"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 13, 2010

quick rosemary lamb chops

What you need
2 tsp. oil
8 lamb loin chops (1 lb.)
1 small onion, chopped
3/4 cup roasted red peppers, drained, chopped
1/4 cup beef broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 tsp. chopped fresh rosemary
3 cups hot cooked rice
make it

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.

ADD onions to same skillet. Cook 5 min. or until onions are tender, stirring occasionally. Stir in peppers, broth, dressing and rosemary. Add chops. Reduce heat to medium-low; simmer 4 min. or until sauce is thickened and chops are cooked through (160°F).

SERVE with the rice.

Italian Herb-Roasted Lamb

What you need
1 cup KRAFT Zesty Italian Dressing
1/2 cup dry red wine
3 cloves garlic, minced
1 Tbsp. dried rosemary leaves
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.) make it

MIX dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat meat. Refrigerate several hours or overnight, turning occasionally.

HEAT oven to 350°F. Place meat on rack in roasting pan.

BAKE 50 min. to 1 hour or until instant read thermometer reaches 160°F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.

Cider-Glazed Lamb Chops

Gourmet | November 2007
by Melissa Roberts

1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
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Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

Wednesday, February 10, 2010

Mediterranean Egg Bake

A typical breakfast dish served for supper can be a nice change in the evening routine.

Prep: 20 min - Bake: 30 min

2 tablespoons LAND O LAKES® Butter
1 medium (1 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 1 /2 cups fresh spinach leaves, washed, stems removed, torn
1/2 cup milk
8 eggs*
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 ounces (1/2 cup) feta cheese, crumbled
1 medium (1 cup) tomato, coarsely chopped
1 tablespoon finely chopped fresh basil leaves

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add bell pepper and onion. Cook over medium heat, stirring occasionally, until vegetables are softened (3 to 4 minutes). Stir in spinach. Continue cooking, stirring occasionally, until spinach is wilted (1 to 2 minutes).

Meanwhile, combine milk, eggs, garlic salt and pepper in medium bowl with wire whisk. Stir in cheese and cooked vegetables. Pour egg mixture into greased 9-inch pie pan. Bake for 30 to 35 minutes or until eggs are set in center and edges are lightly browned. Let stand 5 minutes.

Meanwhile, combine tomato and basil in small bowl. Spoon over top of egg bake.

To serve, cut into wedges.

*Substitute 2 cups pasteurized refrigerated real egg product.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 190, Fat 13 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrates 6 g, Dietary Fiber 1 g, Protein 11 g

This recipe created by Land O'Lakes.

Creole Baked Goat Cheese In Roasted Red Pepper Cups

By: Bahama Breeze

Yield: 2 to 4 servings.

For garlic crouton rounds:
1/2 loaf French baguette
1 clove garlic, minced
1 tablespoon chopped fresh parsley
5 tablespoons butter, softened to room temperature

For peppers and goat cheese:
2 medium red bell peppers
2 tablespoons olive oil, divided
Ground black pepper
2 tablespoons minced garlic
1/2 cup diced sweet onion
4 ounces goat cheese (chevre)
1 plum tomato, seeded and diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped, plus more for garnish
3/4 teaspoon hot-pepper sauce
Fresh tomato salsa (see note)

To prepare crouton rounds: Preheat the oven to 350 degrees. Cut the bread into 16 1/4-inch-thick slices.

In a small mixing bowl, blend garlic, parsley and butter until thoroughly mixed. Spread both sides of bread slices with garlic butter. Just before serving, place on a cookie sheet; and bake 8 to 10 minutes or until lightly browned.

To prepare peppers and goat cheese: Cut tops off bell peppers. Remove seeds and veins; trim bottoms to allow the pepper cup to stand up. Rub the inside of each pepper with 1/2 tablespoon olive oil; season lightly with salt and pepper. Place in a pie plate, open side up, and bake 7 minutes. Turn peppers upside down to allow excess juices to drain out; let cool. (This roasting step will soften the pepper slightly. The final cooking takes place after the peppers are stuffed.)

