Basque Lamb Stew with Walnut Pistachio Pesto

If March is still raging like a lion, have some lamb.  Stew that is. 

3 lb boneless lamb, cut into 1-1/2 inch pieces
6 cloves garlic, quartered lengthwise
1 tsp rosemary, crushed
3/4 cup white wine

3 red peppers, or 2 jars roasted red peppers, sliced
1 14-oz package frozen pearl onions, thawed
1 leek, cleaned and diced
1 tsp cumin seeds
1 tsp rosemary, crushed
2 tsp Pimenton, Spanish smoked paprika
1 cup red wine
1 cup chicken broth
1 large ripe tomato, diced

First marinate the lamb with the garlic, rosemary and wine, in a ziplock,plastic bag.  Marinate for at least 30 minutes or longer, and if longer, in the refrigerator.  Flip, and mix the bag often.  You can marinate the lamb in a bowl covered in plastic wrap as well.  Just make sure you mix well and often.

Next, drain the lamb and pat dry in paper towels, reserving the garlic.  Brown the lamb in a Dutch Oven or pot, in batches, in a bit of olive oil.  Do not crowd the pan, so that the lamb browns well.  Flip to brown all pieces well.  Remove lamb pieces to a bowl and set aside while you brown remaining pieces.

While the lamb is browning, roast the red peppers on a gas stove burner, or in the oven, until the skins blacken well.  Toss the peppers in a paper bag and seal up the bag to steam the peppers a bit.  Alternatively, you can use jarred roasted red peppers.

Heat oven to 375F.  When all the lamb is browned and set aside, toss the leek, 1 tsp rosemary, cumin and reserved garlic into the Dutch oven, and cook for about 5-8 minutes, until the leek begins to soften.  Add a bit more oil if necessary.  Return the lamb to the Dutch oven and add the wine, broth, Pimenton and tomato.  Bring to the boil.

Meanwhile peel the burnt pieces of skin off the peppers.  Seed and slice the peppers and add them to the stew.  The meat should just peek out of the liquid - if necessary, add just a bit of water. Salt and pepper the stew to taste.  When the stew comes to a boil, gently stir, cover, and place in the oven. 

Bake for an hour.  Gently stir, cover and bake for another 30-45 minutes, until the lamb is very soft, and pulls apart with a fork.  Correct the seasonings if necessary.

Serves 6.

Pistachio and Toasted Walnut Pesto

This is a pesto I found in researching Basque cookbooks and recipes.  It is used to serve on top of soups and stews, and I also used it to make a wonderful pizza with shrimp.  Very quick to whip up, it is hearty and nutty and adds a great dimension to vegetarian dishes.

1/3 cup shelled pistachios
1/3 cup walnuts
2 cloves garlic
1/4 tsp red pepper flakes
Palmful fresh parsley
About 1/4 cup extra virgin olive oil

Heat oven to 400F.  Spread the walnuts on a rimmed jelly roll pan and toast in the oven for about 2-3 minutes, just until fragrant.  Watch carefully so as not to allow walnuts to burn.  Toss all ingredients except oil into a small food processor and process until will ground.  add just enough oil to bring mixture together into a smooth creamy paste.

Chili Maple Rosemary Carnitas

Once you've got yourself on a healthful diet, and gotten yourself in great physical shape, then consider Carnitas.  They are the quintessential Mexican dish, but honestly, on the fatty side, so pump some iron first - then enjoy!  This is a great dish to serve bike racers - and oh hey, that's what we did when our son's racing team came for a visit.

Carnitas need to be cooked in fat - not a lot of water.  They should caramelize, not braise.  Addition of acidic orange juice helps break down the meat, so they pull apart readily with a fork.  Don't recoil from the cooking fat; you'll strain the meat and then broil it to crisp it up.  Most of the fat will be left behind and you'll be left with delicious, spicy and meltingly tender meat for tostadas, enchiladas or burritos.  Or even for omelets before a big race.

5-7 lb pork butt, cut into 2-inch pieces
2 Tbsp chili powder or Cajun spice mix
2 onions, diced
1 jalapeño, diced
2 tsp cumin seeds
4 cloves garlic, sliced
2 tsp rosemary
1/3 cup maple syrup
1 cup orange juice
about 1-2 cups water

Preheat oven to 375F.  In a large bowl, toss together the pork and the chili (or Cajun spice).  Heat a few tablespoons canola oil in a large Dutch oven. Brown the pork pieces in several batches,setting pork aside in a bowl as you go.

