This is for Mother’s Day.. my mom has been making this for about 30 years and it’s to die for. You must eat this piping hot served immediately on plates. Don’t count on leftovers you will go back for seconds I guarantee. I use a small leg bone in but you could use a different cut of lamb.
One small leg of lamb
2 celery stock
4 garlic cloves slivered
4 cups chicken or beef stock (unsalted)
1 jar tomato passata
1/2 cup red or white wine
2 sprigs each of rosemary and thyme
Fresh ground black pepper
One package spaghetti
Fresh parsley or basil for finishing
Preheat oven at 425. In a large roasting pan place the lamb and rub with olive oil, salt, pepper, rosemary and thyme. Pour in a cup of water and the wine if using. Cook the lamb for 20 minutes uncovered turning once. Reduce heat to 350 and add in the chicken or beef stock. Cover pan and cook for about 30 minutes. The lamb is almost cooked but strain all the liquid from the roasting pan and reserve, carefully add the liquid back in the roasting pan and discard the celery, add 8 cups of hot water to the broth and a teaspoon of salt. Taste the broth and make sure it’s somewhat salty. Add in the spaghetti and make sure it’s submerged in the broth cover and let cook 10 minutes or until pasta is al dente. Grate some cheese. Uncover pot and check pasta for doneness. Take entire roasting pan and place at centre of dinner table on a trivet. Using tongs help yourself to the spaghetti and snip off pieces of meat to plates, add in parsley or basil and sprinkle with plenty of cheese. Enjoy with wine.
Please let me know your feedback.
Happy Mother’s Day! ❤️🍷🇬🇷🐑🍝
Long ago I ordered risotto at a an Italian restaurant because I wanted to try something different. Since then I have enjoyed risotto in many forms, mushroom, seafood, spinach and even squid ink risotto. Another very well known Mediterranean dish. Risotto is creamy and rich and could be enjoyed with white or red wine. Risotto could be served as the main dish or can be a side with suggestions of salad, grilled chicken, or steamed veggies.
350 g. Arborio rice
1 package dried porchini mushroom
6 or 7 cremini mushrooms sliced
1/4 cup brandy or 1/2 white wine
800 ml. Low salt Chicken or veggies soup stock
2 Sprig fresh thyme
One small tomato diced
Half of a red bell pepper diced
2 cloves garlic minced
1 rib celery diced
2 tbls butter plus more for finishing
Ground black pepper to taste
Freshly grated parmigiana cheese
Soak dried mushrooms in 1/2 cup hot water for about 15 minutes. Bring soup broth to a boil then put it in a back burner on low and keep warm. In a large sauce pan melt some butter and a glug of olive oil on medium high heat, add celery and garlic and sauté. Add the rice and a pinch of salt, stir constantly with a wooden spoon in order to coat all the grains with the oil. Add the brandy or wine and stir until absorbed. Add the mushrooms with the hot water and the sliced mushrooms. Add the leaves from the thyme. Add a ladle full of stock and stir, add another ladle full and stir until almost all the broth has been absorbed by the rice, continue to add broth continue repeating this process and stir until liquid gets absorbed, keep stirring–this process will take about 15 minutes. Add broth, stirring constantly until almost all the broth gets used up, taste the rice and check to see if it’s al dente and creamy. Add a pinch of salt, tomatoes, peppers and the rest of the liquid broth, turn off heat and add some butter and parmigiana cheese. Cover pot with lid and allow rice to steam for about 5 minutes while you prepare the table and plates. Taste the rice and adjust seasoning with salt if needed or more cheese.. put more cheese on the table for guests to help themselves garnish their dishes. Other finishes are more thyme and olive oil, freshly ground black pepper.
Please enjoy with your loved ones or family and friends.
Please comment and include which wine you drank and weather you used brandy or wine. Let me know if you served with side of meat or veggies, salad etc.
Thank you so very much for reading my blog
Lamb shanks are very tasty and preparation here is pretty simple in a tomato sauce known in Greek as kokinisto (red sauce)
4 lamb shanks (extra fat can be trimmed out).
1 small onion diced
1 carrot diced
1 celery stock diced
4 garlic cloves slivered
1 cup chicken or beef stock
2 cups canned crushed tomatoes
1 cup red wine
Pinch of dried oregano, and thyme
Fresh ground black pepper
Handful of kalamata olives pitted and chopped (optional)
Season lamb shanks with salt and pepper, thyme and oregano. Preheat oven at 375. In a Dutch oven over medium high heat on stove top, splash some olive oil and sauté the onion, celery, carrot and garlic, after a few minutes put in lamb shanks and sear on all sides turning every minute. Deglaze pan with the red wine while scraping bottom with wooden spoon. Add the rest of the ingredients.. should almost be completely covered in liquid. Cover and transfer to preheated oven. Cook for about an hour and a half.
