As we know, eating seasonally is easy in the summer, when we have lots of top quality produce just laying around at the markets, but what about fall and winter? If you have to ask that question, then this is the book for you! Anne uses focuses on what is in season during the various cold months, and ties those items in with holidays and events. And we are not just talking about American holidays like Valentine's day or Christmas. There are menus for events such as Burns' Night from Scotland or Twelfth Night , which we generally don't celebrate here. However, with these new recipes in hand, I may just have to start celebrating these holidays just so I have an excuse to make this food.
One of the things I liked best about this cookbook was the use of all different types of ingredients in a variety of new and different ways. For example, most of us don't think of beets except as pickled or roasted. How about beet fries? With blue cheese dressing on the side? What about pumpkin seeds? What if I told you that they were used in a stuffing for chicken breasts? Intrigued? I was! If you are timid, don't let things like beet fries scare you away. There are still good solid fare for the less adventurous as well, such as a beef and ale pie, puddings and roast beef.
And the desserts are not forgotten either. With dishes ranging from items such as traditional English puddings to the sinfully decadent triple chocolate stuffed mocha cupcakes (OMG, the photos for those made me swoon!)
I will tell you - the hubby LOVED these lamb chops. He has been talking about paying full price for more chops just so he can have them again. That is pretty high praise in this cheap-ass household.
If you get a chance this week - please make this dish. You will not regret it one bit!
Here is the recipe for
Stout-Glazed Lamb Chops with Colcannan
Freshly ground black pepper
4 lamb shoulder chops (6 to 8 ounces each)
1 tablespoon olive oil
1 cup stout, such as Guinness
3 tablespoons packed brown sugar
Generously salt and pepper the lamb chops. Heat the oil over medium-high heat in a large skillet. Add the chops to the skillet and brown 3 minutes on each side. Remove the chops to a platter. Deglaze the pan with the stout, scraping up any browned bits. Stir in the brown sugar until it
dissolves. Return the chops to the sauce. Cover and simmer for 15 minutes. Turn and cook, covered, for another 15 minutes. Remove the lid and turn the heat to medium-high. Cook the sauce and chops for a final 8-10 minutes until the sauce is thick and syrupy and the chops are tender. Turn the chops to coat in the glaze every 2 minutes or so. Serve the chops on a bed of colcannon (recipe follows) and drizzle with the sauce.
(I will admit to cheating a little bit on this recipe. I did not use two pots. I put the potatoes in a large pot of water and when they were done enough, I simply added the cabbage in with them and cooked them the last . Such a cheater - I know! - R)
2 pounds potatoes, peeled and cut in quarters
6 tablespoons butter1/2 cup warm milk
3 cups cabbage, thinly sliced
Bring a large pot of salted water to a boil Add the potatoes and cook until soft, about 20 minutes. Drain. While the potatoes are cooking, bring a medium pot of salted water to boil and cook cabbage for 5 minutes Drain. Mash potatoes with the butter. Stir in the milk and cabbage. Salt and pepper to taste.