Lamb and Spring Fritatta - Easter

For Easter Lamb is a tradition, frittata is Italian and time spent with family, Priceless!  That pretty much sums it up for how I spent my Easter.  I sent my husband on his way to Southern California armed with bags of chocolate coconut and chocolate blueberry biscotti to see his family. 

The weekend began with the egg coloring, also a tradition, but I will admit that without small children around I've banished the idea of baskets filled with peeps (never liked those...give me chocolate) and assorted candies and the egg thing!  My mother on the other hand lured me back "into the fold" to color brilliant eggs.

I even watched the master at work display her pie making skills.  

For dinner we marinated thick lamb chops and barbecued them.  To keep things lightened up I made a roasted potato, red pepper, arugula, zucchini and onion frittata.  Love those and you can practically throw anything in them.  A great brunch item!  To round it out we added a nice salad and roasted asparagus.  Home made blueberry pie was sent home for devouring later.  Yum!

If you want a nice marinade for Spring lamb use this:

1/3 cup olive oil

3 garlic cloves, chopped

3 Tbsp chopped fresh mint

1 Tbsp balsamic vinegar

salt and pepper (a pinch)

Place all the ingredients into a plastic bag, add the lamb chops and refrigerate for at least 2 hours or longer.

Lamb Curry

Lamb curry is one of those dishes I make with leftover lamb from Sunday or a  Holiday dinner of leg of lamb.  I've made it from "fresh" cuts of lamb chops, but, somehow it always tastes better using precooked roasted leg of lamb.  This batch was made after Easter dinner, but finally found its way to the top of my posting list!  

This is much easier than it looks....give it a try!  Put it on your "favorite" list to make on those snowy nights, maybe not that 100 degree weather we're expecting soon!

Ingredients:

3 cups of preferably cooked lamb, cubed

2 Tbsp flour

2 Tbsp oil

1/4 cup white wine

1 cup chopped yellow onion

3 cloves of garlic, chopped

2 Tbsp curry powder

1/2 tsp each of cinnamon, coriander, salt and pepper

3 cups chicken or beef broth (I used chicken because that's what I had but beef gives it a hardier flavor.)

1/2 cup raisins

Directions

 1. Put the lamb in a medium sized bowl, add the flour and toss to coat.  In a large casserole pot, heat the oil on medium.  Add the lamb and cook until browned.  Remove from the pan.

Brown the lamb

 2.  Add the onions and brown for just a few minutes until soft.  Add the wine to de-glaze the pan (loosen the meat bits).  Throw in the curry powder, cinnamon, coriander, salt and pepper  and stir.
  

add the onions

add garlic and spices and wine

3.  Add the broth and raisins and turn up the heat to a slow boil.  Once it boils, turn the heat down to low, cover and simmer for about 40-45 minutes.  Check during the cooking process to make sure it doesn't stick to the pan.  It will thicken and the flavors will come together.  

Serve over rice.  This can be made the day before or hours before, then refrigerated.  It will be even thicker.

Lamb Cabbage Rolls

Cabbage is one of those vegetables that you can transform in so many ways.  I imagine my Czech ancestors were quite resourceful with cabbage as well as potatoes when it came to feeding their families.  Cabbage is inexpensive and good for you.  Why not try this.  It's easier than you think!

For this recipe I used lamb, however you can substitute beef or even pork if that's your style.  At the last minute (before going into the oven) I gave it an Italian twist by adding tomatoes and garlic.

Lamb Cabbage Rolls 

1 lb ground lamb, beef or pork

1 egg

1/4 tsp chili flakes

1/2 tsp garlic powder

1 handful chopped parsley

1/4 cup chopped onion

1/2 tsp dried rosemary, slightly crushed

1/4 tsp salt

about 5 cabbage leaves

For the sauce

14.5 oz can of diced tomatoes (you could use fresh, this is what I had handy)

3 cloves chopped garlic

a drizzle of olive oil

For the filling, combine all ingredients, meat through salt, mixing well.  Form into log shapes about 2 1/2 inches long.  You should get 8-10 of these.

