Thanks and looks good. I don’t cook by recipes much but this sauce has a lot of the same ingredients I use.
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Hi all, What’s for Dinner 2nd Edition is here:
Thanks!
New flat so last night was a trip to Ikea to pick up some bits. I hate going to Ikea but if did mean I could have meatballs, mash gravy and of course lingonberry jam for dinner, so not all bad.
Tonight is beef shin stew, with parsnips, red wine and rosemary. Mash potato and sweetheart cabbage along with it. For afters syrup sponge pudding and custard made wth Birds custard powder. You truly feel you’ve settled in when you have Birds custard in the cupboard.
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We’ve moved on to the next thread, FYI. See the post above.
Greens, schmeens. Don’t ALWAYS need green stuff on the plate. And since you had veg already with the squash, you were good! And congrats on the new P/T job - sounds like it’ll be a fun one, albeit busy during the holiday season.
And a question - did your jeweler friend have this new kitchen built to her specs in her home, or was it a new move-into? Curious as to why she hates it.
But I’m “meatn3” so a green is part of the package!
She recently bought a home built in the 60’s. She has plans to
remodel the kitchen but has to wait for the old house to sell. The
kitchen in the old house was perfectly suited for her.
This kitchen is dated but large and workable. It has a number of
features which were high end at the time .She’s the sort of person who
would go insane working in a cubicle and needs bright space with long
vistas. This kitchen is all walls and not open to the views or the rest
of the house. Since she has such a strong vision of what she wants the
current reality just frustrates her greatly. She is not a person who can
patiently wait - she arrives at a plan (usually a really good plan)
quickly and moves fast. There is getting to be a substantial secret pool
with sizable bets on how long it takes before she caves and starts the
remodel!
I’ve suggested just cutting away a portion of the wall over the sink
since it will be removed eventually. That would let her see the lake and
the living room. It would be a good stop gap measure but she’s in all
or nothing mode. I did bring over a sledge hammer. I caught her eyeing
it speculatively…
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Off topic but Ikea has great kitchen design software. Just sayin’
I actually mentioned your positive experiences with Ikea to her a few months ago!
rib eye tonight, for me. i’m at my sister’s, dog-sitting, so i made myself a steak after i saw a Gordon Ramsey video. seasoned with s&;, seared in hot, hot, hot olive oil, whole garlic tossed in, rosemary, then a bunch of butter to baste. rare-to-medium-rare, buttery, juicy, beefy… really good. no sides. wished i’d had a nice hearty red but i have to drive home, take the BF the other half (it was a pretty big steak.)
cocktails up later.
happy Saturday night!
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Ahhhhh, OK - NOW it makes sense!
Last night we each had a big bowl of Tuscan sausage, bean and pasta soup, served with a crusty loaf of bread from the Bakers at Red Lion – two women who live nearby who bake bread a few days a week. When there’s bread available, a French flag hangs outside the door of their self-serve bakery space in the basement of their home. When the bread is gone, the door is locked and the flag comes down.
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Looks great, CindyJ! Maybe repost on the new thread here:
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I just saw that new thread. How do I re-post?
Probably copy/paste into the new thread is the easiest way.
I’ve been craving steak - think I’ll try this!
Thanks! I wasn’t really looking for one but I think the change of pace will be good. Hoping it makes me more efficient at my biz efforts which can be too solitary at times.
I never noticed it before but i it looked closest to rapini it worked pretty well i blanched before saute. Not as bitter as rapini basically lambs quarter i think.
Wrong thread oops
I’m sorry - I didn’t see this before now.
6 Lamb Shanks, about a pound ea
Kosher Salt, Pepper
6 Tbsp Grapeseed Oil
1 med Onion, coarsely chopped
1 Carrot, in 2" lengths
2 Tbsp Tomato Paste
1 Tbsp dried Rosemary
12 Garlic Cloves, chopped
3 c White Wine
3 c Chicken Broth
3/4 c Panko
2 Shallots, very thinly sliced
2 Garlic Cloves, minced
1/2 c grated Parmesan
350 degree oven. Season shanks, brown on all sides in 4 Tbsp oil. Remove. Pour off excess oil and add the 2 Tbsp remaining. Stir in the onion, carrot, tomato paste, rosemary and garlic and stir until they begin to color. Return meat. Add wine and broth. Bring to boil, cover and into oven for two hours - until very tender. Remove cover and cook 15 minutes more.
Transfer to a roasting pan, strain or don’t strain the sauce. Degrease. Reduce sauce by half. Mix together the crust ingredients, S+P. Moisten lamb with a little of the sauce and pat on the coating. Bake 400 degrees until the crumbs have browned. Ten minutes?
Again - this recipe is from Gordon Hamersley’s Bistro Cooking at Home*.*
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