Lamb and Lentil Stew

Lamb and lentil stew is a staple around my house.  I prefer semi boneless lamb, so I can easily bone the lamb and trim generously, leaving lots of meat on the trimmings.  I then use the bone and trimmings for this stew.  You can use a full bone-in leg of lamb, but you better have a big enough pot to house that bone.  The bone and trimmings really form the flavor base for this rich stew, but you also could do a variation of this stew with a combination of lamb meat and chicken broth, if that's what you've got on hand..
1 lamb bone
¼ lb meaty lamb trimmings
1 carrot, diced
1/2 large onion, diced
6 cups water

2 stalks celery, diced
1 carrot, diced
1/2 large onion, diced
8 oz mushrooms, diced

3 cloves garlic, minced
½ tsp powdered cumin
½ tsp powdered coriander
¼ tsp crushed red pepper flakes
1 Tbsp rosemary leaves, crushed
1 cup Puy lentils

1 potato, peeled and diced
1 can diced tomatoes, drained, or 3 plum tomatoes, diced
1 Tbsp red wine vinegar

Toss the lamb bone and trimmings along with the carrot and onion into a soup pot with a dash of olive oil. Cook over medium high heat for about 10-15 minutes, to allow the meat and veggies to brown up and caramelize very, very well.

This will form the flavor base for the stock. Add the water and bring to a boil. Skim of any foam that might float to the surface, reduce to a simmer and cover. Simmer for about 45 minutes.

Let stock cool and then strain into a bowl. Remove and dice any meat from the bone and trimmings and set aside.

Sauté the next batch of carrot, onion and celery in a dash of olive oil in a soup pot. Simmer for about 10 minutes to allow the veggies to caramelize a bit. Add the mushrooms and continue cooking on high heat until the mushrooms release what water they will.

Turn heat to medium and allow the mushrooms to brown up a bit. Add the garlic, cumin, coriander, red pepper flakes and rosemary, and cook another 2-3 minutes.

 Return the stock to the soup pot and add the lentils. Bring to a gentle boil, stir, and reduce to a simmer. Cook covered for about 45-60 minutes, depending on the age (hardness) of the lentils (you can soak the lentils the night before, and that can reduce the cooking time).

Meanwhile, heat a dash of olive oil in a small skillet to shimmering hot. Carefully add the tomatoes and allow them to cook for about 5-8 minutes to darken in color and enrich their flavor.

Once the lentils are just becoming soft and toothsome, like slightly undercooked rice, add the potato and tomatoes to the soup. Salt and pepper to taste (better to salt and add tomatoes [acid] later when cooking lentils because salt and acid can slow the cooking process). If you used canned diced tomatoes, you can certainly add the reserved tomato liquid, or save for another use.

Cook stew until potatoes are only just soft, and the lentils are soft enough to eat, but still have body. Stir in the vinegar.

Garnish with fresh parsley. Serves 6.

Cook’s Note: You can use whatever vinegar you have, or lemon or lime. A dash of acid brightens up this very rich dish.

Black and Pink Potatoes

My mother would slowly brown leftover potatoes and turn them into golden nuggets.  These are irresistible if you brown them slowly and deeply.

8 baby yellow potatoes
Coarse black Mediterranean sea salt
Course pink Himalayan salt

Put the potatoes in a pot of water just enough to cover. Bring a a gentle boil and cook only until just tender to the tip of a knife. Err on the side of undercooking because the potatoes will cook in a pan.

Add a good dash of olive oil to a non-stick skillet. Turn the potatoes cut side down into the oil and fry over medium-low heat until the first side is browned. Flip potatoes and brown remaining side. This requires patience - the best browning is slow and low; it could take 20 minutes to cook the potatoes.

Sprinkle with the salt and some freshly ground black pepper. Serves 2 as a side dish.

North African Lamb Kebabs

Always looking for good lamb dishes for Easter.  Recently we went down to visit family in Charlottesville Virginia for Easter and ate at a North African restaurant.  They had the most fantastic lamb, served in many different dishes.  And their hummus was out of this world.

Here, I reverse-engineer their North African lamb kebabs, and hope I have found at least an essence of their wonder.  These are fantastic, and if you love lamb - try them!
1-1/2 to 2 lbs boneless lamb, cut into 12 ~2-inch cubes
1-2 carrots, peeled and sliced into 16 ~1/8-inch slices
12 3-inch pieces favorite thick-cut bacon (I used applewood smoked)

Marinade:
1 tsp ground coriander
2 tsp Sumac Middle Eastern Spice (see note) spice
1/2 tsp cumin powder
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 tsp fennel seeds
1 tsp salt
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp tamarind extract paste
2 Tbsp canola oil

Slather sauce:
2 Tbsp ketchup
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp honey
2 Tbsp pomegranate molasses
2 Tbsp canola oil

crushed red pepper flakes for garnish

Toss the lamb and the marinade ingredients in a large bowl.

Mix together well with tongs or your fingers.

Let marinate for at least 2 hours, or ideally, overnight, covered in the refrigerator.