Meanwhile. gently tear off 5 cabbage leaves.  Add to a large pot of boiling water and cook for 6-8 minutes to make them limp.  This partially cooks them, plus it makes the cabbage more pliable and  easier to roll.  Drain and cool until you can handle them.  With a paring knife cut out the hard middle vein and continue to cut each leaf in half.

Have a 9x13 baking pan handy.  Place a meat "log" at the cut end of cabbage and roll up like you would a burrito, folding in the sides first and firmly rolling to the end.  Place seam side down into the baking dish.  Continue rolling.  

Pour and distribute the diced tomatoes and garlic on top.  Drizzle with olive oil and cover with foil.  Bake covered for about 1 hour.

Mediterranean Pitas

Pitas are the perfect way to serve a sandwich.  The "built in" pockets allow for some interesting combinations.  I'll be using these more in the future as well as maybe making them from scratch.  For the following combo I made minted lamb patties first and garnished with a bit of balsamic, goat cheese and avocado.  The choices are endless.  Olives would have gone nicely in these as well. 

For the lamb patties:

1 lb ground lamb

1 clove minced garlic

2 Tbsp chopped onion

1 Tbsp egg substitute (or use 1 egg white)

1 handful chopped mint

1 handful chopped basil

Mix the above well and make patties.  Cook on a grill or in a skillet until done.  Have on hand the garnishes you prefer.  I broke apart the lamb patties to stuff them into the "pockets" better.  For mine, I assembled the pitas with chopped lettuce, goat cheese, avocado, and  thinly sliced cucumbers that were marinated in balsamic dressing.  Roasted red pepper hummus would have been good inside; maybe next time! 

If you don't like lamb, try them with ground chicken or turkey!  Be creative in the kitchen...

Hot August Nights - An Evening in Downtown Reno

Every year Reno hosts one of its largest events.  "Hot August nights" is a time to dust off your 56 Chevy and wiggle into your poodle skirt.  It's quite an event with thousands of the 50-60's crowd flooding the area.  Cruising, prom night, car shows, music...It's all about that American Graffiti time! 

The real reason we got in on the festivities was because we were invited for dinner at my son and girlfriend's home which is on the Truckee river overlooking all special events that are held in Reno.  Usually, we wouldn't venture out to some of these special events because parking is a nightmare!  But, we happened upon a parking pass right next to their condo.  What luck!

The meal Jeremy and Leilani put together was fantastic!  Marinated lamb chops laced with soy and curry, grilled peppers and  sweet pineapple, white truffle french fries and a beautiful salad with goat cheese, slivered almonds and a balsamic dressing.  These kids can cook!
 

Leilani- one of her many talents

As the full moon appeared, we walked downtown to gawk at all the hot rods.  Car after brightly painted car cruised before us.  Even an old VW and a 64 Chevy impala (both cars I drove as a teenager I mean a baby; I wasn't that old! ) were in the parade.  Yes, I remember cruising and drag racing.  I was a little on the young side though.  I remember my sister driving and she would make me duck whenever a cute boy drove past.  It wasn't cool to have your baby sister tagging along, I guess!

When we returned to the condo, Jeremy and Leilani finished off the beautiful evening with home made ice cream.  The flavor of the day was goat cheese and milk, mint chocolate chip ice cream!  Wow!  A shock to the taste buds but in a good way!  Thanks Jeremy and Leilani for the great time we spent with you!

(Tomorrow an update on the kitchen remodel.)

Moroccan Meatballs

I don't know about you, but if I don't have variety in the foods I eat, I feel like I might as well be a dog!   The same kibble over and over, again!   No offense to those dog lovers out there.  Actually, these days there are animal refrigerator sections  in the grocery stores with gourmet meats, etc.   What?! 

