Raspberry Chipotle Lamb Chops w/Cilantro Lime Couscous

In honor of my great love for "sweet dinners" and piquant Mexican flavors, I've decided to do a 3 part blog on dishes using a fruit/chipotle flavor coupling. First in my series is a Mexican/North African fusion of Raspberry Chipotle Lamb Chops with Cilantro-Lime Couscous. I had found a delectably robust raspberry/chipotle barbecue sauce in the Sultan Center many months back and paired it with Lamb Chops (one of my husband's favorites). It came out so exquisite that I told myself I should try a “from-scratch” version of my own someday. With the abundance of canned chipotles stocked up in all markets here, I figured someday should be today..

Raspberry Chipotle Lamb Chops

2 dz Lamb Chops ½ in. thick – frenched
1 bag frozen Raspberries - thawed (or 2 cups fresh if you can afford/find them)
4 canned Chipotle peppers + 1 ½ T. Adobo sauce
1/3 c. Raspberry Vinegar (or red wine or a flavored balsamic works well too)
2/3 c. Vegetable Oil
2 T. Brown Sugar
2 cloves Garlic
Salt TT

~ In a blender, combine all ingredients aside from the chops (I remove the hot seeds from the peppers when cooking for the kids - otherwise the kick is rawther nice). Puree til smooth.

~ Divide chops between 2 large ziploc baggies or place them in a large container so that they can be arranged in a single layer. Divide puree between the 2 bags or coat the single layer of chops and cover with clingwrap. Set in the fridge to marinate overnight. (When ready to cook, grilling will be the best option but you may also use an indoor griddle or a cast iron pan. Ensure whatever you'll be using is screaming hot, in order to get a good sear).

~ Preheat oven to 350*F – On a white hot cooking surface, sear chops for about 2-3 minutes on each side. Season with salt, place chops in an oven-safe dish and slide into your preheated oven for 8-12 minutes until desired doneness (I like most of my meats on the medium side so around 8 min for me, longer for the kids obviously).

Serves 4-6


Cilantro Lime Couscous

1 ½ c. Quick cooking Couscous
2 ¼ c. Water
1 Lime – zested and juiced
½ c. Cilantro – chopped
1 T. Olive Oil
Salt TT

~ In a medium sauce pan bring water and lime juice to a boil then turn off heat – add couscous to the pot and cover. Let stand for 5 minutes to let the couscous absorb all the liquid,

~ Fluff couscous with a fork and mix in cilantro, lime zest, olive oil and salt. Serve in a warm dish.


Mise – don’t forget the garlic cloves. I did and I know they would have made the marinade that much better.


Frenched/French-style simply means that the rib bones have been scraped clean

That sauce came out smooth – who knew a cheap black & decker blender could be so craptastic and so good @ the same time (R.I.P my beloved red beehive Oster)



It’s too hot out to grill and I just wanted to get dinner done so I didn’t bother doing batches on my griddler. Cast iron it was!



Couscous mise


And eet is done!



The sauce didn't come out looking anything like the bottled one I had bought, and was less intense on the heat and sweetness but this recipe still made for a nice juicy chop.. The kids went YUM for them!



Chipotle Peppers

Chipotles are a traditional Mexican ingredient that is wildly popular in the US, especially the southwestern region that has easier access to the good stuff. Majority of us know their spicy smoky goodness, and we know that they’re peppers, but not everyone I’ve met seems to know that they are the smoked & dried version of jalapeños. (Jalapeños are medium sized chilies (2-3 ½ in.), ranging in color from deep green to bright red and have a medium spicy heat (2500-8000 SHU) according to the Scoville scale).

The ancient Aztec peoples would smoke-dry jalapeños because traditional sun-drying would take too long to thoroughly dry the thick-skinned pepper before it rotted. The drying process has little effect on the heat of the chili.

The product most US consumers are familiar with is the chipotle morita – morita, meaning “little blackberry”, is a description of the black/dark-red/purple dried jalapeño that is produced in the Mexican state Chihuahua.


Most Mexican consumers use chipotle meco (a.k.a ahumado, tipico), produced in south-central Mexico. These dried chilies resemble cigar butts, are tannish-grey in color and have a smokier flavor than their US preferred counterpart. It is known as the “authentic” chipotle pepper.


