Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


Today’s Comic

Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Diion mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthwise and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: French Delicious Classic Cuisine Made Easy


Today’s Comic

Pepper-crusted Steaks with Red Wine Sauce

Ingredients

1 tablespoon mixed peppercorns
1/2 teaspoon sea salt
1 teaspoon flour
2 thinly cut rump steaks, about 5 oz each, fat removed
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons brandy
1/3 cup full-bodied fruity red wine, such as Zinfandel, Merlot, or Cabernet Sauvignon
3 tablespoons fresh beef or chicken broth
1 teaspoon red currant jelly or a few drops of balsamic vinegar (optional)
2 tablespoons sour cream or crème fraiche
your choice of arugula salad and crusty bread garlic mashed potatoes to serve

Method

  1. Put the peppercorns and salt in a mortar and pound with a pestle until coarsely ground. Tip into a shallow dish and mix in the flour.
  2. Dip each steak into the pepper mixture and press the coating in lightly, turning to coat both sides.
  3. Heat a skillet over medium heat and add the oil and half the butter. Once the butter has melted, add the steaks, and cook for 1-1/2 minutes. Turn them over and cook for 30 seconds on the other side. Transfer the steaks to 2 warm plates.
  4. Pour the brandy into the pan and light it carefully with a long cook’s match or taper. When the flames die down, add the wine and cook for a few seconds. Add the broth and simmer for 1 to 2 minutes. Sweeten with a little red currant jelly or balsamic vinegar, if liked, then stir in the sour cream or crème fraiche.
  5. Pour the sauce over the steaks and serve with an arugula salad and some crusty bread. If you’re not in a hurry, this also goes really well with garlic mashed potatoes.

Makes 2 servings.

Source: Cooking with Wine

Spiral Stuffed Meat Loaf

Ingredients

2 oz dried tomatoes (not packed in oil)
2 tablespoons Marsala
1 teaspoon olive oil
1 large red onion, about 12 oz, chopped
5 slices sourdough sandwich bread, about 5 oz total, torn into pieces
1-1/2 pounds lean ground beef
4 ounces reduced-fat or regular mild Italian sausage, casings removed and meat crumbled
1 (4 oz) jar diced pimentos, drained
1 large egg
2 large egg whites
2 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/3 cup chopped Italian or regular parsley
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1-1/3 cups dried currants
1-1/4 cups lightly packed fresh basil leaves
1 ounce thinly sliced prosciutto, coarsely chopped
1/4 cup shredded fontina cheese
1/4 cup yellow cornmeal
Italian or regular parsley sprigs

Method

  1. Place tomatoes in a small bowl and add boiling water to cover. Let stand until soft (about 10 minutes), stirring occasionally. Drain well and gently squeeze out excess liquid. Finely chop tomatoes and return to bowl. Drizzle with Marsala and set aside.
  2. Heat oil in a wide nonstick frying pan over medium-high heat. Add onion and cook, stirring often, until it begins to brown (about 10 minutes).
  3. Add water, 1/4 cup at a time, if pan appears dry. Transfer onion to a large bowl and let cool slightly.
  4. In a food processor or blender, whirl bread to form fine crumbs.
  5. Add crumbs to onion in bowl. Add beef, sausage, pimentos, egg, egg whites, garlic, thyme, sage, chopped parsley, Parmesan cheese, and pepper. Mix until very well blended.
  6. On a large sheet of parchment paper or wax paper, pat meat mixture into a 10- by 15-inch rectangle.
  7. Distribute chopped tomatoes, currants, basil leaves, prosciutto, and fontina cheese over meat in even layers to within 1 inch of edges. Using paper to help you, lift narrow end of rectangle nearest you over filling. Carefully roll up meat to form a cylinder. Pinch seam and ends closed.
  8. Dust a 9- by 13-inch baking dish with cornmeal. Using 2 wide spatulas, transfer loaf to dish.
  9. Bake in a 350°F (175°C) oven until loaf is well browned on top (about 1-1/4 hours). Add water,1/4 cup at a time, if dish appears dry.
  10. With wide spatulas, carefully transfer loaf to a platter. Serve hot or cold. Garnish with parsley sprigs.

Makes 8 to 10 servings.

Source: Low-fat Italian Cookbook


Today’s Comic

Hua Diao Chicken in Clay Pot

Ingredients

1 fresh chicken, about 1-1/2 kg
2/3 cup Hua Diao wine (Chinese yellow rice wine)

Seasoning

2 teaspoons salt
2 tablespoons soy sauce
40 g ginger
4 stalks spring onions

Method

  1. Clean and dry the chicken.
  2. Crush and chop the ginger and spring onions.
  3. Rub the cavity of the chicken thoroughly with salt and soy sauce. Put crushed ginger and spring onions into the cavity and marinade for an hour.
  4. Heat the clay pot over medium heat. Fry the chicken fat and rub it all over the interior of the pot. Reduce to low heat. Put in the chicken and the wine. Cover the pot. Cook for 15 minutes.
  5. Remove chicken, and cut into bite size pieces.
  6. Return the cut pieces to the clay pot and serve hot.

Source: Cooking with Hong Kong Top Chef


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