Braised Lamb Shoulder

 Here are two recipes for slow cooked lamb. It is surprisingly delicious with a taste similar to the much more costly leg of lamb. These instructions are for oven braising, but you could use a slow cooker (crock pot). The slow cooker might take a little bit longer than the oven to get the same results.

Lamb in Wine Sauce

2 pound lamb shoulder (If you are feeding more than 4 people, you will need two of these.)
Olive oil
Onion
Mushrooms
Fish sauce (or anchovy paste)
Red wine
Orange juice
Curry powder
Ground Rosemary
Salt
Pepper


1. Drizzle a little olive oil over the lamb shoulder sprinkle generously with salt and pepper and a light dusting of curry powder. Cover with diced onion, pour about a half inch of water in the bottom of the pan, and bake in a 320 oven for 4 or 5 hours.

2. Chop 10 - 12 mushrooms into small pieces. Dice one medium sized onion.

3. Saute the onions and mushrooms in a bit of olive oil, and add 1/2 cup of freshly squeezed orange juice and 3/4 cup red wine. Add a teaspoon of fish sauce and a half teaspoon of ground Rosemary to this mixture and simmer slowly for a few minutes.

4. At hour 3, pour the wine sauce over the lamb shoulder and cook until the meat is falling off the bone and is very tender.

 Serve with rice, lentils, and acorn squash for a hearty winter meal.



Lamb with Rosemary and Garlic

2 pound lamb shoulder (If you are feeding more than 4 people, you will need two of these.)
Olive oil
Garlic - regular or elephant
Fresh Rosemary
Curry powder
Salt
Pepper

Sides: red or white potatoes, small onions, carrots




1. Drizzle a little olive oil over the lamb shoulder and sprinkle generously with salt and pepper and a light dusting of curry powder. Pour about a half inch of water in the bottom of the pan and bake in a 320 oven for 4 or 5 hours.

2. Dice one or two cloves of elephant garlic or 5 or 6 regular garlic cloves.

3. At hour three, baste the shoulder, and then cover with diced garlic and fresh Rosemary.

4.At hour 3.5, lay small unpeeled red or white potatoes, chunks of carrot, and 6 or 7 small onions around the roast. Salt and pepper the vegetables. These will take a little over an hour to cook at the low temperature.

Serve on your best platter, with Pinot Noir and candlelight, just for fun!

Rosemary is a hearty plant that can be grown indoors or outdoors. It requires little care and will be there for you when you want to add some to a soup, bread or meat dish. It is the secret to great tasting lamb dishes.

 Save your shoulder bones and scraps to make a delicious bone broth. Throw the scraps into a pot of water with a little salt, some more Rosemary and a bit of tamarind. Simmer on low for several hours. Strain the broth through a metal sieve and use the clear broth for lentil soup or lamb stew if you have enough meat left over.

Marry the one who gives you the same feeling you get when you see your food coming at a restaurant.
(Lynn Rossetto Kasper attributed this to Anonymous, and I would never argue with her.)

Cauliflower Potato Soup

1 head of Cauliflower

4 medium sized potatoes

1 medium onion

1 red bell pepper

10 – 12 mushrooms

1 head broccoli

Salt

Pepper

Anchovy paste

Soy sauce or tamari

2 cups broth – chicken or vegetable

2 cups milk – Nut or dairy

Dill

Parsley

Curry powder

1. Cut 1 cauliflower and 6 medium peeled potatoes into large chunks - approximately 2 x 3 inches

2. Dice one medium onion.

3. Roast the onion, cauliflower and potatoes in a glass pan with salt and pepper and a generous drizzling of olive oil at 375 for about an hour. Cover the dish with foil for the first half hour, then remove.

4. Chop the red pepper, broccoli and mushrooms into small bits and sauté in olive oil. We eat with our eyes first and the tiny color morsels will jazz up this cream colored soup. Set these aside until the soup is pureed.

5. When the potatoes, cauliflower and onion are cooked thoroughly, transfer them to a soup kettle and add 1 ½ cups of milk and 1 ½ cups of chicken or vegetable broth. Coconut, almond, cashew or dairy milk will all work equally well.

6. Puree the roasted vegetables, a teaspoon of anchovy paste, milk and broth with an immersion blender.

7. Add more broth if the soup is too thick.

8. Spice with dill, parsley, curry powder, salt and a tablespoon of soy sauce or tamari.

9. When you have the consistency and flavor you like, add the red pepper/mushroom/broccoli mix.

 “Once you’ve roasted cauliflower in the oven, you can never go back.” Nigella Lawson

A Happy Holiday Liqueur

Whatever you are doing in the way of holiday preparation, it is more fun if you pour a little of this in your coffee!