 

 Add a bit more canola oil if necessary to the pot and sauté the onion and pepper for 6-8 minutes, until softened and beginning to brown.  Add the garlic, rosemary and the cumin and cook another 2-3 minutes, until fragrant.  Add the maple syrup and orange juice, and add just enough water, to almost cover the meat.

Cover Dutch oven and place in oven.  Cook for an hour.  Uncover pot, stir gently and cook uncovered for another 30-45 minutes, until the mixture starts to dry out just a bit, and flakes apart with a fork.  There will still be a lot of fat - don't worry, you will remove the meat away from the fat.

Using a slotted spoon and a lot of patience, remove the pork from the pot, leaving the fat behind, and spread out on a baking sheet.  Break pork apart a bit with a fork.  Broil in oven for a short period, just to crisp pork up a bit.  Serve with warm tortillas, or use in tostadas or enchiladas.  A great way to present carnitas is with several toppings so diners can create their own tostadas or burritos.

Alternatively, serve on rice with beans on the side.  Serves 8.

Spring Chicken Paprikash

OK its spring, so why are we still gravitating towards comfort foods?  I guess the lion has not yet morphed into the lamb, so a nice hardy spicy, creamy, warming, soothing, and colorful paprikash is still in order before the heat waves envelop us.

I prefer to use meat on the bone for chicken stews, which has so much more flavor and tends to stay more moist.  So pick your best spring chicken, carve it up into serving pieces and have at it.  Because some prefer meat off the bone, you can take the breast meat and bone it as I did here.  You can use whichever pieces of the chicken you prefer in this dish.

4 chicken thighs
2 chicken breast halves, boneless, cut into 2-3 pieces, each

1 bag pearl onions
1 red pepper, sliced
1 orange pepper, sliced
1/8 lb bacon, diced

2 Tbsp butter
2 Tbsp flour
1-1/2 cup chicken stock

1 15-oz container sour cream
2 Tbsp smoked Spanish Paprika, Pimenton

Heat a tablespoon olive oil in a large non-stick skillet and begin browning the chicken in batches.  Brown both sides for 2-3 minutes per side, until bothe sides are golden.  Salt and pepper to taste.  Set chicken aside in a bowl.

Add the bacon and a bit more olive oil in the same skillet and heat to sizzling.  Add the onions and peppers and sauté for about 810 minutes, to begin to brown and a caramelize the veggies.  Remove the veggies to the bowl with the chicken. 

In the same skillet, melt the butter and stir in the flour.  Heat to bubbling, and cook, whisking continuously, for 3-5 minutes.  Add the stock, whisking well to incorporate.  Let the mixture thicken over high heat for a minute or two.  Turn the heat down to a simmer and whisk in the sour cream and paprika. 

Transfer the chicken and veggies to a large pot or Dutch oven.  Pour the sauce over the chicken and gently fold together to mix well.  Cover and simmer for about 20-30 minutes, until the chicken is cooked through.  Gently stir the mixture 2-3 times during this cooking time.  Serves 4-6.

Cook's Note:  Try Pimenton - its not just paprika, but Spanish Smoked Paprika.  It has a hint of chipotle because its smoked, and a much richer flavor than sweet paprika.   You can buy it on-line easily, and it can be used to grill meats or braise fish. 

Spinach Dahl with Potato and Chick Pea

A well-spiced dahl is the cornerstone of Indian cooking.

 1/2 cup red lentils, rinsed
1/4 cup split toor Dahl (see cook's note), rinsed
1/4 cup Le Puy black lentils, rinsed
6 cups water
2 medium potatoes, diced
1 large package spinach

For the Tarka:
2 Tbsp canola oil
2 Tbsp butter or ghee
1 onion, diced
1 jalapeño or red chili, diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp ground fenugreek
3 cloves garlic, minced
8-10 curry leaves

Bring the water to a boil in a medium pot and add the legumes.  Return to a light boil and skim the froth from the top.  This helps avoid bitterness in the dahl.  Cover the pot, but leaving the lid slightly ajar.  Allow the pulses to cook for about an hour, stirring once or twice. 


While the lentils cook, prepare the tarka - which is a fried spice mixture.  Melt the butter (or ghee) in the oil in a small skillet.  Add the onion and jalapeño and let them cook for about 5 minutes.  Add the remaining spices and cook another 5 minutes, until the tarka is very fragrant.