When done taste sauce and adjust seasoning with salt if needed but remember the olives are salty and I prefer to use a no salt stock. The consistency of the sauce shouldn’t be too think and it’s fine that it’s oily … but if you prefer thicker just boil on stove for a few minutes after removing shanks. The meat should fall off the bone.
Serve over pasta, rice or roasted vegetables, crusty bread and a full bodied red wine.
Enjoy and please give me your feedback.
Thanks again for visiting my blog
Sometimes people ask me what I like so much about cooking.. I always say it’s because I love food, but I thought about it and it’s a lot more than that alone. While food is survival for a lot of us animals, it can be many things to many people and cultures. I find it very therapeutic to put on music and start cooking something completely from scratch, in a time where you could order anything to your door or buy it frozen in a box. I find anytime someone does something more traditional in this modern world very amusing.. like knitting, woodworking, drawing or painting, there’s something very sexy about cooking and food.
When cooking for yourself you have complete control on what’s going in your food as opposed to additives that aren’t meant to be consumed or even digested by us humans but are added as preservatives in pre packaged food. Cooking is a very creative process as you all know I am an artist and enjoy this creativity, I also like the reward of taste. I like experimentation in the kitchen just as much as I like traditional cooking practices.
Food also has a health aspect for me as I like to think I take care of myself and in my culture my people have lived long healthy lives. Cooking for myself has also opened up my senses and I have tried many different things over the years from many different ethnic cuisines.. I love Asian food just as much as Mediterranean food. I was brought up in a family that was passionate about food and entertaining people and so I also really enjoy entertaining or just cooking for my family at home.
Try your hand at cooking and make something that takes up your afternoon, let me know what you cooked, post a picture and also let me know what inspired you and the music you listened while cooking and or who you were cooking for.
Health, love and happiness ❤🍷🍜
All the best for 2017
Jim Anastasopoulos 🍕
One bunch green string beans
1/2 bunch broccoli including stems chopped
3 garlic cloves minced
1/4 cup crushed tomato and sauce
2 sprigs fresh oregano
2 tbls extra virgin olive oil
1 tsp mustard seeds
1 tbsp turmeric powder
Salt and pepper to taste
1 can sardines in water drained (optional)
Bring a large pot of water half full to a boil, add the broccoli and the string beans, allow to steam. Drain the water after 5 minutes and turn heat down to low, add remaining ingredients except sardines, mix well and let cook another 5 minutes. Plate the dish and serve with sardines on the side as an option. Other ideas for serving add more olive oil, hot peppers, serve with rustic bread, rice etc.
Have a fun summer and stay healthy
4 boneless skinless chicken breasts
2 red bell peppers
4 garlic cloves minced
Juice from one lemon
Small package of baby spinach
1 tbls dried oregano
Salt and pepper
200 grams of Greek feta crumbled
12 large soft tortilla wraps or 20 small
Two large tomatoes diced
Bring the chicken to room temperature first before grilling them. Take chicken, cover with wax paper and pound with a meat tenderizer or a rolling pin to flatten slightly. Combine two tbls of olive oil, garlic, pinch of salt and pepper and pinch of dried oregano and marinade chicken with it. Prepare a hot BBQ grill or grill pan with high heat and brush grates with oil. Grill the chicken and the peppers on hot BBQ turning them after about 3 minutes, turn grill down to low after each side of chicken has char marks, cover BBQ and allow the chicken to cook through on low until cooked through. Take the peppers off grill and cover in plastic wrap for 10 minutes while they cool down. When chicken is done brush with some lemon juice and allow to rest on a plate covered with aluminum foil. In a bowl combine the tomatoes, oregano, salt and pepper, lemon juice. Peel and discard the charred skin off of the bell peppers and cut to julienne and add to bowl with tomatoes feta etc. cut chicken into strips and also add to bowl with peppers, feta etc. mix all ingredients in bowl. To prepare wraps : put some spinach leaves on a wrap, add some ingredients from the bowl on chicken, feta, peppers, and tomato, roll up, tuck in the sides and assemble seam side down, cut then in half on a diagonal and serve them at room temperature. These could be served with a dipping sauce such as ztatziki sauce!!! but I prefer them as is. Enjoy!!!