, and orange peel, cover the tagine again, and simmer for a further 15-20 minutes.  Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes.  Make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not too dry–add a little more water if necessary.

Stir in some of the cilantro and reserve the rest to sprinkle over the top of the dish.  Serve immediately with crusty bread.

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Filed under Fall/Winter Favorites, International Inspirations, Moroccan Tagines, What's for Dinner?

March 31, 2011 · 1:38 pm

Lamb Tagine with Dates, Almonds and Pistachios

INGREDIENTS:

1 Tbs                 Olive oil plus a pat of butter

2 ea                   Onions

1-2 tsp              Turmeric, ground

1 tsp                  Ginger, ground

2 tsp                  Cinnamon, ground

2 lbs                  Lamb, lean, from the shoulder, neck or leg.  Bite-size pieces.

8 oz.                  Ready-to-eat pitted dates

1 Tbs.                Honey, dark and runny

1 Tbs.                 Olive oil and a pat of butter

2-3 Tbs              Almonds, blanched

2 Tbs.                 Pistachios, shelled

Bunch                Flat-leaf parsley, chopped

tt                          Sea salt and black pepper, freshly ground

INSTRUCTIONS:

Heat the oil and butter in a tagine or heavy-based casserole dish.  Stir in the onions and saute until golden brown.  Stir in the turmeric, ginger and cinnamon.  Toss in the meat, making sure it is coated in the spice mixture.  Pour in enough water to almost cover the meat and bring it to a boil.  Reduce the heat, cover with a lid, and simmer gently for roughly 1 1/2 hours.

Add the dates and stir in the honey.  Cover with a lid again and simmer for another 3o minutes.  Season with salt and lots of black pepper.

Heat the olive oil with the butter in a small pan.  Stir in the almonds and pistachios and cook until they begin to turn golden brown.

Scatter the toasted nuts over the lamb and dates and sprinkle with the flat-leaf parsley.  ‘Serve with plain, buttery couscous and a sharp, crunchy salad with preserved lemon to cut the sweetness.

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Filed under Fall/Winter Favorites, International Inspirations, Moroccan Tagines, What's for Dinner?

November 8, 2010 · 9:44 am

Herbed Lamb Chops with Pinot Noir Sauce

INGREDIENTS FOR LAMB:

1 cup                Italian Parsley, freshly chopped

1/4 cup             Thyme, freshly chopped

1/4 cup              Rosemary, freshly chopped

1/4 cup              Sage, freshly chopped

1 Tbs                 Black Pepper, ground

5 Tbs                 Olive Oil, divided

3 1/2 lb              8-rib Racks of Lamb, well-trimmed, preferably frenched

INGREDIENTS FOR SAUCE: (optional)

1 Tbl                  Vegetable Oil

3 lbs                   Lamb Neck Stew Meat or Riblets

1 lb                     Onions, coarsely chopped

4 lg cloves          Garlic, chopped

4 1/3 cups          Pinot Noir or other red wine

3 cups                Chicken Broth, low-salt

1 Tbs                  Butter, room temperature

2 tsp                    Flour, all-purpose

INSTRUCTIONS FOR LAMB:

Stir fresh herbs and pepper in medium bowl to blend.  Add 2 Tbs oil and mix until herbs are sticking together.  Sprinkle lamb racks with salt.  Firmly press 1/3 of herb mixture over rounded side of each rack to cover.  (Can be prepared 1 day ahead.  Place on large rimmed baking sheet.  Cover; chill.)

Preheat oven to 350 degrees.  Heat 3 tbs oil in large nonstick skillet over medium-high heat.  Add 1 lamb rack to skillet, herbed side down.  Saute until browed, about 4 minutes.  Turn rack over and saute until browned, about 3 minutes.  Place rack, herb side up, on rimmed baking sheet.  Repeat, fitting remaining racks on same sheet.

Roast lamb until thermometer inserted into center registers 135 degrees for medium-rare, about 25 minutes.  Let lamb rest on sheet about 15 to 20 minutes.  Cut lamb between bones into individual chops.  Arrange 2-3 chops on each plate.  Drizzle with sauce (optional) and serve.

INSTRUCTIONS FOR SAUCE:

Heat oil in heavy pot over medium-high heat.  Add lamb and saute until deep brown, turning occasionally, about 18 minutes.  Using tongs, transfer lamb to bowl.  Add onions, carrots, garlic and herbes de Provence to pot.  Saute until vegetables are deep brown, about 8 minutes.  Add wine and broth to pot; return lamb and any accumulated juices to pot.  Bring to a boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.  Strain into large bowl, pressing on solids in strainer to release all stock.  Spoon off any fat from surface of stock; return stock to same large pot.  Simmer until reduced to 1 1/3 cups, about 15 minutes.

Mix butter and flour in small bowl to smooth paste.  Whisk paste into stock.  Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.  Season with salt and pepper.  (Can be prepared 1 day ahead.  Transfer to small saucepan, cover and chill.  Rewarm before using.)

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Filed under Fall/Winter Favorites, What's for Dinner?

