WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°

  • 4  (~1lb each) lamb shanks
  • 1TB kosher salt
  • 2 TB olive oil

1. Preheat broiler. Season  lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.

  • 1 Spanish (red) onion, thinly sliced
  • 1 carrot thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ tsp salt
  • 2 TB oil
  • 2 cinnamon sticks
  • 1 cup dried currants

2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.

3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!

  • 1 (15oz) can chickpeas, drained

4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.

  • 1 TB finely chopped fresh mint
  • ½ Cup parsley
  • 2 TB fresh lemon juice

Add herbs to chickpeas, spoon onto plates, top with lamb shanks.

Currant Scones Cream

February 13, 2014

WSJ Jan 2014 Scones made with heavy cream. 375º

  • 2 c all purpose flour
  • 1 TB baking powder
  • ½ tsp salt
  • 1/3 C sugar (plus 2-3 TB for sprinkling or use pearl sugar)
  • 1 1/3 C dried currants
  • 1 C heavy cream, cold
  • 3 TB unsalted butter, melted
  1. Sift dry ingredients, stir in currants. Add cold cream to bowl, use electric mixer to blend on low until just combined.
  2. Knead dough on floured surface briefly.
  3. Roll dough to 1 inch thickness, cut into shape desired.
  4. place 1 inch apart on parchment paper lined baking sheet.
  5. brush top of scones with melted butter with pastry brush and sprinkle with sugar.
  6. Bake in center of oven 12- 15 min until golden
  7. cool on baking rack.

Kale, farro, currants

December 19, 2012

WSJ 2012, Suzanne Goin, prep time 40 min

Blanch Kale & cook farro

  • 3 TB currants, cover with hot water, soak 10 min, drain.
  • 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
  • Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.

Cook onion, herbs & kale.

  • Heat 4 TB olive oil in a saute pan med-hi.
  • Add 1 med red onion thinly sliced,
  • 1 TB thyme leaves
  • 1 sprig rosemary
  • 1  dried mild chili thinly sliced (chile de árbol)
  • ½ tsp salt
  • Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.

Saute farro and add back kale

  • Wipe pan clean to cook farro.
  • Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
  • Add kale back to pan, stir 2-3 min.
  • Remove from heat.
  • Stir in currants
  • Add 3 TB roasted pine nuts
  • add 2 TB chopped parsley
  • Transfer to serving dish.

Reduce balsamic vinegar

  • Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant  1 TB.
  • Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.

Currant Cake

March 28, 2012

Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.

  • 210 g unsalted butter (≤ 1 C)
  • 210 g sugar (1 C)

Beat (cream) sugar and butter until light and fluffy.

  • 3 eggs
  •  200 g flour (1 2/3C)

Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.

  • 200 g flour dusted currants (½ package currants)

Last, fold in the dusted currants.

Pour into floured bundt pan. Cover first 20 min of baking.

(If 325° – 340°, ~ 1 hour) bake until dry.

Brown Rice

January 22, 2012

Use Lundbergs mixed brown rice.

  • 1 C rice
  • 2 C chicken or beef broth
  • Saute 1 clove minced garlic and  1/2 Cup chopped onion or 1 shallot in 1 TB oil.
  • 1/2 C chopped toasted hazelnut or walnut (8 min, 350°)
  • 1/2 C currants or chopped raisins. soak in hot water, drain.
  • 1/2 tsp black pepper

Cook rice as per directions (usually about 45 min). Add sauteed ingredients to cooked rice.