Anyway, I try to add variety by using spices or combinations of them in dishes that would otherwise be bland.  I got a good deal on some ground lamb the other day.  (More about this in another post.  I just hope it wasn't from the "dog gourmet refrigerator!  Just kidding but, something to think about.)   Now, what to do with this find.   Lamb is a favorite in Morocco although rare because of its cost.  I know if  I travelled  to Morocco I would savor  the cuisine with its lamb, eggplant, couscous and heavily spiced foods.    But, until then I created a meatball with Moroccan and Greek influence.

Ingredients:

1 lb. ground lamb
1/8 c feta or goat cheese
3/4 c french type bread (soaked in water and squeezed out and crumbled)
1 egg
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cinnamon
1/8 tsp red pepper (not flakes)
1 clove garlic, minced
1/4 tsp allspice
2 T fresh chopped basil
1 T fresh mint (optional)

Preheat oven to 350 degrees.  Place all ingredients in a mixing bowl and mix well.  Make meatballs the size of a walnut and place them on a baking sheet.  Bake for a total of about 25 minutes, turning once halfway through the cooking time.  Serve with couscous or orzo or by themselves.  These would be great as appetizers with a spiced yogurt sauce.  Yum!

Corsican Lamb Shanks Cassoulet

I always find myself being "pulled" to places I have never visited. Yet, when I begin to do my research about the people, places, food and history it all feels so familiar to me. To my surprise, Corsica and Sardinia are two of those places. (yes, there are many more travel days ahead) I could see myself renting a villa on the coast of Corsica overlooking the warm turquoise sea and strolling on the white crescent shaped beaches. I was unaware that the island boasts of over 200 beaches. My kind of place! And the seafood must be amazing.

There I go, again, daydreaming or traveling in my mind as I call it. I envisioned that I would serve my guests this dish of braised lamb shanks roasted with lentils and orzo and loads of flavor! Maybe some poached pears drizzled with honey and cheese for dessert....And then a nap!

So, to make my dream come true I created this meal the other day. My inspiration comes from the beautiful island of Corsica in the Mediterranean. I only bought one lamb shank that was split so I could get the flavorful lamb taste. I'm still not eating a bunch of meat, but I did sneak a bite from my husband's plate. I also, used my crock pot for this one. Great results. The meat fell right off the bone and it was super tender!

In a 5 qt pan put the lamb shank which has been salted and peppered in 2 T of olive oil. Cook on medium high until browned. Remove and set aside. To the pan add:

2 stalks celery, chopped

1 carrot, chopped

1/2 cup onion, chopped

1 tsp rosemary, dried and crushed

Cook until caramelized or soft. Add:

1/2 c red wine and reduce

Add 3/4 c lentils and cook for 2 minutes. At this point I placed the lamb shanks and veggies in a crock pot. Then I added:

1 bay leaf

2 cups beef broth or chicken plus 1 cup water

2 cloves of garlic, roasted and chopped

Cook on high for 4 hours and reduce to low for 3 more hours. If you want to make this before work you can probably cook on low only for at least 8 hours. The last hour make the orzo separately, (I used about 1 cup uncooked) drain and add to the crock pot, mix and continue to cook until done. You can easily increase the amount of meat if you want or leave it out completely for a vegan meal. Your home will smell like a French Bistro and that is a great thing!

Here's One For the Grills - Minted Lamb Chops

So, you're ready for the weekend! Fire up those grills or use a stove top grill like I did. Our family has always enjoyed a good lamb chop. I know, there are many people out there who detest it! Sometimes the secret to a good piece of meat is in the marinade. Try this and if you don't care for lamb it works well on chicken!

Minted Lamb Chops

4 lamb loin chops (the small ones)

1/4 c olive oil

3 cloves garlic, chopped

3 T chopped mint

1 T balsamic vinegar

salt and pepper to taste

Place the chops into a plastic bag or container. Mix the remaining ingredients. Add to bag except for 1T of mixture (for the garnish). I like to marinade for as long as 4 hours but 1 hour will flavor the chops nicely. Put in refigerator.

Using a stove top grill, heat on med-high. Place the chops on the grill and rotate on all sides to sear the meat. Reduce the heat to med-low, cover and continue to cook until done to your likeness. At the last minute drizzle the remaining marinade. Serves 2.