Braised Lamb Shanks with Lentils

A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.

Braised Lamb Shanks with Lentils
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Ingredients
  1. Braised Lamb Shanks with Lentils
  2. A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
Ingredients
  1. 6 lamb shanks (about 4 1/2 lbs)
  2. 1 tsp. salt
  3. 1 tsp. pepper
  4. 2 Tbsp. olive oil
  5. 1 large onion, thinly sliced
  6. 2 1/4 cups beef broth
  7. 2 cups red wine
  8. 1/4 cup tomato paste
  9. 3 garlic cloves, minced
  10. 2 Tbsp. minced fresh rosemary leaves
  11. 2 Tbsp. packed brown sugar
  12. 2 Tbsp. Worcestershire sauce
  13. 2 Tbsp. red wine vinegar
  14. 1 1/2 cups lentils, rinsed and drained
  15. fresh rosemary sprigs
Instructions
  1. Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
  2. Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
  3. Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
  4. Book Reference – The Rest o the Best – Vol.2 (Page: 220)
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Retirement: Twice as much husband and half as much money.

Mixed Greens with Apples and Cider Vinaigrette

A delicious simple salad that goes with absolutely everything – this dressing is about to become your new house favourite.

 

Mixed Greens with Apples and Cider Vinaigrette
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Ingredients
  1. Cider Vinaigrette
  2. 1/4 cup apple cider vinegar – or balsamic vinegar
  3. 3 Tbsp. minced shallots
  4. 2 tsp. Dijon mustard
  5. 2 tsp. honey
  6. 1/2 cup light olive oil
  7. 1 crisp red skinned apple, cored and thinly sliced
  8. mixed greens for 6
Instructions
  1. To make vinaigrette: Whisk together ingredients and refrigerate until ready to serve.
  2. Toss apples and mixed greens with dressing using just enough to lightly coat greens.
  3. Book Reference – The Rest of the Best – Vol.2 (Page: 96)
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The hardness of butter is proportional to the softness of the breath.

Fettuccine with Sambuca and Cranberries

This is one of our favourite pasta dishes for entertaining.

Fettuccine with Sambuca and Cranberries
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Ingredients
  1. 1/4 cup butter
  2. 2 whole boneless, skinless chicken breasts, cubed
  3. 2 garlic cloves, minced
  4. 3 cups (750 ml) whipping cream
  5. 1/4 cup Sambuca liqueur
  6. 1/4 cup orange juice concentrate
  7. 1/2 cup freshly grated Parmesan cheese
  8. 1/4 tsp. nutmeg
  9. salt & pepper to taste
  10. 1 – 14 oz. can (398 ml) artichokes, drained & chopped
  11. 3 oz. pkg. (85 g) dried cranberries
  12. 1 lb. fettuccine
  13. chopped fresh parsley & orange zest for garnish
Instructions
  1. In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside. Add whipping cream, Sambuca and orange juice to pan and stir well. Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes. Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions. Carefully fold sauce into pasta and garnish with parsley and orange zest. Serve with garlic toast. Serves 6-8
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 134), That’s Trump (Page: 115)
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Sunshine Muffins

So quick you won’t believe it – you could sell a house with the baking aroma from these little gems!

Sunshine Muffins
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Ingredients
  1. 1 orange
  2. 1/2 cup orange juice
  3. 1 egg
  4. 1/4 cup oil
  5. 1 1/2 cups flour
  6. 3/4 cup sugar
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 1/2 cup raisins or dried cranberries(optional)
  11. 1/2 cup chopped nuts (optional)
Instructions
  1. Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.
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I just got skylights put in my place. The people who live above me are furious.

Chicken Stew with Dumplings

Chicken Stew with Dumplings.  Here it is – that old standard!

 

 

Chicken Stew with Dumplings Here it is – that old standard – and it’s exactly what you’d expect – comfort food!
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Ingredients
The Stew
  1. 5 cups chicken broth
  2. 14 chicken thighs, skinned
  3. 7 medium carrots, peeled and cut in chunks
  4. 4 potatoes, peeled and cut in 1″ cubes
  5. 2 cups boiling onions, peeled
  6. 3 Tbsp. butter
  7. 3 stalks celery, chopped
  8. 1 onion, chopped
  9. 8 oz. (250 g) small button mushrooms
  10. 1/3 cup flour
  11. 1/2 – 1 tsp. dried thyme or tarragon
  12. salt and pepper to taste
  13. 1/2 cup frozen peas
  14. 1/4 cup whipping cream
  15. The Dumplings
  16. 1 1/2 cups flour
  17. 2 tsp. baking powder
  18. 1/2 tsp. salt
  19. 2/3 cup milk
  20. 2 Tbsp. oil
  21. 1 egg, slightly beaten
  22. 1 Tbsp. chopped parsley (optional)
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
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My wife comes with instructions – lots of instructions.

Little Sticky Toffee Puddings

The perfect make-ahead winter dessert. You can make and freeze the puddings and the toffee sauce will keep indefinitely in the fridge (or until the kids find it!). Serves 8.

Little Sticky Toffee Puddings
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Ingredients
  1. 1 cup water
  2. 1/2 tsp. vanilla
  3. 1/2 tsp. baking soda
  4. 1 cup dried cranberries
  5. 3/4 cup butter
  6. 2/3 cup sugar
  7. 2 eggs
  8. 1 cup flour
  9. 1/4 tsp. baking powder
Toffee Sauce
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/2 cup whipping cream
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
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I’m not aging, I just need repotting.

Bean Stuff

A tasty variation of chili – perfect for holiday get-togethers.

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
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If Barbie is so popular, why do you have to buy her friends?

Greek Lamb Stew

Mouth watering aromas from your kitchen and kudos from your company – and you weren’t stuck in the kitchen! Serve over rice. Great with crusty rolls and a green salad.

Greek Lamb Stew
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Ingredients
  1. 3 lb. (1.5 kg) boneless lamb (leg or shoulder)
  2. 3 Tbsp. olive oil
  3. 4 medium onions, chopped
  4. 4 garlic cloves, minced
  5. 28 oz. (796 ml) can tomatoes
  6. 5 1/2 oz. (156 ml) can tomato paste
  7. 1 cup dry red wine
  8. 1/2 cup currants, rinsed in warm water
  9. 2 Tbsp. brown sugar
  10. 1 1/2 tsp. cumin
  11. 1 tsp. orange zest
  12. 2 bay leaves
  13. 3″ cinnamon stick
  14. 1/2 cup chopped fresh parsley
  15. 1-2 tsp. salt
  16. 1 tsp. freshly ground pepper
  17. Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
Instructions
  1. Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
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The more a woman has to be on her toes, the less you’ll see her in 4″ heels.

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