Heat remaining 1 tablespoon olive oil in a medium saute pan over medium heat; add garlic and onion. Saute just until onion becomes translucent, 4 to 5 minutes. Remove from heat; let cool to room temperature.

Transfer the onion-garlic mixture to a bowl; add goat cheese, tomato, cilantro, parsley and hot-pepper sauce. Stir with a rubber spatula to blend thoroughly. Adjust salt and pepper to taste.

Fill red pepper cups with goat cheese mixture; bake 12 minutes. Garnish with a light sprinkling of minced fresh parsley. Center peppers on a serving platter; arrange croutons around. Serve with fresh tomato salsa on the side.

PER SERVING (based on 4 servings): 331 calories; 28g fat (76 percent of calories from fat); 14g saturated fat; 52mg cholesterol; 7.5g protein; 13g carbohydrate; 3.5g sugar; 2g fiber; 162mg sodium; 62mg calcium; 212mg potassium.

Note: Bahama Breeze's tomato salsa includes tomatoes, hot green peppers, red onions and fresh herbs.

Testers' note: When eating this dish, we recommend cutting the pepper cups into wedges. This way everyone gets the combination of filling and roasted pepper together.

Monday, February 8, 2010

Banana Walnut Bread Pudding With Buttery Rum Sauce

Yield: 12 to 18 servings
For bread pudding:

3/4 cup chopped walnuts
8 cups day-old French or Italian bread, cut into 1-inch cubes (toast if fresh)
5 tablespoons unsalted butter, divided
2 cups heavy cream
2 cups milk
4 large eggs
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
1 pinch freshly grated nutmeg
1 pinch salt
5 tablespoons banana liqueur
2 cups mashed ripe bananas (about 4 small)

For buttery rum sauce:

1/4 cup ( 1/2 stick) unsalted butter, melted and cooled
6 tablespoons heavy cream
1/2 cup granulated sugar
1 egg yolk, lightly beaten
1/4 cup rum or less to taste
Whipped cream, for garnish

Fresh mint sprigs, for garnish

Step 1: Prepare the bread pudding. Preheat oven to 350 degrees. Place walnuts on a baking sheet; toast in oven just until they begin to darken and become fragrant, about 5 to 8 minutes. Transfer to a small bowl; set aside. Turn off the oven.

Step 2: Place bread cubes in a large mixing bowl. In a small saucepan, melt 4 tablespoons butter over medium heat; pour butter over bread cubes. Using a rubber spatula, toss to evenly distribute the butter.

Step 3: In a medium bowl, whisk together cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt and banana liqueur. Pour over bread cubes; stir to combine. Let sit for 30 for 45 minutes, until bread has absorbed most of the liquid.

Step 4: Return the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with the remaining 1 tablespoon butter.

Step 5: Stir mashed bananas and walnuts into bread mixture. Pour into baking dish. Bake, uncovered, until the top is golden brown and crispy and the pudding is firm in the center, 45 to 50 minutes. Remove pudding from oven; let cool on a wire rack for 15 minutes before serving.

Step 6: While the pudding bakes, prepare the rum sauce. In a heavy, nonreactive saucepan combine butter, cream, sugar and egg yolk. Cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from heat immediately; do not let the sauce boil. Stir in rum. Let sauce cool slightly. (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)

Step 7: Slice warm bread pudding into squares; top each serving with Buttery Rum Sauce. Garnish with whipped cream and mint sprigs, if desired.

Per serving (based on 12 servings): 632 calories; 35g fat (50 percent calories from fat); 18g saturated fat; 179mg cholesterol; 8.5g protein; 65g carbohydrate; 45g sugar; 2g fiber; 233mg sodium; 151mg calcium; 390mg potassium.

