Wednesday, 06 June 2012 22:27

Sweet Italian Lamb Sausage Roti

Sweet Italian Lamb Sausage Roti

1 package Naan bread or similar

1 package lamb sausage

1 onion, sliced

1 hot pepper

2 cloves garlic, minced

1/4 cup vinegar

3 tbsp. curry powder

oil

 

Roast or grill sausage and set aside. Heat oil in sauté pan and add onion, pepper and garlic and sauté until just lightly browned. Add vinegar and curry powder and season with salt and pepper. In each roll, pace a sausage and top with onion mixture. Serve with a few wedges of lime.

Published in Dinner
Tuesday, 30 November 1999 00:00

Braised Lamb Shanks with Potato Root Vegetable Mash

Braised Lamb Shanks with Potato Root Vegetable Mash


There are many recipes for lamb shanks and they all call for long, slow cooking to tenderize the meat. But you are rewarded with tender, velvety meat in beautiful rich sauce. This recipe source is a combo. The Braised Lamb part comes from seriouslygood.com and the Potato Root Veg Mash comes from Bon Appetit Jan 1996 by way of epicurious.com.

2 Lamb Shanks -- closely trimmed of fat
2 tbsp olive oil
2 medium onions -- cut into eighths
3 medium carrots -- peeled and cut into 1 chunks
1 ea celery stalk -- cut into 1/4 pieces
2 cloves garlic -- sliced
2 tbsp tomato paste
1 TB dried Herbes de Provence
1 TB juniper berries -- smashed (optional, but good)
2 c red wine
1 - 2 c beef stock
salt and pepper to taste

Heat oven to 325F.

Generously season lamb shanks with salt and pepper. Heat olive oil in a dutch oven over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.

Reduce heat to medium and add onions, carrots, and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper, herbs, and garlic. add salt and pepper to taste. Cook an addition 1 1/2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks.

Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time. The meat should be just about falling from the bone when done.


Published in Dinner
Tuesday, 30 November 1999 00:00

Chicken Curry with Cashews

Chicken Curry with Cashews


This is one of my favorite chicken recipes that a friend gave me years ago and one that I make over and over. It calls for adding the chicken to the dish raw and cooking it, but I always have whole chickens to deal with and since I can't be bothered cutting them up before cooking, I used cooked meat. Usually I roast the whole bird on the day prior, eat one meal from the bird, and the following day I throw the rest into this dish. Honestly this dish is so good it's like dessert. You can't stop eating it.

1/4 c butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 TB finely chopped peeled fresh ginger
3 TB curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne

1 chicken, cut into pieces
14-16 oz diced tomatoes
1/4 c chopped fresh cilantro (this is nice but not essential)
3/4 c cashews (this I suppose is not essential but is what makes the dish dessert like)
3/4 c. whole milk plain yogurt

Heat butter over moderately low heat until foam subsided, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 mins. Add chicken and cook stirring to coat, 3 minutes. Add tomatoes and their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.

*If making with cooked chicken, add the tomatoes and cilantro after cooking the spices for 2 mins, and let simmer for a few minutes to allow the flavors to come together. Then add the cooked chicken and heat through. Then move to the steps below.

Just before serving (or heating up- the above can be cooked well in advance):
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve with basmati rice.


Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Vichyssoise (Cream of Leek Soup)

Vichyssoise (Cream of Leek Soup)


I am including this recipe not just because we have the potatoes and leeks but because this recipe uses miso too. From the cookbook Miso More than Food:Life by Suzanne Dionne, maker of your miso, this is a nice adaptation of the French classic. For a carrot soup, you can substitute 2 cups of grated carrots for the leeks.

2 TB butter
4 medium leeks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
4 medium potatoes peeled and cubed
2 stalks of celery, cut into strips
1/2 tsp chervil
1/2 tsp marjoram
2 cups water

1 cup milk
3 TB miso diluted in 1/4 cup hot water
2 TB chives or green onions, finely chopped
a few garlic croutons

In a pot, melt the butter and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and half the water. Cover and let simmer for 25 minutes or until the vegetables are tender. Let cool for 15 minutes.

Place the mixture in a food processor and puree. Before serving, pour the mixture back into the cooking pan and add the milk and the remaining water. Bring to a boil, stirring frequently. Remove from the heat and add the miso.

Pour into bowls and top with a few croutons and the chives or green onions, and serve hot.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Unstuffed Sweet-and-Sour Cabbage

Unstuffed Sweet-and-Sour Cabbage


This recipe mimics the time consuming Stuffed Cabbage classic, without all the extra time. Great reviews from lots of home cooks who took some liberties with the recipe. As is, it gets a 4 fork rating from epicurious. But cooks substituted sausage or bacon for the pork, others substituted tofu or Boca meat for some or all of the meats. Some made it meat and meat substitute-less. Others left out the cranberries or added more garlic. Lots of room to play here. From Gourmet November 2008. Serves 4.

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley

Accompaniment: steamed rice

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 20-30 minutes. (Add more broth or water if necessary.)

Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

Published in Dinner
Tuesday, 30 November 1999 00:00

Gilfeather Turnip Soup

Gilfeather Turnip Soup


Adapted from a recipe created by Greg Parks, Chef at Newfane's Four Columns Inn.