*Side note, I tried getting a definition on “meco” out of the husband. He thought I was asking about “mecco”, which I won’t even mention the definition here but it was funny. Worth a mench.*

Chipotles are sold either in whole dried form, ground into powder, pickled, as a paste or canned in adobo sauce. They can be used in numerous ways – in salsas/sauces, rubs, salts, marinades, soups/stews and even in some creative desserts for those willing to step outside of their preconceived sweet comfort zone.

..More to follow :)

Source(s):
http://en.wikipedia.org/wiki/Chipotle
http://www.gourmetsleuth.com/Articles/Chiles-1024/chipotle.aspx
http://www.wisegeek.com/what-is-a-chipotle-pepper.htm

Orange Mascarpone Crème studded with Cocoa Nibs & a Foodie Cause

Here's a new creation I made this week after looking through my pantry and noticing the pack of cocoa nibs I'd bought from Dean & Deluca a few weeks back. I immediately thought they'd be great mixed in with a tiramisu-type dessert, except my husband hates coffee so I had to back peddle a bit. Of course I've already shared my love of mascarpone, so that was alright as it was. I made a dinner the night before utilizing some clementines and thought that orange, chocolate and cream would be an attractive combination (there aren't a lot of fruits that don't pair well with chocolate, if any).

What ended up happening..

Orange Mascarpone Crème studded with Cocoa Nibs

1 8 oz. Tub Mascarpone
1 8 oz. Tub Cream or Neufchatel Cheese
1/2 c. Sugar
2 small Oranges – 1 zested & juiced
1/2 c. Heavy Cream
¼ c. Cocoa Nibs
2 oz. Dark Chocolate – broken into small bits & put in microwave safe bowl
4 delicate long Cookies (like pirouette, lace, tuille etc)

~ With an electric mixer blend mascarpone, cream cheese, sugar, orange & heavy cream on medium speed for 3 minutes until smooth. Fold in cocoa nibs by hand then transfer this mixture to a large plastic ziploc baggie or pastry bag. Place the bag in the fridge to chill for 2 hours.

~ Gently melt the chocolate in a microwave, in small 10 second increments, until almost all the chocolate bits are melted. Stir continuously until completely smooth and let cool for a few minutes. Take a chilled glass (wine, parfait or other) and drizzle melted chocolate along the sides of the glass. Place the glasses in the fridge.

~ Cut remaining orange into decorative wedges

~ Snip off one corner of the baggie holding the cream mixture and pipe into chilled glasses. To serve, stick a long/thin cookie into the glass and garnish with an orange slice. Top with a few more cocoa nib

Serves 4


********************

Cocoa nibs..

Chocolate Pirouette Cookies





This is an incredibly easy dessert that you can prepare in less than 10 minutes (mascarpone is wicked awesome like that). You can dress it up with different flavors, types of chocolate and kinds of cookies like.. keylime, melba (raspberries/currants), blood oranges, meyer lemons, coffee, caramel, balsamic strawberries, figs, pistachios, almonds, mint, mangoes, white chocolate, tuille cookies, lady fingers.. A lot of possibilities. Ooh, I think next time I'm going to go with a white chocolate/melba combo!

Now I'd like to discuss for a bit, a new social issue that is very concerning to me as both a chef and a mother especially.. Child slave labor in chocolate production.

I think it's relatively safe to say that not many of us give a second thought to where that hershey bar/ kit kat/ butterfinger that we're in the middle of enjoying originated from. The United States is the top importer of chocolate in the world (worth $80bn!). And the top 2 cocoa producing countries lie in West Africa – Ghana & the Ivory Coast (together producing more than ½ the world's supply of chocolate). Both are known for their huge child labor trafficking problems. Over a quarter of a million children, some as young as 10, work the cocoa fields of Ghana and the Ivory Coast. They often do this in lieu of attending school and are frequently stolen from their parents and/or sold by family members to cocoa farmers. To learn more about this disconcerting issue, I recommend watching the BBC documentary “Chocolate - The Bitter Truth” (available for viewing as a 6pt series on youtube).

