Roast Chicken with Tomatoes, Potatoes, and Cauliflower
Clean-out-the-refrigerator meals can be so much fun!
I knew I was roasting a chicken but wasn't quite sure what to serve on the side. I had a couple of gold potatoes and a half-head of cauliflower that really needed using up. A can of plum tomatoes tied them together.
The chicken was a basic salt, pepper, sage and into the oven. When it came out, I set if off to the side and started the sauce:
- 1 onion, minced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 3 gold potatoes. halved
- 1/2 head cauliflower, in large florettes
- 1 large can plum tomatoes in puree
- French herbs
- S&P
Chop onion and cook in the chicken fat until translucent. Add garlic and quickly stir. Add red wine and reduce by half. Add chicken broth, potatoes, cauliflower, French herbs, and S&P to taste. Bring to a boil, cover, and simmer until potatoes are done.
Serve over chicken.
It was fun, it was filling, and it helped clean out the 'fridge so I could do more shopping today!
Butternut Squash and Spinach
Tonight's dinner is brought to you by spinach and butternut squash. Two of our more-favorite foods.
They're not foods I normally pair together, but they seem to be this season's new couple. I figured it was time to jump in and play.
My original thought was to just make a gratin of sorts, but my friend Marie suggested stuffing chicken breasts. I decided to do both. But with two different recipes.
Chicken Stuffed with Bacon, Butternut Squash, and Spinach
- chicken breasts
- bacon
- garlic
- butternut squash
- spinach
- chicken or beef broth
- sage
- S&P
Pound chicken breasts to an even thickness. Place in small oven-proof dishes.
Dice bacon and cook in fry pan until crisp. Drain off excess fat. Add minced garlic and thinly-sliced and diced butternut squash and cook about 3 minutes. Add about 1/4 cup broth - or wine or other liquid. Add spinach. Cook down. Add sage and cook just a minute more - until squash is fairly well-cooked. Check for seasoning and add S&P, as desired.
Stuff into chicken breast and bake, uncovered, about 30 minutes at 375°.
I resisted adding cheese because I added it to the gratin and I didn't want the two dishes to be the same, but you can easily add any type of cheese you like - from a blue or gorgonzola to parmesan or a melty cheese like fontina.
The second dish was a layered butternut squash and spinach gratin. I used a mandoline to slice the squash into thin pieces. A sharp knife and a steady hand will do the same.
Spinach and Butternut Squash Gratin
- butternut squash
- onion
- garlic
- spinach
- heavy cream
- pecorino romano cheese
- S&P to taste
Mince onion and garlic. Saute in skillet until translucent. Add spinach and cook until wilted. Add a bit of heavy cream, shredded cheese, and a bit of salt and pepper. Set aside.
Lightly grease casserole dish. Layer thinly-sliced butternut squash on bottom. Add one-fourth of spinach. Continue layering squash and spinach, ending with squash. Add a bit of S&P. Cover with foil and bake at 375° about 40 minutes.
Two ingredients. Two different dishes. One very easy meal.
Shrimp & Peppers with Lentils
One of the fun things I like about cooking is taking parts of different recipes and combining them into one. There are just so many things to do and so few meals in a day. And there are other things one must do - like earn the money to buy the food to combine...
I had a recipe for peppers and shrimp served over grits that I hadn't made in years and the scallops and lentils I made back in August. I wanted the shrimp and I wanted the lentils. A recipe was born.
Actually, the recipe was born because Victor brought in the last of the peppers from the garden. Nice, spicy longhorns... I really wanted to use them up and since shrimp really has very little flavor of its own, it's the perfect foil for spicy ingredients. And the lentils just go with everything.
I used a large peeled shrimp because I didn't feel like dealing with shells, but use whatever you like in whatever size you like. They will all work.
Shrimp and Peppers with Lentils
For the Lentils:
- 3 oz minced ham
- 1/2 cup onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 1 cup French green lentils (lentilles du Puy)
- 5 plum tomatoes, coarsely chopped
- 3 cups water
- salt and pepper
Mince carrot, celery, garlic, and onion, and saute in 2-quart saucepan. Cook until vegetables are wilted. Add minced ham.
Add lentils, tomatoes, water, and a pinch of S&P. Bring to a boil, reduce heat and simmer, covered, about 35 minutes – or until lentils are tender. Check water and add more, as necessary.
