1 6 to 8 lb. leg of lamb
1 large clove garlic (crushed)
2 onions or leeks, roughly minced
1 lb green beans
2-4 eggplants, depending on size (I like smaller ones), cut into 1" cubes
1 1/2 lbs zucchini, cut in half, lengthwise, then into 1/2 " slices
2 green bell peppers
3-4 tomatoes, cut into large chunks
1/2 teas. marjoram
2 bay leaves
2 tblsp. chopped parsley
3 tblsp. tomato paste
oregano (dried)
salt, pepper
Preheat over to 450. Bone leg of lamb. Rub lamb all over with crushed garlic. Sprinkle and rub in salt, pepper, and oregano. (Optionally, then put bone back in and tie meat up around it since bones add flavor).
Allow 30 minutes per pound total cooking time. Place leg in a LARGE roasting pan in oven, and roast at high heat for 20 minutes or so. Then reduce heat to 325. When you've got about 2 1/2 hours to go (which may be right away if you've got a smaller leg), add the onions or leeks, and soften them in the roast juices for 10 minutes or so. While that's going on, parboil the green beans in 1 cup water, reserving the water. Push the onions/leeks into a pile, then add the green beans and all the other veggies, in separate mounds surrounding the leg. Season with salt and pepper. Add marjoram, bay leaves, and parsley. Dissolve tomato paste in reserved green bean water, and pour over all veggies.
Roast, uncovered, until lamb is done, basting occasionally.
Carve into thick slices and arrange on plates with desired veggies. Spoon on pan juices.
Thursday, April 27, 2006
Tuesday, January 03, 2006
Lamb Stew
4 shanks
2t flour
1/2C butter
2 leeks sliced
1 carrot, small dice
1C small crimini mushroom
2t thyme
2t cornflour
1/2C beef stock
2T port
1T red currant jelly
salt/pepper to taste
1. Saute onion, carrots, and mushrooms in 1/2 the butter. Remove and reserve.
2. Season the shank meat, toss in flour and brown.
3. Cover browned meat with onions, mushrooms, and thyme. Cover and cook on low for 30 min.
4. Blend cornflour with a little H2O. Add stock and add to beef.
5. Simmer for 10 minutes.
6. Add port and red currant jelly.
7. Cover pot with puff pastry and bake till puffy.
2t flour
1/2C butter
2 leeks sliced
1 carrot, small dice
1C small crimini mushroom
2t thyme
2t cornflour
1/2C beef stock
2T port
1T red currant jelly
salt/pepper to taste
1. Saute onion, carrots, and mushrooms in 1/2 the butter. Remove and reserve.
2. Season the shank meat, toss in flour and brown.
3. Cover browned meat with onions, mushrooms, and thyme. Cover and cook on low for 30 min.
4. Blend cornflour with a little H2O. Add stock and add to beef.
5. Simmer for 10 minutes.
6. Add port and red currant jelly.
7. Cover pot with puff pastry and bake till puffy.
Monday, August 22, 2005
Chicken Braised with Garlic, Calamatas, Lemon and Rosemary.
1 Natural Chicken.
1. med. yellow onion chopped.
8 clove garlic.
1C pitted calamatas. (Don't be lazy! Get the best olives you can find and pit them right before you prepare)
1/4 cup ground calamata or olive tapenade.
1/4 cup fresh lemon juice. (Don't be lazy here either.)
6 inch sprig of rosemary cleaned and chopped.
2C dry wine. (Best results have come from a fresh, dry rose from Kir-Yianni Estate, Greece)
OO
Prepare in a solid braiser, Dutch oven, or rondeau. (Clay might work well here also. I've never tried it)
1. With your finger loosen the skin of the bird and spread ground calamata under it. Reaching as far as you can. Season with salt and pepper.
2. Brown that bird....all over. remove from pan.
3. Cook onions and garlic till soft.
4. Return the bird along with everything else and place in medium oven for no less than an hour!
Serve bird, olives, garlic and stock over a plate of fresh polenta.
1. med. yellow onion chopped.
8 clove garlic.
1C pitted calamatas. (Don't be lazy! Get the best olives you can find and pit them right before you prepare)
1/4 cup ground calamata or olive tapenade.
1/4 cup fresh lemon juice. (Don't be lazy here either.)
6 inch sprig of rosemary cleaned and chopped.
2C dry wine. (Best results have come from a fresh, dry rose from Kir-Yianni Estate, Greece)
OO
Prepare in a solid braiser, Dutch oven, or rondeau. (Clay might work well here also. I've never tried it)
1. With your finger loosen the skin of the bird and spread ground calamata under it. Reaching as far as you can. Season with salt and pepper.