It's a pretty demented reality that while our children are enticed to sell candybars as a means of school fund-raising, it comes at the cost of another family giving up on their own children's education.

I know what you're thinking. How on earth am I supposed to know what products are child labor-free? I know... a lot of producers don't readily market the means of acquirement on their packaging. Luckily, modern consumers are starting a revolution. Fair Trade farming is making a splash – a concept meant to give farmers fair opportunity to sell their goods and fair payment for said goods. The hope is that if these farmers are paid an honest wage, they'll be less likely to need to drive down costs by using slave labor and if they do use children on their farms (which in some instances is completely socially acceptable) that they will compensate these families for their children's work monetarily or by providing them an education. There is a lot more to understand about the issue so I urge you to read through the link.

So when looking to buy chocolate, keep an eye out for fair trade labels on the packaging (reading labels is our most important resource as consumers). Chocolate is also one of those items that are smart to buy organically. West Africa doesn't really grown organic cocoa so, more than likely, chocolate marketed as such is child labor-free.

Let's start saying no to this..



Source(s):
http://news.bbc.co.uk/panorama/hi/front_page/newsid_8583000/8583499.stm
http://www.corpwatch.org/article.php?id=12754
http://www.treehugger.com/files/2007/02/the_bitter_trut.php
http://www.takepart.com/news/tag/child-labor

Activism:
http://vision.ucsd.edu/~kbranson/stopchocolateslavery/main.html
http://www.globalexchange.org/campaigns/fairtrade/cocoa/actnow.html

Where to buy Fair Trade Chocolate and other FT items:
http://www.globalexchangestore.org/SearchResults.asp?Cat=38

Mexican Potato Salad

Months ago, I'd made a “mexican” potato salad to bring to a friend's BBQ. My husband, who likes to share my blog with his co-workers, told me that someone who had attended that BBQ had asked if I'd put the recipe up on my blog. I was so pleased that someone had remembered my cooking so well that I thought the occasion deserved an entry :)

I thought I was so slick, dreaming up a “mexican” rift of potato salad. I googled it as soon as I'd thought it up and not surprisingly, I was not the first person to ever stumble upon the notion (I get that alot). However, I had something punchier in mind. Most recipes I saw included use of pickled jalepenos (blech!), carrots, peas (wtf over?). I wanted big mexican flavors but still wanted cool tangy creaminess. Behold!

Mexican Potato Salad

3# Red Bliss Potatoes (or any other thin skinned potato you prefer, yukon golds are always a favorite alternative)
1 c. Sour Cream
½ c. Mayonaise
2 Chipotle Peppers - seeds scraped out & minced + 1 T. of the canned adobo sauce
1 Lime – zested & juiced
1/2 of a Chayote – small dice (cut out & discard the pit/seed)
1 small Red Onion – small dice
2 ribs Celery – small dice
Sea Salt – To Taste
½ c. Cilantro - chopped
Apple Cider Vinegar (for taste adjustment)

~ Pick potatoes of the same general size. Scrub clean. Place in a large pot and fill with water to cover. Bring water to a boil, then bring to a simmer and cook potatoes for 15 minutes or until barely fork tender. Drain potatoes in a colander, then cover with a clean kitchen towel so the potatoes continue to steam and cook (for 20-30 more minutes)

~ Meanwhile, dice the celery, onion and chayote

~ After the potatoes are cool enough to handle, cut into 1 in. cubes. In a large bowl, combine potatoes with the sourcream, mayo, chipotle + adobo, lime, diced vegetables and large pinch of salt. Mix til combined. Taste and add more salt and acid accordingly. Cover and place in the fridge at least 3-4 hours.

~ Just before you plan on serving, toss in chopped cilantro and mix


Ta da! Wasn't that fast?? Haha, how exciting is the process of potato salad making?


What would take this potato salad up to another level would be some diced dried chorizo! I sorely wish I had some on hand and am pretty sure I had put it in my original concoction when I had some in my pantry stores. If you can't seem to find any good quality chorizo in any of the markets in your area, I highly suggest a special order from tienda.com. These people KNOW their chorizo and have umpteen varieties to choose from, including different kinds of fresh.