For the Shrimp:
- 4 bacon slices, chopped
- 2 cups chopped baby bella mushrooms
- 1 onion, chopped
- 3/4 cup chopped green bell pepper
- 2 hot peppers, chopped
- 5 plum tomatoes, chopped
- 1 pound uncooked large shrimp
- splash Tabasco
- S&P to taste
Sauté bacon in skillet until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and half the tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté until vegetables are tender and sauce is thick, about 10 minutes. Add shrimp, Tabasco, and remaining tomatoes to skillet. Sauté until shrimp are done, about 5 minutes.
Plate lentils and serve shrimp on top. Top with reserved bacon.
It's a rather easy dish to pull off and tastes good enough for company.
Stuffed Veal Scaloppini
Two years ago we were newlyweds in New Hampshire. We had just been married by our dear friend, Marlene. Dorrie, Jordan, Ruth, and Dave made it up for the festivities, and we ended up at an Irish pub for our mini-reception. It was pretty low-key. A bit unusual for us, I know, but after having to cancel our marriage in San Francisco because of Prop 8, we thought low-key was probably better.
It was a fabulous day with fabulous friends and a day we will never forget. It's also not the day we will be celebrating as our anniversary - that will continue to be November 23rd.
But officially celebrating or not, I still have to acknowledge it - and what better way than with a fun new dinner?!?
I had a bit of veal in the freezer and La Cucina Italiana came through, yet again.
I have to admit I was a bit skeptical of the recipe, because I don't always have the best luck keeping things contained inside breading, but this came out great!
It also wasn't that difficult, although it did make for a lot of dirty pots and pans.
Oh well... It was worth it!
Stuffed Veal Scaloppini
adapted from La Cucina Italiana
Ingredients
- 4 tbsp unsalted butter at room temperature
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 2 ounces prosciutto, diced
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Salt and freshly ground pepper
- 12 oz veal scallops
- 3 tablespoons extra-virgin olive oil
- 3 eggs, beaten
- 1½ cups dried bread crumbs
- Canola oil for frying
Instructions
Prepare the filling: In a small bowl, combine the butter and flour. Knead together to form a paste. Warm the milk in a small saucepan, and add the butter-flour mixture. Whisk to avoid any lumps, and simmer, stirring often, until thick, about 6 minutes. Remove from the heat, and transfer to a bowl. Add the prosciutto and Parmigiano, and mix well. Season with salt and pepper, and set aside to cool.
In a large nonstick skillet over medium heat, heat the olive oil. Season the veal scallops with salt and pepper, dredge in flour, and shake off any excess. Add the veal to the skillet, and sauté for 30 seconds on each side. Remove from the skillet, and set aside to cool.
Spread a layer of the filling over each veal cutlet. Place the veal in the refrigerator for 30 minutes or until the filling is firm.
Remove the veal from the refrigerator, and dredge both sides in flour. Shake off the excess, and dip in the eggs. Coat the veal evenly in the bread crumbs.
In a large skillet with high sides, heat 1 inch of canola oil over medium heat. Add the breaded cutlets, filling side down, and fry until golden. Carefully flip each cutlet, and cook until golden. Drain on paper towels, and serve.
The filling firms up nicely and was very easy to bread.
What started out as small scallops continued to grow. Two of the scallops were more than enough for each plate. Leftovers!!!
The cauliflower steaks are really simple to make, as well.
Simply cut the cauliflower head straight down in about 1" slices. Place in a skillet with a bit of olive oil and brown on one side. Flip, shred a bit of parmesan cheese on top along with a pinch of salt and pepper, and place in a hot oven for about 15 minutes.
And a faux Potatoes Anna is always an easy way to do potatoes when you don't want to watch them.
Place a bit of butter in a small pan and allow to melt. Thinly-slice potato and layer in pan. Drizzle a bit more butter in the pan, cover, and cook on stove-top about 15 minutes. Flip, and continue cooking another 5 or so...
All-in-all, a fun meal. And we have Pumpkin Pie for dessert!
Pane di Como Antico
Last week when I baked my Pane Pugliese, I split the biga into several baggies and froze it for later use. I pulled one out of the freezer last night 'cuz I planned on making a loaf today. All seemed well... I chose Pane di Como Antico from Carol Field's Italian Baker cook book and bright and early, started making the bread.
The house was a bit chilly and I wasn't really concerned about the time it was taking to rise, since a slow, cool rise really makes for a more developed bread. But when it hadn't budged after 4 hours, I knew there was a problem. Back into the mixer it went, along with a pinch of yeast, and into a warm room.
