[Sca-cooks] Lamb dinner ideas wanted-forgot to mention...

[marilyn traber 011221]

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---------- Original Message -----------
From: "marilyn traber 011221" <phlip at 99main.com>
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Sent: Thu, 29 Dec 2005 11:00:02 -0500
Subject: Re: [Sca-cooks] Lamb dinner ideas wanted

> > I need to cook a dinner for four people.  I'd really appreciate the 
> > help of anyone who has any ideas.  I am very weak from having 
> > whatever's been going around over the holidays, and I'm still so 
> > exhausted that my usual ability to be creatively frugal seems to be 
> > missing at the moment.  So I'm hoping for some help from all the 
> > kind and creative people here.  I have a day left to figure out what 
> > to make and 3/4 of a day to cook it.  (I don't think I'm well enough 
> > yet to make it through the next few days without at least one nap.)
> 
> Looks like you have plenty to make yourself a good meal. Do you have 
> any chicken stock?
> 
> If so, I'd suggest a quick soak on the garbanzos (boil for 5 minutes,
>  let sit for an hour, should be pretty tender.) Add sliced carrots 
> (only one or two, primarily for color). Take a bit of the olive oil, 
> and sautee gently some of your garlic and some of your onion, until 
> almost golden, then add a stalk of sliced celery and sautee it until 
> just soft, then add all this to the garbanzos with chicken stock,
>  and maybe a handful of the red lentils, again for a bit of color. 
> I'd spice with a bit of the rosemary, to compliment the lamb, other 
> herbs as you choose, salt and pepper to taste, after things have 
> boiled for a few minutes.

You need to simmer things for a while, after you add everything- say, half an 
hour, to get the extra tenderness and the flavors to blend, but they'll hold 
for up to an hour and a half.

> 
> Boil up a batch of rice, and if you have any, throw in a handful of 
> raisin, or some diced dry fruit as it cooks.

Phlip