|
"Easter" Dinner - OT
I don't actually celebrate Easter but what the heck, spring is here. I have
2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): Sprinkle the the lamb shanks with salt & pepper. Brown well in a little oil in a deep pan that has a tight-fitting lid. Deglaze the pan with a maybe 1/4 c. of white (or very light red) wine. Pour in about three cups of vegetable or chicken broth or stock. Reduce the heat to very low and simmer the lamb a couple of hours until it's falling apart tender, adding a little water if needed. Herbs... hmmm, I just guess at this. Marjoram, perhaps. When the lamb is tender, remove it from the pot; let it cool a bit and tear the meat off the bones and add it back to the pot. [Leave some meat on the bones and wrap the bones well and tuck them in the freezer for making soup - Scotch broth with barley! - later.] Add some diced onion, minced garlic, sliced leek (the white part) and sliced mushrooms to the pot with the lamb and sauce. Simmer about 20-30 minutes or until the veggies are tender. Thicken the sauce with a cornstarch slurry if necessary. I will serve this with some toasted sourdough bread. Might make some couscous, not sure yet. Seems like everything I prepare, I wing it based on last minute thoughts. Jill -- I used to have a handle on life...but it broke off. |
Sounds delish... when's dinner, Jill? ANd can I bring my threesome to
clean the plates? =o) Persia won't mind, I'm sure! Actually, I have purchased a small boneless leg of lamb roast for tomorrow's dinner and we'll have some roast taters with it, and some asparagus, probably. It will be a low key Easter this year. But with my mother's having endured two weeks of hospital food during her knee surgery and recuperation period, I figure she deserves a nice dinner. =o) She got out of the hospital today, and her gentleman friend Mark took her home. Melissa |
Jill, you gotta stop this!! My keyboard does not take well to drool on
it!!! hungry grin..... --Kim and Crew |
"Lucys Mom" wrote in message oups.com... Jill, you gotta stop this!! My keyboard does not take well to drool on it!!! hungry grin..... --Kim and Crew G But *must* I? Persia is going to be upset she doesn't get to eat the wittle wamb. I really do think working at a cookbook publisher would be right up my alley ;) I am trying not to get my hopes up too high. Jill |
Sounds splendid!
My cooking effort this long weekend is focussed on bread. On Friday I made wholemeal hotcross buns with extra spice (cinnamon, cloves and pimento/allspice) and extra dried fruit. They were really good and really filling (low GI, I tell myself - optimistically!). Today I'm making anadama bread, apparently a traditional Massachusetts recipe - cornmeal (polenta), molasses (blackstrap) and the usual bread ingredients. I made it once before out of leftover corn tortilla dough and my family deemed it to be "bloody good", so I'm making it again. It will be coming out of the oven in half an hour or so and, after cooling, going into the freezer for later on (I'm making 5 loaves at a time). I'm not a big fan of molasses, but quite like it done like this. DH is not a big fan of cornmeal / polenta, but likewise appreciates it when made into bread or tortillas. My other mission this weekend has been washing *all* the dog's bedding. It has been a while and the laundry, where they sleep every night, was getting a bit fruity. It was a big job, but I'm glad I did it. OB cats. Persephone, Spock and Ted have really enjoyed having us at home for a few days. Persephone follows me around the house and just kinda hangs out where ever I am. OB almost-cats. It's a bad idea to go shopping while in a frivolous mood. Yesterday Dave and I were in a definitely frivolous frame of mind when we went into the DVD shop. DH bought "Withnail and I" and I bought volume 1 of "Kimba, the While Lion". They were on sale and much reduced, so we don't feel too guilty. Tish On Sat, 26 Mar 2005 17:46:40 -0600, "jmcquown" wrote: I don't actually celebrate Easter but what the heck, spring is here. I have 2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): Sprinkle the the lamb shanks with salt & pepper. Brown well in a little oil in a deep pan that has a tight-fitting lid. Deglaze the pan with a maybe 1/4 c. of white (or very light red) wine. Pour in about three cups of vegetable or chicken broth or stock. Reduce the heat to very low and simmer the lamb a couple of hours until it's falling apart tender, adding a little water if needed. Herbs... hmmm, I just guess at this. Marjoram, perhaps. When the lamb is tender, remove it from the pot; let it cool a bit and tear the meat off the bones and add it back to the pot. [Leave some meat on the bones and wrap the bones well and tuck them in the freezer for making soup - Scotch broth with barley! - later.] Add some diced onion, minced garlic, sliced leek (the white part) and sliced mushrooms to the pot with the lamb and sauce. Simmer about 20-30 minutes or until the veggies are tender. Thicken the sauce with a cornstarch slurry if necessary. I will serve this with some toasted sourdough bread. Might make some couscous, not sure yet. Seems like everything I prepare, I wing it based on last minute thoughts. Jill |
Tish Silberbauer wrote:
