52 Recipes in 52 Weeks #4 Lamb T-bones with Rosemary-Balsamic Butter Sauce

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

We eat lamb probably once a week and the T-bones are one of our favorites.  Usually, I put a little cumin, coriander, garlic and salt and pepper to spice them up before pan frying in a cast iron skillet.  I saw this recipe and thought it might be nice to try them another way. This recipe came from another cookbook of Emerils, 20-40-60 Fresh Food Fast.

Eight 2-inch-thick lamb T-bone chops

1/4 cup plus 2 teaspoons olive oil

1/2 cup balsamic vinegar

2 teaspoons diced garlic

1 1/2 Tablespoons fresh rosemary (I'm sure you could use dried)

1/2 teaspoon salt

1/2 cup red wine

6 Tablespoons (3/4 of a stick) unsalted butter

1/4 teaspoon black pepper

In a small bowl combine 1/4 cup olive oil, 1/4 cup of balsamic vinegar, the garlic, 1/2 Tablespoon of rosemary, and the salt.  Combine well.  Add the lamb and set aside to marinate while you continue with the dish.

Add the remaining 1/4 cup of balsamic and the red wine.  Bring to a simmer on the stove until it becomes a syrup consistency, about 7 minutes.  Reduce the heat and whisk in the butter in three parts to combine.  Do not allow to boil.  Add the remaining rosemary, remove from heat, cover and set aside.

Heat the remaining olive oil in a pan on medium high heat.  Remove the lamb from the marinade and sprinkle with salt and pepper.  When the oil is hot add the lamb and cook 4 minutes per side.  Rest briefly before serving and then drizzle with the rosemary-balsamic butter sauce and enjoy.

We did really enjoy this dish, and we both give it a 9.  The rosemary-balsamic butter sauce is amazing!! I'm already thinking of trying this sauce on other meats, it was that good.  I know a lot of people do not have access to lamb like I do.  If you do find it though, don't be intimidated by lamb.  It is actually very easy to cook.  

52 Recipes in 52 Weeks #3 New York style bagels

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

My history with bagels is pretty simple.  I never liked them until Bakin' Bagels opened up by our house in Florida in the 90's and I had my first taste of a NY style bagel.  It was true love at first bite, and I enjoyed them frequently until we moved in 2005 and I have only had one other bagel since.  I was excited when Panera opened here because I've heard a few people talk about their bagels.  I tried one and it wasn't for me.  I've wanted to try to make my own for a very long time and now I can say I have.

The recipe was in my need to try folder and I'm not sure when I put it there.  It is from the website Sophisticated Gourmet. https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

Ingredients

2 teaspoons yeast

4 1/2 teaspoons sugar

1 1/4 cup warm water

3 1/2 cups bread flour or high gluten flour

up to 1/2 cup flour for kneading

1 1/2 teaspoon salt

Instructions

In 1/2 cup warm water, pour in the sugar and yeast.  Let sit for 5 minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large bowl.  Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup of the warm water into the well.  Mix and stir in the rest of the water that is remaining.  You want a moist and firm dough after you have mixed it.

On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.  Try working in as much flour as possible to form a firm and still dough.

Lightly brush a large bowl with oil and turn the dough to coat.  Cover the bowl with a damp dish towel.  Let rise in a warm place for 1 hour, until the dough has doubled in size.  Punch the dough down and let it rest for another 10 minutes.

Divide the dough into 8 equal pieces. (next time I will use the scale to make sure they're equal size)  Shape each piece into a round.  Now take a dough ball and press it gently against the work surface, moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring.  Stretch the ring out and place on a parchment lined cooking sheet.

After shaping the bagels and placing them on the sheet, cover with a damp kitchen towel and allow to rest for 10 minutes.  Preheat oven to 425 F.

Bring a large pot of water to a boil.  Reduce the heat.  Use a spider or slotted spoon to lower the bagels into the water.  My pot took three at a time.  Let them boil for 2 minutes per side.

If you want to add toppings to your bagels, you can do that now they're out of the water.

Once all the bagels have boiled, transfer them to the lined baking sheet and bake for 20 minutes.

