Blurty for Mrs. Pink.
|Friday, January 28th, 2005|
Mmmm.. tasty. Made these last night. It would appear that Hubby's getting much better food than I did while I was sick! (Not that I really would want something like this to fill me whilst ill....)
Changes I made to this recipe:
used about 1 cup red wine,
~1 Tbsp+ brown sugar,
dried rosemary (instead of fresh)
3 long squirts anchovy paste (straight into onion-garlic mix)
no lemon (juice or zest)
Braised Lamb Shanks with Garlic-Rosemary Paste
6 plump anchovy fillets packed in salt
20 garlic cloves, peeled
1 shallot, peeled, halved
Fresh rosemary leaves from 2 large sprigs
1/4 cup plus 2 tablespoons dry white wine or vermouth
4 tablespoons olive oil
4 meaty lamb shanks (about 1 pound each)
2 teaspoons fresh lemon juice
Grated peel of 1 lemon
Cooked white rice (optional)
Soak anchovy filets in warm water for 5 minutes. Drain; pat dry. Combine anchovies, garlic, shallot and rosemary leaves in mini food processor and blend until almost smooth. Add 1/4 cup wine and 2 tablespoons oil; blend until thick paste forms. Season garlic paste to taste with salt and black pepper. Set aside.
Heat remaining 2 tablespoons oil in heavy large casserole over medium heat. Pat lamb shanks dry; sprinkle with salt and pepper. Working in batches, cook shanks until golden brown, about 8 minutes per side. Transfer shanks to platter. Add garlic paste to casserole and saute 2 minutes. Return shanks to casserole. Reduce heat to very, very low (use heat diffuser to achieve reliably low flame). Cover casserole and simmer very gently until meat begins to fall off bones, turning shanks every 30 minutes, allowing condensation on lid to drip back into pan and adding more wine to prevent bottom from burning, about 2 hours 30 minutes.
Transfer shanks to platter. Scrape juices and drippings from pan into 4-cup glass measuring cup. Chill juices 5 minutes. Using baster and tilting measuring cup, remove fat off top of pan juices.
Place casserole over medium heat. Add pan juices, remaining 2 tablespoons wine and 2 tablespoons water to casserole. Simmer until liquid is reduced by half, scraping up any browned bits on bottom of casserole, about 10 minutes. Add shanks and any accumulated juices from platter; stir to combine. Cover and cook over low heat just until heated through, about 5 minutes. Add lemon juice and zest.
Too... much... sugar... in... body!
Maple Syrup Upside-Down Cake
Makes 8 servings
1 cup maple syrup
3 tablespoons sugar
1 tablespoon butter
1/2 cup milk
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Whipped cream, for serving (optional)
Preheat the oven to 400 degrees F.
In a small saucepan, bring the maple syrup to a boil over medium-high heat. Pour the syrup into a greased 8-x-8-inch baking pan.
In a bowl using an electric mixer, cream together the sugar, butter, and egg until fluffy. Add the milk and blend in.
In a separate bowl, sift together the flour, baking powder, and salt. Beat into the creamed mixture. Pour the batter into the syrup-lined pan and, with a spatula, spread the batter to the pan edges.
Bake for 30 minutes or until golden.
While still hot, invert the cake onto a serving dish. Serve plain or with whipped cream.
Blurty for Mrs. Pink.