Show: Everyday ItalianEpisode: Friday Night Dinner
Recipe courtesy Giada De Laurentiis
Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 cup grated Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
1/4 cup olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices, for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Directions
In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.
Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.
Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, January 23, 2010
Spicy Lamb Stew with Butternut Squash
Posted by Elise on Oct 15, 2006
Filed under Lamb, Main Course, Soup and Stew, Wheat-free
With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.
Spicy Lamb Stew with Butternut Squash
INGREDIENTS
1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
1/4 cup fresh lemon juice
2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint
METHOD
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.
2 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.
3 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
5 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.
Serves 6.
Filed under Lamb, Main Course, Soup and Stew, Wheat-free
With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.
Spicy Lamb Stew with Butternut Squash
INGREDIENTS
1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
1/4 cup fresh lemon juice
2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint
METHOD
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.
2 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.
3 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
5 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.
Serves 6.
Lamb Chop Casserole
Cook Time: 1 hour, 20 minutes
Ingredients:
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, cut in 2-inch pieces
4 medium onions, peeled and halved
1 bay leaf
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried oregano
dash pepper
2 beef bouillon cubes or equivalent base or granules
1 cup boiling water
Preparation:
Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes. Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.
Lamb chop casserole recipe serves 4.
Ingredients:
4 shoulder lamb chops, about 1 1/2 pounds total
6 carrots, cut in 2-inch pieces
4 medium onions, peeled and halved
1 bay leaf
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried oregano
dash pepper
2 beef bouillon cubes or equivalent base or granules
1 cup boiling water
Preparation:
Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes. Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.
Lamb chop casserole recipe serves 4.
Lamb Chops with Mushrooms
These tasty lamb chops are served with a sauce made with beef broth and red wine.
Ingredients:
8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Serves 4.
Ingredients:
8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Serves 4.
Dijon Lamb Chops
Great lamb chops with Dijon mustard and garlic, along with herbs.
Cook Time: 20 minutes
Ingredients:
4 to 6 large rib chops
1 lemon, halved
garlic powder
freshly ground pepper
chopped fresh parsley
Dijon mustard
wheat bran or plain bread
non-stick cooking spray
Preparation:
Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and pepper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops. Preheat oven to 500°. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500° for 4 minutes. Reduce heat to 350°, and bake chops an additional 15 minutes or to desired doneness.
Serves 4 to 6.
Cook Time: 20 minutes
Ingredients:
4 to 6 large rib chops
1 lemon, halved
garlic powder
freshly ground pepper
chopped fresh parsley
Dijon mustard
wheat bran or plain bread
non-stick cooking spray
Preparation:
Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and pepper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops. Preheat oven to 500°. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500° for 4 minutes. Reduce heat to 350°, and bake chops an additional 15 minutes or to desired doneness.
Serves 4 to 6.
Thursday, January 21, 2010
Southwest Marinade
1/4 cup olive oil
1 tsp minced garlic
1/4 cup apple cider
1/4 cup lime juice
1 tsp honey
1/4 tsp chili powder
1/8 tsp cumin
Dash of hot pepper sauce
Salt and pepper to taste
Combine ingredients. Add lamb. Cover and refrigerate for 2-24 hours.
http://www.superiorfarms.com/PAGES/recipes.htm
1 tsp minced garlic
1/4 cup apple cider
1/4 cup lime juice
1 tsp honey
1/4 tsp chili powder
1/8 tsp cumin
Dash of hot pepper sauce
Salt and pepper to taste
Combine ingredients. Add lamb. Cover and refrigerate for 2-24 hours.
http://www.superiorfarms.com/PAGES/recipes.htm
Lime Honey Marinade
1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil (corn oil works well)
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper,finely chopped
2 T honey
1/2 tsp. cumin
Makes enough for 2 pounds of meat
Mix all ingredients together (a food processor makes quick work of all the chopping as well as mixing). Marinade meat, refrigerated, for several hous or overnight and grill or broil.
©2005 FabulousFoods.com
This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
5 medium garlic cloves, minced or pressed
1/3 cup oil (corn oil works well)
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper,finely chopped
2 T honey
1/2 tsp. cumin
Makes enough for 2 pounds of meat
Mix all ingredients together (a food processor makes quick work of all the chopping as well as mixing). Marinade meat, refrigerated, for several hous or overnight and grill or broil.
©2005 FabulousFoods.com
This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, then simply grill it for an easy meal.