If marinating overnight, return lamb cubes to room temperature when ready to cook. If using wood, soak six 8-inch wooden skewers in water. Heat grill to high. Whisk together the slather sauce ingredients together in a small bowl.

Half-wrap each skewer with a strip of bacon. Alternate the wraps, left and right. Skewer 3 cubes of lamb on a skewer, capped and separated by a slice of carrot (or other veggie if using).

Grill over medium-high heat, turning often. Cook until lamb reaches 130F for medium-rare (or to your taste), when measured by an instant read thermometer. Remove lamb kebobs from grill and allow to sit for 5-10 minutes on a plate, covered with aluminum foil.

Garnish with crushed red pepper flakes and serve kebabs over couscous or other favorite grain.

Serves 4.

Cook’s Note: You could use many other veggies for the separator between the cubes, like onion, or peppers. Or you could omit this and be just fine.

Sumac (don’t worry - not poison sumac) is a species in the Rhus genus of flowering plants. Their red fruit lead to a dark maroon powdered spice often used in Middle Eastern cooking. Sour and aromatic - much like lime or lemon tend to be, it adds a sharp flavor note, and red tone to dishes. It is certainly not a MUST in this dish, especially as pomegranate is used. But it is a great flavor enhancer.

Cucumber Slaw

Don't limit yourself to green cabbage for cole slaw.  You can make a slaw out of so many raw veggies.  While many slaws have creamy dressings, this one is light and crisp.
1 English cucumber, cut into half moons
2 cups grated carrots, or matchsticks
2 cups purple cabbage, finely sliced
2 green onions, sliced
1/2 yellow pepper, diced

Dressing:
1 Tbsp soy sauce
3 Tbsp olive oil
5 Tbsp seasoned rice vinegar

Whisk together the dressing ingredients in a large bowl. Add the slaw ingredients and mix well. Allow to stand in the refrigerator for at least an hour, stirring every so often.

Serves 4.

Beefsteak Udon

My favorite set of Udon noodles was not in Tokyo (sorry!) but rather on top of Keystone mountain in Colorado.  After a strong half day of skiing, we stopped at the upper lodge and I was impressed that they had Udon noodles.  And wow- were they ever good - and just what I needed from the cold!

Its not that I haven't had fantastic Udon noodles in Japan - I have.  But context matters.

Here is a version that will charm you.
3/4 lb flank or skirt steak

Grilling sauce:
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

1 quart chicken broth
1 Tbsp fish sauce
2 cups broccoli flowerets
2 carrot, sliced into thick matchsticks
2 cup sliced cabbage
1/2-inch fresh ginger, minced
1/2 lb fresh Japanese Udon noodles

3 red radishes, sliced, for garnish
toasted sesame seeds for garnish

Heat grill to high. Whisk grilling sauce together in a small bowl. Season the steak with salt and pepper. Grill steak on high until just before rare. Then slather the sauce on the steak and cook on both sides until the steak is medium rare. Remove steak from grill and allow to rest covered with aluminum foil.

Meanwhile, bring the chicken broth and fish sauce to a boil. Add the broccoli, carrot, cabbage, ginger and udon noodles. Bring to a gentle boil, and cook for a few minutes, only until the veggies are just crisp tender.

Thinly slice the steak on a bias. Distribute the noodle soup between two wide soup bowls. Top with steak strips and garnish with sesame seeds.

Serves 4.

A Quick Chicken Curry

Don't let the thought of a complex Indian curry daunt you.  A nice chicken curry can be prepared fairly quickly on a weeknight, which has plenty of flavor and richness.  Use individual spices, or simply your favorite curry powder mix - there are lots of great mixes out there!
4 chicken thighs
1 orange pepper, sliced
1 small sweet onion, sliced
1 stick cinnamon (or 1/2 tsp ground)
8 oz fresh mushrooms, sliced

1 tsp fennel seeds
1 tsp cumin seeds
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes

1 tsp turmeric
1 tsp fenugreek powder
1 tsp coriander powder
1 tsp cardamom powder
1 tsp garam masala
1 can coconut cream or milk (trader Joe’s)

fresh cilantro for garnish
1/4 cup roasted peanuts for garnish
1 Tbsp unsweetened coconut flakes for garnish

Brown the chicken thighs in a non-stick skillet on both sides in a dash of coconut oil or canola oil. Salt and pepper to taste. Remove the chicken to a plate.

Add the pepper and onion to the pan along with the cinnamon stick. Sauté for 5 minutes.

Then add the mushrooms and turn up the heat to high. Cook , stirring often, until the mushrooms release what water they will and begin to brown up a bit.

Add the fennel, cumin, garlic, ginger and red pepper flakes and cook 2-3 more minutes.

Then add the powdered spices (and powdered cinnamon if using) and cook another minute. Add the coconut cream or milk and return the chicken to the skillet. Cover and simmer about 20 minutes, until the chicken is cooked through.

Serve over rice with lemon wedges, and garnish with cilantro, peanuts and coconut flakes.

Serves 4.

Cook’s Note: If you don’t have the foundational Indian spice powders (as many don’t - I’m just a curry geek) just use 1-2 Tbsp of your favorite yellow curry powder, and you will have your favorite chicken curry!

