* Exported from MasterCook *
Braised Irish Lamb Stew
Recipe By : Entertaining with Regis & Kathie Lee
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
2 pounds leg of lamb -- cut into 1" pieces
2 large onions -- diced
2 tomatoes -- chopped
2 medium green or red bell peppers -- seeded and chopped
1 clove garlic -- crushed
1/2 teaspoon paprika
1/2 cup lamb stock or beef broth
salt and pepper -- to taste
chopped fresh parsley -- for garnish
freshly boiled potatoes -- for accompaniment
Preheat the oven to 350F. In a large skillet, heat the oil over medium-
high heat. Add the lamb and cook until it is browned on all sides. Using
a slotted spoon, transfer the lamb to a shallow casserole dish. Add
the onions, tomatoes, bell peppers, garlic and paprika to the skillet.
Stir in the stock, salt and pepper. Bring the mixture to a boil and
pour it over the lamb in the casserole dish. Cover and bake for about
1 1/2 hours until the lamb is tender. Sprinkle with the parsley. Serve
with the freshly boiled potatoes.
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NOTES : Cookbook Notes: As the owner of three New York City Irish
restaurants, Eamonn Doran was a natural choice for an appearance on
"Live" to demonstrate a St. Patrick's Day recipe. Originally, lamb
stew was a dish for poor people, but Eamonn's version is one you will
relish anytime you are looking for a comforting, filling meal. He
recommends serving it with string beans flavored with strips of smoked
bacon.
* Exported from MasterCook *
Corned Beef & Cabbage
Recipe By : Newspaper Clipping: Unknown Date
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds corned beef brisket
---Have Ready at Serving Time---
6 small carrots
6 small onions
3 medium potatoes -- cut into halves
1 small head of cabbage -- cut into 6 wedges
Pour just enough cold water on beef in 4-quart Dutch oven to cover.
Heat to boiling; reduce heat. Cover and simmer until beef is tender,
about 2 hours. TO SERVE: About 35 minutes before serving, remove fat
from broth. Heat beef, broth, carrots, onions, and potatoes to boiling;
reduce heat. Cover and simmer until beef is hot and vegetables are
tender, about 20 minutes. Remove beef and vegetables to warm platter;
keep warm. Add cabbage to broth. Heat to boiling; reduce heat. Simmer
uncovered until crisp-tender, about 15 minutes. Serve cabbage with beef
and other vegetables. Serve with horseradish and/or spicy hot mustard,
if desired.
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* Exported from MasterCook *
Ethel's Stuffed Cabbage
Recipe By : Entertaining with Regis & Kathie Lee
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground round
1/3 cup uncooked rice
1/3 cup chopped fresh parsley
salt and pepper -- to taste
1 small head of cabbage
2 tablespoons vegetable oil
1/2 cup chopped onion
1 clove garlic -- finely chopped
32 ounces diced tomatoes -- including juice
15 ounces tomato sauce
1 teaspoon dried thyme -- crumbled
1 teaspoon dried basil -- crumbled
1/4 teaspoon sugar -- (up to 1/2 tsp)
Bring a large pot of water to a boil. Meanwhile, in a large bowl, stir
together the meat, rice, parsley, salt and pepper. Form the mixture into
8 balls and reserve. Remove the core from the head of the cabbage. Immerse
the whole head in the boiling water until the leaves can be easily
separated. Detach 8 large leaves from the stalk. In a Dutch oven or
large saucepot, heat the oil over medium heat. Add the onion and garlic
and cook for 5 to 7 minutes, or until softened, but not browned. Stir
in the tomatoes, tomato sauce, thyme, basil and sugar. Place 1 of the
meat-and-rice balls in the center of 1 of the softened cabbage leaves.
Fold the sides in over the filling and secure them with a toothpick.
Repeat with the remaining balls and leaves. Arrange the stuffed leaves,
folded side down, in the liquid in the Dutch oven. Cover the pot and
simmer for about 45 minutes, or until the stuffed leaves are cooked
through.