2. Brown that bird....all over. remove from pan.
3. Cook onions and garlic till soft.
4. Return the bird along with everything else and place in medium oven for no less than an hour!
Serve bird, olives, garlic and stock over a plate of fresh polenta.
Wednesday, August 10, 2005
Portuguese Fish Stew
2# catfish
20 pc. black mussel
1 large onion (chopped)
28oz chopped tomato
6 clove garlic
OO
1t cinn.
1t red pepper flakes
1t black pepper
1t salt
2t marjaram
2t parsley
1t dill
1C red wine.
1. Saute onion and garlic in OO till soft.
2. Add everything else and simmer 1 hour.
20 pc. black mussel
1 large onion (chopped)
28oz chopped tomato
6 clove garlic
OO
1t cinn.
1t red pepper flakes
1t black pepper
1t salt
2t marjaram
2t parsley
1t dill
1C red wine.
1. Saute onion and garlic in OO till soft.
2. Add everything else and simmer 1 hour.
Tuesday, August 31, 2004
South American Wine Dinner
August 27 2004
Dinner and wine selection by Tom Casagrande
Menu:
Ceviche'
Argentinean Empanads De Carne
Chilean Grated Carrot Salad with Garlic And Lemon
Mantambre
Chilean Tomato And Onion Salad
Pollo Rio Negro
Wine:
2002 La Yunta Torrontes
2002 Catena Chardonnay
2003 Familia Zuccardi "Vida Organica" Malbec Rose'
1998 Finca Flichman Syrah Reserva
2000 Peteroa Carmanere Reserva
1999 Cavas De Weinert Gran Vino Reserva
2000 Bodegas Norton 'Privada'
2000 Cousino-Mocul 'Antiguas Reservas'
2002 Felipe Rutini Malbec 'La Consulta'
1996 Bodegas Etchart 'Arnaldo B. Etchart Reserva'
Dinner and wine selection by Tom Casagrande
Menu:
Ceviche'
Argentinean Empanads De Carne
Chilean Grated Carrot Salad with Garlic And Lemon
Mantambre
Chilean Tomato And Onion Salad
Pollo Rio Negro
Wine:
2002 La Yunta Torrontes
2002 Catena Chardonnay
2003 Familia Zuccardi "Vida Organica" Malbec Rose'
1998 Finca Flichman Syrah Reserva
2000 Peteroa Carmanere Reserva
1999 Cavas De Weinert Gran Vino Reserva
2000 Bodegas Norton 'Privada'
2000 Cousino-Mocul 'Antiguas Reservas'
2002 Felipe Rutini Malbec 'La Consulta'
1996 Bodegas Etchart 'Arnaldo B. Etchart Reserva'
Tuesday, May 25, 2004
Excellent Purveyors of Fine Foods
Meats & Suasages
Guanciale;Salumeria Biellese
378 8th Avenue
NYC, NY 10001
tel 212.736.7376
fax 212.736.1093
Oils and Condiments
O&Co. - The finest Olive Oils you will ever have!249 Bleeker Street
NYC, NY.
tel 646.230.8373
Tuesday, May 11, 2004
Australian Wine and Dinner.
Dinner and wine selection by Johnathon Horrowitz
Menu:
Bruschetta with fresh tomatoes and feta cheese.
Shrimp sautéed in oil, garlic and white wine over spiced couscous with slivered almonds and fresh baby spinach.
Marinated lamb and beef kebobs with onion, tomato, yellow and orange peppers; and grilled portabella mushrooms.
Fresh fruit tart
Wine:
1993 St.Hallett's Old Block Shiraz from the Barossa Valley in South Eastern Australia
Yalumba Museum muscat from the Rutherglen area in Victoria, Australia
1995 Rockford Estate Dry Country Grenache from the Barossa Valley in South Eastern Australia
Rockford Estate Sparkling Black Shiraz
1997 Cloudy Bay Sauvignon Blanc from the Marlborough region of New Zealand
Menu:
Bruschetta with fresh tomatoes and feta cheese.
Shrimp sautéed in oil, garlic and white wine over spiced couscous with slivered almonds and fresh baby spinach.
Marinated lamb and beef kebobs with onion, tomato, yellow and orange peppers; and grilled portabella mushrooms.
Fresh fruit tart
Wine:
1993 St.Hallett's Old Block Shiraz from the Barossa Valley in South Eastern Australia
Yalumba Museum muscat from the Rutherglen area in Victoria, Australia
1995 Rockford Estate Dry Country Grenache from the Barossa Valley in South Eastern Australia
Rockford Estate Sparkling Black Shiraz
1997 Cloudy Bay Sauvignon Blanc from the Marlborough region of New Zealand
Italian Wine and Dinner.
