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lamb stew

3/29/2012

1 1/2 lbs boneless lamb stew meat, (shoulder cut), in 1 inch chunks
1 tbsp evoo
4 tsp ground cumin
1 tbsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
pepper, to taste
1 onion, chopped
1 28-oz can diced tomatoes
3/4 cup chicken broth
4 cloves garlic, minced
1 15-oz can chickpeas, drained
6 oz baby spinach

1. place lamb in a braising pot. mix in oil, cumin, coriander, cayenne, salt and pepper, ensuring the lamb is well coated with the spice paste. top with onion.

2. in a separate saucepan, bring tomatoes, broth and garlic to a simmer over medium-high heat. then pour over the lamb and onion. cover and cook until the lamb is very tender, 3 1/2 hours on about 250 in the oven.

3. mash 1/2 cup chickpeas with a fork in a small bowl. stir the mashed and whole chickpeas into the stew, along with spinach. cover and cook on high until the spinach is wilted, about 5 minutes.

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asparagus potato soup

3/27/2012

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2 tbsp butter
2 tbsp evoo
1 onion, chopped
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground ginger
zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups chicken broth
1 cup coconut milk
2 cups 1/2-inch pieces of asparagus, (1 bunch)
pepper
1/4 cup crème fraîche
1/4 cup chopped chives

1. melt butter and oil in a large saucepan over medium heat. add onion and 1/4 teaspoon salt and cook, until golden, about 5 minutes. stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. stir in broth, coconut milk and asparagus. bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

2. puree the soup with an immersion blender until smooth. season with the remaining 1/4 teaspoon salt and pepper.

3. whisk crème fraîche, lemon juice and scallions in a small bowl and garnish with a swirl of it.

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spice crusted salmon with orange lime salsa and cauliflower puree

3/7/2012

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salmon
make a dry rub: 1 tbsp coriander, 1 tbsp cumin, 1/2 tbsp pepper, 1 tsp salt. rub on four fillets of salmon, both sides. grill the fillets under your broiler, 5 minutes per side.

salsa
combine: chopped wedges of 4 navel oranges, one finely chopped small red onion, juice of 1 lime, handful of fresh cilantro, 1 clove garlic minced, 1 tbsp chopped chipotle peppers, salt and pepper.

cauliflower
boil a head of cauliflower florets in salted water, for about 10 minutes or until soft. drain, add a few tbsp of buttermilk, 2 tbsp butter, a clove of garlic, pepper to taste and puree all ingredients.

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lamb stew

asparagus potato soup

spice crusted salmon with orange lime salsa and cauliflower puree

bisia's bites

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