November 7, 2010 · 11:07 pm

Pita Bread Salad (Fattoush)

Pita Bread Salad

 

INGREDIENTS:

2 each                     Pita Bread rounds, cut into 2″ squares

2 Tbs + 1/2 cup      Extra-Virgin Olive Oil (I use 1/4 cup for dressing)

2 cloves                  Garlic, minced

2 each                     Cucumbers, large, halved, seeded, peeled and diced

1 pint                       Cherry Tomatoes, halved

2 each                     Scallions, chopped

2 Tbs                       Fresh mint, chopped

2 Tbs                       Flat-leaf Parsley, chopped

1/2 tsp                     Cumin, ground or Sumac

3 Tbs                       Lemon Juice, fresh (I use 1 Tbs.)

1 tsp                        Kosher Salt

1/2 tsp                     Ground Black Pepper, freshly ground

8 each                     Pepperoncini, for garnish (optional)

INSTRUCTIONS:

Preheat the oven to 375 degrees.  Arrange the pita squares evenly on a baking sheet.  Bake for 5-8 minutes, until crisp.  Do not let the squares get too brown.  Set aside.

In a small skillet, heat 2 Tbs of olive oil.  Add the garlic and heat for 1 minute, until soft but not browned.  Set aside to cool.

In a serving bowl, toss the cucumbers, tomatoes, scallions, mint, parsley, cumin and lemon juice with the remaining 1/2 (or 1/4) cup olive oil.  Add the garlic, toasted pita squares, salt and pepper and gently toss with your fingers until mixed.  If you like, ofer the pepperoncini at the table on a small plate.

 

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare

October 5, 2010 · 12:24 pm

Grilled Pineapple

IMG_2416

INGREDIENTS:

1/2 cup                Butter, salted and melted

3/4 cup                Brown or turbinado sugar

1 t                        Cinnamon, ground

1/8 t                     Cloves, ground

1 each                  Lime, zest

1 each                  Pineapple, ripe with leaves attached

INSTRUCTIONS:

Remove the skin from the pineapple, keeping the leaves attached.  Cut in half lengthwise through the leaves, then cut each half into 6 to 8 wedges.  Trim the core from each wedge.

Pour the butter into a shallow pan and set aside.  Mix the sugar, zest, cinnamon and cloves in a bowl and set aside.

Dip the wedges in butter, then sprinkle the sugar over the wedges.  Grill over low heat until the sugar melts.  Serve warm or room temperature.

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Filed under Decadent Desserts, For the Grill, Summer Favorites, Vegetarian Fare

October 5, 2010 · 12:07 pm

Jambalaya

INGREDIENTS:

2 oz                     Bacon, sliced and cut into 1″ pieces

1/4 cup                Onion, small dice

1 ea                     Bell Pepper, green, julienne

1 ea                     Celery Stalk, diced

1/2 cup                Rice, uncooked

1/2 tsp                 Garlic, minced

8 oz                     Tomatoes, canned, drained and chopped

1 tsp                    Thyme, fresh and chopped

1/2 tsp                  Salt

tt                           Pepper

1 to 1 1/2 cup       Chicken stock

4 oz                      Smoked ham or kielbasa, sliced

8 oz                      Shrimp, peeled and deveined

1/2 TBS                Parsley, finely chopped

INSTRUCTIONS:

Preheat an oven to 350 degrees.  In a heavy 2 to 3 quart pot or casserole render the fat from the bacon over medium heat.  The bacon can get brown, but do not let it get crispy.  Remove the bacon with a slotted spoon and drain the bacon on paper towels.

Add the onions to the pot and sweat them until they are translucent.  Do not let the onions brown.  Add the bell peppers and celery and continue to cook for about 3 minutes, or until peppers are wilted.  Add the rice and stir the mixture, coating the grains of rice evenly with the bacon fat.  Add more oil, if necessary.  Continue to cook the rice until the grains start to turn a milky white.

Add the garlic, tomatoes, reserved bacon, thyme, salt and pepper.  Pour in the stock and turn the heat to high.  Once the stock comes to a boil, add the ham and stir the mixture.

Cover the pot with a lid that fits and place the pot in the lower third of the oven.  After about 10 minutes, add the shrimp to the pot, pushing them down into the mixture.  Continue to cook in the oven for about another 10 minutes, or until the liquid is absorbed and the rice is tender.  If the rice ever appears dry, add a little stock.

Season the jambalaya with salt and pepper.  Garnish with parsley and serve in the vessel it was cooked in.

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Filed under Comfort Cuisine, Fall/Winter Favorites, What's for Dinner?

