Wednesday, April 13, 2011

We Ate Well

I'm still cold. It's still raining. When it gets windy (and it often gets so windy that my neighborhood has a windy nickname), it is an irritating, needling wind.
So, yeah, I haven't done much gardening yet. We (and I say "we" literally here, not just as some fake front because he does the work and I lie in the chaise longue with a planter's punch) — WE got some important weeding done. But there is still a lot of important weeding to do. I just don't want to go outside.
I understand that spring can be a little nippy. But I'm actually cold.
I still need mooshy comfort food.
That's why we (that was the fake "we") came up with this little dish of roasted root vegetables, semi-braised in chicken stock. It was homey and homely, with radishes, carrots, potatoes, leeks and artichoke bottoms (not roots, sue me).
The other "we," me, might have cooked it differently, with a buttery glaze and some browning.
But when your We is a he who cheerfully bangs around in the kitchen, bringing out tasty, nourishing meals... you don't complain.

10 comments:

cookiecrumb said...

I'VE BEEN PRETTY MUCH AVOIDING SUGAR ALL ALONG

Zoomie said...

I like the use of the "royal we," as in "we are not amused." But, in this case, we _are_ amused. And cold. Me, too. I got drenched on the way to tutoring this morning. We protest!

cookiecrumb said...

Zoomie: We are pleased not to have confused you terribly by that locution, and I mean it from the bottom of his heart.
Desperately seeking spring.

namastenancy said...

Like Zoomie I am amused by the royal "we." Plus, not confused. Plus, loved the visual of you in the chaise lounge ordering the other half of "we" around. But yes, it sure is cold. Last night I made a pilaf with chunks of lamb, pinon nuts and lots of onions and mushrooms. That's my comfort food during allergy season because I try to avoid milk products.
Bows respectfully toward the royal "we" to the north.

cookiecrumb said...

Nancy: I just this minute finished a deeply satisfying bowl of soup, and I want your pilaf. Sounds just beautiful.
(I do not "order" He around. He is ALL THAT, all by himself.)

Chilebrown said...

I am depressed because I have not had any Jumbo Asparagus from Chris all year. It looks like I will be a now show at your Sunday market for the remainder of Asparagus season.
Ms. Goofy, The Red Bearded One and I are heading to Sac. for BBQ Saturday.

cookiecrumb said...

Chilebrown: Chris won't put you on the special list? Rats, I'd think about skipping out on him too. Sad.
The three of you have a great time in Sac.

namastenancy said...

Lamb with pilaf a la Nancy

3 tablespoons canola oil
1 medium yellow onion, peeled and thinly sliced

1 2″ stick cinnamon
4 green cardamom pods
4 cloves
1 inch cube of ginger root, peeled and grated
3 cloves garlic peeled and crushed
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper (optional)
1 pound ground lamb
1/2 cup milk
1 cup freshly squeezed orange juice
zest of two oranges, finely grated
salt to taste
1/2 cup packed fresh cilantro leaves, roughly chopped
2 tablespoons fresh mint leaves, chopped

2-3 green chilies (I used cayenne) thinly sliced (optional)
1-2 tablespoons orange zest in thin strips for garnish

Method:

Heat oil in a heavy bottomed skillet. Add onion, and cook, stirring, over medium heat. Add the cinnamon stick when the onions just begin to take on a pale gold color and cook, stirring, until the onion is a dark golden brown, and the cinnamon is fragrant.

While the onion is cooking, grind together all of the remaining spices (from the cirdamom pods to cayenne pepper) into a thick paste. When the onion is a dark golden brown, add the spice paste, and cook stirring, for about two or three minutes. Add the lamb and the milk, and stir together, breaking up the lamb. Keep stirring until the lamb is browned, and allow most of the milk to boil away.

Add about 1/4 cup of water, turn the heat down to low and allow the lamb to continue cooking until it is mostly dried out. Add the orange juice and zest, and allow to cook until it is nearly dried out again. Taste, and add salt as needed.

Stir in the fresh herbs and the chilies, and allow to cook for one more minute, just until the herb leaves wilt and the chilies have a chance to release their oils slightly.

Serve over rice pillau or plain steamed basmati rice garnish with thin ribbons of orange zes

cookiecrumb said...

Nancy: I am lost in your lamb recipe! Thanks so much, I never asked you to transcribe it for me (what a chore). So nice of you. I see it as a Seder entree. I am obviously not of the tribe, but why not?

namastenancy said...

Not a problem - it's cobbled together from a lot of other recipes with a few additions from me. But then, I never met a recipe that I didn't add chili peppers to so I think this is more Indian than Jewish. The orange zest really adds a nice tang to the stew and then, heap it over rice or Bulgar or Quinoa. Yum!