I topped a couple with poppy seeds, a couple with sesame seeds and one with a slice of gouda cheese.  The rest I left plain which is my favorite. (The last photo is of the one with cheese.  It was TBG's idea)

The outcome was AMAZING!  This is exactly the kind of bagel I love.  A slightly crisp exterior, soft inside but with a great chew.  The recipe was very easy to follow and absolutely yielded a delicious bagel.  I need to work on appearance a bit and make sure they're rolled out a bit better but the taste is spot on. This is being moved to my favorites since I know I will be making these again and again.

We both give this recipe a 10!

My Week

Happy Sunday!

This was a rollercoaster of a week and most of my weekly w's would be blank so no sense in doing them.  On Sunday afternoon, TBG, started coming down with a virus and by Monday he was down for the count.  Despite all of my efforts to avoid him and sanitize everything I realized Tuesday morning that I was coming down with it.  Whatever virus it was brought on major body aches, chills, coughing, sneezing, loss of appetite and fatigue.  It could be any of them out there going around so we didn't feel the need to be tested.  TBG started feeling much better on Friday and I did yesterday so thankfully I think it's over.  

As if that all wasn't enough fun, Wednesday TBG went to start his truck since it was predicted to get so much colder.  It wouldn't start so I called Triple A and they towed it to the mechanic.  Friday, they called us with the diagnosis of a $7000.00 repair.  It's an older truck with high mileage and I really didn't want to put that into it.  Luckily TBG has a friend who is a mechanic and sells used vehicles as well.  He happened to have a really nice one and wanted to buy the truck back, so it was a win win for us all.  

Meals this week were a challenge because for the most part, we didn't have an appetite.  We both lost 5 pounds which we really didn't need to lose but I'm sure they'll come back once we're back to regular eating.  We're eating better now just still not very much.  We get full a lot faster now.

Left over chili for me before I got sick.

Scrambled eggs and toast

Chicken noodle soup

Scramble eggs and toast

Chicken fajitas and rice (finally felt like we could eat)

Pizza loaded with veggies since we hadn't eaten many this week.

Even though this week was not the best, I was able to find the joys.  

We had everything we needed or wanted and didn't need to go shopping for anything.  

We have an emergency fund that covered the price of the newer car without us making debt or having to cut something out.

That Binx is a sweet cat that knows when you're not feeling well and stayed by our sides.

Friends who let us know they were there if we needed them.

My doctors and NP's who offered the same.  

If we had to spend a week at home, sick as a dog, at least it was the coldest week of the year so far and we didn't have to go out in it.

I didn't do any reading, watching TV or anything else really but laundry and sleep.

I'm ready for the new week though.  I also made my Week 3 new recipe this morning and I can't wait to share it!

I hope everyone is staying warm and healthy.  Enjoy your Sunday and may this coming week be a good one for us all!!

52 New Recipes in 52 Weeks #2 Sour Cream and Blueberry Coffee Cake

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

Sunday morning, I decided to try the Sour Cream and Blueberry Coffee Cake from Mario Batali's Big American Cookbook.  I've never been a fan of Mario's, not even when he was on the Chew.  I actually bought this book prior to his unfortunate public situation.  I bought it because it was on the $5.00 shelf at Barnes and Noble and it really is a fun book with a lot of good recipes covering regional favorites throughout the US.

"Tucked at the bottom of the menu of Hobee's restaurant, suspiciously under the heading of "Light Bites," is the reason a lot of people are there in the first place: the blueberry coffee cake.  It's the thing people who leave the southern San Francisco Bay Area say they miss and they try to replicate."

For the cake:

1 1/2 cups of fresh blue berries.  I used a frozen bag I had in the freezer from our Summer berry picking.

2 cups AP flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 cup sugar

For the brown sugar topping:

1/2 cup packed brown sugar

2 tablespoons unsalted butter, softened

1 teaspoon cinnamon

For the sour cream topping:

1 cup sour cream

3 tablespoons sugar

Preheat oven to 350 degrees.  Butter a 9x9 square pan.

Rinse the berries and then toss them in 1/2 cup of flour.  Pour the berries in a colander and shake the excess flour off.  Set aside.