 

After about 45 minutes, add the potatoes and chick peas.  Slowly turn in the spinch, allowing each addition to cook down.  When all the spinach is added, turn in half the tarka into the dahl.  Let the dahl cook about another 15-20 minutes, until the potatoes are just cooked through.  The lentils should become very creamy and no crunch should remain whatsoever.  Add a bit of boiling water to keep a nice creamy texture if dahl is becoming too dry. Salt and pepper to taste.  Turn the lentils into a serving dish and top with the remaining Tarka.

Some people may not like the crunch and spiciness of the tarka on top of the dahl.  So alternatively, add all the tarka to the dahl to cook and soften the spices in the dahl.  Serve the dahl topped with chopped cashews for a crunch.  

Cook's Note:  Toor dahl is a yellow pea used commonly in Indian cooking to prepare a smooth lentil stew.  You could substitute yellow split pea if you don't have split toor dahl.  They give the dahl a creamy consistency.  I like to balance this with Le Puy lentils, used commonly in French cooking, to add a complementary toothy bite and a speckled look to the dahl.  I also sometimes substitute the black lentils with a beautiful mixed lentil combo from Whole Foods, but that's frankly quite a bit pricey.

Shrimp Butternut Squash and Cod Green Curry

1 small onion, diced
1 yellow pepper, diced
1 carrot, julienned
1 small butternut squash, peeled, seeded and diced, 2 cups
1 15-oz can petite diced tomatoes, drained well (reserve liquids for another use)
1/4 cup green curry paste, or other fish curry paste
1 can coconut milk
1/2 cup water
3 green onions, sliced
1 can straw mushrooms, drained

1 lb cod, cut into bite sized pieces
1/2 lb shrimp, peeled

Heat a few tablespoons canola oil in a stew pot and sauté the onion, carrot and pepper for about 5 minutes.  Add the butternut squash and tomatoes and cook another 10 minutes, adding a bit more oil if necessary.  Stir in the curry paste and cook another 5 minutes.

Add the coconut milk, water, onions and mushrooms and bring to a boil.  Stir, reduce heat to a simmer and cook until the butternut squash is just cooked through.  This might take another 5 minutes or so. 

Add the cod and the shrimp and bring back to a gentle boil.  Reduce heat and stir.  Salt and pepper to taste.  Cook through only until the shrimp just turns pink.  Serve immediately.

Serve with a flat bread.  Serves 4-6.

Cook's note: In a pinch, I use Trader Joe's frozen cod bits, thawed.  I cut open the package and strain, collecting the liquid.  I use this liquid instead of water in this recipe to add flavor. 

Asian Green Lemongrass Curry Paste

Lemongrass, pulsed with ginger and garlic is a basis for this green chili paste (and numerous other green chili pastes throughout Asia), that can be used for untold Southeast Asian curry dishes.  But don't hesitate to personalize this with what you have on hand to make it your own.

This curry paste can be used for fish, meat and poultry curries, or as an exciting accelerator for egg and other dishes that just need  bit of a kick.

2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds

2 stalks lemongrass, white part only, coarsely chopped
1-inch fresh ginger, coarsely chopped
3 green onions, coarsely chopped
1 jalapeño pepper, coarsely chopped
6 cloves garlic
1 lime
1/2 tsp crushed red pepper flakes
1 Tbsp garam masala powder
1/3 cup canola oil

Toast the seeds in a small dry skillet for a few minutes, only enough to release their fragrance.  This should take about 1 minute.  Tip the seeds into a grinder (I dedicate a coffee grinder for spices), and grind the seeds to a coarse powder.

In a small food processor, chop the lemongrass and ginger until you have a fine pulp, like grated coconut flakes.  Add the onion, jalapeño and garlic, and process until thoroughly chopped. 

Slice the tips of the lime and cut in half at the equator,  Place flat side down and peel with the tip of a sharp knife.  Chop each half into quarters.  Add the lime, red pepper flakes, garam masala, ground toasted seeds and the oil into the processor.  Process into a smooth paste.  Refrigerate until ready to use.

Makes about 1 to 1-1/2 cups curry paste, enough for 3-4 curries.

