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

Tuesday, July 27, 2010

Country Sage Bread

All I can say about this bread is FLAVOR FUSION!!!  It will have your taste buds doing a happy dance with the first bite.
The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.  I was able to use fresh rubbed sage  out of my little herb garden which may have enriched the flavor some..

16 ServingsPrep: 20 min. + rising Bake: 35 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 2 teaspoons celery seed
  • 1-1/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1 egg
  • 3 to 3-1/2 cups all-purpose flour


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Shape into a round loaf. Place in a greased 8-in.or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool. Yield: 1 loaf (16 slices).
    Nutrition Facts: 1 serving (1 slice) equals 119 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 232 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
    © Taste of Home 2009 

Sunday, July 25, 2010

Lamb Salad, Saté-Style

# Servings: 8

1/2 medium onion, coarsely chopped
1/4 cup lime juice, divided
2-1/2 tablespoons soy sauce, divided
1 tablespoon granulated sugar
2 cloves garlic, peeled
1-1/2 teaspoon peeled and grated fresh ginger, divided
1/2 teaspoon ground cumin
1 pound boneless American lamb steaks, sirloin or leg
2 tablespoons chunky peanut butter
1 teaspoon brown sugar, packed
1/4 teaspoon cayenne pepper
2 tablespoons peanut oil
1/2 teaspoon salt
1 pound green beans, cut and steamed
1 large yellow, orange or red bell pepper, thinly sliced
1/2 cup chopped roasted peanuts
2 tablespoons finely chopped cilantro or parsley

In blender or food processor, combine onion, 2 tablespoons lime juice, 2 tablespoons soy sauce, sugar, garlic, 1 teaspoon ginger and cumin. Pour into large glass dish. Place lamb in marinade, turning to coat. Cover and refrigerate 4 to 12 hours.

Broil lamb steaks on grill 4 inches from heat source for 8 to 10 minutes on each side. Cool and cut into strips.

In medium bowl, prepare dressing by whisking together peanut butter, remaining 2 tablespoons lime juice, remaining 1-1/2 teaspoons soy sauce, brown sugar, remaining 1/2 teaspoon ginger, cayenne pepper, peanut oil and salt; cover and set aside.

In large bowl, combine lamb, green beans and bell pepper. Toss with dressing. Transfer to serving platter. Garnish with peanuts and cilantro.

Braised American Lamb Shank with Three Bean Ragout

Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

# Servings: 

American lamb foreshanks
1 cup diced onions
1 cup diced carrot
1 cup diced celery
6 cloves of garlic
3 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup guajillo chile powder
1 cup white wine
2 bay leaves
2 tablespoons butter, unsalted
1 cup flour
1 tablespoon Kosher salt
1 tablespoon freshly cracked black pepper
1/4 cup olive oil
4 cups veal stock (recipe follows)
Three Bean Ragout (recipe follows)

Veal Stock
8 pounds veal bones, cut into 2-inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered, or 1/2 cup tomato paste
1 teaspoon whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed

Three Bean Ragout
1/2 cup white beans
1/2 cup black beans
1/2 cup cannellini beans
4 ounces bacon
1 teaspoon thyme
1 teaspoon oregano
1 cup chicken stock
8 garlic cloves
2 jalapenos
Salt and pepper, to taste

Mix flour, chile powder, salt and pepper together.Roll the shanks in the flour mixture. In a large roasting pan, heat the oil; sear both sides of all shanks at the same time. Add onion, carrot, celery and garlic and continue to sear. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil and then reduce to a simmer and cover for 2 -1/2 hours, turning the shanks every 15 minutes. Meat should be very tender but stay on the bone. Strain the sauce; reduce by half and add butter.

Serve shanks with Three Bean Ragout, fresh ricotta and a little of the pan sauce. 

Veal Stock Preheat oven to 450ºF. Arrange bones in a roasting pan large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1-1/2 hours, turning to brown all sides. After the first hour, add the remaining ingredients. Transfer the bones and vegetables to a large (10- to 12-quart) stockpot. Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour this into the stockpot with enough additional water to cover all ingredients by 3 inches. Bring water to a boil, reduce heat and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.

Strain the liquid into a clean pot, pressing down to extract all juices. Reduce this mixture over medium heat until 2 quarts remain. Cool and refrigerate in a covered container for up to 3 days, discarding any hardened layer of fat before using or freezing. Makes 2 quarts.

Three Bean Ragout Pick through all beans, removing any foreign objects. Put all beans in a large pot and cover with cold water. Put a lid on this pot and let beans soak for 6 hours or overnight.

Rinse beans and return to pot, add all other ingredients and cover with water; bring to a boil for 2 hours, adding water as needed. Season with salt and pepper to taste.

Braised Lamb Shoulder with Tomato Marmalade

 Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)

# Servings: 6

Braised Lamb Shoulder
2 pounds American lamb shoulder, visible fat removed and cut into bite size pieces
2 teaspoons salt
2 teaspoons pepper
1 tablespoon ground cumin, divided
1 tablespoon ground cinnamon, divided
1 tablespoon ground coriander, divided
2 tablespoons olive oil
4 cups fat free chicken broth
1 cup tomato juice
2 large onions, sliced
2 large carrots, cut into 1/4-inch-thick slices
2 cloves garlic, finely chopped
Tomato Marmalade (recipe follows)

Tomato Marmalade 1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2-1/2 cups chopped Roma tomatoes (about 8 large)
1/4 cup brown sugar, packed
3 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh orange juice

Braised Lamb ShoulderPreheat oven to 325ºF.

Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon and coriander. Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat. Add lamb; stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

Tomato Marmalade
In small skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.

To Serve: Ladle lamb into low-sided bowls. Top with Tomato Marmalade.


g protein
g carbohydrate
g total fat
calories from fat
mg cholesterol
g fiber
mg sodium
mg niacin
mg vitamin B6
mcg vitamin B12
mg iron
mg zinc