Broiled Lamb Chops

Lamb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.

4 1.5 inch-thick loin chops

2 t olive oil

Dry Rub for Lamb

1 T kosher salt

1 t dry rosemary

1 t coriander seeds

1 t porcini powder

1 t dry thyme
1/2 t sumac

1/2 t granulated garlic

1/2 t black peppercorns

Process the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the seasoned chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F.  Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: kasha and green beans.

Quick Beef Gravy

Developed October, 2018. Good companion to roast beef, meat loaf, mashed potatoes, hot sandwiches.

1 T vegetable oil
1 T wheat flour
1/4 t each ground coriander, rosemary, thyme, garlic powder
8 oz hot water, divided
1 T beef stock base
1/2 t mushroom powder
1 T tapioca or corn starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in herbs. Slowly stir in a 1/4 cup hot water until a smooth slurry is formed. Stir in stock base and mushroom powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled. Variations: Dilute finished gravy with 1 cup beef stock to make a 'jus' for French dip sandwiches or use as a base for hearty soups or stews.

Balsamic Vinaigrette for Salad Caprese

Salad Caprese

Developed July, 2016 from internet recipes. This simple salad combines slices of mozzarella and ripe tomatoes, garnished with a chiffonade of basil leaves, perfect as part of a light summer meal. Caprese refers to the Isle of Capri.

1 oz balsamic vinegar
1/2 T Dijon mustard
1/2 t mashed garlic
1/4 t salt
1/4 t freshly-ground pepper
3 oz extra-virgin olive oil

Add the first five ingredients to a jar with tight-fitting lid. Shake to disperse, add oil, and shake well to disperse. Drizzle sparingly on the assembled salad. Yields about 1/2 cup. Store unused portion cold. Rewarm to room temperature and shake well before next use.

Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.

Smashed Red Potatoes with Crispy Parsley

Developed April, 2015 as a side dish for kielbasa in mustard sauce. Choose potatoes about the same size.

8 oz small red potatoes
1 T salt
1 T butter
2 T finely minced parsley
1 T finely minced chives or green onions
salt and pepper to taste

Cover potatoes with water in a small saucepan, add the salt, and bring to a gentle boil. Cover, reduce heat, and cook gently until easily pierced by a knife point, about 10 to 12 minutes. Drain well and set aside. Heat the butter in the dry saucepan until it sizzles and begins to brown. Add the parsley and sauté until crisp. Add back the potatoes, add the chives and toss to coat. Off heat, crush lightly with a potato masher. Add salt, pepper, and extra butter to taste. Serves two.

Ingredients: Boiled Chicken and Chicken Stock

Prepared January 23, 2013. The simple recipe yelds several pounds of recipe-ready boneless boiled chicken and three pints of rich chicken stock. And treats for a cat or dog.

1 4 lb chicken
water sufficient to cover
1 T salt
4 sprigs of fresh thyme
4 cloves of garlic, peeled and lightly crushed

Set aside the packet of organ meats. Rinse the chicken inside and out under cold running water. Remove and discard any visible fat, or make into schmaltz. Place the chicken, breast side up, in a deep pot and cover with cold water. Rinse the neck, heart and gizzards  and add to the pot, setting the liver aside for another use. Add the salt, thyme, and garlic. Bring to a boil, lower heat to a fast simmer, and cook partly covered for 30 minutes. Using tongs, turn the chicken breast side down, replace cover, and simmer another 15 minutes. Take off heat, cover tightly, and let cool undisturbed at room temperature. When cool, remove from stock to a colander set in a bowl to drain. Remove and discard the skin and any visible fat. Break the chicken apart, harvesting largest possible pieces of meat from the bones. Return the bones and trimmings to the stock. Chill the meat tightly covered for later use. Return the stock, bones, and trimmings to a boil and cook until reduced about half. Pour stock through a strainer to remove solids, and freeze in small lots for later use. Suggested use for breast meat and stock is chicken enchiladas in sour cream-chili sauce.

Gnocchi in Brown Butter and Sage

Adapted from Marc Forgione's recipe on Food Network.

1 lb store-bought gnocchi
6 T unsalted butter
1/2 to 1 t crushed red pepper
6 sage leaves, thinly sliced
1/2 c grated Parmesan cheese

Sauce
Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
Finish
Bring 3 quarts of lightly-salted water to a boil. Add the gnocchi, reduce the heat to a slow boil, and wait until they float to the surface. Simmer a minute more. Taste one to make sure it's cooked through. Rewarm the brown butter over medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water to form a sauce. Toss again. Add more gnocchi water if needed. Off heat, mix in half of the cheese. Divide among bowls and top with the remaining cheese. Serves 2 as a main course, 4 as part of an multicourse meal.

Chimichurri Sauce

Created April 8, 2011 by Laura for use with pan-grilled rib lamb chops. The herbs come from her garden. Other mild aromatic herbs, as available, can be used.

1/4 c flat leaf parsley
1 T fresh thyme
1-1/2 T garlic, minced
about 1 T olive oil
3 t fresh mint
1/8 t crushed red pepper
3 T fresh oregano
2 T shallot, finely chopped
2 t red wine vinegar
2 t lemon juice
salt and freshly ground pepper to taste

Saute the garlic and shallot is 1 T of oil in a small sauce pan. Finely chop the parsley, thyme, mint, and oregano. Heat for a few minutes over moderate heat to bloom the herbs. Serve on the side with grilled beef or lamb.