Erev Yom Tov blogging I

[mamadeb]

1. Lamb stew (actually lamb shanks) is cooked and cooling.
2. Sarah's Pasta (salmon pasta salad) is in progress (for potluck on Shabbat)
3. Quiche (brocolli/swiss) is in oven.

Recipes (hah!) on request.

To do - roast chicken and potatoes for tonight.

Sukkah is up, furnished and decorated.

Comments

[chvickers.livejournal.com]

I would LOVE the lamb shanks recipe. I always have lamb shanks but I only have two recipes - in rice curry and not in rice curry.

[mamadeb.livejournal.com]

This is a basic lamb stew, although lamb shanks make a lovely braise, too.

I browned two lamb shanks in vegetable oil, and set them aside. Then I chopped one large yellow onion, one pound of carrots and four large celery stalks, and cooked them until the onions were translucent. At this point, I added a handful of dried rosemary and some bay leaves, plus some freshly ground pepper. I put the shanks back in the pot, covered them with diced redskin potatoes, and added about two cups of water and a shot of cider vinegar. I covered the pot and let it come to a boil, and then put it in a 400° oven. I'm going to serve this with couscous.

[chvickers.livejournal.com]

I'll try that tomorrow. I took the lamb shanks out of the freezer just a few minutes ago.

[chvickers.livejournal.com]

Oh, and thank you! (hits self on head)

[chat-qui-peche.livejournal.com]

Sarah's Pasta (salmon pasta salad)

Yum, that sounds good. May I have the recipe?

[mamadeb.livejournal.com]

It's so very easy.

1/2 box short pasta (I like bowties, but any short pasta will work)
2-3 cloves garlic, minced
1 can salmon
1.5 cups frozen peas
Balsamic vinegar
Olive oil
Pepper

Cook the garlic in the olive oil until it starts turning brown. Add the drained salmon, breaking it up as much as possible. Turn off the heat and add a tablespoon of vinegar and some freshly ground pepper.

Drain the pasta over the peas (put the peas in the colander before draining the pasta.)

Combine everything.

This is very good freshly cooked and hot, but it's also good both room temp and cold. I wouldn't reheat it.

It's my standard Tisha b'Av prefast meal (I use cider vinegar then), but it's also a great first course, and it's perfect for potlucks.

[chat-qui-peche.livejournal.com]

Thank you!