Adapted from a recipe by Emeril Lagasse at

Julianna's Junk It, N'awlins Bread Pudding

Yield: 12 to 18 servings

For bread pudding:

8 cups day-old French or Italian bread, cut into 1-inch cubes (toast if fresh)
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1 cup dried cranberries
2 cups granulated sugar
2 cups milk
2 cups heavy cream
3 eggs
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons vanilla

For whiskey sauce:

1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 egg yolk (see note)
1/2 cup bourbon or to taste (see note)

Step 1: Prepare pudding. Grease a 9-by-13-inch baking dish. In a large bowl, combine bread cubes, peanut butter, chocolate and butterscotch chips, nuts, coconut, raisins and cranberries. Toss to combine.

Step 2: Whisk together sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg and vanilla. Pour over the bread mixture. Transfer to the baking dish.

Step 3: Place baking dish on the middle rack in a cold oven. Set oven to 350 degrees. Bake until the top of the pudding is golden brown, about 1 hour, 15 minutes.

Step 4: Prepare sauce. Heat butter and sugar over medium heat until butter melts and combines with sugar. Remove from heat; blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.

Step 5: To serve, cut pudding into squares. Pour warm sauce over each portion of bread pudding.

Per serving (based on 12 servings): 1,106 calories; 59g fat (48 percent calories from fat); 36.5g saturated fat; 169mg cholesterol; 14g protein; 123g carbohydrate; 86g sugar; 4g fiber; 301mg sodium; 142mg calcium; 378mg potassium.

Notes: If salmonella from the undercooked yolk in the sauce is a concern, use a Davidson's-brand egg, which is pasteurized in the shell. Jack Daniel's gives the sauce a stronger flavor; Southern Comfort provides a sweeter flavor.

Adapted from the food magazine Penzeys One, Vol. 1, Issue 3, 2006

Mardi Gras King's Cake

1/2 cup water, (105 to 115 degrees)
2 envelopes active dry yeast
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon nutmeg, freshly grated
2 teaspoons salt
1 teaspoon lemon rind, grated
1/2 cup water, lukewarm
3 eggs
4 egg yolks
1/2 cup butter, softened
1 egg, lightly beaten with
1 teaspoon of milk
1 small doll, coin, or bean
3 cups confectioners sugar
1/4 cup lemon juice, strained
3 teaspoons water or more
green, purple, and yellow sugars
Dissolve yeast in water; let stand for about 5 to 10 minutes. Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl. Make a well in center. Add yeast mixture, milk, eggs, egg yolks and combine completely.

Beat in butter until dough forms a ball. Place on floured board; incorporate more flour if necessary. Knead until smooth and elastic. Stir dough in well buttered bowl and turn so all surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or until doubled in bulk. Brush baking sheet in butter. Punch down on lightly floured board. Knead, then pat into a 14" cylinder. Place on baking sheet and form into a large ring. Press doll or coin into dough so that it is well hidden. Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg milk mixture. Bake in a preheated 375° oven for 25 to 30 minutes, or until golden brown. Cool on wire rack. Beat icing ingredients until smooth. Spread over top of cake, letting drip down sides.
Immediately sprinkle sugars over icing in 2" wide strips of purple, green and yellow stripes. *Colored sugar is sold in baking supply houses. If you can't find it, tint granulated sugar or icing with paste food coloring. Be sure to tell people about the hidden doll or bean if they aren't familiar with the tradition

Peruvian Brown Sugar Pudding

Estimated Times:
Preparation - 15 min | Cooking - 30 min | Cooling Time - 2 hrs refrigerating | Yields - 6 to 8 servings

Piura, a northern region of Peru known for its ceramics and delicate gold work, is also famous for this sweet, caramel-flavored pudding. It is traditionally made with goat's milk, rice flour, and chancaca, which is molasses made from solid sugar cane. The key to success on this recipe is stirring it constantly!


3/4 cup cornstarch
1/2 teaspoon baking soda
1 cup water
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup ground walnuts
Walnut halves (optional)

PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.

POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.

Sunday, February 7, 2010

Papa a la Huancaína

This is a popular appetizer, native to the city of Huancayo (capital of the Junín region, central Peruvian Andes). A Creole dish, It combines dairy products introduced by the Spanish with 2 of the most Andean ingredients: potatoes and ajíes.