Sounds splendid! My cooking effort this long weekend is focussed on bread. On Friday I made wholemeal hotcross buns with extra spice (cinnamon, cloves and pimento/allspice) and extra dried fruit. They were really good and really filling (low GI, I tell myself - optimistically!). Today I'm making anadama bread, apparently a traditional Massachusetts recipe Maryland, IMHO. Anadama is a batter bread and quite delicous! - cornmeal (polenta), I bought a roll of pre-prepared polenta which I will slice, pan fry and over which will serve a fresh tomato pomadoro sauce next week. molasses (blackstrap) and the usual bread ingredients. I made it once before out of leftover corn tortilla dough and my family deemed it to be "bloody good", so I'm making it again. It will be coming out of the oven in half an hour or so and, after cooling, going into the freezer for later on (I'm making 5 loaves at a time). Dang, that's a lot of bread, Tish! I'm not a big fan of molasses, but quite like it done like this. I occasionally buy molasses as it is a local product (Southern U.S.) but I prefer pure cane syrup if I'm not going the 100% maple syrup (Northern U.S.) route. Sometimes I make cornmeal (polenta) pancakes with some butter and molasses on top. I'm not a big fan of sweet stuff, but this is okay on occasion. DH is not a big fan of cornmeal / polenta, but likewise appreciates it when made into bread or tortillas. I like corn tortillas used as the basis for enchiladas :) My other mission this weekend has been washing *all* the dog's bedding. It has been a while and the laundry, where they sleep every night, was getting a bit fruity. It was a big job, but I'm glad I did it. I loved my dog Sampson (RB) but yes, his bed would get fruity. OB cats. Persephone, Spock and Ted have really enjoyed having us at home for a few days. Persephone follows me around the house and just kinda hangs out where ever I am. OB almost-cats. It's a bad idea to go shopping while in a frivolous mood. Yesterday Dave and I were in a definitely frivolous frame of mind when we went into the DVD shop. DH bought "Withnail and I" and I bought volume 1 of "Kimba, the While Lion". They were on sale and much reduced, so we don't feel too guilty. Tish No need to feel guilty if you're enjoying life. That's the way I look at it :) Jill On Sat, 26 Mar 2005 17:46:40 -0600, "jmcquown" wrote: I don't actually celebrate Easter but what the heck, spring is here. I have 2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): Sprinkle the the lamb shanks with salt & pepper. Brown well in a little oil in a deep pan that has a tight-fitting lid. Deglaze the pan with a maybe 1/4 c. of white (or very light red) wine. Pour in about three cups of vegetable or chicken broth or stock. Reduce the heat to very low and simmer the lamb a couple of hours until it's falling apart tender, adding a little water if needed. Herbs... hmmm, I just guess at this. Marjoram, perhaps. When the lamb is tender, remove it from the pot; let it cool a bit and tear the meat off the bones and add it back to the pot. [Leave some meat on the bones and wrap the bones well and tuck them in the freezer for making soup - Scotch broth with barley! - later.] Add some diced onion, minced garlic, sliced leek (the white part) and sliced mushrooms to the pot with the lamb and sauce. Simmer about 20-30 minutes or until the veggies are tender. Thicken the sauce with a cornstarch slurry if necessary. I will serve this with some toasted sourdough bread. Might make some couscous, not sure yet. Seems like everything I prepare, I wing it based on last minute thoughts. Jill |
On Sat 26 Mar 2005 06:46:40p, jmcquown wrote in
rec.pets.cats.anecdotes ): I don't actually celebrate Easter but what the heck, spring is here. I have 2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): snip It all sounds great, Jill. I've been cooking today; we get together at my parents house. They just got back from Italy this morning (so jealous) from a 10 day trip so I've had to coordinate most of the meal. I'm just doing twice-baked potatoes, and broccoli with cheese. And I did an apetizer (gawd I know that is spelled wrong) of sausage, onions, cheese all on party rye bread. That recipe was huge. I'll have bags of the stuff in the freezer for months. Oh, and the travel club my parents belong to have a trip to Greece in the late summer/fall and I've decided I'm going with. I have to figure out how to get all the kitties cared for by then. -- Cheryl "The clever cat eats cheese and breathes down rat holes with baited breath." - W.C. Fields |
Cheryl wrote:
On Sat 26 Mar 2005 06:46:40p, jmcquown wrote in rec.pets.cats.anecdotes ): I have 2 large lamb shanks, thawed. I have 2 nice large leeks. I have white button mushrooms. I have garlic. I have onion. I have white wine. I have chicken broth. Here's the method (not really a recipe): snip It all sounds great, Jill. I've been cooking today; we get together at my parents house. They just got back from Italy this morning (so jealous) from a 10 day trip so I've had to coordinate most of the meal. I'm just doing twice-baked potatoes, and broccoli with cheese. And I did an apetizer (gawd I know that is spelled wrong) of sausage, onions, cheese all on party rye bread. That recipe was huge. I'll have bags of the stuff in the freezer for months. OOOH! I make an appetizer like that! Yes, it makes a bunch. But the great thing is you can freeze them and then just toss them in the oven when you have company. I made those at a party once (borrowed my friends oven) and one of the hosts was a professional chef from Peru (complete with chefs whites) and he exclaimed, "Would you give me the recipe?" Yeah, no problem Luiz! Somehow I wound up going home with one of his chefs coats. No, not what you think!! Oh, and the travel club my parents belong to have a trip to Greece in the late summer/fall and I've decided I'm going with. I have to figure out how to get all the kitties cared for by then. Sounds like a wonderful trip! I'd love to go to Greece. But first I have to go to Scotland- a salute to my heritage :) Jill |
Jill wrote:
Seems like everything I prepare, I wing it based on last minute thoughts. ***Who's cuisine will reign supreme, Jill or the Iron Chef??*** Regards and Purrs, O J |
O J wrote: Jill wrote: Seems like everything I prepare, I wing it based on last minute thoughts. ***Who's cuisine will reign supreme, Jill or the Iron Chef??*** Regards and Purrs, O J LOL...I love Iron Chef. We turn down the sound and make up dialogue for what the judges are saying. The tiny Japanese actress is my favorite one to impersonate. ;) -L. |
All times are GMT +1. The time now is 06:45 PM. |
|
Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
CatBanter.com