While I'm not sure what the end result is supposed to be, I ended up with a really good loaf of bread!
A nice chewy crust and a nicely-textured crumb made for a great accompaniment to dinner!
Sadly, I had to throw out the remaining biga in the freezer. But... I'll make more! The biga needs to be made the day before you make the bread!
Another note is Carol Field specifies 1/4 cup of whole wheat flour but I like the flavor of rye flour, so I tend to use it when adding under a cup to a recipe.
Pane di Como Antico
adapted from The Italian Baker by Carol Field
Biga
- 1/4 tsp active dry yeast
- 1/4 cup warm water
- 1 1/4 cup water (room temperature)
- 3 3/4 cups unbleached all-purpose flour
Stir the yeast into the warm water and let stand until creamy – about 10 minutes. Stir in the remaining water and then the flour, one cup at a time.
Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.
Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use.
Bread
- 3/4 c biga
- 3/4 cup water; At Room Temperature
- 1/4 cup rye flour
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- Cornmeal
Mix the starter and water with the paddle in a large mixer bowl. Mix in the flours and salt. Switch to the dough hook and knead until softy and elastic, about 4 minutes. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until smooth but still soft.
First Rise:
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The dough is ready when it has numerous bubbles and blisters under the skin.
Shaping and Second Rise:
Divide the dough in half on a lightly floured surface without kneading it. Shape into a round loaf. Let it relax under a cloth for 20 minutes. Line baking sheet or peel with parchment paper and flour the paper generously. Roll ball into a fat cylinder and place seam side down on the paper. Dimple the loaf all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extremely springy.
Cover the loaf and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours.
Baking:
Thirty minutes before baking, heat the oven with a baking stone in it to 425° . Sprinkle the baking stone with cornmeal. Very gently invert the dough onto the stone. Gently remove the parchment paper. Immediately reduce the heat to 400° and bake until golden, 35 to 40 minutes. Cool on wire rack.
Mulligatawny Soup
I first had Mulligatawny Soup when I worked at the Hyatt Lake Tahoe circa 1977. It was on the winter menu at Alpine Jacks - the casino restaurant I ended up managing circa '79 or so. (It's now the Sierra Cafe and has gone through yet another renovation...) But back in the day, it was one of the most popular of the soups - rich, thick, creamy, curry-rice-and-apple-laden wonderfulness. It was slightly spicy with just enough sweet to offset the heat.
As per a typical hotel kitchen, certain folks did certain things and soups were not a part of my routine, so when I first tried to replicate it years ago, I had only my memory and taste buds to go by - and Tahoe in the '70s didn't leave much in the way of memory. It's actually too bad, because they also made an outstanding hot and sour soup with short ribs in it that I have never come close to replicating!
But I digress...
The Tahoe soup was really thick but every time I made it and tried to thicken it, it came out too pasty. I finally decided to just try for a good soup and not try to make theirs. I rather like the end result.
This is one of the few soups that I kinda sorta follow a recipe. There's plenty of room to add your own personal touches, so have at it!
Mulligatawny Soup
It can definitely be streamlined using boneless chicken breasts and chicken broth.
- 1 chicken, cut up
- 4-6 qts water
- 1 onion, chopped
- 1 leek, chopped
- A couple of garlic cloves, chopped
- A few ribs celery, chopped
- A few carrots, chopped
- 1 small bell pepper, chopped
- 2 granny smith (or other tart apple) peeled and chopped
- 1 tsp to 1 tbsp Curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 tsp turmeric
- 1 cup uncooked rice
- 1 pt heavy cream
- 1 can coconut milk
- 1/2 cup golden raisins
- S&P to taste
Pourwater into pot and add chicken. Bring to a simmer and cook chicken. When chicken is just done, remove it and cool. Boil the stock down a bit to intensify flavor.
Add the rice and let it cook about 15 or so minutes, stirring once in a while so it doesn’t stick to the bottom.
Do a quick sauté of the onions, spices, and other veggies (less apples) while the rice is cooking. (a bit of butter or oil – I usually use butter…) Add them to the broth.
Pull the chicken from the bones and cut into bite-sized pieces. Add to the pot. Keep it simmering. Add the coconut milk and heavy cream. Keep simmering
Add the apples. Taste. Add more curry, S and/or P if desired.
Cook a bit longer, stirring occasionally (don’t want it to stick!!) It should get nice and creamy and thickened.A great garnish is some chopped pistachios sprinkled on each bowl as it’s served.
