BARE BONES OF WINTER

We are in the thick of winter.  Deep drifts of snow encase our home, and our activities revolve around the warm, cozy fire.  Trekking out to the deep freeze in the barn, I unearthed from deep beneath piles of pork chops a package of lamb ribs from this fall's slaughter.  

Soups are a regular feature on our dinner table these days.  Warming and comforting, soups almost seem necessary for surviving the long winter.  They are also a great way for using up those challenging cuts of meat and frozen packages of summer's bounty.

SCOTCH BROTH with Winter Roots, Barley & Lamb's Quarters

Grass Fed Lamb - 

either leftover from a roast or any bits and bobs you having around

1 organic leek or 2 onions, chopped

2 sticks organic celery, chopped

2 organic carrots, chopped

organic avocado oil or butter

1 small rutabaga, peeled and chopped

1 organic potato, peeled and chopped

1/2 cups organic pearl barley, rinsed

1-2 cups cooked wild lamb's quarters or spinach, chopped

3 litres organic bone broth ( I used chicken)

sea salt and pepper

Method:  If meat isn't already cooked, preheat oven to 350*.  Place lamb in a pan and sprinkle with sea salt and pepper.  Roast in oven for about an hour.  Remove from oven, allow to cool.  Remove meat from bones, reserving bones to use in soup.

Saute the leek or onion, carrots, and celery in the oil until softened.  Add the stock and bones.  Simmer on low for about 30-45 minutes.   Remove the bones and then add the rutabaga, potato, barley and lamb's quarters,  and simmer gently for about an hour.  Season to taste with salt and pepper. Enjoy.

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30 Days of Real Meals- #4 Lamb Stew

I feel kind of funny admitting that I made lamb stew using beautiful lamb chops instead of stew meat or shanks.  The kids don't really enjoy chewy meat like steak or chops, so I decided to stew it instead.  Beautifully cold, sunny winter day - nice warm, hearty stew.

LAMB STEW

6 organic lamb chops, cut into pieces

organic coconut oil

1 large organic onion, chopped into large chunks

4 cloves organic garlic, chopped

1/3 cup organic red wine

2 Tbsp organic tomato paste, preferably from a glass jar

2 cups water

sea salt and pepper

1 tsp dried organic thyme

1 organic bay leaf

1 organic rutabaga cut into chunks

4 organic carrots, chopped

2 cups organic squash, peeled and chunked

4 organic potatoes, cut into chunks

1 cup organic button mushrooms, whole

Method: Preheat oven to 350*. Heat a large cast iron dutch oven over medium high heat.  Melt some coconut oil and brown the lamb on each side.  Turn off heat, add the wine, onions, garlic, water, herbs, some sea salt and pepper.  Cover with a lid and place in the oven and cook for 1 hour.  

     Remove the pot from the oven and add the chopped vegetables.  Cook for one more hour.  Serve.

HOT ROCKING

We rocked it New Year's....hot rocked it that is, or rather hot stoned.  My $3.99 Value Village purchase of a Hot Stone Grill a few year's ago finally got a workout.  Luckily all the parts were in the box because I didn't actually check it until the morning of the dinner party (uh oh!).  

I had no idea how the thing worked because I'd never seen one in action, but luckily it was pretty straight forward and actually not all that different from a fondue really.  You see you have a stone platter with handles that gets placed into a cold oven and then warmed up to 400* for half an hour.  

The three little fondue style fuel pots then get lit, which gives you just enough time to grill enough food to feed 4 adults.  Now, I'm not so sure it was the greatest idea to host this kind of dinner party with two four year olds and two almost one year olds in attendance, but hey, we survived despite the chaos of it all. 

 Even though my whole house was filled with smoke from grilling indoors, I think I'm addicted to the hot stone grill!

