Lentils Braised in Red Wine with Seared Duck Breast

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This dish looks suspiciously like my recent chili recipe but I assure you it's a beast of an entirely different pursuasion.  Here I've incorporated lovely and tiny, dark green lentils with a mirepoix and red wine, cooking it down, down, down until the flavors have melted together and are ready to receive tiny slices of seared duck breast.  I made enough for company but you could cut this recipe in half for a family of four.
 

Lentils in Red Wine with Seared Duck Breast
Christine's original recipe
Ingredients:
3 medium carrots (about), peeled and cut into small dice
2-3 stalks celery, cut into small dice
1 small to medium red onion, peeled and cut into small dice
4 cloves garlic, peeled, crushed and coarsely chopped
1 tablespoon duck fat or olive oil
3 tablespoons tomato paste
3 cups small green lentils
2 cups good red wine (I used a French Côtes du Rhone)
2 cups chicken stock
2-3 cups hot water
1 fresh or dried bay leaf
2 large sprigs fresh thyme
flat leaf parsley, chopped
2 boneless duck breasts
sea salt and freshly ground black pepper
Preparation:
Melt duck fat (or olive oil, if using instead) over medium-high heat in a heavy pot.
Add the carrots, celery and onions and sauté until beginning to soften, about 10 minutes.
Stir in the garlic for another minute or two.
Add the tomato paste and stir to incorporate.
Add the lentils, red wine, chicken stock, thyme sprigs, and bay leaf.
Stir and bring liquid to just under a boil then reduce heat to a simmer and cook until the lentils absorb most of the liquid, stirring occasionally, about 45 minutes to 1 hour.
Check the lentils for doneness; they should be soft but not mushy.
If the liquid is gone before the lentils are cooked, add hot water in small amounts until the lentils are finished.
Remember to fish out the now de-leafed thyme sprigs and the bay leaf.
To Prepare the Duck:
Just before the lentils are done, heat a heavy skillet (cast iron is perfect for this) over hight heat.
Using a sharp knife, score the fat side of the duck breasts in a diamond pattern, taking care to not cut through to the meat.  Season the duck on both sides with a pinch of sea salt and some grindings of black pepper.
Put the duck breasts in the skillet, fat side down and allow them to sear, untouched, until some of the fat has rendered and the skin is beginning to turn golden brown. Reduce the heat, if necessary, to keep the duck from scorching and the fat from burning.
Using tongs, turn the duck breasts and sear for another 5 minutes.
Remove the duck breasts to a plate and tent with foil.
Add a small amount of red wine to the skillet and deglaze, scraping up the browned bits from the bottom of the pan and reducing the wine by two-thirds.
Pour all of this lovely goodness into the pot of lentils, which should be done by this time.
To serve:
Stir chopped parsley into the lentils then spoon them into warm bowls or plates.
Using a very sharp knife, slice the duck breasts crosswise into very thin strips and drape them over the lentils.
Open a bottle of the same red wine that was used in the cooking.

Enjoy!

Copyright © 2005-2010, Christine Cooks. All rights reserved

Sugar Free Blackberry Cabernet Ice Cream

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In order to make this, you will first have to make this.  Yes, the sauce that was made for the duck that inspired the ice cream.  Sure, I could have saved the sauce for seared salmon, or chicken cutlets like Sophie may do, or pork chops.  But ice cream ...  it just screamed for ice cream.  (I know, I can see your eyes rolling.)

Not a lot of talk here.  You'll want to get started on that sauce.  Think deep, rich red wine and blackberry reduction with heady notes of fresh ginger, rosemary, cracked black peppercorns, all wrapped up in a cold, palate-pleasing post prandial scoop.  And please, use a good cabernet.  It will make all the difference between a so-so sauce and a knock your socks off sauce.

Sugar Free Blackberry Cabernet Ice Cream
Christine's original recipe
(print recipe)
Ingredients:
2 cups 2% milk
3 egg yolks
9 packets Splenda (6 tablespoons sugar for you non-Splenda users), more if you want it sweeter
1 cup Christine's Blackberry Cabernet sauce, strained
1/2 to 1 cup heavy cream

Preparation:

Bring the milk to a simmer on low heat until bubbles form around the edge of the pan. Romove from heat.

Meanwhile, beat the egg yolks with an electric mixer until the yolks begin to turn pale yellow.

Add in the Splenda or sugar and continue beating until the yolks are thickened and form ribbons when dripping from the beaters.

Using a whisk, mix one-third of the hot milk into the egg yolks then gently whisk this back into the remaining milk in the saucepan.

