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"Easter" Dinner - OT



 
 
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  #1  
Old March 26th 05, 11:46 PM
jmcquown
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Default "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.


  #2  
Old March 27th 05, 02:29 AM
Shiral
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Default

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

  #3  
Old March 27th 05, 02:32 AM
Lucys Mom
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Default

Jill, you gotta stop this!! My keyboard does not take well to drool on
it!!! hungry grin.....

--Kim and Crew

  #4  
Old March 27th 05, 02:52 AM
jmcquown
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Default


"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


  #5  
Old March 27th 05, 06:25 AM
Tish Silberbauer
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Default

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


  #6  
Old March 27th 05, 06:54 AM
jmcquown
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Default

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



  #7  
Old March 27th 05, 07:17 AM
Cheryl
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Posts: n/a
Default

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
  #8  
Old March 27th 05, 07:26 AM
jmcquown
external usenet poster
 
Posts: n/a
Default

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


  #9  
Old March 27th 05, 08:19 AM
O J
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Default

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
  #10  
Old March 27th 05, 08:57 AM
-L.
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Default


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.

 




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