Now comes the section where I research the most obscure ingredient in my recipe list, should there be one that is not too common. I suppose in this instance, that would be the chayote.. FUN! 

Chayote is the Spanish version of a Nahuatl [Aztec] word “chayotli”. It is a green, pear shaped plant belonging to the gourd family. It is often labeled “Chayote Squash” in supermarkets but I see there is some debate as to whether that is botanically correct. I searched for a good hour to differentiate between gourd and squash and basically what it seems to boil down to is that all squash are gourds but gourds are not always squash.. or some such bullshit.. 

Moving along.. Chayotes are a rather bland, yet still nutritionally lucrative fruit that was first cultivated in Mexico and Central America. The entire plant is edible; from it’s roots to its leaves and shoots. It is rich in amino acids and Vitamin C and can be eaten both raw and cooked (boiled, sautéed, mashed) although is best prepared heavy on the seasonings.

Personally, I rather like it raw and enjoy mine in salads. It has the firm starchy texture of a potato or water chestnut and tastes much like cucumber or aloe. The seed in the middle IS edible but most people cut it out and discard it, as it’s a bit tough. Look it up on youtube for some preparations and try it! 

Source(s):
http://www.gourmetsleuth.com/Articles/Produce-638/chayote.aspx
http://en.wikipedia.org/wiki/Chayote
http://easteuropeanfood.about.com/od/vegetables/a/squash.htm

Pozole Rojo

Now this is closer to the version I’ve long known to be pozole. I would say it’s really non-fuss but I hate straining the chile puree. But in just a few relatively uncomplicated processes, you can bring forth history in a pot.

Its the stuff that ancient Aztec kings feasted on for special occasions (but you know.. like, sans the left over meat from your human sacrifices - cause like Willy Wonka says, “that is called cannibalism my dear children, and is in fact frowned upon in most societies”).

I checked into what my “Savoring Mexico” book had to say on red pozole and found a version the author took from a friend that resides in the state of Sinaloa. Her recipe used all manner of pig from the ribs to the feet to the head (of which the ears are a delicacy). Pig head is hard to come by in the commissary so pork shoulder will do me just fine and isn’t really a deviation at all, traditionally speaking.

I mentioned before that pozole can differ a bit from state to state but you can find any mix of preparations anywhere you turn. I’ve mapped out a few of the states that are known more for one addition or another. (My Mother In Law is from Guerrero – which is why I’m surprised I’ve never seen her serve Pozole Verde, for which they are known. She’s hiding secret recipes from me! lol)




Pozole Rojo

4 qt Water
2# Pork Shoulder – fat trimmed and cut into large chunks
1-2 Heads Garlic – tops trimmed off and papery skin removed
1 Onion – peeled but left whole
½# Dried Chiles (Ancho/Pasilla or Guajillo or preferably a mix for more complexity)
- de-stemmed and de-seeded
4 c. Hot Water
2 corn tortillas – flash fried & torn into small pieces
2 lg cans Hominy
1 T. Mexican Oregano
1 Sprig Epazote
Sea Salt

~ In a large stockpot put on water, pork shoulder, garlic head(s) and onion to a simmer and continue this way for at least 2 hours. Remove solids when this time is up, setting aside the meat for shredding. Skim the fat and other little extra bits off the broth
~ In the meantime, prep the chiles by trimming the stem off with kitchen shears, cutting the pod open and scraping out the seeds – from here you can either place chilies in a large bowl and cover with hot water or put them in a stockpot with water and bring to a boil. Steep the chilies in hot water for an hour
~ Put chilies in a blender along with the onion and garlic from the pork broth (squeeze the garlic out from the skins) and the bits of fried tortillas. Blend with 1 c. of chile steeping water to make a puree. Strain this puree through a fine mesh sieve and add to the stockpot of broth
~ Add shredded pork, hominy, oregano and epazote to the pot and simmer for 30 minutes. Season with salt and serve hot with favorite condiments.

Mise


As I said, I used 2 different chiles for added depth to the stock. The slender smooth skinned one is a guajillo and is very common for use in mild salsas. The wrinkled one is an ancho (also falsely called an pasilla by some Americans – anchos are dried poblanos where pasillas are dried chile negros – both are similar in heat and have sweet raisin-esque qualities when in dried (seco) form)


Very simple to de-seed. Just trim the top off and run your shears along one of the folded edges and open the chile pod like a book.