Heat gently over low heat, stirring constantly with a wooden spoon.

Do not allow mixture to boil.  It is ready when the custard coats the back of the wooden spoon and you can run a track through it with your finger that won't disappear.

Remove the pan from the heat and allow to cool for about 10 minutes.

Gently whisk the strained blackberry cabernet sauce into the custard, mixing thoroughly.

Chill for at least 4 hours or overnight.

Gently whisk in the cream just before processing. See Cook's Notes.

Process in your ice cream maker according to the manufacturer's instruction.

Cook's Notes:

The reason the ice cream in the photos above are sporting ice crystals is because I, um, forgot to add the cream. This particular batch resulting in ice milk.  And while Mr CC and I like the lower calorie properties of ice milk, you might just want to add the cream ... like I tell you to do in the recipe.  One of those do as I say, not as I do things. I'm just sayin'.

I have a negative thing about overly sweetened ice cream and sorbet.  In my opinion, commercially processed products have far too much sugar in them, even the ones that use Splenda.  That said, I will also admit that my frozen desserts may not be sweet enough to the average bear, so add more Splenda, sugar, whatever to result in the sugar rush you desire. Just the right amount will bring out the flavors of your ingredients; too much and you will have a cloying sugar taste - something I obviously strive not to achieve. 

Copyright © 2005-2010, Christine Cooks. All rights reserved

Braised Lamb Shanks

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At one point during my recent bout with the flu, I was so hungry after not being able to eat for far too many days that I pulled myself out of bed and pulled some lamb shanks out of the freezer.

A day or so later, after recovering from the above output of energy, I put this dish together using what was available in the pantry. No way was I going to the market.

Now I'm not saying that braised lamb shanks are good for what ails you. Certainly it's a rather heavy dish when one is trying to recover from illness. But I'd lost 6 pounds while not being able to eat and I was ravenous so I made them anyway. Plus the leftovers could see us through another few days. Thinking ahead.

Braised Lamb Shanks
Christine's original recipe
Ingredients:
4 medium lamb shanks, trimmed of fat
1 large sweet onion, peeled, halved and sliced thin
2 large carrots, peeled and sliced in about 1/4-inch pieces
14 cloves fresh garlic, peeled, left whole
3 long sprigs fresh rosemary, stripped and coarsely chopped
1 28-ounce can Muir Glen Fire Roasted Crushed Tomatoes
14-ounces each, chicken broth and beef broth
1 bottle red wine (I used a Domaine de Fontsainte, Corbière 2003, but either a Malbec or a Syrah would go nicely)
Olive oil for the pan
Salt and pepper to taste

Preparation:

Pre-heat the oven to 350-degrees.

Heat a large cast iron pan over high heat then add about a tablespoon of olive oil.

Turn the heat to medium high and brown the shanks on all sides, seasoning with salt and pepper as you go. Remove the browned shanks to a plate and keep warm.

Sauté the onions and carrots until the onions are softened.

Add the peeled garlic cloves and the chopped rosemary and sauté 1 minute more.

Add the tomatoes, stocks and wine to the skillet and give it a stir. Put the lamb shanks back in the skillet with whatever juices accumulated on the plate. Turn the shanks over in the sauce until they are coated on all sides.

Cover the skillet and put it in the oven for 1 1/2 to 2 hours or until the lamb is falling-off-the-bone tender.

Remove the lid during the last 1/2 hour of braising so the liquid can thicken.

Sop up the wonderful liquid with a crusty, chewy artisan bread that you've slathered with the braised garlic cloves. Then go back to bed.

Copyright © 2005-2008, Christine Cooks. All rights reserved

Dining Alfresco ...

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... As summer wanes into autumn.

Bathe in the soft, golden light, gently warming, yet bringing with it a hint of crispness, a slight chill. The sky is blue as blue can be and the sunsets are spectacular. Put on a sweater, pull up a comfy chair. I'll pour you a glass of wine as we savor simple food and these last harvest days before we go indoors for the long winter. Eat up, it's all good for you.

Broad beans from the farmers market sautéed in olive oil with slices of Claudia's garlic, Cypress Grove's Truffle Tremor, pitted kalamata olives, so easy to pop into your mouth, heirloom tomatoes on a bed of organically grown arugula - both from the farmers market - drizzled with a basil-balsamic vinaigrette and punctuated with chunks of fresh mozzarella, Neiman Ranch incredibly delicious dry salame (not too much though, just look at those circles of fat!), small, sweet peppers, fried in olive oil and sprinkled with kosher salt, black unpitted olives paired with slivers of roasted garlic (a favorite of mine from France), local whole wheat walnut bread from Brio, grilled andouille sausage with a grainy dijon mustard for dipping, line-caught smoked salmon (pair this with goat cheese on a slice of walnut bread - heaven!),

and always, always a glass of wine - sometimes rosé if it's warm out, but mostly a deep, satisfying red to ward off the approaching evening chill.