October 4, 2010 · 7:09 pm

Lemon Risotto with Roasted Cherry Tomatoes

INGREDIENTS:

12 oz.                    Cherry Tomatoes

2 Tbs                     Olive Oil, divided

5 cups                    Chicken Broth, low sodium

2 Tbs                      Butter, divided

1 cup                      White Onion, finely chopped

2 cups                    Arborio Rice

2 cloves                  Garlic, chopped

1 cup                       Dry White Wine

2 cups                     Baby Arugula, loosely packed

1/2 cup                    Parmesan Cheese, finely grated

1 1/2 Tbs                 Lemon Juice, fresh

2 tsp                        Italian Parsley, fresh and chopped

1 1/2 tsp                  Lemon Juice, fresh

2 tsp                        Italian Parsley, fresh and chopped

1 1/2 tsp                  Thyme, fresh and chopped

1 tsp                         Rosemary, fresh and chopped

1/2 tsp                      Lemon Peel, finely grated

INSTRUCTIONS:
Preheat oven to 350 degrees.  Place tomatoes on rimmed baking sheet.  Drizzle with 1 tbs of oil; sprinkle with salt and pepper.  Toss to coat.  Roast until skins begin to wrinkle, about 12 minutes.  Set aside.  Pour 5 cups of broth into small saucepan, bring to simmer.  Cover and keep warm.

Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in a large saucepan.  Add onion, saute until translucent, about 4 minutes.  Add rice and garlic, sprinkle with salt and pepper.  Stir 2 minutes.  Add wine.  Stir until almost all liquid is absorbed, about 3 minutes.  Stir in 1 cup broth.  Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes.  Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes.  Remove from heat.  Stir in 1 tablespoon of butter and all remaining ingredients.  Fold in tomatoes.  Season with salt and pepper.

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Filed under Fall/Winter Favorites, What's for Dinner?

October 4, 2010 · 5:24 pm

Butternut Squash Soup with Curry and Shrimp

INGREDIENTS:

2 lbs                      Butternut or kabacha squash or pumpkin (peeled, seeded and cut  into chunks)

12                          Shrimp, medium – large, peeled

2 tb                        Thai yellow (or red) curry paste or powder

3 cups                   Chicken stock

4 Tbs                     Butter

1 can (14 oz)         Coconut milk, unsweetened

1 T                         Nam pla (Thai fish sauce)

1 ea                        Lime juice

4 ea                        Lime wedges

1 sm bunch           Cilantro, minced for garnish

INSTRUCTIONS:

Place 3 tablespoons of the butter in a medium saucepan and turn the heat to medium-high.  When it melts, add the curry paste or curry powder and cook, stirring, just until it begins to brown.

Add the stock and cover.  Cook until the squash is just about tender, 15 minutes.  Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender.  Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work.  The mixture should be very smooth.  Combine with the stock remaining in the saucepan and whisk until smooth.  Season with the nam pla and lime juice.  Keep warm.

Place the remaining 1 tablespoon of butter in a 10-in skillet and turn the heat to medium-high.  When the butter melts, cook the shrimp for about 2 minutes per side, until pink.

Put 3 shrimp in each of four bowls.  Cover each with a portion of soup, then garnish with some minced cilantro.  Serve with lime wedges.

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Filed under Fall/Winter Favorites, Fish Favorites, Super Soups, What's for Dinner?

August 10, 2010 · 5:13 pm

Crab, Corn and Tomato Salad with Lemon-Basil Dressing

 

INGREDIENTS:

1 tbs               Lemon Rind, grated

5 tbs               Fresh Lemon Juice, divided

1 tbs               Extra Virgin Olive Oil

1 tsp               Honey

1/2 tsp            Dijon Mustard

1/4 tsp            Salt

1/8 tsp            Black Pepper, freshly ground

1 cup               Fresh Corn Kernals (about 2 ears)

1/4 cup            Basil Leaves, thinly sliced

1/4 cup            Red Bell Pepper, chopped

2 tbs                Red Onion, finely chopped

1 lb                  Lump Crabmeat, shell pieces removed

8                       Ripe Beefsteak Tomato Slices, (1/4 in thick)

2 cups             Cherry Tomatoes, halved

INSTRUCTIONS:

Combine rind, 3 tbs juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.   Reserve 1 1/2 tbs juice mixture.  Add remaining 2 tbs juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.  Drizzle about 1 tsp reserved juice mixture over each serving.  Top each serving with 1 cup corn and crab mixture.

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Filed under Fish Favorites, Sensational Salads, Starters, Summer Favorites, What's for Dinner?

July 27, 2010 · 11:28 am

Sliders with Shallot-Dijon Relish

2 1/2" Beef Slider with Shallot-Dijon Relish

INGREDIENTS:

1/2 tsp                   Kosher Salt

1/4 tsp                   Black Pepper, freshly ground

1 lb                         Sirloin, ground

AN                          Cooking Spray

3 tbs                       Shallots, finely chopped

1 tbs                       Worcestershire Sauce

1 tbs                       Dijon Mustard

2 tsp                       Butter. softened

8                             Parker House Rolls or Slider Buns

16                           Dill Pickle Chips

INSTRUCTIONS:

Prepare grill to medium-high heat.  Combine 1/2 tsp salt, pepper and sirloin.  Divide meat mixture into 8 equal portions, shaping into 1/4 in thick patties.  Lightly coat both sides of patties with cooking spray.  Place patties on grill rack; grill for 3 minutes on each side or until done. 

Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well.  Cut rolls in half horizontally.  Spread shallot mixture evenly over cut sides of rolls.  Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.  Yields 8 sliders.

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Filed under For the Grill, Kid's Corner, Party Picks, Starters, Summer Favorites, What's for Dinner?