Toppings can include chopped pistachios, plain yogurt, sour cream, or some chopped chives...
Beef Pot Pie
Last week or the week before, I broke down and bought a frozen pie crust. I know, I know... I rant about them all the time and always say how quick and easy it is to make one. I bought one. And, it reinforced my low opinion of them.
Once upon a time, frozen pie crusts were folded in quarters, so when you thawed and unfolded them you had four pieces to put back together. The new, improved version is now rolled. So when you unroll it it breaks into hundreds of little pieces that have to be put back together. So much for new, improved, even more effective. And yes, I let the crusts thaw completely and come to full room temperature before I attempted my unrolling. It's one of those things that looks good on a drawing board but fails in practice. I shan't buy another. What a pain in the ass. It actually would have been quicker to make one from scratch.
I really was going to make pie crust tonight, but I had one pie crust and one sheet of puff pastry in the freezer taking up room. And yes, I buy puff pastry - it's going to be a really, really, really special occasion to get me to make it. Really special occasion.. We do clean out the refrigerator and clean out the freezer on a fairly regular basis because I really see no reason to buy food just to throw it away. I'm cheap like that. So even when I buy things I know I shouldn't have bought - like frozen pie crusts - I have to use them. It's rough being me sometimes...
So I make a great beef stew and roll out the puff pastry to fit the 8"x8"' pan and up the sides. In another place and time the puff pastry probably would have gone on top, but that damned crust wouldn't cooperate. I pieced it back together, got it semi-formed into a semi-square and it went on top.
425° for 30 minutes.
I don't have a recipe for stew. It's one of those things ya just make.
I brown off the onions and beef in bacon fat and like to add a cup of coffee to the mix along with a goodly splash of red wine - depending on how much I'm making. The coffee is the secret ingredient that adds a rich undertone without ever tasting like coffee. It's something my mom always did and back in my recipe-creating days, was always an unexpected ingredient that always elicited raves.
And garlic, celery, carrots, a frozen mixed vegetable blend... maybe a tomato or tomato paste - maybe not. Cubed potatoes - or sometimes egg noodles - and a pinch of French herbs or herbs d'Provence. Thickened with flour and water. Or - if I'm feeling fancy, a beurre manie - equal parts of softened butter and flour. It's the best.
So... off to the kitchen. I hear cookies in there calling my name...
Breakfast, Lunch, and Dinner
It was cold, wet, and rainy today. I knew this in advance and actually planned on being in the kitchen for most of the day. There really is no better place on a chilly day than next to a warm stove and hot oven. Well... there is, but ... uh... nevermind...
The day dawned with Victor making pancakes and bacon. Just what I wanted and just what I planned on making before he beat me to the kitchen. But I was looking to take them one step further - with a fried egg on top. I'm the egg man in the house, so I quickly fried up two of them after Victor finished his work and on they went. Midway through breakfast, Victor mentioned that he had never had a fried egg atop a pancake before! I was shocked! Heck, I've been cooking them and eating them since forever or longer.
The good news was that he really really liked them. I see more of them in our future...
After the breakfast dishes were cleared, I started on the bread. I had made my biga - starter - last night and had everything else in place. The bread recipe will follow.
After getting all of that cleaned up, it was lunch time.
Lunch was a simple grilled cheese sandwich. With fontina cheese, prosciutto, and homemade tomato pepper jam. On crusty Italian bread. It totally worked on every level.
And while the bread was rising and/or baking, I made soup.
Well... It started off as soup. It ended up being more stew-like. But damn! It was good!
It contained:
- chicken breasts
- andouille sausage
- onion
- celery
- carrots
- garlic
- chicken broth
- pumpkin puree
- white beans
- green chilis
- gold potatoes
- corn
- green beans
- peas
- black barley
- black lentils
- mahogany rice
- wild rice
- chipotle powder
- cayenne pepper
- salt
- pepper
I cooked the grains separately to try and keep the soup from thickening too much, but there was so much going on in that pot, it was impossible to keep the broth even remotely thin. It was good, because I was going for a thicker soup to begin with, but I just kept adding things and...
I made so much I brought a couple of containers over to our neighbors and will bring some to Victor's mom tomorrow when I do her shopping.
And we still have plenty for a couple more meals.
And around all this other cooking, I baked one of my more favorite Italian breads - Pane Pugliese.
I usually make all of the biga and freeze what I don't use, but only make half of the bread recipe.
