Lamb with Capers and Mint

Lamb with Capers and MintLamb with Capers and Mint

A friend gave me this  Central Asian recipe for lamb with capers and mint. It works with chicken too. Just replace the mint with parsley and beef stock with chicken stock.

Lamb with Capers and Mint

Lamb with Capers and Mint

  1. Sauté the onion in oil on a low heat until softened, not brown, and remove from the pan.
  2. Add more oil and brown the seasoned room temperature lamb and remove from the pan.
  3. Add onion, ½ cup mint and capers to the pan. Stir and cook for a couple of minutes.
  4. Stir in stock and vinegar. Return lamb with any juices. Reduce heat to medium; cover and simmer for 10 minutes and then another 10 minutes uncovered until meat is done.Lamb with Capers and Mint
  5. Put the lamb in a serving dish. Check sauce for seasoning and spoon over lamb. Garnish with chopped mint.Lamb with Capers and Mint

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Oatmeal

Oatmeal

 

 

Recipe for steel-cut oats –
Once you try this you may not go back to instant oatmeal. Steel-cut oats includes the whole oat kernel, cut up. These take longer to cook. Instead of cooking it for an hour or more, ignore the package directions and try it this way.

For 2 servings –
  • The night before – boil 2 cups of water with a little salt. Add one cup of oats (maybe with a handful of pomegranate seeds or dried currents), stir, turn off the heat and cover.
  • The next morning – add one cup of water (or ½ and ½ water and milk), stir, bring to a low boil then simmer for 10 minutes.

Oatmeal

Breton Mussels

Breton Mussels

An easy mussel dish that can be served on pasta. And it isn’t bad with just some good bread. This recipe comes from an interesting region of France – Brittany.

Breton Mussels

Rinse the mussels. Pull off beards and discard any with opened or broken shells.

Breton Mussels

In a pot big enough to hold the mussels, sauté the chopped onion and chopped garlic in oil until it softens. Add the parsley and butter.  Stir until butter melts. Add salt, black pepper and wine. Put the mussels in the pot and stir to coat them with the liquid.
Steam them until they open, (throw away any that don’t open) stir and serve.Breton Mussels


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Ice Cream Sandwiches

Ice Cream Sandwiches

It’s not summer yet but almost. That’s ice cream time. Cones are OK but my favorite is an ice cream  sandwich.

Ice Cream SandwichesThe Classic


Ice Cream Sandwiches

I wish this one was sold locally – a Neapolitan in wafers.


Ice Cream Sandwiches

Carvel Flying Saucers 


Red Bean Ice Cream


Ice Cream Sandwiches

Toll House Chocolate Chip Cookies


Ice Cream Sandwiches

Persian Ice Cream Sandwich


Ice Cream Sandwiches

Klondike – not just bars


Ice Cream Sandwiches

These even look like Oreos


 Ice Cream Sandwiches

Is a Ding Dong really an Ice Cream Sandwich if it’s made with “frozen dairy dessert?”


Ice Cream Sandwiches

National Ice Cream Sandwich Day  – August 2nd


Click here for updated GALLERY II

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Shrimp and Breadcrumb Sauce

Shrimp and Breadcrumb Sauce

This is a quick sauce that can be made in the time it takes to cook the pasta. If you buy fresh shrimp use their shells to make a simple stock. If not, Better Than Bouillon is a good substitute.

Shrimp and Breadcrumb Sauce

Shrimp and Breadcrumb Sauce

Start a pot of water for the pasta.

Clean shrimp and thoroughly dry them so they don’t steam. Season with salt and black pepper. Boil the shells in a cup of water and save it. (* If you don’t have shells substitute  chicken, vegetable or fish stock. ) Lightly sauté shrimp in olive oil until lightly pink and remove. Add the anchovy and cook until it dissolves then sweat the onion and garlic. Add the tomato paste and blend.

Pour in the white wine and burn off the alcohol. Add ½ the stock and return the shrimps to the pan.

Stir in the breadcrumbs and sprinkle with parsley.

When the pasta is almost done add it to the sauce with the rest of the stock and finish cooking. if it’s too dry add some of the pasta water.

Shrimp and Breadcrumb Sauce


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French Roast

French Roast

French Roast is one of our favorite Upper West Side restaurants. Open from early to late they’re  available for breakfast, lunch/brunch, dinner and late night. They also have a full bar with beer on tap.

Onion soup, escargot, moules and steak frites are some of our favorites. The Friday plat de jour, bouillabaisse is something special.

Brunch

French Roast

French Roast

Dessert Menu

French Roast

French Roast

French Roast

You can watch life go by on Broadway from their outdoor seating. If you’re in New York, keep in mind that there’s more to the city than Midtown and Times Square. Try the Upper West Side.

French Roast

French Roast

http://frenchroastnyc.com/

Sicilian-Style Swordfish

Sicilian-Style Swordfish

Pesce Spada Alla Siciliana (Sicilian-Style Swordfish)

This recipe is perfect for swordfish but works for any other thick fish steak.

Sicilian-Style Swordfish

Sicilian-Style Swordfish

In a pan large enough to hold the steak, heat oil and add onion and garlic. Cook until onion is lightly browned. Remove from heat – Add olives, water, capers, oregano and red pepper flakes and stir.

Sicilian-Style Swordfish

Season swordfish with salt and pepper and place it on top of onion olive mixture. Return the pan to medium-high heat, cover and cook for 3-5 minutes. Turn swordfish, cover and continue to cook until fish is cooked through, 3-5 minutes more.

Sicilian-Style Swordfish

Sicilian-Style Swordfish


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