*The 2012 New Year's Hot Stone Grill Menu*

Mini  Greek Lamb Patties

Scott's Wild Turkey - Tandoori Style

Miso Marinated Scallops

Balsamic Marinated Portobello Mushrooms

Red and Yellow Bell Peppers

Asian Style Noodles and Salad

Honey Vanilla Ice Cream and Waffles with Warm Chocolate Sauce (that seized)

GREEK LAMB PATTIES

1 pound ground grass fed lamb

1 small organic onion, grated

1 clove organic garlic, minced

1/4 cup organic whole wheat bread crumbs

1 organic egg

1 tsp dried organic mint

sea salt and pepper to taste

Method:  Combine all ingredients and let sit for 20 minutes, then form them into small, flat patties.

MISO MARINATED SCALLOPS

1 pound wild scallops, tough bit removed

2 Tbsp organic white miso

1 Tbsp organic sugar

2 Tbsp mirin

1 tsp organic sesame oil

Method:  Combine all the miso, sugar, mirin and oil in a bowl and whisk.  Add the scallops and allow to marinate for a few hours.  Remove from marinade and grill.

TANDOORI TURKEY

1 1/2 pounds organic turkey breast, cut into thin strips

1/4 cup organic yogurt

1 Tbsp organic lemon juice

1/2 Tbsp organic minced garlic

1/2 Tbsp organic peeled and minced ginger

1/2 Tbsp organic ground cumin

1/2 tsp organic ground coriander

1/8 tsp organic ground cardamom

1/8 tsp organic ground cloves

1/8 tsp organic ground black pepper

1 tsp sea salt, or to taste

Method:  Marinate the turkey in a bowl with all of the above ingredients except salt, which you add just before cooking.

MONTREAL STYLE BAGELS AND SHEPHERD'S PIE

Wow, it's been so long since I've posted!  I have a good excuse though, I'm pregnant!  With all the joy and excitement there is also lots of nausea and fatigue, so I've been taking it easy with the extra responsibilities. That's not to say that I haven't still been cooking, I just haven't had the energy to tell you all about it.  But tonight I feel like I can, so here it is.  Awesome homemade bagels that I just had to make after a really bad bagel I ate yesterday at a little cafe in the city.  It made me crave the real deal, the delicious chewy real Montreal style bagel.  Then I realized I should probably make supper, especially since Scott's brother in law Brad and nephew were going to be popping in around dinner time.  Luckily I had some ground lamb in the freezer.  Now today was a very hot summer day, and shepherd's pie is definitely not a hot summer day kinda meal.  But hey, that's what I felt like making.  Are you going to argue with a cranky, hot pregnant woman?

MONTREAL STYLE BAGELS

adapted from Home Baking by Jeffrey Alford and Naomi Duguid

Makes 20

3 tsp local honey

1 cup lukewarm honey

1 Tbsp active dry yeast

1/2 cup warm water

1 large organic egg

1 Tbsp organic oil

2 tsp sea salt

About 1-2 cups organic whole wheat flour

3 cups organic unbleached flour

For the topping

3 Tbsp local honey

About 1 cup organic hulled sesame seeds and or black poppy seeds

Method:  In a medium bowl dissolve the honey in the lukewarm water, then stir in the yeast.  In another small bowl, combine the egg with the warm water, oil, and salt.  Set aside.

     Add 1 cup of the flour to the yeast mixture and stir in.  Add the egg mix and then 2 more cups of flour and stir.  Add the rest of the flour in and blend.  The dough will be quite stiff.  Turn the dough out onto a lightly floured board and knead it for 5-10 minutes, until smooth and elastic.

     Place the dough in a lightly floured bowl and cover with a large lid.  Let rise for 1-2 hours, until the dough is soft and has doubled in volume.  Gently punch the dough down, cover and let rise again for 1 hour.

     Preheat the oven to 450*.  Bring 8 cups of water to a boil.  Meanwhile, cut the dough into quarters and then work with one piece at a time, leaving the others covered in the bowl.  Cut the piece of dough into 5-6 pieces.  Roll each small piece out under your hands into a skinny rope 10-12 inches long.  Press on the dough and roll it back and forth.  Lay the dough rope over one hand, with one end lying across your palm and the other hanging down.  Wrap this other end around your hand so that the ends overlap by an inch.  Pinch the overlapping ends together, then, with your hand still in the dough loop, place your hand palm down on your work surface.  Press down slightly as your roll the seam under your palm to encourage it to stick together.  Place the bagel on a baking sheet and cover with a cotton cloth and let stand for 10-15 minutes.  Continue with the rest of the dough.

