Great Food, All Day Long_ Cook Splendidly, Eat Smart - Maya Angelou [10]
Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.
Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.
Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.
Add the white wine, tomato paste, tomatoes, and garlic. Bring to a boil.
Cover and simmer until the liquid has been reduced and all the ingredients are tender.
Discard the bouquet garni.
SERVES: 6 TO 8. Serving size: 1½ cups and 1 piece of hot Italian bread, if desired.
Club Steaks with Parsley Butter
4 individual club steaks, about 1⁄3 pound each
1 tablespoon canola oil
½ teaspoon kosher salt
¼ cup dry red wine
¾ cup beef stock
1 tablespoon butter
½ teaspoon whole black peppercorns
Parsley Butter
2 tablespoons chopped fresh parsley
1 tablespoon butter
Trim any fat from the steaks.
Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.
Remove the steaks to a warm platter and sprinkle with the kosher salt.
Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.
Add the beef stock and continue to boil until reduced to about 1⁄3 cup. Add the butter and peppercorns, stirring until the butter is melted.
Remove the peppercorns to a paper towel. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet. Stir well.
Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.
Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.
SERVES 4. Serving size: 1 steak and 1 cup green salad.
This is also delicious cold or sliced into salad greens.
Flavored Butters
Herb Butter
½ cup chopped fresh basil, or
½ cup chopped fresh thyme, or
½ cup chopped fresh oregano, or
½ cup chopped fresh rosemary.
1 stick butter or margarine, at room temperature
Wash the herbs thoroughly and dry thoroughly. Strip the leaves from the stems and very finely chop.
Mix the herb of your choice with the soft butter and place the butter on wax paper.
Roll the butter into a log and place the log packet in aluminum foil. Roll tightly and place in the refrigerator.
MAKES 1 ROLL OF FLAVORED BUTTER
Garlic-Cilantro Butter
8 tablespoons (1 stick) butter or margarine, at room temperature
½ cup chopped fresh cilantro (coriander) leaves
2 garlic cloves, minced or crushed
Using a food processor, mix the ingredients together.
MAKES 2⁄3 CUP
These flavored butters can be prepared using other herbs, like dill and marjoram. If you want to serve butter over individual steaks, unwrap the log and cut round pats of butter. Replace the roll in the refrigerator and put 1 pat over each steak as it is served.
Oxtail Stew
1 tablespoon canola oil
2 pounds oxtail, cut into 2-inch pieces
2 to 3 tablespoons all-purpose flour
1 celery stalk, coarsely chopped
½ bay leaf
½ teaspoon dried thyme
3 garlic cloves
2 cups boiling water
6 small carrots, peeled
1 tablespoon minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
Heat the oil in a large heavy skillet.
Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.
Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
Stir in the boiling water, reduce the heat, cover, and simmer for 1½ hours.
Add the carrots and parsley and continue simmering for 1½ additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.
SERVES 6 TO 8. Serving size: 1 piece of oxtail and 2 tablespoons of gravy.
Scallops of Turkey Breast
One 4-pound turkey breast
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
2 tablespoons vegetable oil
2 tablespoons minced shallots or scallions
¼ cup dry white wine
½ cup skim milk
1⁄3 cup chicken stock (optional)
¼ cup sesame seeds, toasted
Slice the