Dinner and wine selection by Tom 'The Bighouse" Casagrande.
Menu:
Marinated carrot antipasto
Spaghetti amitriciana frittata
Seared pancetta-wrapped mozzarella bundles
Coda alla Vaccinara (braised oxtails)
Wine:
2000 Brigaldara Valpolicella Classico (Veneto)
2000 Moragante Nero d'Avola (Sicily)
1999 Rocca della Macie Morellino di Scansano (Tuscany)
1997 Mauro Veglio Barolo Gattera/1997 Gianfranco Alessandria Barolo
Menu:
Marinated carrot antipasto
Spaghetti amitriciana frittata
Seared pancetta-wrapped mozzarella bundles
Coda alla Vaccinara (braised oxtails)
Wine:
2000 Brigaldara Valpolicella Classico (Veneto)
2000 Moragante Nero d'Avola (Sicily)
1999 Rocca della Macie Morellino di Scansano (Tuscany)
1997 Mauro Veglio Barolo Gattera/1997 Gianfranco Alessandria Barolo
Excellent wines at Spec's - By Tom Casagrande.
For the daily update please see http://bighousewine.blogspot.com/
FYI -- I have recently had several excellent and reasonably priced wines
from Spec's and around town:
"Ladybug Red" Old Vines, Redwood Valley (Lolonis Winery):
Parker Station Santa Barbara County Pinot Noir 2002:
2000 Spec's (private label) Napa Valley Zinfandel ($10) -- ripe, medium
bodied Zin with raspberry/blackberry fruit and a minerally component.
Nice for immediate drinking with grilled meats and tomato based pasta dishes.
2000 Coron Pere & Fils St. Veran Domaine de Montagny ($13) -- amazingly
complex white burgundy for the price. With a little airing, nose has scents
of green apples, straw, stones, and lemon custard. Medium bodied, good
length. Shows no evidence of oak aging, but is more on the minerally/stony
side of chardonnay. Does not get tiring to drink even when it's wicked hot
out (but don't overchill it).
1996 and 1998 Bodegas Etchart "Arnaldo B. Etchart Reserva" reds ($13) --
from Argentina, these are Cabernet/Malbec blends. Similar flavors, though
the '96 is a bit softer and more developed. Ripe red currants and
tobacco/earth on nose. Medium-full body and good length, and very soft ripe
tannins. Reminded me of Bordeaux from the Graves (Pessac-Leognan) area (my
favorite Bordeaux appellation). I would throw these into a tasting of 3rd
through 5th growths and top cru bourgeois any day.
2001 Durand Syrah (from some out-of-the-way appellation in southwest France)
($9) -- dense saturated color. Classic French Syrah nose of bacon fat,
cassis, earth and black pepper. Full-bodied, and (surprisingly, given its
color, ripe flavors, and youth), smooth soft tannins. Good length.
2000 Leaping Lizard Carneros Pinot Noir ($13) -- this is ridiculously good
for the price. Ripe earthy in-your-face Pinot nose. Sappy, cherries, a
little barnyard, you name it. Soft, ripe, palate coating fruit. A brazen
hussy, if I may get metaphoric here. Slap a Chambolle-Musigny Premier Cru
label on it and the burgundy snobs would eat it up at $40-50.
Update: Spec's on Westheimer (where I got all the wines listed) has case
stackings of 2002 Cabernet and 2002 Shiraz from an Aussie winery called
"Paringa" at $8.99. Really excellent stuff. Dense color, ripe complex
aromas, and a little more structured and complex than the typical "under
$10" Aussie jam jars. Parker rated them really highly, which prompted me to
give them a try.
2002 Domaine Pichot Vouvray (Domaine de la Peu de Moriette) ($6.79!!) --
Inexpensive Vouvray (made from the Chenin Blanc grape) is usually a
characterless, slightly sweet, water-substitute. Not this one. Ripe pears,
grapes, lemons, and chalk on the nose. Ripe penetrating fruit on the
palate, with a long finish. It's slightly sweet -- along the lines of a
German Spatlese -- but the precise amount of focused well-integrated acidity
to balance the sweetness. To my mind, this is TEXTBOOK Vouvray. Great for
an aperitif, with mild fish dishes, or with Asian cuisine. The most recent
Parker recently scored this one an 89 and called it a great value at $11.
