Lamb and Vegetable Stew

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Few people cook with lamb on a regular basis, and I really think it’s a shame. It’s almost unheard of to confine lambs, which means that the vast majority of them eat a natural diet of grasses. The meat and fat from grass-fed animals has many healthy components that are frequently lacking in conventionally farmed animals.  More exercise, more sunlight, and a natural diet for a lamb means a healthier fat profile and more zinc, selenium, omega-3s, and CLA for you.

If you have been overlooking lamb, start with this simple stew of lamb shoulder and vegetables.  The method is a braise, which I have outlined here many times before and requires minimal effort up front. The stew will then simmer for several hours, occasionally attended, and in the end you will be rewarded with a dinner rich in both flavor and nutrition.

Lamb and Vegetable Stew

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Simplified Chicken in Mole Sauce

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There are a million ways to make a mole sauce, but the common thread running through all authentic mole recipes is that they are somewhat labor-intensive.  This is my most streamlined mole sauce, coming in at about one hour (anything less might be considered unscrupulous). By choosing pre-ground spices and toasted seeds and nuts, less experienced cooks can eliminate some of the trials that often come with cooking a more complex dish. This recipe makes several cups of sauce, so freeze half for a second go-round on a frazzly weeknight.

Simplified Chicken in Mole Sauce

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Bombay Potatoes with Spicy Green Chutney

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I’ve never really been a potato person.  In fact, I’ve always considered the potato’s popularity a direct result of its ability to get something else delicious into one’s mouth (cream, butter, vinegary ketchup).  I do, however, think that potatoes are a great candidate for transformation into something wonderful, if you’re willing to spend just a little more time with them.

This classic Indian-style preparation for potatoes is uncomplicated yet incredibly flavorful and the optional addition of my brightly flavored chutney takes these taters to another level. Serve these potatoes with spicy green chutney alongside any piece of grilled meat or roasted fish for a complete and colorful dinner.  The leftover potatoes are even better in the coming days as the flavors continue to meld and mellow.

Bombay Potatoes with Spicy Green Chutney

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Beer-Steamed Mussels with Bacon and Fennel

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I had been craving mussels all week and I finally picked some up on my way home last night. I hadn’t given much thought to how I would prepare them, but I knew I had bacon, butter, beer, and some vegetables hanging around in the crisper. I think many people assume that steamed mussels are complicated, but in reality they couldn’t be more straightforward. They are also quite inexpensive in most places, which may also come as a surprise ($4.99 a pound at Whole Foods).

The basic formula is this: simply crisp up a little bacon, saute some finely chopped vegetables in the rendered fat, add the mussels along with a little liquid for steam (beer and wine are highly recommended), and cover for a few minutes to cook the mussels. Finally, fortify with a little butter and toss in some herbs. That’s it!  Try this method out once or twice to get comfortable and next thing you know you’ll be eating steamed mussels (or clams! Don’t forget clams!) every week.

Beer-Steamed Mussels with Bacon and Fennel

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Chicken Liver and Porcini Mushroom Pâté

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I’m so relieved that pâté has come back into culinary fashion. I sincerely hope that its resurgence signals the end of the low-fat era (which, if you haven’t been paying attention, hasn’t exactly led to a slimmed-down society).

I moved away from the typical sweet and rich pâté ingredients here, instead choosing bright flavors like capers, lemon, and parsley, in hopes that I would get some anti-pâté folks on board. If you’ve never made (or even had) pâté before, give this recipe a shot.  Serve it to dinner guests with baguette, cut vegetables, whole grain mustard, and a bowl of those delightfully tiny pickles.


Chicken Liver and Porcini Mushroom Pâté

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For The Love of Pastry Cream

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I have been trying my darnedest to lay off of sugar this new year, and so far I’ve done pretty well. Over the last few weeks I’ve been scheming about how to cut loose come Valentine’s Day.  As is typical with me when it comes to food-related decisions, I just couldn’t make up my mind, but I knew I wanted to make this one count.

“I’ll make a Boston cream pie for the two of us to share! Wait, Banana Splits! Oh god, what about a lemon meringue pie with like 10 inches of meringue???”

After a week of torturing myself, I decided that I would take two of my favorite dessert components, salted caramel and pastry cream, and combine them into one dessert, both delicious and beautiful.  So, here is my very special Valentine’s concoction; Salted Carmel, Banana, and Rum Custard Parfaits with Whipped Cream and Shaved Dark Chocolate. It’s a win-win-win. If you want to make fresh cream anytime rather than having to make do with that which comes in cans, you can buy cream chargers.

For The Love of Pastry Cream

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