     Add the honey and stir to dissolve.  Place a parchment lined baking sheet by your side.  Put the poppy or sesame seeds in a plate.

     Gently slide 4 bagels into the boiling water.  Use the back of a slotted spoon to gently press them down into the water and let boil for 45 seconds.  Use the spoon to to remove them one by one and lay them in the seeds.  Roll each bagel in the seeds, coating both sides.  Place them on the baking sheet.  When the sheet is full bake them in the oven for 8 minutes, then turn over and bake another 5-7 minutes. Repeat until all bagels are done.

SHEPHERD'S PIE

For the topping:

1 1/2 pounds organic potatoes, cut into small pieces

3 organic parsnips, peeled and cut into pieces

1 cup organic yogurt

1/4 cup organic salted butter

1/4 cup organic milk

Filling:

1 Tbsp e.v olive oil

1 large organic onion, chopped

3 organic celery stalks, chopped

2 organic carrots, chopped

2 cloves organic garlic, minced

1 pound organic ground lamb

2 cups organic lentils, cooked

sea salt and pepper

1 Tbsp fresh thyme

1 tsp organic cumin powder

1 tsp organic chili powder

2 1/2  Tbsp organic cornstarch

1 1/2 cups organic peas

Method:  Preheat oven to 425*.  Make the topping by placing the potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer.  Cook until tender, about 20 minutes.  Drain, reserving 2 cups cooking liquid.  Mash the potatoes and stir in yogurt, butter and milk.  Season with sea salt and pepper.

Filling: Heat oil a in a medium skillet over medium heat.  Cook onion, celery, carrots, garlic, stirring, until tender, 10-12 minutes.

     Add the lamb, cook, breaking up any large pieces for 5 minutes.  Stir in the 1 1/2 tsp salt, and the other spices.  Season with pepper.  Stir in the cooked lentils.  Whisk together the cornstarch and reserved cooking liquid; add to the meat.  Boil for 1 minute then add the peas.  Transfer to a large baking dish, then top with the potatoes.  Bake until bubbling and the top is browned, about 30 minutes.

CITRUS BRAISED LAMB SHANKS

I love the library.  Most of the time they have books that I would love to buy, so instead of buying them, I borrow them.  If after checking them out I discover I shouldn't live without it, then I go and buy it!  It's so much fun showing up and finding all these great books waiting for me on the reserve shelf.  And so it was the day I arrived to find The River Cottage Meat Book.  As you may have already guessed, it's a book about meat.  A manifesto on the importance of eating GOOD meat.  Honouring the animal by treating it right during it's life and then continuing that respect by the care you take in cooking it.  It's such a huge book, full of so much information, I might just have to buy it just so I can actually get through all of it.  The biggest reason why I will probably buy it though is because it's so good.  I especially love the section on barbecuing, where he outlines the proper way to cook meat on an open fire without burning it.  Anyway, so this recipe is from this book and it turned out really deliciously.  Definitely not a hot summer day kind of meal, but I made it anyway because lamb shanks are some of the only cuts we have left in our freezer!

CITRUS BRAISED LAMB SHANKS

from the The River Cottage Meat Book by Hugh Fearnley-Whittingstall

4 organic, pasture raised lamb shanks

2-3 Tbsp e.v olive oil

1 organic carrot, finely diced

1 organic onion, finely diced

2 organic celery stalks, finely diced

a few sprigs fresh thyme

2 organic bay leaves

2 organic cloves garlic, finely chopped

1 Tbsp tomato paste

1/2 bottle white wine

1 cup lamb stock or water

juice and zest of 1 organic lemon

juice and zest of 1 organic orange

sea salt and pepper

chopped organic parsley to garnish

Method:  Heat some of the olive oil in a large flameproof casserole, add the diced vegetables, and sweat, without browning until tender.  Add the thyme, bay, garlic, tomato paste, wine, lamb stock, along with most of the citrus juice and zest (save a few pinches of zest and a tablespoon each of the juice).  Bring to a boil and then reduce the heat to a gentle simmer.

