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Fall Into Fall With Jamie Oliver’s Lamb Fricassee

Wednesday, 1. October 2014 5:25

A lemony lamb fricassee that spans the seasons.

A lemony lamb fricassee that spans the seasons.

 

It’s hard to believe it’s fall, isn’t it?

Halloween around the corner? How can it be?

But Jamie Oliver makes the change of seasons easier to swallow with his “Incredible Lamb Fricassee My Way.”

Even in the Bay Area, where the days are still pretty summer-like, a big leg of lamb is not the first thing that pops to mind to sit down to at this time of year.

But Oliver’s lamb dish is a great one for easing into the slightly cooler nights. That’s because it’s made with a big handfuls of lettuce that soften and melt into the yogurt-fortified sauce, lightening the dish so that it doesn’t feel too heavy right now. Fresh dill and a generous amount of lemon juice also give the dish a liveliness. Plus, it cooks on the stove-top, so you don’ t have to turn on your oven for hours just yet.

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Category:Chefs, General, Meat, Recipes (Savory) | Comments (10) | Autor:

The Comfort of Curry

Wednesday, 9. April 2014 5:26

A spice mix not to be without.

A spice mix not to be without.

 

My spice drawer collapseth over.

Try as I might to keep the jars and tins in neat alphabetical order, there are just far too many for all the cuisines dabbled in to do so.

In my parents’ kitchen that I grew up in, though, that never was a problem. Their spice collection snuggled neatly in one metal pan in the cupboard that held barely a dozen in total. Cloves to stud the Easter ham. Cinnamon for baking oatmeal cookies. White pepper to sprinkle into rice porridge. And that all-important jar of curry powder that my Dad would reach for whenever he made lamb curry.

Nowadays, I keep a jar of curry in my pantry for many uses. But when spring hits, I can’t help but think of lamb curry first and foremost as my Dad so often did.

His lamb curry was made in a pressure cooker, the kind that sat on the stovetop with a metal knob screwed into its lid that hissed and whistled like mad. He’d cut up potatoes, carrots and onions and throw them into the pot with chunks of lamb with plenty of chicken stock, some spiky star anise, and a few generous shakes from that curry jar — and let it all bubble away under that locked lid.

Sometimes I’d have no idea what he was making for dinner. But the moment he lifted the lid off that pot, that unmistakable aroma would fill the house, letting me know it was curry lamb night. The fragrance is so recognizable — pungently earthy, musky, even a tad sweet, and with the promise of something a little exotic.

My Dad’s version was golden and brothy — meant to be eaten with mounds of fluffy rice. All it took was one mouthful to warm you deliciously from within.

Tadashi Ono's lamb curry.

Tadashi Ono’s lamb curry.

My husband who is Japanese-American also grew up with curry and rice. But the type he is accustomed to is far more gravy-like. It’s a deep, dark pool of sauce, so thick you can barely discern what’s below until you really dig a fork into it. It’s also delicious. And like the version my Dad used to make, quite tame on the heat spectrum, compared to Indian curries.

In New York Chef Tadashi Ono’s newest cookbook, “Japanese Soul Cooking” (Ten Speed Press), of which I received a review copy, is full of home-style dishes, including ramen, tonkatsu, tempura, and donburi. It also includes a curry dish that marries both of the styles my husband and I grew up on. The sauce is a little thinner than what my husband is used to and with a scant more weight than the type I favored as a child.

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Category:Asian Recipes, Chefs, General, Recipes (Savory) | Comments (8) | Autor: