Category: Recipes

Braised Lamb: Recipes At My Table

Braised Lamb

In an Italian house you grow up eating all types of meats, vegetables and cheese. One of my favourite meats is lamb. My Braised Lamb cooked in white wine and tenderized with white balsamic: it makes me happy anytime of the year. Top this with some fine wine, and I am good for supper.

It is a must to sear meat because it enhances the flavour of the dish. My Braised Lamb goes into a pan with olive oil and the juices are locked into the meat. This creates a contrast in taste from the exterior of the meat to the interior. The searing also produces brown bits that contribute to a flavourful sauce. Today, I do not thicken the sauce. It is a light and eloquent juice that adorned this meat. Remember when searing not to overcrowd your pan or the meat will boil. Searing adds another level of flavour to the sauce; when we cook we want to add flavour with each step.

Another one of my lamb recipes that I love https://recipesatmytable.com/slow-cooker-braised-lamb-shanks/

Ingredients For Braised Lamb

  • 2 lbs lamb shoulder chops
  • 3 tbsp olive oil for searing
  • 1 tbsp Italian seasoning 
  • Salt and pepper 
  • 2 celery ribs cut into slices
  • 2 medium carrots, cut into slices 
  • 1 medium  red onion ,cut into slices
  • 1 garlic clove, peeled and sliced
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1/2 cup dry white wine
  • 1/4  cup  white balsamic vinegar
  • cup extra-virgin olive oil
  •  2 cups vegetable or meat stock
  • Olive oil for drizzling
  • Parsley for dressing

Process

Season the chops with salt, pepper and the Italian seasoning.  Place the olive oil into a sauté pan and sear the lamb.  Look at that golden sear. Remove the meat to a casserole dish.

Put the carrots, celery, onion, and garlic into the sauté  pan and stir, picking up all the brown bits.  

Hit this with the white wine and let it evaporate. Put the tomato paste in the centre and let it toast before incorporating it into the vegetables.  

Now pour in the balsamic vinegar to get that second sizzle.  Pour over the chops in the baking dish.  Go in with your stock.  

Place in a 250 F oven for 2 1/2 hours covered.  You are giving it slow love here.  Place the chops on a platter.

Now spoon the rest of the vegetables over the chops. Drizzle with some olive oil and sprinkle with parsley. Now add a little olive oil over the top.

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Asian Chicken and Noodles: Recipes At My Table

Asian Chicken And Noodles

We love chicken and noodles and sometimes a little flavour other than Italian. This easy Asian Chicken And Noodles has a simple sauce made with ingredients from any pantry. My grandson loves it and calls it sticker chicken and of course he enjoys the pasta. The sauce like many recipes of this type is a combination of sweet and sour.

In Italy I noticed that there is a real craving for Asian food and there is a fusion of Italian and Asian. I think that Italians like to experiment now and try new flavours that add to their choices at home and in restaurants. The sweet and sour flavours are part of the Italian cuisine.

Another favourite chicken dish with Chinese flavours on my blog https://recipesatmytable.com/baked-orange-chicken/

I read an interesting article https://www.grubstreet.com/2017/01/chefs-celebrate-the-culinary-ties-between-asia-and-italy.html.

Ingredients For Asian Chicken and Noodles

  • 2 tbsp olive oil
  • 14 chicken legs ( I have also used thighs for this)
  • salt and peeper
  • 2/3 cup water
  • 1/2 cup brown sugar
  • 1/4 cup each of orange juice, tomato ketchup and soy sauce
  • 2 tbsp white wine vinegar
  • 2 cloves garlic ( sliced)
  • red pepper chilly flakes ( optional)
  • 2 tbsp corn starch
  • 6 tbsp water
  • 1 pack spaghetti ( 450 gr)
  • 1 cup mixed vegetables
  • 2 tbs olive oil
  • 2 cloves garlic sliced

Process

Salt and pepper the chicken.

Place the chicken in a sauté pan and sear. In a bowl whisk together the sugar water orange juice soy sauce ketchup vinegar and garlic. Pour the sauce over the chicken.

Place the chicken in a 375 Fahrenheit oven for 15 minutes.

Mix the cornstarch with the water and poured over the chicken. Return the chicken to the oven for another 15 minutes until the sauce thickens. Turn the broiler on high for five minutes.

