Like some Place warm

Can you believe this weather here in Maine? Well, I have just had it with all this snow.  The new twenty inches on top of the already foot is enough . I need  a little sun and green, but since I am not getting that I made something for my book group last night that is almost like going to somewhere warm. 

I belong to a great book group which  has been around for about fifteen years. We usually discuss the book, but we always eat and drink well. Two nights ago was even less discussion and more  eating and drinking.  I was late thinking up something to bring and went to the market to see if I could be inspired. I saw the frozen shrimp . Time was of the essence and this just came to me.  As I was preparing this concept the idea of original recipe came to mind. How does one know if this recipe is original? Me being the kind of foodie cook that reads a lot of cook books / magazines/ TV/ internet and takes recipes and tweaks them for her own, who knows what is or isn't "original."  It's just good food, so make it; you will love it.   

Have I told you how much I love lemons, preserved, fresh any way you add it? If you like shrimp, garlic, and lemons, a more intense shrimp scampi-like dish, you will like this. It could not be easier, and can be adapted for many variations.   The book club rendition, made with already-cooked shrimp, was an appetizer served with toasted peasant bread to sop up the lemony garlic sauce with the shrimp.   The group thought it was great. Since there were only four of us I should say some of them did like it.  Last night's version was made with raw shrimp and served over linguini, and I thought it was even better.

Lemony Shrimp over Linguini  (serves 4)

 Thaw 1 -1 lb. bag of cooked or raw large 41-50 count shrimp. 

In a heavy bottomed saute´ pan heat 2 tablespoons olive oil.

Add:

2 large cloves of garlic crushed

1/2 of preserved lemon chopped

1 teaspoon of harissa (depending on how spicy you like it, you may want more or less). This product can be purchased on line at Crate&Barrel.com and is a must have in any cupboard. I love this one but intend in the future to make it myself to see if I can make it better. Which I think will be difficult since this one is very good).

When the mixture is cooked and blended (a minute or two) stir in the juice of 

1 fresh lemon

Then add the shrimp and toss into the mixture. 

Then add 1 T. butter  if you wish, but not necessary. 

Add a handful of chopped cilantro and the shrimp. Saute´until the shrimp just turns pink.

Add the drained linguini pasta (which was cooking while you made the shrimp dish). I used half whole wheat and half semolina.

If the mixture seems dry, you may want to add a bit of the pasta water. 

If you use cooked shrimp let it sit for  an hour to absorb the flavors before adding pasta.

Tip: By adding the hot, just-cooked pasta into the shrimp mixture in the saute pan, rather than serving the shrimp over the pasta, you will give the pasta a chance to absorb the flavor of the sauce.

 

Lamb shanks are not a pain in the neck

I must say these past two weeks have been the worst in a long time.  A pinched nerve in my neck has been a real pain, not in the neck, but like a big tooth ache on my shoulder, elbow, fore- finger. It must be the winter karma because, according to many blogs, colds and other ailments (even "man" colds) are prevalent  on the net and in the world these days.  It has managed to keep me from the computer, knitting,  driving,  cleaning (not so bad).  But what is really bad is that it has kept me from going to see my Jocelyn in New York in her new apartment as well as my good friend who was going to drive with me to see her daughter. About the only thing that it didn't keep me from was cooking. 

 I know I had said to stay tuned to the chicken pie that I would be doing but, like I say sometimes, when you go to the market and see just the thing you need to be open to it:   I came across lamb shanks.  I love lamb shanks, and cooking them in the winter is fabulous. They are not always around, but keep an eye out for them because they are great to put in a dutch oven and slow and low cook on these cold winter days to warm the kitchen and the taste buds that can be so dry this time of year. They are very versatile. I have done just about everything with them. My stews are generally a combination of what I have in the refrigerator for vegetables and stock or broth, but this time I decided on some flavor combinations and put it together and I do believe it was pretty good. I also got to take some pictures because I found my camera.

I bought two good sized lamb shanks , which is the lower part of the leg. The meat on this part is so tasty but like a shoulder or chuck roast cut, requires moist slow cooking. 

In a heavy bottomed dutch oven I heated a 1/4 cup  of olive oil and added about a 1/4 cup pancetta to crisp up.

I seared the shanks on all sides and then added 

the chopped onions, carrots, and celery, and cooked it (stirring) until the onions are translucent.

I then added two tablespoons of flour to coat the shanks.

then I added to the pot a covering of thyme, salt and pepper, orgegano, hot pepper flakes, garlic, 

4 whole tomatoes cut up into quarters,

half of a lemon (rind and all), 

and a quarter of a preserved lemon (discard the pulp part).

cover almost with chicken broth and bring up to low boil, then cover and put in a 325˚ oven

let it cook  for about an hour.

then add peeled and chunked eggplant

fennel (2 bulbs quartered)

1 red pepper cut up

parsley (a good handful)

salt and pepper to taste.

Here is where you can bump it up at bit by adding greens like kale, spinach, or swiss chard

cook for about an hour longer or until the added vegetables are tender.

I served this with mushroom risotto. James, my husband,  said that it seemed like too many flavors. I thought it was great. When making the risotto I used 4 cups of vegetable broth which is heated and kept warm. In a heavy bottom pot over medium heat.

1 tablespoon of olive oil 

1 cup of arborio rice. cook in the oil until just starting to brown add

1/2 cup white wine until it evaporates and the mixture starts to get creamy

then add the heated broth almost covering the rice, stirring  all the time. Continue with this method of adding broth and cooking and stirring until the broth is gone or the rice is very creamy and done. I have tried the method of just leaving it to cook without stirring and have not been happy with the outcome, so I encourage you not to use that method. Once the rice is done, then you can add the sauteed mushroom and scallions, garlic, or any other vegetable along with 2 tablespoons of butter and 1/2 cup of grated parmesan cheese or other hard cheese. It should not be too thick, and a little gooey. With a nice glass of wine you have a great dinner, but do not for get the green!! Monday I plan on the chicken pie. Don't forget to check it out.

Pam

Hi People, Just a note that I have been dealing with a pinched nerve in my neck unable to do much on the computer due to pain, but my plan to get back is coming, so stay tuned. I have a great recipe for a new chicken pot pie. a little comfort food but not your mothers. However it needs a little tweaking, and I lost/ misplaced my camera so was unable to take a picture of it, but I will get it made and report on it soon.

Thanks Pam