Escarole and White Bean Soup

This soul enriching soup is an Italian classic that I customized by using some lamb loin chops as the meat and bones as the flavoring for the stock.  This easy to make comfort food takes about 1.5 hours total time, feeds 8 and costs about $20.

Lamb, Escarole and Cannelloni Bean Soup

3 lamb loin chops

1 lb cannelloni beans

6 cups of water

1 quart organic vegetable stock

1 cup carrots, large rounds

1 white onion, large dice

1/2 red bell pepper, large dice

3 cloves garlic, rough chop

A few sprigs of marjoram and thyme

1 large head of organic Escarole, sliced into ribbons

1 tablespoon Parmesan cheese

Soak the beans in warm water for and hour.  In a large pot cook the beans with the water and vegetable stock.  Bring the beans to a boil and then cover and simmer for 1 hour or until tender.

Remove the meat  from the bone of the lamb loin chops and dice, reserve the bones and large pieces of fat.  In a large skillet brown the bones and fat over medium heat until browned well.  Add fat pieces and bones to the beans.  Using the same large skillet, saute the carrots, onions, red peppers and garlic until lightly golden.  Add the vegetables to the beans and season with salt and pepper.  Let cook about 20 minutes to bring all of the flavors together.  Add the escarole to the soup and remove from the heat.  Let stand 10 minutes and then serve.  Top with inner escarole leaves and grated Parmesan cheese.  I also made some olive oil croutons to enjoy the soup even more.  Buon Apetito!

Baby Kale, Heirloom Tomato, Spanish Clementine, Lamb Chops

Baby kale in a salad is great tasting and super healthy.  Add some baby lamb chops and a delicious vinaigrette and now you have a quick dinner that is good for you.  This takes 30 minutes, costs $25 and feeds two.

Baby Kale Salad
12 oz organic baby kale
2 heirloom tomatoes
1 Spanish clementine, peeled and sectioned
1/2 English cucumber, peeled and chopped

Spicy Vinaigrette
5 tablespoons white balsamic vinaegar
5 tablespoon rice white vinegar
1 tablespoon spicy pepper jelly
1 teaspoon Dijon mustard
1 teaspoon diced shallots
1/16 cup canola oil

Lamb Chops
3 baby Australian lamb chops, trimmed

Season with olive oil, salt, pepper, marjoram and oregano.  Pan sear and let rest.

Buon Apetito!

Glazed Lamb Chops with Turnip Puree and Broccoli Rabe

Single cut lamb chops cook fast and tastes great. This dish takes 30 minutes to prepare, costs $20 and feeds 2 people.

Mint Peach Glaze
1 cup organic chicken stock
1/2 shallot diced
1 teaspoon peach preserves
1 tablespoon fresh mint, chopped

In a small sauce pan reduce the stock with the shallots. Once it is reduce to 4 tablespoons of liquid add the preserves and mint. Turn off the heat and let stand, season to taste.

Pan Seared Lamb Chops
6 single cut Australian lamb chops
1/2 teaspoon coriander
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Season chops with coriander, salt and pepper. Start a large frying pan on medium high. Once very hot add oil and butter and lamb chops. Let cook for 3 to 4 minutes on each side or until golden. Glaze with mint peach sauce. Set aside to rest for 5 minutes.

Turnip Puree
2 organic turnips, diced
1 shallot, diced
2 cloves garlic, chopped
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon heavy cream
salt and pepper

Put turnips, shallots and garlic in a medium pot with cold water. Bring it to a boil and then turn to medium and cook until turnips are fork tender. Strain and place the cooked veggies into a food processor with cream cheese, butter and cream plus salt and pepper. Puree until smooth.

Broccoli Rabe
1 bunch rapini (broccoli rabe)
1/2 shallot
2 cloves garlic
1 tablespoon butter
2 tablespoons olive oil

Start a medium saute pan on low and add oil, butter, shallots and garlic. Let cook for 15 minutes until it almost is melting. Blanch broccoli rabe in boiling water for 3 minutes and cool immediately in an ice and water bath. Drain and dry the broccoli rabe. Turn up the heat on the saute pan to medium high and toss in broccoli rabe and saute for 5 minutes, season and serve.

This is probably the best looking and tastiest dish anyone can make in a half hour. Buon Apetito!