Text 33976, 95 rader
Skriven 2013-02-21 15:54:04 av Janis Kracht (1:261/38)
  Kommentar till text 33938 av MICHAEL LOO (1:123/140)
Ärende: idiosyncrasy 141
========================
Hi Michael,

> I've not had problems digesting beef anything. You
> could probably guess that from my posts.

Hehe.. yes.  That's true.  I normally do not have any problem digesting beef of
any type either, unless I've got a flu.  Chicken soup seems easier to digest in
general for me, certainly when I'm sick.

>> I've seen moldy garlic (yuck (grin)).

> Worse: onions.

Yes, indeed.. Lately wegman's here has had their share of moldy onions.. bad
sweet potatoe as well.. (when is the last time you saw a bad sweet potato :(
)... bad supplier? ... so we're back to doing more veggie shopping at
Greenstar.  Vegetables there are always in great condition.

>> non-gluten fettucine, that water gets dumped.

> Or used to flush, or water, or rinse, depending on
> the current state of drought.

True.  This section of NY has had contant flurries this week or rain.... didn't
amount to a lot of snow, but some.. and it seems it always rains here.

> Did you see that the
> dried-up state of Georgia is expected to get 5" of
> rain this weekend? Though depending on the state of
> the ground that might do as much harm as good.

No, I missed that..

> I replace the pasta
>> cooking water with light chicken broth and add the vegetables.

> That sounds good, though the word "light" is not in
> my vocabulary.

hehe.. understand.. Generally I make a quick light one for such things with
chicken bones, skin, onion, garlic, parsley.  Not anywhere as flavorful as
broth made from the whole chicken, but I freeze remnants like those parts for
times when I'm in rush for chicken broth...

> There's no justification for using light cream in
> the following recipe, unless it was really cheap:

[...]
> 1 c  Light cream
> 1/4 c  Heavy cream; whipped, OR
> 1/4 c  Dairy sour cream

Lots of cream there, for sure.. :)

===Lamb Shanks===
Serves 4

4 lamb shanks
1 large onion, sliced
1/4 pound butter
1 cup flour
2-3 carrots, cut in thirds
4 potatoes, red bliss or white, cut in half or quartered 1 teaspoon oregano
2 cloves garlic
4 bay leaves
1/2 teaspoon paprika
1/2 cup parsley, chopped
2 cans of beef broth and 1 can water,
  or 2 cans chicken broth and 1 can water,
  or 3 cans water
1/4 cup red wine
1 teaspoon salt
1/4 teaspoon red pepper flakes

Roll the shanks in flour, season with salt and pepper. Melt the butter in a
dutch oven.  Brown all sides of the shanks on medium heat, for about 5-8
minutes. Add carrots, potatoes, garlic, parsley and onion. Add oregano, paprika
and bay leaves.

Pour broth over shanks and roast at 350F for 1 hour, covered.  Remove the
cover, and roast uncovered for 1 1/4 hours more.  Add the wine the last 20
minutes of cooking.

To thicken the pot liquor, mix 1/4 cup flour, 3 Tablespoons of the pot broth
and 1/2 cup water.  Return this mixture to the pot and cook for a few minutes,
until thickened.

You can serve this dish over risotto.
===

Take care,
Janis

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