St. Patricks Day Recipe: Braised Lamb Shoulder Chops!

A perfect recipe for a cool winter dinner, or to practice now for a St. Patrick’s Day feast!

Braised Lamb Shoulder Chops

2 shoulder chops

3 stalks celery, diced

2 carrots, diced

1 small onion, diced

3 cloves garlic, skinned and left whole

2 anchovies , oil-packed

1 tbs tomato paste

1 cup dry wine (red or white)

1/2 cup stock

1 bouquet garni (2 stalks of rosemary and 6 stalks of thyme)

Salt and pepper

Olive oil

Season the chops with salt and pepper. Pat dry. In a heavy skillet bring a heat a tablespoon of oil to smoking. Sear the chops until crisp and brown on both sides, about 1 minute on each side. Remove chops to a plate. Lower heat to medium. Add the carrot, onion, and celery to the hot pan and cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Add anchovies and cook for 1 minute until anchovies begin to melt into the vegetables. Add tomato paste and stir to coat the vegetables

Add wine and stock, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil, then return lamb chops and accumulated juices to the pan. If needed, add additional stock or water to ensure the liquid nearly covers the meat. Reduce to a simmer and cover with a tight-fitting lid. Reduce heat to low (or place in a 240degree oven) and simmer until meat is fork tender but not falling off the bone, about 1.5-2 hours.

Remove chops to a plate and cover loosely with foil to keep warm. Skim fat from the surface of the braising liquid. Strain braising liquid through a fine strainer, discard solids. Return liquid to pan and reduce until liquid coats the back of a spoon. Serve chops on a bed of mashed potatoes, glazed in braising liquid and topped with gremolata.

Gremolata

Zest of 1 lemon (fine)

2 cloves of garlic, minced

1/4 cup of fresh parsley, chopped

Combine ingredients and chop fine. cover and refrigerate until ready to use. Can be made up to six hours in advance.

Recipe: (Heart) Beet Wellington

When I was a kid, my mother treated Valentine’s Day with the same attention as most people give Easter. Valentine’s breakfast would feature heart studded socks tucked in my juice glass and conversation hearts in my cereal bowl. This was, of course, after sitting with me a few days prior to design and create an elaborate valentine’s box in which to stow all of the cards and candy I was sure to receive on the Big Day.

Now that I am a grown up, nothing says Holiday like a beautiful meal with an impressive culinary centerpiece. And nothing says ‘I Love You’ quite so well as ‘I made fresh puff pastry for you, with my very own hands.

I wanted to post this in plenty of time for Valentine’s Day, in case you ant to give it a test drive.

Buckle up, kids this one is an epic!

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Speculaas Cookies

This will make me sound like an unabashed nerd, but a well designed grocery store is my happy place. I love turning the corners around aisles to discover unexpected treasures on the end caps.  Encountering baby vegetables of any variety can turn my day around like that Dead or Alive song.

While at Trader Joe’s the other day, picking up some fancy cheese for a Sunday dinner, I impulsively picked up a box of those deliciously addictive Speculoos cookies.  I’d had them before, but in the course of my daily life of writing books and waiting tables, I had forgotten about these gingery, crispy delights.

The Gent and I proceeded to devour the box within 48 hours.

We needed more. So many more. In a cookie-craving frenzy, I pawed through my pantry and uncovered cinnamon, ginger, nutmeg, molasses…. I had eggs, and butter, and flour, even Almond Meal.  Then I was called off work last night and the evening unrolled before me like a blank canvas waiting to be filled.

It was cookie kismet. Continue reading

Hospitality @ Home: Kale Salad

shaved brussels sprouts
kale salad ingredients
the beginnings of a beautiful salad

Let us take a moment to consider Kale. That humble, sweet green with the bitter bite that has the texture of an innertube when not prepared correctly.  You can’t swing a salad spinner around Los Angeles these days without hitting a restaurant with a Kale Salad on the menu.  I am ever hopeful, but alas, have been burned many times by the sub-par kale salad.

Until I encountered the amazing version at Food Lab in Silverlake.  I had read about it on Yelp!, Twitter, Facebook, everywhere, and when I met a friend there for lunch a couple weeks ago, I knew I had to have it. Studded with almonds, shallots, brussels sprouts and romano cheese, this salad is my new obsession.

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Pumpkin & Spice Infused Vodka

pumpkin sugar pumpkin pumpkin vodka recipe

For Thanksgiving this year, I felt like doing something different.  For me, holiday cooking is not so much about cooking the same dishes year after year. No, the holidays are the time that I try over the top recipes that I would never ordinarily have an excuse to make.  This is the time that I bring out the recipes with obscure spices, with several steps, with long preparation times, like this Pumpkin and Spice infused vodka.

It’s adapted from this recipe on Food52.

I used pumpkin instead of butternut squash because I think it’s more seasonal.

To peel and disembowel the pumpkin, pop it in the microwave for 2 minutes on high, then place it on a cutting board and slice it in half down the middle.  Scoop out the guts (reserving the seeds to toast for a yummy snack), then peel and cube the pumpkin.

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Pumpkin Spice Latte Syrup

Living in Los Angeles, few things truly invoke the feeling of Autumn.  The palms trees that frame the avenues, swaying ever so violently in the Santa Ana winds, do not burn with orange and gold leaves.  Even at night, temperatures rarely dip below sixty degrees.  So, in addition to strident insistence on wearing sweaters because it is October, guys, the thing that signals the beginning of Fall in the modern era is … the Starbucks Pumpkin Spice Latte.

When I managed a restaurant at the base of an office building in downtown LA, we would get requests frequently for our version of the beverage, and so I (a former Starbucks barista myself) developed a Pumpkin spice syrup for our bar, that I will happily share with you now, in consideration of the current Pumpkin Spice syrup shortage of 2012

I do something a little differently with my syrup, cutting the amount of sugar in the base mix and adding sweetened condensed milk, but I like the body that the sweetened condensed milk gives to the final product.  The cinnamon/pumpkin/condensed milk combo adds creamy richness and warmth to whatever you add this syrup to– coffee, latte, hot chocolate, a little brandy and creme de cocao shaken over ice…

If you don’t want to use the sweetened condensed milk, then just increase the brown sugar to 1 1/2 cups.

Recipe after the jump

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