You will need:
1/3 cup instant coffee granules
1/2 cup unsweetened cocoa powder
1 cup water
1 cup sugar
1/2 teaspoon cinnamon

1 cup vodka
2 teaspoons vanilla


Mix the first 5 ingredients in a saucepan and simmer just long enough to dissolve the sugar and make a smooth syrup.

Remove from heat and add the vodka and the vanilla. Stir and then use a funnel to pour the elixer into a pretty decanter.

If you like your coffee liqueur and your chocolate liqueur separate, you can very obviously make two different liqueurs by using only one of those ingredients in each recipe. Either way, a little of this flavoring in your coffee will cheer you up during those dark December days.

Spicy Party Snack

Roasted Chickpeas or Garbanzo Beans are a great alternative party snack. They are fairly inexpensive to make and quite a bit more nutritious than many snack foods.

Drain the liquid from a can of beans, heat some coconut oil on a baking sheet, and pour the drained beans onto the sheet. Sprinkle with spices, stir just a bit, and bake at 350 for 30 - 40 minutes. Beans should have a crisp coating. If they are not quite crisp, give them a few more minutes. Once they are cooled, you can store them in an airtight container. They are better fresh, though.

They will crisp a little faster if they are not crowded, so it is best to use only one can per one regular size baking sheet. 

Suggested spices:

Salt
Ginger
Turmeric
Cumin
Powdered mustard
Dill weed
Chili powder


Breakthroughs happen when what is suddenly possible meets with what is desperately necessary.
Thomas Friedman

Persimmon Salsa!

Whether you have a persimmon tree or friends with persimmon trees, this is the time of year when they seem to be everywhere. Persimmons recipes are quite commonly breads and pastry items because persimmons have a a sweet jam-like quality. We like salsa at our house and fruit mixes with hot chilies to create a flavor extravaganza. (Mango and pineapple salsas are also on this blog). So the persimmons (I used five) went into the salsa, along with:

Roasted garlic - 3 cloves
Cumin - rounded teaspoon
Salt - rounded teaspoon
Lime juice - one large lime
Crushed tomatoes - 2 1/2 cups
Red pepper flakes - rounded tablespoon
Chili powder - rounded teaspoon
Chipotle chili powder - level teaspoon
Ground coriander - level reaspoon, or cilantro leaves - rounded tablespoon

Persimmons need to be peeled and be sure not to get any seeds into the sauce.
 
Put the tomatoes, persimmon pulp, lime juice and garlic into a blender to make a sauce with an even texture.

Pour the sauce into a glass bowl and add spices to bring it to the level of heat that you like. None of the

The longer the salsa sits, the more heat it will absorb from the chili pepper flakes and powders, so you might want to wait for a while before adding more of those things unless you will not be bothered by a spicy salsa.

 To roast garlic, chop the tops from a few heads, drizzle with olive oil and bake at 325 for about 45 minutes. When the cloves are soft, you can squeeze them out of the skins and put them in a glass jar in the refrigerator to use in salad dressings, hummus, or any sauce you might be making. They will keep for a couple of weeks on the top shelf and add terrific flavor to many dishes.

Chicken Stroganoff

I didn't know that there was such a thing as chicken stroganoff, but why not? Beef, lamb, turkey... it shouldn't really make any difference. Well cooked meat in a cream sauce is likely to work with a variety of meats. 

1.Cut boneless, skinless chicken (breasts or thighs) into 1/2 inch strips.

2. Roll them in a mixture of flour, salt, pepper, and curry.

3. Saute these in a medium hot pan in coconut oil.

4. After the chicken is browned, add enough broth to nearly cover the chicken. Add a few tablespoons of butter, the juice of one lemon, a little dill weed,  and let simmer slowly for an hour or so.

5. When the chicken is very tender, add any combination of sliced mushrooms, diced tomatoes, peas, asparagus or any other quick cooking vegetable you have on hand. Diced carrots are good too. but they will need to be added a little earlier.

6. While the chicken is simmering, you can prepare potatoes, rice, or noodles to serve as a base for the chicken. Spaghetti squash or zoodles are good options, too.

7. When the vegetables are cooked to your taste, add a few generous tablespoons of sour cream or plain Greek yogurt. To go dairy free, you could simply skip this last step. 

Some Like it Hot

Admittedly, this salsa fresca would not have to be hot, but the combination of heat and sweet is irresistible.
This is a five minute or less creation and its original purpose was as a topping for fish tacos. You could certainly use it as a chip dip or a salad dressing or in myriad other ways.

Chop 3 ripe tomatoes
Add 1/3 cup crushed, canned pineapple
Add pepper flakes - a teaspoon if you are timid, a tablespoon if you are adventurous
Squeeze in the juice of one lime
A pinch of cilantro if you are a fan
That's it!