Pizza of a Southwestern Persuasion

This is a Southwestern variation on the pizza theme, with a cumin-infused sauce and Monterey Jack cheese, paired with Ricotta and caramelized onions and sweet peppers.  The dough is made with a bit of coarse cornmeal, further underscoring the Southwestern feel, and imparting a wonderful aroma.
Pizza dough:
4 cups white flour
1/2 cup coarse cornmeal
1 tsp red pepper flakes
1 tsp Herbes de Provence
2 tsp salt
2 tsp sugar
2 tsp yeast
1-1/2 cups water, heated to 105F
1 Tbsp olive oil

2 large onion, sliced
12 mini sweet peppers, red, yellow and orange, sliced in half and seeded
2 tsp cumin seeds
4 cloves garlic, minced

2 10-oz cans Rotelle diced tomatoes and chilies, drained

1/2-3/4 lb mozzarella cheese, sliced into matchsticks
1/2-3/4 lb Monterrey Jack cheese, sliced into matchsticks
15-oz ricotta cheese
Large palmful cilantro leaves
1 avocado, peeled, halved, seeded and sliced

Blend the dry ingredients of the pizza dough together in a bowl.  I use a Kitchen Aid blender with a dough hook.  Heat the water in a microwave for about a minute; it should get to 105F - an instant read thermometer is really good for making sure.  Heat in the microwave until you achieve 105F.  With the machine running on slow, add the water slowly as the dough mixes together.  Add only enough water to make an elastic dough.

Knead the dough for 5-8 minutes on low, or by hand.  Lightly oil a bowl with olive oil.  Gather the dough in a ball and tip into the bowl, and swirl to coat the ball with oil.

Cover with plastic wrap and allow to rise in a relatively warm place for 2 hours. It should about double in size.

During the second hour of rising, sauté the onions in a skillet with a bit of olive oil.  Cook, stirring often, for at least 10-15 minutes.  Then add the peppers and continue cooking over low heat for at least another 10 minutes.  You want the onions and peppers to be very nicely caramelized, and slightly browned, but not burnt.  Add the cumin seeds and garlic and cook another 5 minutes.  Salt and pepper to taste.

Preheat oven to 500F. 

Meanwhile, pulse the drained tomatoes in a small food processor to make a smooth sauce. Reserve the tomato liquid for another use.

Divide the dough in half and form each half into a large pizza dough round, about 14-inches in diameter.  Place each round on a pizza pan or prepare for a pizza stone.  I use pizza pans with 1/4-inch holes, to brown the bottom well.  This works very well.  Divide the sauce evenly about the two pizza crusts.  Top with half the cheese, the onions and peppers, and then dot the ricotta evenly about the pizzas.  Top with the other half of the cheese, and sprinkle the cilantro leaves evenly about both pizzas.

Bake pies for about 12-15 minutes, until the cheese bubbles and the crust browns to your liking.  Top the pizzas evenly with the sliced avocados.

Cook's Note: Some people simply swear by Rotelle diced tomatoes.  They're great but not the only thing that can work.  You can use regular diced or canned tomatoes (15-oz can) and it will work just fine.  You may want to augment, however, with a dash of red pepper flakes and/or a small can of green chilies.

And if you want a meat-eater's pizza, just add 5-8 inches raw chorizo sausage, sliced into the skillet with the onions and peppers. Saute with the veggies until well browned.

Lime Chili Mango Shrimp

1 lb shrimp, shelled
2 tsp chili powder
3/4 lb mango cubes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic
1 Tbsp sushi pickled ginger, sliced
1/4 cup shelled peanuts, chopped
1 lime, cut in wedges

First, toss the shrimp with the chili powder in a bowl. 

Sauté the peppers and onion with a bit of canola oil, in a large skillet for about 12-15 minutes, until the veggies just soften and begin to caramelize.  Add the garlic and ginger and cook another 2-3 minutes.  Salt and pepper to taste.  Set veggies aside in a bowl.

Heat a glug of canola oil in the same skillet to high and toss in the mango cubes.  Stir fry for 3-5 minutes until the mango cubes begin the brown.  Set aside in same bowl as veggies.

Heat the same skillet to high and pour in just a bit of canola oil.  When the oil shimmers, very hot, toss in the shrimp and shake the pan to rest all the shrimp in a single layer in the pan. Allow the first side to brown, about 5 minutes.  Then flip shrimp with tongs to cook on the other side.  Cook only another minute or so to be sure all sides are cooked.  Tip the veggies into the skillet to reheat.  Serve shrimp and veggies on rice, topped with minced peanuts.  Pass lime wedges on the side.  Serves 4.

Beef Prime Rib Roast

We eat a varied diet, so on the rare occasion we eat beef, we want to make it count (and we make it rare).  Grass fed is a great option, especially for ground beef.  And if we are eating a roast, prime rib is my favorite.  There's no magic; just a few simple rules to making a good prime rib.
5-7 lb 3-4 rib beef prime rib roast
6 cloves garlic, cut into long slivers
3 Tbsp rosemary
3 tsp Kosher coarse salt
1/3 cup sherry
2 Tbsp butter

Heat oven to 450F.  With a small, very sharp knife, poke very shallow holes into the fat surface of the roast and slide a sliver of garlic into the slot.  Scatter the garlic evenly about the surface of the roast.  Sprinkle to roast generously with the rosemary and salt.  Insert an oven-going digital thermometer into the center of the roast, away from any bones.

