![]() The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Michele Anna Jordan is the author of 24 books to date, including “The New Cook’s Tour of Sonoma.Necessary cookies are absolutely essential for the website to function properly. Tip into a strainer and rinse until the water runs clear. Note: Put the rice into a bowl, cover with water by at least 1 inch and let sit for at least 30 minutes or as long as overnight. Drizzle a few slashes of the yogurt sauce on top, sprinkle with sesame seeds and enjoy right away, with the remaining yogurt sauce alongside. Cover and set aside.įluff with a fork and season generously with pepper. Meanwhile, put the yogurt in a small bowl, add the tahini and a generous pinch of salt and stir until smooth. Remove from heat and let sit, covered and undisturbed, for 10 minutes. Stir in the chickpeas and the lemon zest, cover the pan and continue to cook until all the liquid is absorbed and the rice is tender. Cover the pan and simmer until the rice is almost tender and nearly all the liquid has been absorbed, about 10 minutes. Stir in the shallot mixture, rice, red pepper flakes and boiling water. Add the meat stock and simmer very gently until the lamb is fully tender, about 30 minutes. With the heat on medium, add the lamb to the pan and brown evenly all over. Season with salt and transfer to a small bowl. Set over medium-low heat, add the shallots and saute until soft and fragrant, about 12 minutes do not let them brown. Pour the olive oil into a heavy saucepan or deep saute pan. ½ cup thinly sliced fresh spearmint leaves ![]() Lamb, Rice and Chickpea PilafĤ garlic cloves, peeled, crushed and mincedġ pound lamb meat, cut into 1 ½-inch cubesġ cup basmati rice, soaked and rinsed, see Note Its roots are Turkish, and I’ve made just a few small changes to encourage the pairing to blossom. White bean and sausage soup, jambalaya, tuna teriyaki, steak and kidney pie, chili Colorado and pasta with tomato-based sauces are all outstanding companions.įor today’s recipe, I’ve adapted a favorite dish, one I stumbled across in a tiny restaurant in Manhattan’s Upper East Side in the 1990s. ![]() Grilled halibut served over spaghetti tossed with black olive tapenade is a stellar match. Black olives engage the wine’s deeper flavors. When it comes to vegetables, consider eggplant, winter squash and potatoes, especially fingerling potatoes braised in red wine, or sweet potatoes. But there are many more options for enjoying this beautifully crafted quaffer. That’s the easy way to go, and you’re guaranteed an exemplary match. Firm tannins keep the wine’s flavors focused, suggesting this wine will age well for years to come.Īt the table, the wine is, of course, a perfect companion to red meat, especially juicy rare beef. Initial notes of red raspberry and Queen Anne cherry give way to deeper flavors, especially black plum and blackberry, with bursts of dark chocolate, creekside brambles, sweet spices and a lengthy, slightly jammy finish. Moss, 2017 Cabernet Sauvignon, Napa Valley, Coombsville, Steffensen Vineyard, ($84), is a complex beauty with a sassy edge.
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