2 lb Boneless kid or lamb Salt Pepper 3 T Butter 1 1/2 t Ground sage, or 2 1/2 t Fresh sage 6 Juniper berries, crushed 1/2 t Dried mint, or 1 T Fresh mint 1/8 t Ground cinnamon 1/8 t Nutmeg (fresh if poss.) 1 c Dry white wine 1 c Heavy cream 1 T Rum Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had). Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.) |
1/2 c Chickpeas 2 sm Zucchini 1/4 lb Boneless lamb 2 sm Sweet potatoes 1/4 lb Boneless beef 1 c Corn cut from the cob 3 lb Chicken 2 White potatoes, boiled in -jackets 1/2 lb Ham 3 Barely ripe bananas 1 lg Onion 1/2 ts Coriander seeds, crushed 3 Cloves garlic 1/4 ts Pepper 1 Veal knuckle, split 3 tb Oil (or butter) 1 ts Salt 2 Pears 2 qt Chicken broth 3 Peaches 1/2 sm Cabbage 2 Limes 2 sm Turnips 1 lg Carrot "Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day." Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes. Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett |
2 tb Virgin olive oil 3 tb Butter 4 Garlic cloves, crushed 2 md Onions, finely chopped 1/2 c Finely chopped fresh Italian -parsley 1 t Fennel seeds 2 1/2 lb Lean ground lamb 1 lb Ground hot sausage, casing -removed Juice of 1 lime 1/4 c Dry vermouth 3/4 c Dry bulgur wheat, soaked for -30 minutes in water to -cover 2 lg Eggs, lightly beaten 3 tb Ketchup 1 t Sesame oil 2 tb Dried mint 1 t Ground allspice 1/4 t Dried rosemary 1 t Ground cinnamon 1/2 t Grated nutmeg 1/8 t Black pepper 2 tb Worcestershire sauce 1/4 c Toasted pine nuts 1/3 c Pistachios 3 tb Bay leaves, split in half Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil. In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are transluscent, about 3 minutes. Add the parsley and fennel seeds. Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture. Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside. Squeeze the excess water from the bulur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer. Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf. Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10. |
8 ea LAMB, RIBS TRIMMED 2 T DIJION MUSTARD 4 T OLIVE OIL 1 T PARSLEY, CHOPPED 2 T SOY SAUCE 1 t PEPPER, GROUND 1 ea GARLIC CLOVE, CHOPPED Whisk all ingredients together till it forms a mayonaise consistency. Coat Rack of Lamb (both sides). Broil 5 minutes on each side. Turn oven to 400 degrees and bake for 10 minutes for rare or 15 minutes for medium. Remove from the oven and let the meat rest for 5 minutes before carving. |
1 Rack of lamb; medium Dijon mustard Italian bread crumbs Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be 'Frenched"...so you can see the bone. Put dijon all over the lamb...coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side...the top. Place lamb in a pre-heated over...450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!! |
1 Rosemary sprig; chopped 2 Garlic cloves; chopped 1/2 c Chablis 4 tb Dijon mustard 4 tb Extra virgin olive oil Salt and pepper 2 9-rib racks of lamb - well trimmed and cut - between each third bone. 4 tb Sweet butter (or as needed) Northern White Beans In a small saucepan place the rosemary, garlic, and Chablis. Cook the ingredients on medium heat for 4 to 6 minutes, or until the liquid is reduced to 2 tablespoons. Pour marinade into a blender and pur_e it. Add the mustard and blend it in. With the blender still running, slowly dribble in the olive oil. Season the mustard paste with the salt and set it aside. Season the lamb with the salt and pepper. Coat both sides with the mustard paste. In a large saut_ pan place the butter and heat it on medium high until it has melted. Add the lamb racks and saut_ them for 2 to 3 minutes on each side, or until they are lightly browned. Preheat the oven to 450 Rack Of Lamb Primeurs
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