Roast for 30 minutes.  Reduce oven to 375F and continue roasting until the thermometer reads 125F for rare. Remove roast from the oven, leaving the thermometer inserted.  Remove roast to a large cutting board.  Cover with aluminum foil and allow to rest at least 15-20 minutes.  This will allow the juices to re-distribute into the body of the roast. Carving immediately will result in a drained, dry roast - don't even think about it!

Heat juices in roasting pan on the stove to a boil.  Add sherry and bring to a boil, scraping up all the brown bits.  Add the butter and a bit of water if necessary to make a nice jus.

Carve slices at least 1-inch thick.  Serve with horseradish sauce, and the jus on the side.  Serves 4-6. 

And don't waste the ribs on the dog :-)) !!

Creamy Horseradish Sauce

Hoseradish Sauce is a must with prime rib of beef, and also can be used with may other dishes that need the cooling factor of sour cream.  Make sure you use enough horseradish to make your nostrils pop!

1-1/2 cup sour cream
3 Tbsp hot jarred horseradish, drained
2 Tbsp minced chives

Whisk all ingredients together and allow to rest for about 15 minutes.

Makes 1-1/2 cups sauce.

Crispy Polenta with Stilton over Savory Mustard Lentils

1 recipe creamy cheesy polenta, prepared in advance; see Cook's Note

3/4 cup black Puy lentils
1/4 cup red lentils
3 cups water or broth  (I used chicken broth)
1 Tbsp whole grain Grey Poupon Dijon mustard

1/8 lb Stilton or other blue cheese, thinly sliced

1 medium onion, diced
2 stalks celery, diced
1 large carrot, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 dried rosemary, crushed
1/4-1/2 tsp crushed red pepper flakes, to taste
1 15-oz can petite diced tomatoes, very well drained, liquid reserved
2 cloves garlic, minced

For this dish, you will need polenta that has been prepared at least the day before and stored in a plastic bag in the refrigerator in the form of a 2-3 inch diameter log.  I freeze polenta in this shape for use in dishes like this, and thaw the day before in the fridge.  Either way, a little pre-thought is required for this dish.  Prepare the polenta by slicing the polenta log into 3/4-inch slices.  You need at least 8 polenta slices.

Heat the water or broth in a medium soup pot and add the lentils.  Bring to a slow boil, stir, reduce to a simmer and cover.  Cook about 20 minutes.

Meanwhile cook the mirepoix by sautéing the onion, celery and carrot in a skillet over medium heat in a bit of olive oil.  Salt and pepper to taste.  Stir every 5 minutes.  After 10 minutes, add the cumin, fennel and rosemary, along with the pepper flakes, tomatoes and garlic.  Make sure you squeezed out most of the juice of the tomatoes, so they can brown well with the other veggies.  Add a bit of olive oil if the mixture looks too dry; this is likely. Cook another 10 minutes.

Now stir the veggies into the lentils and add the mustard.  Stir in the reserved tomato liquid.  Cook at a simmer for another 15-20 minutes, until the lentils are all very soft and you have a creamy mixture. Add additional water or broth if necessary to achieve a thick but creamy mixture.

Meanwhile, heat a good slug of olive oil in a non-stick skillet and brown the polenta slices over medium heat.  Shake the pan often and allow the first side to brown well, about 10-12 minutes.  With two spatulas, carefully flip the polenta and brown the other side while the lentils finish cooking.

Assemble the dish by spooning a generous cup of lentils on a plate.  Top with two polenta slices.  Top each polenta slice with a few thin slices of Stilton cheese.  Garnish with parsley.

Serves 4.

Cook's Note:  Here is the recipe to make polenta the day before:

3 1/2 cups water
3/4 cup old fashioned grits, or yellow polenta
¼ tsp salt
½ tsp dried dill weed
¼ tsp dried red pepper flakes
¼ tsp garlic powder
4 oz. cheddar cheese, grated

Bring water to a boil in a saucepan. Whisk in the grits and the spices, and lower to a simmer. Cook another 10-12 minutes, stirring occasionally. Stir in the cheese it melts. Let the polent cool down and then transfer to a zip-lock plastic bag.  Roll into a log and refrigerate overnight.