     Heat a little more oil in a separate pan and brown the lamb shanks on all sides, seasoning with salt and pepper as you go.  Add them to the casserole and cover with its lid.  Transfer to a low oven (250*) and cook for about 2 1/2 hours, until the meat is completely tender and falling off the bone.  

     Remove the shanks from the pan and keep warm while you finish the sauce by skimming off some of the fat, then taste the liquid for seasoning.  Boil to reduce, then stir in the reserved zest and juices.  Serve the lamb shanks on plates spooned over mashed potatoes or soft polenta.

LAMB CURRY

My sister is getting married this weekend so my parents arrived today and were here in time for supper.  I hastily took out some lamb stew meat from the freezer this morning, hoping it would thaw in time to make a stew.  It was still a wee bit frozen when I started to make this meal, but it turned out just great anyway.  It is pretty hard to screw up a stew.
     Our freezer has been restocked with lamb from Bruce Family Farms in anticipation of a post wedding BBQ we are hosting.  We originally wanted a whole lamb, but apparently that is unavailable locally until this summer.  Anyway, so the stew meat was up for grabs and rather than my usual Irish Lamb Stew I decided to go Indian with a side of brown basmati rice.  My favorite part of this meal, aside from the big chunks of lamb, was the fresh spinach salad I made that had Indian spiced cashews that I sprinkled in.  I think we need a batch of those kicking around for snacking.

LAMB CURRY

2 pounds organic lamb stew meat (with bones)

30 g fresh ginger

5 cloves organic garlic, peeled

1 can organic crushed tomatoes

1 Tbsp organic coconut oil

1 Tbsp organic sunflower oil

2 organic onions, peeled and chopped

2 tsp sea salt

1/2 tsp organic ground cumin

1 tsp organic coriander

1 tsp organic paprika

1/2 tsp turmeric

fresh organic black pepper, ground

5 organic potatoes, peeled and cubed

3 organic carrots, chopped

1 cup organic peas

fresh organic cilantro, chopped

Method:  In the bowl of a food processor, puree the ginger and garlic.  Heat the oils in a large saucepan over medium heat and brown the meat in two or three batches.  Remove from pan and set aside, then saute the onion and salt until translucent.  Stir in cumin, coriander, paprika, turmeric,  pepper, garlic and ginger, saute for one minute.  Add the tomato, lamb, potatoes and carrots.  Bring to a boil, then cover and reduce heat, cooking gently for 1 - 1 1/2 hours.  If it gets too dry add some water.  At the end of cooking stir in cilantro.  Check for saltiness and add more if necessary.  Serve with steamed basmati rice,  raita and mango chutney.

SPINACH SALAD with Spiced Cashews, Radish and Cilantro

1/2 pound organic spinach

4 organic radish, sliced

1/2 cup organic cilantro, ripped

1 cup organic cucumber, sliced

1 cup organic cashews

1/2 tsp organic cumin powder

1/2 tsp organic coriander powder

1/2 tsp organic turmeric powder

sea salt

drizzle of organic sesame oil

e.v olive oil

1/2 organic lemon, juiced

organic pepper

Method:  Toss the cashews in the cumin, coriander, turmeric, pinch of sea salt and sesame oil.  Heat a small cast iron skillet over medium heat and then saute the nuts, stirring until they start to brown only slightly.  Lower heat if necessary to prevent scorching.  Remove from heat and set aside.

     In a large salad bowl, combine the spinach, radish, cucumber and cilantro.  Drizzle with some olive oil, lemon juice and salt and pepper.  Add cooled nuts and toss.

GREEK MEATBALLS

I had the whole house to myself today.  Unfortunately, I spent most of the day baking and making food for the Farmer's Market.  I did manage to fit in a much needed yoga practice and some serious spring cleaning though.  It is amazing how much you can get done when you have no distractions! I was alone for dinner tonight and had some ground beef that needed to be made into something delicious, so I decided to make Keftethes, otherwise known as Greek Meatballs. Those crispy delicious potatoes you see are the same ones I made for Easter, so if you're interested in those, take a peek at that earlier posting.