After steeping, nicely reconstituted and color is perked back up


Here is where the elbow grease comes in, but it isn’t all that bad. Just strain the chile puree through a fine sieve until all you’re left with is a lump of bits in your strainer and a bowl of nice smooooth sauce



Guajillos aren’t terribly hot on their own so if you want heat in your soup I suggest adding a spicier pepper, like a chile de arbol or serrano, to the puree mix.

Now the chile salsa is added to the pot along with the hominy and shredded pork - all this is left to simmer, reduce and meld



Showing the viscocity of the soup – a bit thicker than I bargained for but it wasn’t a bad thing at all. Add more water to you pot if you want it really brothy.


Now that’s good eating!



And that would be my gringo attempt at pozole, which serves this family just fine. Besides, I don’t think I’m not far off. I seldom make this soup due not only to the dread of cleaning my sieve but also the lack of ethnic ingredients required and that are mostly never in stock on Kuwait supermarket shelves. It was good though that I had decided to make en entry on it and research the background of the dish a bit more. Food’s synergetic history and undertones never cease to amaze me.

So do me a favor one leisurely weekend and busy yourself with creating a pot of this fantastic brew – and pay never-no-mind to the Aztec/Willy Wonka quip as you do so :D Oh! And be sure to include the radishes! They might look strange to the American palate to have in a soup but they truly are a perfect condiment!

Source(s):
http://www.explorandomexico.com/about-mexico/5/212/
http://www.mexconnect.com/articles/2408-red-white-or-green-warm-up-the-winter-with-pozole
http://www.epicurious.com/articlesguides/howtocook/cuisines/oaxacan
Savoring Mexico pg. 92 – Marilyn Tausend

Pozole Verde

Pozole, posole, pozsole... However you find it spelled you will still find a hearty bowl of steamy, spicy, fragrant goodness. Pozole is a traditional soup of Mexico - one that has many variants but one constant being the presence of tender lime-treated corn. Pozole translated in English means “foamy” - meant to describe the fluffy appearance the corn kernels have once the hull [and germ] has been removed. (I’ll touch a bit more on this later). [Hominy is another name by which pozole kernels are known in the U.S. - They are usually sold in tin cans in most grocery stores but can also be found bagged in Mexican tiendas/mercados.]

My first experience with pozole was in sampling my Mother In-Law’s version with red chilies and chicken pieces (pull the meat from the bone yourself). Since then I was totally under the impression that this was all that pozole has ever been. However, I have recently discovered that while pozole may be a national dish of sorts, many different areas/states have their own take – the commonality, again, always being the inclusion of those meaty puffy maize kernels.

Today I present a new (to me) preparation of pozole, utilizing tomatillos and green chilies. This particular recipe I swiped from my Savoring Mexico cookbook (omitting the use of mushrooms in the original ingredient list. I can just hear my husband now.. “My Mom never used mushrooms in pozole!”).

This soup, in addition to being a green version of pozole, is a vegetarian soup and has a unique method of thickening that I’ve seldom seen. First, it includes ground pumpkin seed - a traditional thickener in Mexican soups and sauces. Then it also includes a puree that has broken bread & tortilla bits blended in. So we’ve got thickening by pumpkin seed and bread puree. Beats roux IMO!

Pozole Verde

Soup
3 T. Vegetable Oil
1 Corn tortilla
2 thin slices day old Baguette/Bolilo
7-8 c. Water
1# Tomatillos – chopped
1 sml Onion – chopped
4 cloves Garlic
2 Serrano Chiles – chopped
1 c. Cilantro sprigs
3 T. Sesame Seeds
3 T. Pumpkin Seeds - toasted
1 Stick Cinnamon
1 Sprig Epazote
4 Whole Cloves
Favorite Stock Cubes
2 c. Hominy
Salt

Condiments
Thinly sliced Radishes
Avocado Slices
Fine minced onion or pico de gallo
Fried tortilla strips
Shredded White Cheese
Shredded Cabbage
Lime Wedges