Minced Pork with Greens

Minced pork with vegetables is one of my favorite Asian dishes.  Here's one with greens and orange pepper, flavored with hoisin and Korean gochujang pepper bean paste.
1 lb ground pork
2 Tbsp soy sauce
1 orange pepper, sliced
1/2 purple bermuda onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1 red Serrano pepper, diced
1 bunch Asian greens, You Choy, or Choy Sum, chopped

Sauce:
1/4 cup pale dry sherry
1/4 cup chicken broth
2 Tbsp hoisin
1 Tbsp gochujang

Heat a dash of canola oil in a wok or wide pan. Brown the pork well, adding the soy sauce in the last few minutes of browning. Allow the liquid to evaporate. Set pork aside in a bowl.

Add the pepper and onion into the wok and stir fry over high heat, adding a dash more canola oil if necessary. After a few minutes, when the veggies are just crisp-tender, add the garlic, ginger and Serrano pepper, and cook another 2 minutes.

Whisk together the sauce ingredients in a small bowl. Return the pork back to the wok and heat to high. Add the sauce and stir well. Now add the greens and toss well using tongs.

Cook over medium heat until the greens begin to wilt.

Serve over rice.

Serves 4.

Sriracha Minestrone

This is a go-to Master Recipe I use for using up leftovers - meat and veggies - and make a rich soup really very quickly.  There are myriad variations on this theme depending on what you have hanging around that needs to be used up.  You certainly have flexibility with the name Minestrone, which comes from the Italian root minestra, and apparently ultimately means 'that which is served'.  No constraints...
1 carrot, diced
2 stalks celery, diced
1 small yellow onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 quart chicken broth
1/4 cup barley

1 can Sriracha chili beans with sauce (I used Bush Beans)
1/3 lb chicken meat (I used leftover grilled chicken)
1 large potato, peeled and diced

2 cups fresh green beans, trimmed and cut into 1-inch pieces

Sauté the carrot, celery and onion in a dash of olive oil in a soup pot. Allow the veggies to soften and caramelize a bit, cooking for about 8-10 minutes. Add the garlic and cook another 2-3 minutes.

Add the chicken broth and the barley and bring to a gentle boil. Reduce to a simmer and cook about 20 minutes until the barley is just about softened. Add the beans, chicken and potato and return to a gentle boil. Reduce to a simmer and stir. Cook for about 5 minutes, then add the green beans. Cook until the potato and the green beans are just soft enough to eat.

Serve 4-6.

Cook’s Note: If you don’t have prepared Sriracha chili beans, you could use a regular can of chili beans (pinto beans in a chili sauce) and add Sriracha to your taste.  Alternatively, you can use a whole (undrained) can of pinto beans and add a dash of cumin and chili powder, and again, Sriracha to taste.

Japanese Style Pork Ribs

You talk about umami whenever you talk Asian pork ribs.
1-1/4 lb boneless pork country ribs

Marinade:
1/4 cup soy sauce
1/4 cup rice vinegar

3 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes
1 Tbsp sesame oil
2 Tbsp canola oil
palmful kizami nori roasted seaweed, crushed

Mix together the marinade ingredients in a medium flat casserole.

Lay the pork ribs in the marinade and turn several times. Marinate for about 1-2 hours, if possible, or overnight in the refrigerator.

When ready to cook, heat a grill to high and return the meat to room temperature. Grill the pork, cooking both sides, until the internal temperature reaches 145F for medium, or to your taste. Allow pork to rest for about 5 minutes on a plate, tented with aluminum foil.

Slice pork steeply on a bias and serve over fried rice.

Serves 4.

Linguini Scampi Primavera

Asparagus screams SPRING!  So make a Spring Pasta, or Pasta Primavera, as the Italians say.
6 oz mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
8-10 shrimp, peeled and deveined
6 oz fresh linguini
1 bunch asparagus, trimmed and cut into 2-inch pieces, tips reserved
2 cloves garlic
2 plum tomatoes, diced
1/4 tsp crushed red pepper flakes

Bring 2 quarts of salted water to a boil in a pot. Meanwhile, sauté the mushrooms in a large skillet with the olive oil and butter until they release what water they will and begin to brown up a bit. Remove mushrooms to a bowl.

Add asparagus spears to the pan with a dash of olive oil. Cook for about 3-4 minutes, until they are only beginning to soften. Add the shrimp and cook about 1 more minute.

Meanwhile, add the linguini to the water and cook about 3 minutes. Reserve a cup of pasta cooking water and drain pasta.

While the pasta cooks, heat a small pan with a dash of olive oil to shimmering hot. Toss in the tomatoes and allow them to cook about 1-2 minutes.

Add the asparagus spears, the garlic and the red pepper flakes to the shrimp. Cook about 2-3 more minutes, until the asparagus spears are heated through.

Add the pasta to the skillet and toss with the shrimp mixture.

Add as much pasta cooking water as necessary to make a slight sauce. Gently fold in the heated tomatoes. Serve with lemon.

Serves 2.

Spring in the Mid-Atlantic