I also decided to use my Italian "00" flour. It is noticeably different both in taste and texture. I needed to add a bit more flour than normal, but the bread came out perfect. A really chewy crust and a delicate crumb.
Pane Pugliese
adapted from The Italian Baker by Carol Field
- 1 packet dry yeast (or 1/2 package fresh yeast)
- 1/4 cup warm water
- 3 cups water; room temp
- 1 cup biga
- 7 1/2 cups all-purpose flour
- 1 tbsp salt
Proof the yeast in the warm water. Add 1 1/2 c water and the biga, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 2 small round loaves or 1 big flattish one. If you have baking stones, place loaves on baking peel or on baking sheets sprinkled corn meal. Let rise about 1 hour. Preheat oven to 450°, and 10 minutes before baking flour the loaf tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for small. Tap the loaves to test for doneness (hollow=done) and cool on a rack.
Here's the biga last night after being mixed.
Biga
- 1/2 tsp active dry yeast (or 1/10 package fresh yeast)
- 1/4 cup warm water
- 1 1/4 cup water (room temperature)
- 3 3/4 cups unbleached all-purpose flour
Stir the yeast into the warm water and let stand until creamy – about 10 minutes. Stir in the remaining water and then the flour, one cup at a time.
Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.
Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use.
And then what it was like 12 hours later.
This is the bread after its first rise. I had just formed it into the loaf.
And then, after flouring and dimpling the dough 10 minutes before going into the oven.
If you bypass this step, the bread will literally go wild in the oven. This knocks out a lot of the gas and makes for a very fine crumb.
Orange Chicken and Figs
When ya bring home two pounds of fresh figs, you really need to be prepared to eat two pounds of fresh figs. It's a lot of figs.
The first thing I did when I got home today was make a fig dessert. I do have my priorities, after all. The second thing was come up with a savory idea for dinner.
I really do love figs and they really are a great savory dinner treat. They work well with beef, chicken, or pork, and can balance a lot of spice. And I do like my spice.
Tonight's dinner was based on a recipe I saw in Bon Appetit years ago. My version was pretty much nothing like the original recipe, but it did come out good. We both cleaned our plates!
Orange Chicken and Figs
- 1 onion, chopped
- 1 large potato, peeled and cubed
- 2 chicken breasts, cubed
- 1 1/2 cups fresh orange juice
- 1/2 cup golden raisins
- 12 mission figs, halved
- 1 tbsp Worcestershire sauce
- 1/2 tsp hot curry powder (or to your liking)
- 2 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp allspice
- 1/2 tsp paprika
- S&P to taste
Saute onion in large skillet with lid. Add potatoes, then chicken and cook until chicken is mostly done. Add spices and cook until fragrant. Add orange juice, worcestershire, and soy sauces. Stir well, getting all the goodies from the bottom of the pan. Add figs and raisins. Cover, reduce heat, and simmer about 20 minutes.
Serve over couscous or rice.
This came out good. I have a really hot curry powder, so 1/2 tsp worked and was not overpowering. Use what you like. Your millage may vary.
As I was eating it I kept thinking a chopped apple probably would have gone well in it, also.
Maybe next time.
Pumpkin Ravioli with Amaretto Cream Sauce
This is something I never would have made had it not been for my dear friend Diane. She was talking about a pumpkin ravioli with an amaretto cream sauce that was served at a restaurant where she once worked. Her description of the dish captivated me, but it was her swooning that got to me. When Diane swoons, I listen.
She didn't know the recipe, just that it had apples and golden raisins in it. I asked questions and set about coming up with a recipe.
I don't know how close this is to her original, but I definitely think it was swoon-worthy! It came out great. I sprinkled walnuts on the top just before serving - not a part of the original recipe, but... I liked 'em.
Pumpkin Ravioli with Amaretto Cream Sauce
- 1 pkg pumpkin ravioli
- 2 small shallots, minced
- 1 apple, peeled and sliced thin
- 2 tbsp plus 1 tsp Amaretto
- 1 cup heavy cream
- 1/4 cup golden raisins
- salt and pepper, to taste
Saute shallot in a pat of butter and a bit of olive oil. When translucent, add apple slices and cook, browning very slightly. Add 2 tbsp amaretto and cook down slightly. Add heavy cream and bring to boil. Add raisins.
Reduce heat and taste. Stir in about a teaspoon more of amaretto, if desired, as well as salt and pepper, to taste.