10 medium white potatoes

½ lb (¼ kg) of fresh white cheese (ricotta or feta are ok)
5 fresh yellow chilli-peppers (ají amarillo)
1 cup evaporated milk
½ cup chopped onion
½ cup vegetable oil
2 cloves garlic
5-6 saltine crackers
salt and pepper
3 hard cooked eggs
black olives
Cook and peel potatoes and allow to cool.

Remove seeds and veins from the ajíes, wash well with water, and chop finely. In a medium skillet with hot oil, sauté the ajíes, onions, and garlic until tender.

Put this mix in a blender with the cheese, milk, crackers, salt and pepper. Pour the oil slowly until you get the characteristic smooth-creamy consistency of the sauce (you can add more crackers or some more milk for increasing/reducing thickness). Adjust to taste with salt and pepper if necessary, and let cool at room temperature.

Lay a bed of lettuce in a dish and place the potatoes on top. Cover with the sauce, and serve with hard boiled eggs (in halves) and black olives.

Makes 6 servings.

A recipe by the Wikimedia Cookbook.

American Lamb Loin Chops with Red Chile Grits

# Servings: 2

Lamb Loin Chops
2 American lamb loin chops, 5 ounces each
2 ounces olive oil
1 clove of garlic, minced
Kosher salt, to taste
Cracked black pepper, to taste

Red Chile Grits
2 to 3 slices bacon, diced
2 tablespoons olive oil
3 fire-roasted red bell peppers, skins peeled and seeded, medium diced
4 cloves roasted garlic
1 small red onion, medium diced
1 tablespoon butter
4 cups chicken stock
1/4 cup heavy cream
1 cup grits
2 cups shredded manchego cheese
1/4 cup chopped chives
Salt and pepper to taste

Lamb Loin Chops
Heat cast iron or heavy-bottomed sauce pan over medium-high heat until hot and barely smoking. Brush lamb chops with olive oil and minced garlic; season liberally with salt and pepper. Place in pan for 3 minutes per side or until medium-rare (145ºF). Remove lamb chops from pan and let sit uncovered for 5 minutes. Serve with acorn squash and Red Chile Grits.

Red Chile Grits
Cook diced bacon in a pan until crispy and drain on paper towels. In a hot sauce pan, add olive oil, roasted peppers, garlic, onion, and cooked bacon; stir until well incorporated, then add butter. Melt the butter down, then add chicken stock and cream; bring to a boil. After liquid comes to a boil, turn down the heat to medium-low and stir in grits and cheese. Keep stirring thoroughly until the grits are cooked through. Stir in chives and salt and pepper.

Smoked Paprika Chipotle American Lamb Chops

# Servings: 4

4 American Lamb chops (loin, rib, sirloin or shoulder)
1 tablespoon smoked paprika
1 tablespoon brown sugar
3 teaspoons coarse sea salt
2 teaspoons dark chili powder
1 teaspoon chipotle chile powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon powdered garlic
Oil, as needed

In a mixing bowl, combine paprika, sugar, salt, chili powder, chipotle chile powder, onion powder, cumin and garlic. Pierce lamb with a fork several times on all sides; brush with oil then coat with the rub. Let stand for 1 hour before cooking.
Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.

*Smoked paprika can be found in specialty shops. Sweet paprika may be substituted.

Recipe provided by the American Lamb Board

Lamb Chops with Cornbread Stuffing

# Servings: 4
4 American lamb shoulder chops (arm or blade), 3/4- to 1-inch thick
1 package (6 ounces) cornbread stuffing mix
1-1/3 cups water
2 tablespoons butter or margarine
1 can (11 ounces) corn with red and green peppers and liquid

Spray a 10-inch skillet with cover with nonstick cooking spray. Brown chops over medium-high heat for 4 to 5 minutes on each side. Remove chops from pan; reduce heat to low. Add water, butter and seasoning packet from the cornbread mix; mix well. Blend in cornbread crumbs, corn and liquid. Place browned chops on top of stuffing. Cover and cook over low heat for 10 to 12 minutes or to desired degree of doneness.