Lamb Ragu

So I had a little dinner party last night. We had another couple over (Mr & Mrs M) for some delicious lamb ragu (new recipe). I love braising meat. Braising takes what could be a tough piece of meat and turns it into tender mouthwatering deliciousness.

It is helpful if you have all your ingredients together before you start any recipe. You will need 2 lbs of chunked up lamb meat (lamb shoulder works well), 2 medium onions cut into large pieces,3-4 peeled and large cut carrots, 8 cloves of peeled and smashed garlic, 3 sprigs of fresh rosemary, 3 tlbs of fresh sage, 1 28 oz can of crushed tomatoes, 2 cups of red wine (something hearty), salt, pepper, fat for frying, dutch oven with lid and a large skillet for frying.

Start by browning your lamb in your very hot pan. I used two pounds of lamb shoulder that I cut up in big chunks and removed most of the fat. Salt and pepper your meat. You will also have to cook the meat in batches (no overcrowding) you want the meat to brown, not simmer. I used bacon grease for the frying, but you could easily use anything you have on hand.

Get it really brown. When it is really brown remove the meat from the pan, turn the pan down some and add the 2 medium chopped onions.

Caramelize those onions until they are soft and golden in color. Then add the carrots, 3 Tlbs. of chopped fresh sage, 8 cloves of peeled and slightly smashed garlic and some more salt and pepper.

Cook for roughly ten minutes. Don't burn your sage.

Next add two cups of red wine and deglaze the pan getting up all those yummy bit of goodness.

Then add one 28 oz. can of crushed tomatoes. I used crushed because I think in the end the sauce is thicker and will stand up well to pasta.

Simmer for about 7-10 minutes to let the flavors start to develop.

Combine your browned lamb, 3 sprigs of fresh rosemary and sauce together in your dutch oven. Put the lid on and slid into a preheated 275 degree oven for roughly 4 hours. Let the magic happen.

Tada! I served it up over pasta but I can see this over mashed potatoes or polenta the choice is yours. I also had made some bread earlier in the day and the fresh asparagus called out to me in the store, so I sauteed up a pound of that for dinner as well.

I made my favorite cocktail Aperol Spritz which is as follows...take a champange flute pour half a shot of Aperol into it, then fill 3/4 of the way with prosecco, and top with a little club soda. Garnish with a bit of lemon or orange rind and there you have it. light, refreshing and sparkly.

Everything was perfect, the food was delicious, the company fantastic and the conversation lively. I even got out of making dessert this time...Mr & Mrs M brought a luscious Raspberry Poppy Seed Cake from a local spot they know that was super delicious.

Clams with New Potatoes and Spring Onions.

We had another spectacular weather day here in my hometown so I decided to keep it simple once again with some steamed clams in a rich white wine broth perfect for dipping some of my homemade bread in to.

I wanted to try this delicious recipe from Epicurious so I went out to our less than local seafood market (where the prices are great and the people are lively) and purchased 3 lbs. of Manila clams. I followed the recipe to the letter and while the bf and I sat around shelling clams like sea otters we had discussion about what I would do differently next time around.

The ingredients. Potatoes, green onions, garlic and smoked chorizo (tough to find).

3 lbs. of Manila clams.

You render the chorizo in 4 Tlb. of olive oil until it starts to get crispy. This is something I would change the chorizo to possibly a nice smoked pancetta, or even a nice smoked bacon. The recipe calls for you leaving the chorizo in the pan while you cook the potatoes I think I would remove it and set it to the side and add back in later in the cooking.

Addition of the potatoes, white part of the green onions and garlic. I would watch your cooking time and adjust accordingly. You don't want mushy potatoes in the pot. Here is where I would add some seasoning if you want it spicy or smokey (cayenne and or some smoked paprika would be nice). The suggested cooking time was 10-12 minutes I reduced that to 8-10 minutes. Stir often so your potatoes don't stick. Add some salt and pepper.

Deglaze with white wine. Cook the wine til reduced by half then add water and cook until the potatoes are a little cooked but not done by any means. Remember they still have to cook another 8-10 min when you add the clams and lid it to steam. This is where I would add the chorizo back into the pot along with the rest of the green onions.

The finished product.

It was really good, but I did think the chorizo was overcooked and if I hadn't reduced cooking time the potatoes would have been mush in the bottom of the pot.

In the end there were no leftovers. All in all another great dinner. I did include the link to the full Epicurious recipe.