| Q: Please tell us about lamb shanks.
Tony and Barbara - CarmelA: Well, okay, here it is: You've
got four legs - two front, and two rear. The rear legs are the best, so always ask for
them. Why? Because, there’s more meat on them - simple as that. The best way to cook
them is by braising. Try this:
Lamb Shank Recipe. Serves four: Buy one (rear) leg per
diner. Trim them up, season with salt and pepper. Sauté in olive oil until brown on all
sides (this is important because the browning produces a rich roasted flavor). Remove from
pot, add 1 large chopped onion, 2 large chopped carrots, ˝ cup chopped mint leaves, 2 T
fresh thyme, ˝ head chopped celery, 6 chopped cloves garlic, 1 cup chopped parsley and
one cup of kalamata olives (pitted). |
|
| Sauté
for approximately 20 minutes. Put shanks back in pot with vegetables and partly cover with
a good red wine. Add salt and pepper to taste. Cover with lid, put on medium heat for an
hour or so until tender. Once the meat is done (falling off the bone) gently remove from
pot and reduce liquid until rather thick - a few minutes usually. Serve over: mashed
potatoes, corn polenta, chestnut polenta, boiled potatoes, buttered fettuccine or even a
crouton - anything to soak up the sauce. Finish it off with salt and pepper then sprinkle
with equal amounts of finely chopped garlic and mint - ENJOY!Q: How do you feel
about showing others your secret mushroom spots?
Priscilla V. - Del Rey Oaks |
|
| A: On
the subject of sharing knowledge: I have recently realized just how many mushroom pickers
are out there (many of them my fungi disciples). I am now used to the frustration of
reaching one of my favorite spots only to find that someone has already been there. I have
given this a lot of thought and come to the conclusion that the good that has come out of
this sharing surely outweighs the sadness of the of empty holes. The sight and delight of
someone finding their first Porcini is so, well…delightful! The fun of cleaning them
together (with a glass of wine) and the cooking and eating is priceless. Most of my
friends share with me also. Two persons in particular are extremely generous (especially
when I haven't found any that day) - Bob and Staley Van Der Woude - thank you! |
|
