October 2018


lemon lamb with mushrooms

Some of my favorite dishes feel more like good ideas than actual recipes. Here’s one I made tonight I’d like to share. If you don’t think you’re a lamb fan–I spent most of my life in that category until recent history–this might change your mind! It’s so flavorful and tender, not to mention it comes together quickly on a weeknight. Add oven-roasted potatoes and you can heat up the house a bit, too!

LEMON LAMB WITH MUSHROOMS AND SUN-DRIED TOMATOES
a recipe/idea for two

about 3/4 pound lamb leg chops (you can find these locally at Gardiner’s Market in South Glastonbury)
zest and juice of one lemon
1 clove garlic, pressed
about 1 tablespoon sun-dried tomatoes, chopped
3/4 teaspoon Kosher salt
fresh rosemary, chopped
5 oz. mushrooms, sliced
fresh parsley to garnish

Ready for how easy this is? In a shallow dish large enough to hold the lamb, combine zest and juice of the lemon, garlic, sun-dried tomatoes, salt and rosemary. Marinate the lamb as you prep your potatoes (or other side dish of choice) and slice your mushrooms–about an hour is nice, but you can get away with less time. Just keep turning it over when you think about it. Whatever flavor doesn’t seep in is going straight into the pan, anyway–not to worry.

In a large sauté pan over medium heat, add some olive oil and butter. Add mushrooms and flip till you’re starting to get nice color on both sides. Make room in the middle of the pan and add the lamb and all the marinade. Cook on both sides (about 3 minutes per side, depending on thickness and your stove) if you like it nice and rare. Garnish with fresh parsley. Prepare to be impressed! It’s that easy!

 

 

 

 

 

 

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Italian breakfast cookies

Is it because I share a birthday with my spirit monster, Cookie, that I’m such a cookie monster myself? Or is it simply the idea of eating cookies for breakfast that’s so appealing?

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Quite frankly, cookies don’t need a special time slot in my world. I happily dispense them as needed to brighten the day, provide a bit of sweetness, fill a gap between meals–or even to act as a meal when the need arises!

So, allow me to introduce to you, the sweet, delicious and lovable little treat–Italian breakfast cookies. They’re crispy outside, soft within, and have all the delicious flavors of an Italian bakery–or this kat’s kitchen!

ITALIAN BREAKFAST COOKIES

2 cups all-purpose flour
1 tablespoon baking powder
3/8 teaspoon salt
1 egg
1/2 cup granulated sugar (plus more on the side for rolling)
1/4 cup milk
1/4 cup corn oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Adjust racks to lower and upper thirds of the oven. Preheat oven to 350 degrees F.

Whisk together dry ingredients. In a separate bowl, beat together egg and sugar till light. Add milk, oil, lemon zest, juice and extracts; beat well. Add dry ingredients gradually to wet, stirring with a wooden spoon. The dough will be a bit sticky.

I used my trusty Zeroll Universal EZ Disher scoop (#60, pink) to portion the dough. You can roll it into balls or logs–I did both. Then roll in granulated sugar and bake for a total of 12 minutes. Swap the baking sheets at the 6-minute mark (top to bottom/front to back), then bake for 6 minutes more.

Let the cookies rest on the baking sheets for a few minutes to make it easier to move them from sheet to rack to cool. Makes enough cookies to fill a whole rack–lost count, busy eating! AHM GNAM GNAM GNAM!

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As promised, I made special oatmeal carrot cake cookies to celebrate Enzo’s homecoming. Now, oatmeal carrot cake cookies are freakinG delicious in and of themselves. But if you want to take them to next-level deliciousness, be sure to whip up some bourbon salted caramel frosting, too.

And, if you missed Enzo’s story, you’re welcome to catch up. He’s thriving, learning and loving his new life. He even has his own equine carrot cake cookies to enjoy!

KATTY’S OATMEAL CARROT CAKE COOKIES
to celebrate the homecoming of my special donkey and dear friend, Enzo Antonio

1 stick salted butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup quick, 1-minute oats, uncooked
3/4 cup shredded carrots
1/2 cup chopped pecans
1/4 cup tender flake coconut (sweetened)

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Why, yes–I am!

Adjust racks to lower and upper thirds of the oven. Preheat oven to 350 degrees F. Beat butter, sugars, egg and vanilla together until creamy.

Sift together flour, salt, soda and cinnamon. Add to creamed mixture, blend well. Add oats and blend. Then add carrots and blend…then add coconut and pecans (and guess what? that’s right), blend.

I used my trusty Zeroll Universal EZ Disher scoop (#60, pink) to portion the dough.

Bake for a total of 13 minutes–swap the baking sheets at the 7-minute mark (top to bottom/front to back), then bake for 6 minutes more. Let the cookies rest on the baking sheets about 5 minutes to make it easier to move them from sheet to rack to cool. Makes 36 delicious little cookies!

Now, these cookies are delicious naked, but add frosting and they’re absolutely in another galaxy. So, shall we frost?

BOURBON SALTED CARAMEL FROSTING
First, make the salted caramel. In a small saucepan, over medium-high heat, whisk together:

1 tablespoon light brown sugar
1 tablespoon heavy cream
1 tablespoon butter
good pinch of salt

Continue to whisk till sugar dissolves, then cook for one more minute. Remove from heat and set aside to cool.

Meanwhile, get the rest of the frosting together.

2 oz. cream cheese (I got away with Neufchâtel, so can you), softened
3 tablespoons salted butter, softened
½ teaspoon vanilla
2 tablespoons bourbon
1 cup powdered sugar

Cream together butter, cream cheese, bourbon and vanilla. Gradually blend in powdered sugar. Then blend in salted caramel. This makes plenty of frosting, so you can frost generously and should still have some extra frosting to enjoy on a spoon or your fingers!

Did someone say cookies?!
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“It’s a new dawn
It’s a new day
It’s a new life
For me
And I’m feeling good.” –Nina Simone

“I feel just like that, too!” –Enzo Antonio Sciccareddu

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