~ Heat oil in a frying pan and flash fry the tortilla and bread slices for 1-2 minutes. Drain them on paper towels. Tear into small pieces once cooled.
~ Make a spice bundle by placing the cinnamon, epazote & cloves in a piece of cheesecloth and tie off with some kitchen twine
~ In a blender combine tomatillos, onion, garlic, chiles, cilantro, and bread/tortilla pieces with ½ c. water and puree til smooth. In the same frying pan used for the bread/tortilla, fry this sauce on high heat for a few minutes and then let simmer uncovered for 10 more minutes.
~ Use a spice mill to finely grind the sesame and pumpkin seeds. Place this mix into the unwashed blender with 1 c. water and blend
~ In a large stockpot combine 6 c. water, the tomatillo mixture, the seed puree, the spice bundle, the hominy and stock cubes – bring to a simmer and continue cooking for 15 minutes. Season with salt and ladle into hot bowls. Serve with bowls of favorite condiments so that everyone can add to their soup as they like.


Mise – just add water


Tomatillos are a mild green tomato that proliferates in Mexican cuisine. It has thin papery husks and is related to gooseberries.


This smelled fantastic while it was frying. It was like the aroma of salsa verde amplified by 10.


I can’t find fresh epazote here but was able to score some dried from Dean & Deluca – it’s a wonderful little herb that I find to be reminiscent of dill


Making the spice bundle – I didn’t have cheesecloth or twine on hand so I improvised with some medical gauze and dental floss, haha



Grinding the seeds. I have yet to buy a mill for this purpose and thought that I didn’t have these ground fine enough but they turned out okay in the soup. No grittyness.


Condiments - I found an awesome cumin seed gouda in the market the other day..


Spoons Up!


Drake’s creation ☺


Tatum’s ☺


Now to briefly explain the process by which pozole is created.. Simple and ingenious really. First, dried white corn is boiled/cooked with an alkaline solution (the lime I referred to in the beginning of the blog is one example of an alkali product - but it’s not the thing we know as that green punchy citrus. We’re talking about calcium hydroxide, which is created by mixing calcium oxide (quicklime) with water ( CaO + H2O = Ca(OH)2 ). For chemistry’s sake, we’re just going to say it’s a mineral and call it a day).

Once the corn is cooked through it is rinsed and [traditionally] hand rubbed to remove the hulls. The by-product of this process is now called nixtamal (and the process itself is called nixtamalization). From here, the corn can be eaten in a soup/stew or it can be ground for masa.

I’m sort of amazed that ancient peoples even thought to do this. One of the original ways they performed this process was with ashwater. By removing the hull they’ve made the corn more nutritious (by un-binding the niacin it contains), easier to digest (we can’t process the hulls) and have made it more malleable (tortillas, tamales & grits! yum!).

Additionally, the alkaline treatment reduces toxic molds (mycotoxins) that often plague maize (and are carcinogenic!).. AND the alkaline solution infuses the corn with minerals like calcium, zinc and iron. Not too bad for a people convinced that humans were fashioned from cornmeal.. (haha, I guess dust isn’t much more “logical” but moving on).

Anyway.. This soup came out spectacular IMO. It’s completely vegetarian but was so filling. Mine came out a bit paler green than I thought it would but I think that was because the pumpkin seeds I bought were very white. The husband was impressed and told me about 5 different times throughout dinner about how much he’d missed pozole verde – that his mother seldom made it due to how “time intensive” it is and that mine was spot on.. *dusts shoulder off* :D

Source(s):
http://www.gourmetsleuth.com/Articles/Food-History-994/mexican-food-cooking-history.aspx
http://en.wikipedia.org/wiki/Nixtamalization
http://en.wikipedia.org/wiki/Posole
http://en.wikipedia.org/wiki/Alkaline
http://en.wikipedia.org/wiki/Calcium_hydroxide
Savoring Mexico pg 98 – Marilyn Tausend

Rosemary Crusted Lamb Chops and White Bean Cassoulet

OMGoodness! Really easy dinner tonight. Had to share, it was too flippin' good.
I did an easier rift of a recipe I got off epicurious having to do with lamb chops, white beans and gremolata.