Marinade For Lamb Or Goat
Ingredients and Directions
4 c Chablis wind
1 c Green creme de menthe
1 T Onion powder
1 t Dried mint (crushed)
2 T Louisiana hot sauce
1 c Soy sauce
1 c Water
2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"
4 c Chablis wind
1 c Green creme de menthe
1 T Onion powder
1 t Dried mint (crushed)
2 T Louisiana hot sauce
1 c Soy sauce
1 c Water
2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"
Greek Lamb Marinade
From Derrick Riches,
This Greek-style marinade can be applied to any meat, but is particularly good on lamb. Let the meat marinate for a while so the flavors can infuse.
INGREDIENTS:
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste
PREPARATION:
Combine all ingredients and mix well. Use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours. Large cuts like leg of lamb should be marinated for 8 hours to overnight
This Greek-style marinade can be applied to any meat, but is particularly good on lamb. Let the meat marinate for a while so the flavors can infuse.
INGREDIENTS:
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste
PREPARATION:
Combine all ingredients and mix well. Use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours. Large cuts like leg of lamb should be marinated for 8 hours to overnight
Tuesday, January 19, 2010
You Are Special Bread
Makes 1 loaf
2 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons instant minced onions
2 teaspoons dill seed
1 teaspoon salt
1 / 4 teaspoon baking soda
1 / 4 cup water
1 cup cream-style cottage cheese
1 tablespoon butter or margarine
1 large egg
1 / 4 cup shredded mozzarella cheese
2 teaspoons butter or margarine, melted
1 / 4 teaspoon coarse salt, optional
Directions
In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, minced onions, dill seed, salt, and baking soda. Heat water, cottage cheese, and 1 tablespoon butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, mozzarella cheese, and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes.
Turn batter into greased 1-1 / 2-quart casserole; smooth top with floured hands. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Bake at 375oF for 35 minutes or until done. Remove from casserole to wire rack. Brush with melted butter; sprinkle with coarse salt, if desired.
Nutritional Information:
Per serving :
Serving size: 1 slice (1 / 12 of recipe)
Calories 130; Total fat 3.5g; Saturated fat 2g;
Cholesterol 25mg; Sodium 320 mg; Carbohydrates 19g; Dietary fiber less than 1g; Protein 6g
2 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons instant minced onions
2 teaspoons dill seed
1 teaspoon salt
1 / 4 teaspoon baking soda
1 / 4 cup water
1 cup cream-style cottage cheese
1 tablespoon butter or margarine
1 large egg
1 / 4 cup shredded mozzarella cheese
2 teaspoons butter or margarine, melted
1 / 4 teaspoon coarse salt, optional
Directions
In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, minced onions, dill seed, salt, and baking soda. Heat water, cottage cheese, and 1 tablespoon butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, mozzarella cheese, and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes.
Turn batter into greased 1-1 / 2-quart casserole; smooth top with floured hands. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Bake at 375oF for 35 minutes or until done. Remove from casserole to wire rack. Brush with melted butter; sprinkle with coarse salt, if desired.
Nutritional Information:
Per serving :
Serving size: 1 slice (1 / 12 of recipe)
Calories 130; Total fat 3.5g; Saturated fat 2g;
Cholesterol 25mg; Sodium 320 mg; Carbohydrates 19g; Dietary fiber less than 1g; Protein 6g
Roasted Vegetable Loaf
Makes: 2 Loaves
Proof Time: 30-50 minutes
Bake Time: 45-55 minutes
Roasting vegetables gives them a sweeter taste. Nicely paired with goat cheese, this bread is perfect for a meal with a salad.
1 small zucchini, sliced lengthwise 1/8-inch thick
1 small Chinese or Sicilian eggplant, sliced lengthwise 1/8-inch thick
1/4 of large onion, sliced into rings 1/8-inch thick
1 small red pepper, roasted, peeled and sliced into 1-inch strips
1/4 cup Italian salad dressing
3 to 3-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann's RapidRise Yeast
2 tablespoons sugar
1-1/4 teaspoons salt
1 cup water (120° to 130° F)
1 cup crumbled goat cheese or feta cheese
1/4 cup fresh basil leaves
salt and pepper to taste
1 egg, lightly beaten
Directions
Marinate zucchini, eggplant, onion and pepper in Italian salad dressing for 15 minutes. Grill or broil zucchini, eggplant and onion until tender. Put back in the marinade and set aside.