Place over some noodles and sautéed vegetables. To make the noodles I boiled the spaghetti and tossed it with the garlic oil and then added the thawed frozen vegetables and tossed.

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Almond Apple Muffin Dessert

There is something about muffins cooking in your kitchen. This Almond Apple Muffin Dessert will become a family favourite but it’s elegant enough to serve to company. The muffin is served alongside some vanilla ice cream and the extra fried apples make a lovely topping for the ice cream. Amaretto liqueur adds a little extra touch and the sauce ties the whole thing together. I employ my Italian roots and use the muffin as a brioche.

We often think of muffins that’s just a grab and go items but you can do so many things with them. After all,they are just a little mini cake. I have sliced plain muffins and put custard in the middle, fruit on top with some whip cream and drizzled some Liqueur around for a tantalizing dessert. My Nonna often made plain cake or plain muffins a real treat for the family. She was always the happiest when she cooked for family and friends and they joined her at her table for all kinds of good things.

Another versatile muffin for dressing https://recipesatmytable.com/fruited-coffee-cake-muffins/

Ingredients Almond ApplE Muffin Dessert

  • 2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/4 tsp cinnamon 
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/4 cups milk( I use 2%)
  • 1/3 cup peanut butter
  • 2 tablespoons olive oil
  • 1 teaspoon almond extract or Amaretto liqueur
  • 2 medium apples (peeled and chopped
  • 1/2 cup almonds (divided)

Fruit Sauce

  • 2 medium apples 
  • 1 tbsp Amaretto Liqueur
  • 2 tbsp butter
  • 1 tsp sugar
  • 1 cup frozen cherries

Process

In a large bowl, whisk all the dry ingredients . 

In another bowl, whisk egg, oil and peanut butter. Then whisk in the milk and amaretto or almond extract.

Add the almonds and apples to the flour mixture.

Pour in the liquids and stir just until moistened.

Fill 12 greased muffin cups and Sprinkle tops with remaining almonds.

Bake in a 400 F oven for 20 minutes.

 Cool  for a few minutes before placing on a wire racks. Place the 2 tablespoons of butter and the sugar in a pan. Put the sliced apples in the pan and cook for a few minutes until brown. Then add the Amaretto and let it bubble for one minute. Put in the cherries to warm.

Serve warm with ice cream and the fried apples.  


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Maple Dill salmon

It’s another salmon recipe. I love the smell of dill and the taste of dill. The simple dill salmon combines some of my favourite ingredients to create a mouthwatering experience. My Maple Dill Salmon is sweet and tangy. The grassy,aromatic taste of dill compliments the dish.

Fish is an important part of any diet. Along with Omega 3 fatty acids it contains vitamin D and B2. Fish also has many minerals including potassium making it a recommendation from the Heart Association. It is a great source of protein and needs to come to our table more often. The recipes are endless. One of my favourites in Italy is this one from Jamie Oliver https://thehappyfoodie.co.uk/recipes/jamie-olivers-fish-in-crazy-water-acqua-pazza e

One of my favourites from my blog https://recipesatmytable.com/salmon-burgers

Ingredients For Maple Dill Salmon

  • 5 4oz portions of salmon
  • salt and pepper

MAPLE-DILL GLAZE

*1 Tbsp Dijon mustard 

*2 tbsps. balsamic vinegar

*1/4 cup Maple syrup

 *1 minced garlic

*2 tbsp. dill weed plus extra for garnish

*1/2 tsp. salt

*2 tbsps olive oil 

Process

In a small bowl Whisk together the mustard, vinegar, syrup, garlic, dill weed,oil and salt. Put aside half of the marinade for when it’s time to serve the salmon.Pour half the marinade over the salmon. Marinate a few hours in the refrigerator.

Cover a large pan with parchment paper. Brush the parchment paper with olive oil. Place salmon on the Partman Schmidt paper. Put in a 400° oven for 12 to 15 minutes. Meanwhile sauté some spinach and olive oil and garlic. I also roasted some cauliflower as a side for the salmon.

Place fillets over the spinach. I warmed up the remainder of the sauce and brought it to a boil. Then I poured the sauce over the salmon fillets and sprinkled it with some more dill.

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