Savor the sunset as long shadows creep along the garden creating deep shade here, a pool of golden light there. The sound of honking prompts you to lift your head to the sky to watch the geese flying south in their familiar V- formations. Closer above you the last of the swallows flit about, dining on the just-hatched winged ants, so rich in the protein the swallows will need for their long flight south.

We must never take this bounty of nature for granted. We must nurture it, hold it in the hightest esteem, care for it, honor it, assure its cycle of life - as dear as our own.

Copyright © 2005-2007, Christine Cooks. All rights reserved

Grilled Lamb Kebabs (Kebobs, Kabobs)

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Mmmmm. Lamb. I love lamb. Tasty on its own with a sprinkling of salt and pepper, lamb takes to marinade like a duck takes to water. Which is what you will find out for yourself if you prepare the recipe below.

Lamb is a lightly marbled, lean meat with most of the fat blanketing the outside, which is easily dispatched with a sharp knife. Inner fat is mostly along the connective tissues between muscles, also easily removed, leaving luscious, lower fat, healthful meat. Yep, I said healthful. Take a look here to read why that is.

I recently received an 8-pound boned and butterflied leg of lamb courtesy of the American Lamb Board. The lamb came from Superior Farms in Dixon, California, a mere 8 miles from where I grew up in Davis.

"At Superior Farms we pride ourselves on not only the quality product we offer, but the superior care with which we give our animals," Angela, a representative from Superior Farms, told me. "Not only do we follow and exceed the requirements of the Humane Slaughter Act," she continued, "we are inspected throughout the day, every day by USDA Food Safety Inspection Service personnel. We are audited annually by an outside third party - specifically addressing animal welfare prior to and during harvest. Our management team, as well as the on-line workers have all gone through animal welfare and humane handling training and a refresher course is given annually. We have even had Dr. Temple Grandin, the leading animal behaviorist concerning humane treatment of livestock, visit one of our plants to further improve our handling practices."

That was encouragement enough. My lamb arrived and I quickly divided it into sections that will allow me to share with you at least 4 delicious ways to prepare this tasty and healthful meat.

Grilled Lamb Kebabs

Click here to print recipe
Christine's Original Marinade Recipe
Ingredients:
(Marinade - measurements approximate)
1/4 - 1/3 cup cup good olive oil
2 teaspoons balsamic vinegar
1 tablespoon Turkish oregano (mine is from Penzey's, courtesy of the American Lanb Board)
generous pinch of Kosher salt
generous grindings of good black peppercorns (I only use Tellicherry)
1/2 cup dry red wine

(Kebabs)
18 to 24 pieces lean lamb, from a boneless leg, cut into 1-inch x 2-inch rectangular chunks
1 large sweet onion cut into 10 or 12 wedges
1 large red bell pepper cut into 1-inch square pieces
2 portobello mushroom caps cut into 10 or 12 wedges
1 basket juicy red grape tomatoes or any tasty cherry tomatoes

olive oil

Preparation:

Mix all the marinade ingredients in a deep glass bowl. Taste and adjust seasonings to your liking.

Add the lamb chunks, cover and refrigerate for at least 2 hours or longer or even overnight if possible. Turn the lamb to make sure it gets fully coated with the marinade.

Prepare all the vegetables.

Have 6 skewers ready.

Remove the lamb from the marinade. Discard the marinade.

Beginning and ending with a piece of onion, thread the lamb and vegetables onto the skewers, making them fit snugly against eachother. I threaded the lamb through its 2-inch dimension and the tomatoes longwise, through the stem end.

Place the kebabs in a roasting pan and drizzle with a bit of olive oil. You can sprinkle them with kosher salt and black pepper if desired.

Grill the kebabs over medium-high heat until the lamb reaches an internal temperature of 140 degrees.

Remove the skewers from the heat and allow the kebabs to rest in a warm place for 5 to 10 minutes. The lamb will continue to cook and raise in temperature to at least 145 degrees which is medium-rare. Grill lamb longer if you prefer it to be more done.

Cook's Notes:

Because I started late in the day, I marinated the lamb for just one hour and it was flavorful, juicy and succulent.