In a large bowl, combine 1-1/2 cups flour, yeast, sugar, and salt. Heat water to very warm (120° to 130° F). Stir into dry ingredients. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide the dough into 2 equal pieces. Roll each piece to a 13 X 9-inch recentangle. Transfer each onto a greased baking sheet. Drain vegetables. Layer vegetables over the middle third of the dough alternating with goat cheese. Cover with basil leaves. Lightly sprinkle with salt and pepper to taste. With a sharp knife, make cuts from filling to the dough's edge at 1-inch intervals. Alternating sides, fold strips at an angle across filling to resemble a braid. Cover; let rise in a warm, draft-free place until doubled, 20 to 40 minutes.
Preheat oven to 350° F. Brush loaves with egg. Bake 30 minutes; cover with foil to prevent excess browning. Bake an additional 15 to 25 minutes until done. Remove from baking sheet; cool on wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
Proof Time: 30-50 minutes
Bake Time: 45-55 minutes
Roasting vegetables gives them a sweeter taste. Nicely paired with goat cheese, this bread is perfect for a meal with a salad.
1 small zucchini, sliced lengthwise 1/8-inch thick
1 small Chinese or Sicilian eggplant, sliced lengthwise 1/8-inch thick
1/4 of large onion, sliced into rings 1/8-inch thick
1 small red pepper, roasted, peeled and sliced into 1-inch strips
1/4 cup Italian salad dressing
3 to 3-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann's RapidRise Yeast
2 tablespoons sugar
1-1/4 teaspoons salt
1 cup water (120° to 130° F)
1 cup crumbled goat cheese or feta cheese
1/4 cup fresh basil leaves
salt and pepper to taste
1 egg, lightly beaten
Directions
Marinate zucchini, eggplant, onion and pepper in Italian salad dressing for 15 minutes. Grill or broil zucchini, eggplant and onion until tender. Put back in the marinade and set aside.
In a large bowl, combine 1-1/2 cups flour, yeast, sugar, and salt. Heat water to very warm (120° to 130° F). Stir into dry ingredients. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide the dough into 2 equal pieces. Roll each piece to a 13 X 9-inch recentangle. Transfer each onto a greased baking sheet. Drain vegetables. Layer vegetables over the middle third of the dough alternating with goat cheese. Cover with basil leaves. Lightly sprinkle with salt and pepper to taste. With a sharp knife, make cuts from filling to the dough's edge at 1-inch intervals. Alternating sides, fold strips at an angle across filling to resemble a braid. Cover; let rise in a warm, draft-free place until doubled, 20 to 40 minutes.
Preheat oven to 350° F. Brush loaves with egg. Bake 30 minutes; cover with foil to prevent excess browning. Bake an additional 15 to 25 minutes until done. Remove from baking sheet; cool on wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
English Muffin Bread
Yield: 2 loaves (24 slices)
5 cups all-purpose flour, divided
2 envelopes rapid-rise yeast
4 teaspoons granulated sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
1. In a large bowl, combine 1 1/3 cups flour, undissolved yeast, sugar, salt and baking soda.
2. Heat milk and water until very warm (120 degrees to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter.
3. Grease two 8 1/2-by-4 1/2-inch loaf pans; sprinkle with cornmeal. Divide batter between pans. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Preheat the oven to 400 degrees. Bake loaves for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast before serving.
Variation: For Cinnamon-Pecan English Muffin Bread, stir 2/3 cup toasted chopped pecans and 1 1/2 teaspoons ground cinnamon into the batter.
Per slice: 110 calories; 0.5g fat; no saturated fat; no cholesterol; 4g protein; 22g carbohydrate; 2g sugar; less than 1g fiber; 220mg sodium.
Adapted from BreadWorld.com (Fleischmann's Yeast).
5 cups all-purpose flour, divided
2 envelopes rapid-rise yeast
4 teaspoons granulated sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
1. In a large bowl, combine 1 1/3 cups flour, undissolved yeast, sugar, salt and baking soda.
2. Heat milk and water until very warm (120 degrees to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter.
3. Grease two 8 1/2-by-4 1/2-inch loaf pans; sprinkle with cornmeal. Divide batter between pans. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Preheat the oven to 400 degrees. Bake loaves for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast before serving.
Variation: For Cinnamon-Pecan English Muffin Bread, stir 2/3 cup toasted chopped pecans and 1 1/2 teaspoons ground cinnamon into the batter.