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NOTES : "Anecdote" Notes from the Cookbook: During "Family Cooking Week",
Ethel Senese made this family favorite with the assistance of her sous-chef
son-in-law, Regis. Michael Gelman, ever on his toes, was holding up a sign
off-camera during the segment that said, "Be careful not to eat the
toothpicks." When it was Kathie Lee's turn to sample the dish, she brought
the sign out onto the set to show the audience....
Ethel recommends serving this savory dish on a cold, raw evening.
Also serve the remaining "boiled cabbage" along with the stuffed cabbage
rolls so that there is no waste.....
* Exported from MasterCook *
Gnocchi all'Ortolana (Potato Dumplings w/ a Garden Sauce)
Recipe By : Entertaining with Regis & Kathie Lee
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Gnocchi---
6 large Idaho potatoes -- unpeeled
2 tablespoons salt -- + 1 teaspoon
2 large eggs -- lightly beaten
1 dash freshly ground white pepper
3 cups unbleached all-purpose flour -- (may need up to 4)
---Fresh Vegetable Sauce---
1 cup unsalted butter -- cut into 1/2" pieces
4 fresh sage leaves
1 1/2 cups chicken stock
1/2 cup fresh peas, steamed until just tender
1/2 cup mixed beans and chickpeas -- cooked
1/2 cup carrots, steamed until just tender -- finely diced
1/2 cup zucchini -- finely diced
1/2 cup fava beans -- steamed
1/4 cup lentils -- cooked
salt and pepper -- to taste
1 pinch crushed red pepper flakes
freshly grated parmesan cheese -- if desired
TO MAKE THE GNOCCHI: In a large saucepan, combine the potatoes with
enough water to cover them. Bring the water to a boil and continue boiling
for about 40 minutes, or until the potatoes "give" easily when pierced with
a fork. Drain the potatoes and let cool. When the potatoes are cool enough
to handle, peel them and pass them through a ricer or press them through a
colander. Spread the riced potatoes loosely on a baking sheet so that as
much surface as possible is exposed to the air. Cool the potatoes
completely. In a large saucepot, bring 6 quarts of water and 2 tablespoons
of the salt to a boil. Meanwhile, on a cool, preferably marble work surface,
gather the cold riced potatoes into a mound, forming a well in the center.
In a small bowl, stir together the eggs, remaining salt and the white
pepper. Pour the mixture into the well. Work the potatoes and eggs together
with both hands, gradually adding 2 to 3 cups of the flour, scraping up
the dough from the work surface with a knife as often as necessary. Dust
the dough, your hands, and the work surface lightly with flour, and cut
the dough into 6 equal parts. Continue to dust the dough, your hands
and the surface as long as the dough feels sticky. Using both hands,
roll each piece of dough into a rope about 1/2" thick. Cut the rope at
1/2" intervals. Indent each dumpling with your thumb, or use the tines
of a fork to produce a ribbed effect. A few at a time, drop the gnocchi
into the boiling water, stirring gently and continuously with a wooden
spoon. Cook for 2 to 3 minutes, or until they rise to the surface.
Using a slotted spoon, remove the gnocchi from the water and transfer
them to a warm platter, adding a little sauce, once you have it prepared.
Continue cooking the gnocchi in batches until they are all cooked.
TO MAKE THE SAUCE: In a large skillet, heat the butter and sage over
low heat. Add the stock and the vegetables and season with the salt,
pepper and crushed red pepper flakes. Let simmer about 5 minutes until
heated through. Add the cooked gnocchi, turning them gently with a
wooden spoon for 1 to 2 minutes, or until they are coated with the sauce
and heated through. Transfer the sauced gnocchi to serving plates and
sprinkle with grated parmesan cheese, if desired. Serve immediately.
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NOTES : May also use your favorite pasta sauce with these dumplings
as a nice change of pace from regular pasta.
All Rights Reserved by Owner: Roger A. Young, Jr.