Add cooked ravioli, and coat with sauce.
Top with chopped walnuts, if desired.
Don't tell Diane, but I purposely made a lot so I could bring some in for her tomorrow!
Pork Cutlets Florentine
I'm definitely getting creative in my old age, here... Two days in a row of things I've never made before! I just love the weekends!
Tonight's dinner is loosely based on a grocery store magazine meal I read about. I liked the concept but wasn't really interested in buying all of their pre-made ingredients. I knew I could swing it without barcodes and expiration dates.
The premise is breaded pork cutlets topped with sauteed fresh spinach and sliced tomatoes with a lemon caper sauce. It can all be made in the same skillet, too.
We both totally cleaned our plates, tonight. It really did come out good. Lots of different flavors and textures - similar to a picatta - and a really easy pasta as a side. It took no time, I made a huge mess, and all was right with the world.
Pork Cutletts Florentine
- Flour
- Eggs
- Bread crumbs
- Grated parmesan cheese
- Boneless thin-sliced pork chops
- Salt and pepper
- Olive oil
- Fresh baby spinach
- Plum tomato cut in strips
- 3 tbsp butter
- 2 tbsp capers, rinsed and drained
- 3 tbsp Italian parsley , chopped
- Lemon juice and zest from one lemon
Put flour, eggs, and bread crumbs in separate shallow bowls. Blend cheese into bread crumbs.
Season pork with salt and pepper; dredge in flour, dip in egg and then dredge in bread crumbs until completely coated.
Saute in small amount of olive oil until well-browned and cooked through. Remove from pan and set aside.
Add a drizzle of olive oil to pan, if necessary and add spinach. Cook, stirring, until spinach is wilted and heated through.
Plate cutlets and top with spinach and sliced tomatoes.
Add butter, lemon juice, capers and parsley to pan. Bring to boil and pour over top. Garnish with lemon zest.
I cooked up some pasta and after it drained I added a pat of butter, grated parm, and parsley. Simplicity.
Lamb Chops and Apricots
Sometimes being a bit nontraditional can be fun. And we do like fun around here!
I've been thinking up ways to use the Apricot Pepper Jam I made a few weeks ago and thought that a sauce for lamb chops might just fit the bill. Rosemary and garlic seem to be my go-to flavors with lamb chops and every now and again, I need to get out of my rut. I knew the flavors would be a natural for chicken or pork. The lamb was a bit of a stretch - but a stretch that really ended up working well.
My inspiration for cooking was actually going out to dinner last night - a Saturday night - in Philadelphia. A dear friend of ours was in town on business and it was just an automatic that we would go in to meet her for dinner. Of course, being stay-at-homes, we had no idea where to go, so Victor texted his niece who lives in the city. She asked what we were looking for and he replied Something young and hip - everything that we're not. She recommended Le Virtù on East Passyunk Ave - a couple of blocks from their home. It was a stellar choice!
It was fun getting the creative juices flowing.
Lamb Chops with Apricots
- 4 loin lamb chops
- 1 shallot, chopped
- 1/2 cup dried apricots, chopped
- 1/4 cup Apricot Pepper Jelly (or apricot jam or preserves)
- 1 cup chicken broth
- 1 tbsp balsamic vinegar
- 1/2 tsp cardamom
Cook lamb chops in skillet to desired doneness. Add chopped shallots and lightly brown. Add chicken broth and deglaze the pan. Add chopped apricots and continue cooking until broth is reduced by half. Add jam, vinegar, and cardamom powder and heat through. Taste for seasoning and add S&P as required.
Serve over lamb chops or other meat of your choice.
And then we had the nontraditional Brussels sprouts. A huge stalk of fresh brussels sprouts is just too much for two people. i love them, but don't really want to eat them every night for a week. I blanched and froze a bunch of them today. The rest went into a bit of a stirfry.
Brussels Sprouts with Artichokes and Carrots
- 2 cups brussels sprouts, blanched and sliced
- 1 can artichoke hearts, drained and sliced
- 2 carrots, sliced
- 1 tsp ground sage
- 1/2 cup chopped walnuts
Add vegetables to skillet and saute until browned and tender. Stir in walnuts. Season with salt and pepper, as desired.
And, finally, some mahogany rice. A lighter rice would have made for a better picture, but I went for flavor.
Dessert is going to be a Pumpkin Ricotta Pie. It's a recipe I just came up with this afternoon, so we shall see how it came out in an hour or so...