KEFTETHES - GREEK MEATBALLS

1 organic egg

1/2 cup fresh whole wheat breadcrumbs

1 small organic onion, minced

1/2 lemon, juiced

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh mint

1 tsp sea salt

freshly ground organic black pepper

1 pound organic ground beef or lamb

organic flour for coating

olive oil for frying

Method:  Beat egg lightly in a mixing bowl.  Stir in breadcrumbs, onion, lemon, herbs and seasonings.  Leave for 10 minutes.  Add the meat and blend lightly and thoroughly, mixing with your hands if necessary.  With moistened hands, shape into balls about the size of a small egg. Roll in flour and flatten to a thick patty.  Shallow fry in hot oil in a cast iron skillet until nicely browned, about 3-4 minutes each side.  

EASTER FEASTING

I spent my life celebrating two Easters every year.  Greeks follow a different religious calendar whose main difference as far as I've noticed is the day that Easter falls on.  This year though, they fell on the same day.  The last few days have been all about preparing to celebrate Spring with family and friends.

     I managed to take some photos of the meal preparation but totally forgot to take after shots of the meal before we ate it all!  Sorry....suffice it to say it was beautiful and delicious.  And it included lots of roast lamb, because I am Greek after all, and it isn't Easter unless there's lamb. Growing up my father always roasted a whole lamb outside on the spit, rain or snow or shine. Even though my parents in Ontario were only having my brother and his family over for dinner, my Dad ordered half a lamb and they are cooking it on the BBQ....a head and all!  I didn't go that far and settled for two small legs of lamb.

ROAST LEG OF LAMB

1 leg of organic lamb, 5-6 pounds

sea salt and pepper

6 cloves organic garlic

3 Tbsp fresh oregano

3 Tbsp fresh thyme

3 Tbsp fresh rosemary

juice of 1 organic lemon

1/4 cup e.v olive oil

Method:  Preheat oven to 450*.  Make 4 slits with a knife all over the lamb.  Insert half a clove of garlic into each one. In a suribachi, smash the rest of the garlic with some salt and the herbs.  Rub all over the lamb with some olive oil and salt and pepper.  Then squeeze and rub the lemon all over the lamb.  Roast the lamb in the oven at the high heat for 10-15 minutes, then reduce to 340* for about 1 hour and 15 minutes.  Take out of the oven and let rest for 10 minutes then carve.

GREEK LEMON POTATOES

8 large organic russet or Yukon gold potatoes, peeled and cut into 4 wedges

juice of 1 lemon

1/4-1/2 cup homemade chicken stock

1/4-1/2 cup e.v olive oil

sea salt and pepper

fresh or dry oregano

Method:  Preheat oven to 350*.  Combine all ingredients in a roasting pan, being sure not to crowd the potatoes.  Bake in oven for about 60 minutes or until the edges start to brown.  Serve hot with the lamb.

SPRING SALAD with Lemon and Feta

Organic spinach

Organic baby romaine

Organic feta

Organic spring onions, sliced thin

Fresh dill, minced

Organic lemon juice

sea salt and pepper

olive oil

Method:  Combine the lettuces, feta, onion and dill in a large salad bowl.  Drizzle with olive oil, squeeze some lemon on top and season generously with salt and pepper.  Toss and serve.

Naturally dyed eggs using turmeric, handmade organic chocolate bunnies and chicks, organic spelt arrowroot butterflies, lambs, bunnies and tulips nestled in a bed of straw and moss.

Stew Weather

When Scott went to go pick up our organic meat order, the man delivering it asked if we were going to sell it.  When he heard we had no plans to sell all the meat he then commented we must have a large family!  Well actually there is only Scott, Faegan and I in this household, but a freezer full of organic beef, a whole lamb and nine chickens.  I figure that will last us 8-9 months at least.  We like having food in the house, and we like buying meat in bulk because it saves us money.  And we really like making stew.....