I served these kebabs over a bed of crisp salad greens that had been tossed with my golden balsamic viniagrette.

I used a Saint Joseph 2000 Rhone Table Wine for the marinade and for drinking with the meal. I purchased it at Kermit Lynch about 5 years ago and it was delicious.

This makes a great low-glycemic meal for two or three people allowing 2 skewers apiece.

I'd like to extend my appreciation to the American Lamb Board for their Summer Grilling Kit and thank them for this opportunity to showcase lamb, one of my favorite meats.

Copyright © 2005-2007, Christine Cooks. All rights reserved

Spicy Peanut Encrusted Jarlsberg And Avocado Stuffed Chicken Breasts

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It must have started with Sher's Bok Choi with Peanuts and Cilantro, then was egged on by another food blogger (I think it was Sam) who had a peanut butter ice cream base in her fridge, when last night, faced with yet more chicken breasts to prepare for dinner, I was struck with the idea of peanuts.

All hail the power of suggestion.

Mr. CC and I tossed around a few ideas and came up with this winner of a recipe. If you don't have NapaStyle's Toasted Spice Rub, treating yourself to a container of this time-saving spice medley is worth the shipping cost - promise.

Plate this with a large spoonful of roasty-toasty veggies and you've got a low-carb dinner worthy of company.

Pair it with a deeply black Malbec from Cahors in the southwest of France and you've got a perfect, cozy evening at home with just you and your main squeeze.

Spicy Peanut Encrusted Jarlsburg & Avocado Stuffed Chicken Breasts
Christine's original recipe
Ingredients:
2 boneless, skinless chicken breasts, pounded with a mallet to 1/4-inch thickness (remove tenders)
Kosher salt and peppercorn medley (I used McCormick) for inside the breasts
4 to 6 2-inch long x 1/4-inch thick pieces of Jarlsberg cheese
6 to 8 thin slices of ripe avocado
1 cup pan-roasted, unsalted, skinless peanut pieces
1 tablespoon NapaStyle Toasted Spice Rub
1 teaspoon kosher salt
25 grinds peppercorn medley (about)
1/4 cup egg substitute (or 1 egg, lightly beaten)
Olive oil and butter for the pan

Preparation:
Lay the pounded chicken breasts on a flat surface, insides facing up. Sprinkle with a pinch of kosher salt and a few grindings of the pepper medley.
Lay 2 or 3 pieces of the cheese on each breast (the number of pieces you use will depend on the size of the chicken breast. Overstuffing will only cause the filling to spill out of the rolled up chicken as it's cooking.)
Lay 3 or 4 slices of avocado over the cheese. (Ditto)
Beginning at the larger, rounded end, roll the chicken breast up, jelly-roll fashion, toward the smaller, pointed end and secure with toothpicks. Set aside.

In a food processor, add the cup of peanuts, the toasted spice rub, the salt and peppercorn medley and buzz until the peanuts are fairly finely ground. Be careful to not process too long or it will turn to peanut butter. You want this to be like crumbs.
Place the egg substitute or beaten egg in a bowl large enough to dip each chicken breast in.
Place the peanut mixture in another bowl to do the same.
Heat the oven to 375 degrees.
Heat a heavy skillet to medium high heat and add equal amounts of oil and butter - I guess I used about 1 tablespoon of each, but I don't measure.
Dip a breast in the egg, rolling it around to coat it completely then dredge it in the peanut mixture, coating it well. Repeat with the second breast.
Place in the skillet and brown well on all sides. Some cheese may ooze out of the chicken breasts. Unless you've invited the Queen, or Thomas Keller, to dinner, just serve it along side the chicken when plated. It tastes very good.
When both breasts are browned, place the skillet in the oven to finish cooking the chicken until just done, about 10 minutes.

To serve, first remove the toothpicks from each breast. If you want to be really fancy-schmancy, using a sharp knife, slice each breast into rounds and serve overlapping eachother. If fancy doesn't matter, serve whole or cut into halves.

For the roasty-toasties, I roasted a medley of cauliflower, broccoli, cipollini onions and whole, peeled garlic cloves, drizzled with olive oil, sprinkled with kosher salt, generous grinds of Tellicherry black pepper, and dotted with small pieces of Earth Balance buttery spread or butter, in a large roasting pan, covered with foil, in a 375 oven for about 30 minutes, shaking the pan often. I then removed the foil and let the veggies get golden brown for about 10 minutes more. I've blogged variations on this theme many times. It's foolproof.

And for dessert?

How about home made Peppermint Chocolate Chunk Ice Milk?

Stay tuned.