June 28th, 2006 by alice
Tags: Braised, Dried, Lamb, Shanks, Sun, Tomatoes
INGREDIENTS
- 8lamb shanks, about 3 kg
- plain flour, to toss shanks in
- 2tablespoonsolive oil
- 12baby onions
- 2clovesgarlic, crushed
- 1/2cupsun-dried tomatoes, drained of oil
- 1/2cupport wine
- 1 1/2cups gooddry red wine
- 1/2cupchicken stock
- 3tablespoons freshly choppedparsley or basil leaves(or both)
DIRECTIONS
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.
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June 28th, 2006 by alice
Tags: Bean, Rosemary, Stew, White
INGREDIENTS
- 2tablespoonsolive oil
- 1mediumonion, chopped
- 2garlic cloves, minced
- 1 (14 1/2 ounce)canvegetable broth
- 1 (19 ounce)cancannellinior great northern beans, drained & rinsed
- 1 1/2teaspoons choppedfresh rosemary or1/2 teaspoondried rosemary
- 1/2teaspoonblack pepper
- 1largered bell pepper, roasted and julienned
- 1largeyellow bell pepper, roasted and julienned(if you don’t want to roast your own peppers)or2 (6ounce)jarsroasted red peppers, julienned(if you don’t want to roast your own peppers)
DIRECTIONS
- In large saucepan, heat oil over medium heat and cook the onion and garlic until tender, about 5 minutes.
- Stir in broth and bring mixture to a boil over high heat.
- Stir in beans, rosemary and pepper.
- Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in roasted peppers and cook 3 minutes more.
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June 28th, 2006 by alice
Tags: Beans, Lamb, Moroccan, Polenta, Shanks, White
INGREDIENTS
- 1 1/2cupsdried haricot beans(can use navy, cannellini, great northern, 300g)
- 12 french trimmedlamb shanks(approx 3 kg.)
- 1/4cupplain flour, to toss lamb shanks in
- 1tablespoonolive oil
- 2mediumred onions, chopped finely(340g)
- 2clovesgarlic, crushed
- 2teaspoonsground cumin
- 1/2teaspoonground cardamom
- 1/2teaspoonground ginger
- 2teaspoons finely gratedfresh lemon rind
- 80mllemon juice
- 2 (400 g)canstomatoes
- 2 1/2cupsbeef stock
- 1/4cuptomato paste
- 3cupswater
- 3cupsmilk
- 2cupspolenta
- 2teaspoons finely gratedfresh lemon rind, extra
- 1/4cup loosely packed finely choppedflat leaf parsley
- 1/4cup loosely packed finely choppedfresh coriander leaves
DIRECTIONS
- Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
- Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
- Add onion and garlic; cook stirring until the onion is soft.
- Add spices to the pan; cook stirring about 2 minutes or until fragrant.
- Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
- Reduce heat and simmer covered for 40 minutes.
- Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
- Heat the water and milk in a large saucepan (do not boil).
- Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
- Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.
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June 28th, 2006 by alice
Tags: Bharat, Eastern, Middle, Mix, Spice
INGREDIENTS
- dried rose petals, from 1 to 2 organically grown roses
- 1/2teaspoonfresh ground black pepper
- 1/4teaspoonground cinnamon
DIRECTIONS
- In a blender, spice grinder or with a mortar and pestle, grind all the ingredients to a fine powder.
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June 28th, 2006 by alice
Tags: Cheese, Fondue
INGREDIENTS
- 1/2cupmilk
- 1/4cupwhite wine
- 1/2teaspoonWorcestershire sauce
- 1/4teaspoondry mustard
- 1dashpepper
- 1cupmayonnaise(I use Kraft)
- 2cups shreddedsharp cheddar cheese
- bread, cut into bite size pieces(French, Italian, Rye or any of your choice.)
DIRECTIONS
- Mix to-gether milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water.
- Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot.
- Pour into fondue pot or chafing dish.
- Place chunks of bread on fondue forks or wooden picks and dip in!
- Makes 2 cups.
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