Braised Lamb Shanks with Lentils

A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.

Braised Lamb Shanks with Lentils
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Ingredients
  1. Braised Lamb Shanks with Lentils
  2. A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
Ingredients
  1. 6 lamb shanks (about 4 1/2 lbs)
  2. 1 tsp. salt
  3. 1 tsp. pepper
  4. 2 Tbsp. olive oil
  5. 1 large onion, thinly sliced
  6. 2 1/4 cups beef broth
  7. 2 cups red wine
  8. 1/4 cup tomato paste
  9. 3 garlic cloves, minced
  10. 2 Tbsp. minced fresh rosemary leaves
  11. 2 Tbsp. packed brown sugar
  12. 2 Tbsp. Worcestershire sauce
  13. 2 Tbsp. red wine vinegar
  14. 1 1/2 cups lentils, rinsed and drained
  15. fresh rosemary sprigs
Instructions
  1. Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
  2. Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
  3. Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
  4. Book Reference – The Rest o the Best – Vol.2 (Page: 220)
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Fettuccine with Sambuca and Cranberries

This is one of our favourite pasta dishes for entertaining

Fettuccine with Sambuca and Cranberries
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Ingredients
  1. 1/4 cup butter
  2. 2 whole boneless, skinless chicken breasts, cubed
  3. 2 garlic cloves, minced
  4. 3 cups (750 ml) whipping cream
  5. 1/4 cup Sambuca liqueur
  6. 1/4 cup orange juice concentrate
  7. 1/2 cup freshly grated Parmesan cheese
  8. 1/4 tsp. nutmeg
  9. salt & pepper to taste
  10. 1 – 14 oz. can (398 ml) artichokes, drained & chopped
  11. 3 oz. pkg. (85 g) dried cranberries
  12. 1 lb. fettuccine
  13. chopped fresh parsley & orange zest for garnish
Instructions
  1. In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside. Add whipping cream, Sambuca and orange juice to pan and stir well. Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes. Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions. Carefully fold sauce into pasta and garnish with parsley and orange zest. Serve with garlic toast. Serves 6-8
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Chicken Stew with Dumplings

Enjoy this delicious classic – comfort food at its best

 

 

Chicken Stew with Dumplings
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Ingredients
The Stew
  1. 5 cups chicken broth
  2. 14 chicken thighs, skinned
  3. 7 medium carrots, peeled and cut in chunks
  4. 4 potatoes, peeled and cut in 1″ cubes
  5. 2 cups boiling onions, peeled
  6. 3 Tbsp. butter
  7. 3 stalks celery, chopped
  8. 1 onion, chopped
  9. 8 oz. (250 g) small button mushrooms
  10. 1/3 cup flour
  11. 1/2 – 1 tsp. dried thyme or tarragon
  12. salt and pepper to taste
  13. 1/2 cup frozen peas
  14. 1/4 cup whipping cream
  15. The Dumplings
  16. 1 1/2 cups flour
  17. 2 tsp. baking powder
  18. 1/2 tsp. salt
  19. 2/3 cup milk
  20. 2 Tbsp. oil
  21. 1 egg, slightly beaten
  22. 1 Tbsp. chopped parsley (optional)
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
The Best of Bridge http://www.bestofbridge.com/

My wife comes with instructions – lots of instructions.

Bean Stuff

A tasty variation of chili and absolutely perfect for holiday get-togethers

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
The Best of Bridge http://www.bestofbridge.com/

Wild Buffet Rice

 

Wild Buffet Rice
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Ingredients
  1. Makes lots - perfect with any meat!
Ingredients
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
Instructions
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
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Chicken Curry

Chicken Curry
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Ingredients
  1. 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
  2. 3 Tbsp. oil
  3. 3 cups chopped onion
  4. 1/4 cup minced fresh ginger
  5. 3 cloves garlic, minced
  6. 3 Tbsp. curry powder (more if some like it hot!)
  7. 1 tsp. cumin
  8. 1/4 tsp. cinnamon
  9. 2 Tbsp. flour
  10. 1 cup plain yogurt
  11. 3 Tbsp. tomato paste
  12. 3 cups chicken broth
  13. 1 cup applesauce
  14. 12 oz. pkg. (340 g) frozen peas
  15. 1/2 cup sour cream
  16. 1/2 cup coconut milk
  17. Condiments
  18. mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
nstructions
  1. In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
The Best of Bridge http://www.bestofbridge.com/
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