Again, I didn't plan on blogging about this one so no mise, but here's the recipe all the same.

Rosemary Crusted Lamb Chop and White Bean Cassoulet

2 dz Lamb Chops - frenched
Sea Salt
1 t. Rosemary (fresh would be best, just chop it, but dried is fine)
Olive Oil

1 med Yellow Onion – bite sized julienne
3 cloves Garlic – minced
2 cans Chopped Tomatoes
3 cans White Beans (cannellini, flageolet, navy etc.) - drained
1 c. frozen chopped Spinach (or 2-3 c. fresh if you prefer)
2 Lemons - zested and juiced

~ Pre-heat oven to 350*F

~ Sprinkle chops with rosemary and salt and then in a large oven proof pot (or pan) with lid, add a swirl of oil to pot over high heat. Sear the seasoned side for 1-2 minutes. While this is happening, season the other side and sear. Take chops out of the pan, place on a plate and set aside (do in batches if you must).

~ Add another swirl of oil to the pan you've been using and add the onions to saute for a few minutes until translucent. Add minced garlic and saute another minute. Add canned tomato to pot and let simmer for 5-7 minutes to let the tomato juices reduce a bit. Add beans, spinach and lemon to the pot and stir.

~ Place seared lamb chops over top of the cassoulet mixture, in a single layer. Cover the pot and place in the oven to “stew” for 25-30 minutes.

~ Serve lamb chops over the cassoulet and garnish with a lemon slice. Serve with a side salad and some yummy crusty bread!

Serves 6.






I used fagioli cannellini in this recipe and oh! The beans were so creamy and tender.. Not to mention the chops with their nice brown sear, tender pink (but thoroughly cooked) meat and lovely rosemary fragrance. My husband especially loved the punch of lemon throughout.

For some information on nuances of beans I highly suggest checking out the article "Know Your Legumes" on Chowhound. You will be surprised at how characteristically different beans can be.

Sweet Potato & Coconut Milk Soup

I don't have many pics for this entry because 1.) I hadn't really planned to blog about it in the first place but am just getting into the habit of taking pictures when I'm cooking and 2.) after I made it I figured a better and less work intensive way of making it is in the crock pot so.. that's the kind of recipe I'll give.

ANYWHO!

I love quirky soups like this one I stumbled upon, and the fact that it contains some form of coconut endears it to me twice fold. It's got a lot going for it.. Multi-faceted in flavor, spiced, rich, vibrant, healthy and cheap if you play your cards right.

I'm not sure how much sweet potatoes proliferate in Thailand (Although I know they are used - I've already admitted once or twice my weakness in asian cuisine) but this soup is at the very least a thai-fusion dish with the coconut, chiles, spices and lime.



The way I will make it next time is pretty much entirely in the crock. And I will give a vegetarian recipe although there are many variations online that use diced chicken (I myself used diced ham but realized this soup would be every bit as fulfilling sans meat).

Sweet Potato & Coconut Milk Soup

2 med. Sweet Potatoes – large dice
2 med. Carrots – large dice
2 apples – peeled, cored & large dice
1 lg. Yellow Onion - diced
2 green chiles (I used jalepenos) – seeded, de-ribbed & minced
2 garlic cloves – minced
1 t. fresh ginger - minced
2 t. ground cumin
1 t. coriander
1 t. turmeric
1 can Coconut Milk
4-5 c. Vegetable Broth (start w/4 – add more after puree step to adjust consistency)
1 lime – zested & juiced
Salt to taste
Minced fresh Cilantro for garnish

~ Add all ingredients except the lime to a large crock pot and cook on High for 3-4 hours (until potatoes are tender)

~ If you are fortunate enough to have an immersion (stick) blender, use it at this time directly in the crock to puree the vegetables to a desired consistency - **If you do not have a stick blender, feel free to transfer the contents of the crock to a blender and puree in batches if you must

~ Stir in lime juice and salt to taste – garnish with cilantro

(If you want to add in diced meat, just saute the meat and add to the crock after you have pureed the soup for ½ hour more on low setting)



Well that's it! I didn't really research anything but rather just wanted to share a dish that had a pleasing turnout for me. Ciao now!