FYI -- I have recently had several excellent and reasonably priced wines
from Spec's and around town:
"Ladybug Red" Old Vines, Redwood Valley (Lolonis Winery):
Parker Station Santa Barbara County Pinot Noir 2002:
2000 Spec's (private label) Napa Valley Zinfandel ($10) -- ripe, medium
bodied Zin with raspberry/blackberry fruit and a minerally component.
Nice for immediate drinking with grilled meats and tomato based pasta dishes.
2000 Coron Pere & Fils St. Veran Domaine de Montagny ($13) -- amazingly
complex white burgundy for the price. With a little airing, nose has scents
of green apples, straw, stones, and lemon custard. Medium bodied, good
length. Shows no evidence of oak aging, but is more on the minerally/stony
side of chardonnay. Does not get tiring to drink even when it's wicked hot
out (but don't overchill it).
1996 and 1998 Bodegas Etchart "Arnaldo B. Etchart Reserva" reds ($13) --
from Argentina, these are Cabernet/Malbec blends. Similar flavors, though
the '96 is a bit softer and more developed. Ripe red currants and
tobacco/earth on nose. Medium-full body and good length, and very soft ripe
tannins. Reminded me of Bordeaux from the Graves (Pessac-Leognan) area (my
favorite Bordeaux appellation). I would throw these into a tasting of 3rd
through 5th growths and top cru bourgeois any day.
2001 Durand Syrah (from some out-of-the-way appellation in southwest France)
($9) -- dense saturated color. Classic French Syrah nose of bacon fat,
cassis, earth and black pepper. Full-bodied, and (surprisingly, given its
color, ripe flavors, and youth), smooth soft tannins. Good length.
2000 Leaping Lizard Carneros Pinot Noir ($13) -- this is ridiculously good
for the price. Ripe earthy in-your-face Pinot nose. Sappy, cherries, a
little barnyard, you name it. Soft, ripe, palate coating fruit. A brazen
hussy, if I may get metaphoric here. Slap a Chambolle-Musigny Premier Cru
label on it and the burgundy snobs would eat it up at $40-50.
Update: Spec's on Westheimer (where I got all the wines listed) has case
stackings of 2002 Cabernet and 2002 Shiraz from an Aussie winery called
"Paringa" at $8.99. Really excellent stuff. Dense color, ripe complex
aromas, and a little more structured and complex than the typical "under
$10" Aussie jam jars. Parker rated them really highly, which prompted me to
give them a try.
2002 Domaine Pichot Vouvray (Domaine de la Peu de Moriette) ($6.79!!) --
Inexpensive Vouvray (made from the Chenin Blanc grape) is usually a
characterless, slightly sweet, water-substitute. Not this one. Ripe pears,
grapes, lemons, and chalk on the nose. Ripe penetrating fruit on the
palate, with a long finish. It's slightly sweet -- along the lines of a
German Spatlese -- but the precise amount of focused well-integrated acidity
to balance the sweetness. To my mind, this is TEXTBOOK Vouvray. Great for
an aperitif, with mild fish dishes, or with Asian cuisine. The most recent
Parker recently scored this one an 89 and called it a great value at $11.
The WineOs blog.
Yes! What a great idea! A central location easily accessible by all to the recipes, menus, wine lists, and comments from our wine dinners.
Portuguese Wine Dinner
Dinner and wine selection by Antonio DePihno.
Menu:
Wine:
Albarino Pazo de Senorans 2002
Muga Barrel Fermented White Rioja 2001
Tinto Pesquera Ribera del Duero Reserva 1994
Clos Figueres Font de la Figuera Priorat 2001
Bodegas Emilio Moro Ribera del Duero 2000
Finca Allende Calvario Rioja 2001
Bodegas Montecillo Rioja Gran Reserva 1994
Lopez de Heredia Rioja Vina Tondonia Reserva 1994
Emilio Lustau Pedro Ximenez San Emilio Sherry Quinto do Noval 40-yr. Tawny
Distilleria Grappe Marolo Grappa di Barolo12. Montecillo 1994 gran reserva
Menu:
Wine:
Albarino Pazo de Senorans 2002
Muga Barrel Fermented White Rioja 2001
Tinto Pesquera Ribera del Duero Reserva 1994
Clos Figueres Font de la Figuera Priorat 2001
Bodegas Emilio Moro Ribera del Duero 2000
Finca Allende Calvario Rioja 2001
Bodegas Montecillo Rioja Gran Reserva 1994
Lopez de Heredia Rioja Vina Tondonia Reserva 1994
Emilio Lustau Pedro Ximenez San Emilio Sherry Quinto do Noval 40-yr. Tawny
Distilleria Grappe Marolo Grappa di Barolo12. Montecillo 1994 gran reserva
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