5-6 TB butter
3 large onions, chopped
1 clove garlic, minced
5-6 cups unsalted chicken stock
2 lbs. Gilfeather turnips, peeled and chopped
2/3 cup half and half
scant 1/4 teaspoon nutmeg, ground
salt and pepper to taste

A few handfuls of fresh spinach (or some shoots perhaps?)

Melt butter in 5 quart kettle and sauté chopped onion and garlic until soft but not browned. Add stock and chopped turnips and cook until tender. Drain and reserve some of the liquid. Purée mixture in food processor until smooth. Put through a food mill or sieve and return to kettle. Add seasonings and half and half. Mix well. Taste and adjust seasonings, if necessary. Add reserved cooking liquid if soup is too thick. Sauté spinach in a small amount of olive oil until just wilted. Use spinach as a garnish on top of the soup before serving.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Potato Gratin with Goat Cheese and Garlic

Potato Gratin with Goat Cheese and Garlic


OK, so not exactly a low calorie dish, but this one from Bon Appetit/February 2001 was top rated by over 150 cooks. Many suggested 4-8 cloves of garlic and adding even more goat cheese. Pair it with a lightly dressed salad and enjoy!

1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (about 5 oz)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds potatoes, peeled, thinly sliced


Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Vermont Soy Tofu Scramble Stir Fry

Vermont Soy Tofu Scramble Stir Fry


This recipe is adapted from a large one created by Connor Graham for Vermont Soy. Connor is a 2009 NECI grad and has recently joined the team at Vermont Soy.

1 TB oil
1 small red onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
3 oz frozen zucchini (or cabbage!)
1 medium carrot
1 10-14 oz package tofu scramble
2 oz OJ
2 TB tamari
2 TB rice wine vinegar

Heat a large skillet on medium high w/ oil and add sliced red onions. Cook the onions, stirring occasionally for about 2-3 minutes. Add the ginger and garlic to the onions and stir until evenly distributed. After about 1 minute, add the shredded carrots and zucchini to the stir fry mixture. Cook and stir for a several minutes. Add the tofu scramble to the veggies and stir until the mixture is well blended. Increase your heat slightly just before adding the OJ, tamari, and rice wine vinegar. Allow the juices to reduce slightly until nearly all liquid is incorprated into the stir fry. Remove from heat and serve.

Published in Dinner
Tuesday, 30 November 1999 00:00

Mama's Potato Soup

Mama's Potato Soup


I made a pot of this soup last night and savored every bite, again. I have been making this soup for 12 years or more and it never lets me down. It's a simple Mexican style soup that uses a pretty basic assortment of vegetables, but they come together beautifully and it's delicious. And spicy! The recipe comes from the Garlic Lovers Cookbook put out by Gilroy Garlic Festival Association. (Gilroy, CA is the self proclaimed garlic capitol of the world). Makes 4-6 servings.

2 TB sunflower oil
4 cloves garlic
1 cup finely chopped onion
3 medium sized tomatoes (perfect place to use your frozen tomatoes - I used 2 cups of tomatoes I had canned)
1/2 cup green chilies (or just 2 jalapenos or chili peppers or what have you - see below!)
1 TB flour
2 Quarts chicken broth (I used turkey this time and veggie broth is great too)
2.5 cups peeled raw potatoes, cut into small cubes
2 tsp salt (or to taste)
1 tsp black pepper
2 medium-sized carrorts, peeled and thinly sliced
1 medium zucchini (or half a bag frozen)

Garnish with handful of grated cheddar for each bowl of soup.
*Optional - a dollop of sour cream in the bowls
*Optional - Cilantro - if you have fresh or frozen cilantro, toss it in!

*Hot peppers - I once actually put the amount of peppers specified in the recipe, using jalapenos and served it at a party. Holy Moly. I would come across people who'd been sitting for half an hour or more at the table, teary eyed and sweating, trying to get through a bowl of soup, having downed a couple beers in the process just to cool it down. I find that just a couple peppers is plenty spice. In the summer I can hot peppers so I have them around to use in winter. I used 2 canned green chile peppers in my most recent batch.

Heat oil in a 3-Quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 mins. Stir in flour and cook for 2 more. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Top dress with a handful of grated cheddar and add a dollop of sour cream if it suits you.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Lamb Kabobs

Lamb Kabobs


This recipe is from Madhur Jaffrey's Indian Cooking, a cookbook I love and turn to often.

1 lb lamb cut into 3/4 inch cubes
8 TB plain natural yogurt
3 TB lemon juice
2 1-inch cubes of ginger, peeled and grated or minced fine
2 cloves garlic, peeled and mashed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1.5 tsp salt
3 TB vegetable oil

Put the meat into a stainless steel bowl. Combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, cayenne and salt in a bowl and mix well with a fork. Hold a sieve over the meat and pour the yogurt mixture into it. Push the mixture through the sieve, extracting all the paste you can. Mix the meat and the marinade well. Cover and refrigerate for 6-24 hours.

Heat your broiler.

Thread the meat on to skewers. Balance the skewers on the rim of a baking dish so that all the meat juices drip into the dish. Brush the kebabs generously with oil and place the baking dish under the broiler. When one side of the meat gets lightly browned, turn the skewers to brown the opposite side, making sure to brush this side first with more oil. Brown second side.

Published in Dinner
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