Pappardelle with Braised Lamb Shanks and Winter Vegetables
Posted by admin on Oct 29, 2009 in stir frying | 0 comments
This is a variation on a dish from my mentor, Jasper White, who served the stewed lamb along with grilled lamb chops. His recipe served four as an entree, but when the braised lamb alone is used as a sauce for the pasta, it’s enough to serve eight dinner portions.
Www.jamisonfarm.com and www.touchstonefarm.com sell humanely raised lamb. Note: Jamison sells shanks separately, while Touchstone sells only whole lamb packages. See also Sources.
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Veal Goulash
Posted by admin on Oct 29, 2009 in stir frying | 0 comments
This version of goulash, a luscious Hungarian stew seasoned with paprika, is lighter than the traditional version made with beef. It is usually served over hot noodles, but fluffy mashed potatoes also make a sybaritic finish. The red bell peppers not only enhance the flavor, but also add valuable nutrients to the dish.
Yield: MAKES 8 SERVINGS
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Chicken & Dumplings
Posted by admin on Oct 29, 2009 in stir frying | 0 comments
This is a somewhat unusual, but still very comforting, version of the classic celery-carrot-pea dish. Here I leave the bones in the chicken pieces for more flavor, but you could use boneless thighs and substitute chicken stock for the water.
Yield: Serves 4 to 6
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Fennel, Watercress, and Orange Salad with Citrus Vinaigrette
Posted by admin on Oct 29, 2009 in Sauteeing | 0 comments
Serve this salad in the winter, when fennel and oranges are at their peak. Tender mâche greens are a good substitute if the peppery taste of watercress is overwhelming to you.
Yield: Makes 4 servings
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