Per slice: 110 calories; 0.5g fat; no saturated fat; no cholesterol; 4g protein; 22g carbohydrate; 2g sugar; less than 1g fiber; 220mg sodium.
Adapted from BreadWorld.com (Fleischmann's Yeast).
Monday, January 18, 2010
Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ¼ cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ¼ cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
Chevon Loaf
Prep: 10 min, Cook: 1:30.
* 2 lbs. ground goat meat
* 1 cup seasoned breadcrumbs
* 1 package dry onion soup mix
* 1/4 cup steak sauce
* 1 egg
* 1/2 can cream of mushroom soup
* 1 cup purchased brown gravy
Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Stir in half the soup and mix well. Transfer to a loaf pan that has been sprayed with nonstick spray. Bake 1-1/2 hours. Combine remaining soup and gravy in a saucepan over medium high heat. Stir until hot. Serve over meat.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
* 2 lbs. ground goat meat
* 1 cup seasoned breadcrumbs
* 1 package dry onion soup mix
* 1/4 cup steak sauce
* 1 egg
* 1/2 can cream of mushroom soup
* 1 cup purchased brown gravy
Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Stir in half the soup and mix well. Transfer to a loaf pan that has been sprayed with nonstick spray. Bake 1-1/2 hours. Combine remaining soup and gravy in a saucepan over medium high heat. Stir until hot. Serve over meat.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Jamaican Curry Goat Recipe
Author Busmama Williams
I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it.
Prep:15m Cook:112m Servings:68
Ingredients
3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet or habanero pepper: seeded & minced finely
2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)
2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)
1/2 teaspoon black pepper
2 Tablespoons cooking oil
Directions
Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.
Serve over white rice or with Indian rotis.
*Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.
I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it.
Prep:15m Cook:112m Servings:68
Ingredients
3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet or habanero pepper: seeded & minced finely
2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)
2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)
1/2 teaspoon black pepper
2 Tablespoons cooking oil
Directions
Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.
Serve over white rice or with Indian rotis.
*Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.
Goat Chili with Eye of the Goat Beans
Recipe by Laurence Jossel
Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.
Pairing Suggestion Beer is a classic accompaniment to chili, partly because its light bitterness and cold temperature work so well with rich foods. Two good choices for Jossel's meaty goat chili are both crisp lagers: Samuel Adams' caramel-accented Octoberfest and the lightly hoppy Brooklyn Brewery Brooklyn Lager.
ACTIVE: 1 HR
TOTAL TIME: 3 HRS 30 MIN PLUS OVERNIGHT MARINATING AND 4 HR SOAKINGa..
SERVINGS: 8
HEALTHY
MAKE-AHEAD
INGREDIENTS
3 dried árbol chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
1 ancho chile, stemmed and seeded
1 1/2 cups boiling water
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 garlic clove, chopped
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Kosher salt
2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 cup dark Mexican beer, such as Negra Modelo
2 cups chicken stock or low-sodium broth
Freshly ground pepper
Sour cream, cilantro sprigs and lime wedges, for serving
DIRECTIONS
1.. In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes. Drain the chiles, reserving 1/3 cup of the soaking liquid. Coarsely chop the chiles.
2.. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight.
3.. In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
4.. Preheat the oven to 375°. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned goat to the plate with the bacon.
5.. Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the goat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
6.. Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.
MAKE AHEAD
The chili can be refrigerated for up to 3 days. Reheat gently.
Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.
Pairing Suggestion Beer is a classic accompaniment to chili, partly because its light bitterness and cold temperature work so well with rich foods. Two good choices for Jossel's meaty goat chili are both crisp lagers: Samuel Adams' caramel-accented Octoberfest and the lightly hoppy Brooklyn Brewery Brooklyn Lager.
ACTIVE: 1 HR
TOTAL TIME: 3 HRS 30 MIN PLUS OVERNIGHT MARINATING AND 4 HR SOAKINGa..
SERVINGS: 8
HEALTHY
MAKE-AHEAD
INGREDIENTS
3 dried árbol chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
1 ancho chile, stemmed and seeded
1 1/2 cups boiling water
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 garlic clove, chopped
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Kosher salt
2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 cup dark Mexican beer, such as Negra Modelo
2 cups chicken stock or low-sodium broth
Freshly ground pepper
Sour cream, cilantro sprigs and lime wedges, for serving
DIRECTIONS
1.. In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes. Drain the chiles, reserving 1/3 cup of the soaking liquid. Coarsely chop the chiles.
2.. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight.
