LAMB RAGOUT IN A WOK

What's a wok? ............Something you throw at a wabbit. Get it? The missus just read this and by the blank look I got I might have to explain it. I always liked that joke. Anyway moving on. My clients love lamb so I'm always trying to do it differently. The wok? The biggest pot I have at work is, you guessed it, a wok. I'm not sure if this could be called Italian Asian cooking but either way it's my lamb ragout in a wok. Here goes.

Recipe:

4 lbs. grass-fed lamb shoulder on the bone

1 medium white onion - sliced

1 tbsp. garlic - minced

1 32oz tin tomatoes

2 cup red wine (I like a syrah/zinfandel)

1 quart (4 cups) broth (veal, veg)

2 tsp. cinnamon

Olive oil

S&P to taste

In medium hot large saute pan season and sear each lamb chop in 1 tbsp. olive oil 'til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat. Meanwhile in another pot or as in my case a wok, saute the onions in 1 tbsp. olive oil for 3 mins. on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or 'til liquid is reduced by 1/2. Add chopped tomatoes, cinnamon, broth. Pop your chops in. Make sure the chops are covered by liquid, if not add more broth. Bring to a boil. Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 - 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.

If you're interested in 'healthifying' your food a little more, I'm big into quinoa pasta. I've been using quinoa for a while but came across their pasta which is dynamite. It's well known for it's nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.
felice 吃
(happy eating)

MARCH MADNESS OF IRISH GRUB

Just when you thought I had checked out, I'm back with a vengeance! I started a new job last week which kiboshed me from doing any blog stuff but I've got some excellent ideas brewing for the entire month of March. In honor of my favorite holiday St. Paddy's Day (big shock) I am dedicating March the month of the Irish (which should be most months but we'll just take one!). I'll be cooking some delicious food that I ate growing up as well as some 'healthified' traditional grub. I'll even throw in some factoids and sips of Guinness along the way....how else would the Irish do it?!
On the board this week:

Ya, it's all about parsnips! The lovely parsnip...a staple in all kitchens growing up. Don't know much about them? Here's what's not on the box;

The ancient veg is thought to have originated around the eastern Mediterranean region and believed that the Celts brought them back from their forays to the east. In Medieval Europe sugar was rare & honey expensive. Moreover the starchy potato had not yet arrived; the only alternative was the sweet, starchy parsnip. Introduced to North America by early settlers they were used as a sweetener until the development of the sugar beet in the 19th century. In Italy, pigs bred for the best quality Parma are still fed on parsnips.

Parsnips are richer in vitamins & minerals than cousin carrot and are sweeter & almost nutty in taste. They are packed with fiber, offering more than that found in many ready-to-eat cereals. They are low in calories, but that depends on how you cook them, of course. Though they get along famously with butter and honey I've got some tricks to cook them without adding all the extra calories while keeping all the flavor. Thanks to Wikipedia and Innvista.

Now that I've introduced you to Sir. Parsnip, stay tuned all week to see the recipes!