Here’s a restaurant-quality meal for a special occasion that’s easily prepared at home. Sweet sea scallops encrusted with a pistachio-lemon zest combination are served atop a simple baked Champagne risotto accompanied by roasted asparagus. Since giving you a recipe for an American-inspired risotto some months ago, I’ve discovered a method for making risotto that is easy and foolproof — and I may never make risotto any other way again. Instead of painstakingly stirring risotto on the stovetop, the method I’ve discovered is to simply bake it.
Whenever I’m asked what I love cooking the most, my reply is always a slow braise. I enjoy it because it’s easy to feel like a magician when transforming a tough cut of meat into something buttery tender and falling off the bone — and all it takes is time. I hope you’ll enjoy this hearty, rustic braised lamb dish as much as we did — one that’s perfect for a wintry night.
The shank is the toughest part of the lamb. It’s the upper part of the leg and is full of connective tissue. When cooked very slowly, that connective tissue melts away and yields a rich, luxurious fork-tender dish.
This Tex-Mex twist on the classic beans and rice combo was inspired by our October trip to Austin, Texas. Hope you enjoy!
The combination of beans and rice to make a meal is shared by cultures around the world. When combined, these budget-friendly food staples form a complete protein. Mexican-style chorizo, which is called for here, is different from Spanish chorizo. Both are made from pork, but Mexican chorizo is raw while Spanish chorizo is cured and smoked.
After all the standard holiday fare, I’m always ready for something vastly different. This Indian-inspired spice-rubbed salmon with curried red lentils is certainly that, but it also fits with my desire to get back to a healthier diet.
If possible, choose wild salmon over farmed. Overall, it has higher nutritional value with less environmental impact.
My mother, Ann Ramczyk, was an award-winning cook. Besides winning numerous local and state cooking competitions, she represented Wisconsin twice at the Pillsbury Bake-Off and twice at national beef and chicken cook-offs. This Moroccan Beef Stew was the first-place winner in the 1988 Wisconsin beef cook-off and is perfect for a chilly winter night.
Here’s a special dish for the holiday season your darling will love. In this dish, Cornish game hens are baked on a bed of fresh rosemary, then brushed with a glaze made from clementines and broiled. Clementines are abundant now and look like tiny oranges but are less acidic and easier to peel.