3.. In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
4.. Preheat the oven to 375°. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned goat to the plate with the bacon.
5.. Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the goat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
6.. Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.
MAKE AHEAD
The chili can be refrigerated for up to 3 days. Reheat gently.
Sunday, January 17, 2010
MEYENBERG Peanut Butter Fudge
- 1 cup firmly packed golden brown sugar
- 1 cup granulated sugar
- 3/4 cup MEYENBERG Evaporated Goat Milk (undiluted)
- 1 Tbs. light corn syrup
- Dash salt
- 1/2 cup creamy peanut butter
- 1 Tbs. butter
- 1/2 tsp. vanilla
Combine sugars, Evaporated Goat Milk, corn syrup, and salt. Mix well. Place on medium heat and bring to a boil. Place thermometer in mixture and cook, stirring occasionally to 236° F (soft ball stage). Remove from heat and add peanut butter and butter. Cool to lukewarm (115° F) without stirring. Add vanilla and beat until it thickens and begins to lose its gloss. Pour into buttered 8-inch square pan. Cool and cut into squares. Makes 49 pieces (about 1 1/4 lbs.)
MEYENBERG Goat Milk Yogurt
- 1 quart MEYENBERG Fresh Ultra-Pasteurized Goat Milk
- …OR 1 quart reconstituted Powdered Goat Milk
- …OR 1 quart diluted Evaporated Goat Milk
- 3 Tbs. yogurt or 1 package dried yogurt culture*
Goat milk yogurt is known and used throughout the world. Europeans especially enjoy it as a delicacy and benefit from its healthful features.
Note: Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1. You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.
Heat milk to scalding (180° F). Let cool to 110° F (lukewarm). [If using optional goat milk powder, blend some of the milk with the milk powder. Then add this back to the rest of the milk.] Add yogurt or culture. Pour yogurt mixture into jars or glasses or earthenware containers. Cover jar with clear plastic wrap. Place jars in large pan of warm water. Maintain water at 100-120° F or set over pilot light on stove. Cover with a towel. Yogurt will take 5 hours to thicken. (Dried yogurt culture takes longer.) Refrigerate when thickened. The addition of some honey or fresh fruit, nuts, or vanilla will offset the unfamiliar tartness. As a dressing like mayonnaise, mix with lemon juice or vinegar and salad herbs.
*For our truly allergic customers, goat milk yogurt culture may be ordered from New England Cheesemaking Company, P.O. Box 85, Ashfield, MA 01330.
Goat Cheese Ice Cream
Ingredients
2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
Instructions
Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.
2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
Instructions
Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.
EMERILS CREOLE SEASONING
1 tb Dried leaf oregano
1 tb Dried leaf thyme
2 tb Salt
2 1/2 tb Paprika
2 tb Garlic powder
1 tb Onion powder
1 tb Black pepper
1 tb Cayenne pepper
PREPARATION
Combine all ingredients thoroughly and store in an airtight jar or container. Will keep for up to 3 months. Makes about 2/3 cup. Source: Emerils New N.O. Cooking From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
LEG OF LAMB WITH GOAT CHEESE AND SPINACH STUFFING
Servings: 8 servings
INGREDIENTS
INGREDIENTS
- 5 lb Boneless leg of lamb;
- 1/4 c Bayou Blast; see * note
- 2 c Chopped fresh spinach
- 1/4 c Chopped fresh mint
- 4 oz Mild goat cheese; such as
- 1/4 c Chopped onions
- 2 tb Minced garlic
- Freshly-ground black pepper
- 3 tb Olive oil
PREPARATION
- Preheat oven to 400 degrees. Cut seven 2-foot lengths of butchers twine. Cut open leg of lamb and arrange on work surface, inside facing up. Butterfly meat by cutting vertical slits in the thicker parts of the lamb without cutting all the way through. Flatten meat and trim off extra pieces, reserving them, until leg is a fairly even thickness; you should have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb and pound with a meat mallet until 1/4-inch thick. Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through. Sprinkle 2 tablespoons of Bayou Blast over top of lamb and set aside. Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1 tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool. Spread half of stuffing mixture lengthwise along one side of lamb, dot with goat cheese and top with remaining stuffing. Roll up lamb over stuffing, tucking in ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. Sprinkle outside of roll with remaining tablespoon Creole seasoning. In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear on all four sides, 6 minutes in all. Transfer lamb to a roasting pan and roast until brown and tender, 30 minutes for rare, 35 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 16 pieces and serve 2 slices per serving. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-025 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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