     As I was just about to make the dumplings for this stew I realized that I didn't have any baking powder left.  I had just bought a bag of it in July.  I know this for sure because I was making our wedding cake and wanted to make sure I didn't run out.  That means I've gone through a whole pack of baking powder in 3 months!  Baking madness over here.  Anyway, so I called my friend Serena to see if she had any I could have and luckily they had just enough.

LAMB STEW with Whole Wheat Dumplings

2 pounds lamb stew meat ( I like the kind with the bones)

1/2 cup unbleached organic flour

sea salt and pepper

4 Tbsp organic vegetable oil

1 large organic onion, chopped

2 cups water

3/4 tsp dry organic thyme, or 1 Tbsp fresh

1 1/2 cups beer, preferably dark (1 bottle)

1 pound organic potatoes, peeled and quartered

3 organic carrots, peeled and cut 1/2" thick on the diagonal

1 cup organic celery root, peeled and cubed

1 organic parsnip, peeled and cut 1/2" thick on the diagonal

3 Tbsp chopped fresh organic parsley

Method:  In a large bowl, season flour with salt and pepper.  Dredge lamb in the flour mixture, shaking off excess.  In a Dutch oven, heat oil over medium heat.  Working in batches, brown lamb on all sides.  Transfer to a plate.

     Pour 1/4 cup of the water into the pot, scraping up browned bits from bottom with a wooden spoon.  Add onions, stirring occasionally until water has evaporated and onion is beginning to soften, about 5 minutes.  Return lamb to pot; stir in thyme, beer, and 1 1/2 cups of water. Cover and simmer until lamb is tender, 1 to 1 1/2 hours.

     Add potatoes and vegetables to pot.  Cook, covered until vegetables are tender and stew has thickened.  About 20 minutes.  Season with salt and pepper and sprinkle with parsley.  Add dollops of dumpling dough to top of stew, cover and again and keep simmering for another 15 minutes.  Serve.

WHOLE WHEAT DUMPLINGS

When I went to Serena's to pick up the baking powder they asked what I needed it for.  When I told them it was for dumplings in the lamb stew they both exclaimed, "Oh Doughboys!"  and I said "I guess so!".  You see that is the first time I have ever heard anyone call dumplings doughboys, but I like it, so doughboys it shall be.  Serena's mom is from Newfoundland and that is what they call them there.

1 cup organic whole wheat flour

1/2 cup organic unbleached white flour

3 tsp aluminum and corn free baking powder

1/2 tsp sea salt

1/3 cup organic butter

3/4 cup organic milk

Method:  Combine flours, baking powder and salt in a bowl.  Cut in the butter until it resembles a coarse meal.  Stir in milk with as many strokes as possible.  Place dollops of dough ontop of stew and steam with lid on for 15 minutes.

Real Deal BBQ

We love fire.  All winter we warm our home with a woodburning stove, and all summer we gather around the outdoor firepit.  We also love to cook outdoors on the fire using our grill from the gas bbq we rarely use now.  

This afternoon Scott and I decided tonight would be a good night to grill over the coals.  So as Scott finished up repairing out chimney for our winter fires, I got the campfire ready.  The thing with cooking over the fire is you need to get it going at least an hour and a half before you want to begin cooking.  You need a good base of coals, not flames so your food doesn't catch on fire or burn.

     Seeing as I had that lamb that I purchased this morning at the market, we decided on a menu of lamb with roasted potatoes and vegetables.

FIREPIT LAMB

Lamb Chops or Lamb Shoulder

Garlic

Fresh Rosemary

Fresh Thyme

Salt and Pepper

Olive Oil

Smash the garlic with the rosemary and thyme in a mortar and pestle.   Drizzle in some olive oil and salt and pepper.  Smear this all over your lamb.  Let rest while you get the firepit started.

FIREPIT ROASTED VEGETABLES AND POTATOES

Onion, Beets, Potatoes, Carrots, Parsnips, String Beans, Zucchini, Cherry Tomatoes

Cut all the vegetables in chunks.  Drizzle with olive oil, salt and pepper and fresh herbs (rosemary, thyme) and toss into a large cast iron skillet.  Cover with foil and cook on grill over coals.  Turn and stir often to prevent sticking and burning.  (About 40 mins)