Add 1 1/2 cups of flour to a bowl along with the baking powder, baking soda and salt.

In separate bowl or stand mixer, beat together the eggs, sour cream, vanilla and sugar until well combined.  Slowly add in the flour mixture and continue to mix until a silky smooth batter forms.

Pour half of the batter in the prepared pan, and scatter most of the berries over the top of the batter.  Pour on the rest of the batter and the remaining berries.

In a small bowl, combine the ingredients for the cinnamon topping.  Mixing well.  Sprinkle on top of the cake.

Bake the cake for 30-35 minutes.  In my oven, it took 38.  

Whip the sour cream and sugar well to top each slice. I topped each slice as we ate it and stored the remaining mixture in the refrigerator until we needed it.

This cake is amazing. The cake is moist, the blueberries bring a fresh sweetness and the cinnamon crumble on top is delicious.  I wasn't sure if I was going to like the sour cream topping since I actually have never tried it before. I really did though, it's absolutely perfect on this cake.   This is a wonderful cake for breakfast or a mid day snack.  TBG and I both give this a 10 and we don't give 10's easily.  It really is that good.  I may never make blue berry muffins again.

My Weekly W's

What's top of my mind: Appreciating what this semi hibernation period brings. I saw this quote and it spoke to me.

"Winter is the time of sacred balance and rejuvenation of life in preparation for the coming spring.  It represents abundance, teaching and gratitude."  By Noelle Vignola 

Spring will be here before we know it so take time now to relax and center yourself.

Where I've been:  TBG and I went out to our favorite Mexican restaurant Wednesday for lunch.  It was a nice mid-day break from work and the food is always so delicious.  I did stop and pick up a few things Thursday before the predicted cold weather this weekend.  Surprisingly the store wasn't very busy.  

What I'm watching:  I watched It's Complicated with Meryl Streep.  It was actually a pretty funny movie.  I also watched this season's first Reunion of Southern Charm.  

What I'm reading:  I picked up The City Bakers' Guide to City Living again but still didn't read much.  This week I'm again aiming for 30 minutes a day.  

What I'm eating:

BIG salad with chicken

LO chicken noodle soup with a cheese roll up

Lamb burgers with sweet potato 'fries'

Chicken fettuccini with salad and crusty bread

Ground lamb, red onion and Havarti cheese wrapped in puff pasty with salad

Lamb chops, scalloped potatoes and green beans.  (I just realized how many times we had lamb this week)

I have a hearty beef and veggie stew cooking in the crockpot that I'm going to serve over egg noodles tonight.  It's cold and this will hit the spot.

Who needs a good slap:  Weather Channels Jim Cantore.  We have a long history together.  Jim Cantore always did the hurricane updates when we lived in Florida.  On multiple occasions I had to change the channel because if I would have heard "hunker down" one more time I believe my head would have exploded.  Bad weather can be serious, I know that however Jim Cantore is entirely TOO dramatic about everything.  I caught a clip of the snowstorm hitting Chicago on Friday.  There was thunder snow and you would have thought the world was ending listening to him. He had to take drama in HS.  I give him 4 slaps that's how ridiculous and annoying I find him.

What's making me smile:  Binx. No explanation needed.  He's a keeper.

I hope everyone has a wonderful week filled with joys.  Stay safe and stay warm!!  It's a bit chilly here. 

52 new recipes in 52 weeks #1 Braised Pinto Beans

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

This week I chose a recipe I had flagged in Farm to Fork by Emeril Lagasse.  I have a pinto bean recipe that I use but wanted to try this one.  It was a cold and dreary Sunday so I thought beans and rice would hit the spot.

Braised Pinto Beans

4 ounces bacon, cut into 1/2- inch pieces

1 cup diced onions

1 teaspoon garlic, minced (I used 1 tablespoon)

1/4 cup finely diced cilantro stems

1 medium jalapeno, minced

1/2 teaspoon sweet paprika (I used 1 tablespoon)

1/2 teaspoon salt

1 pound fresh pinto beans (I used drained, rinsed canned pinto beans)

4 cups chicken stock or broth

1 tablespoon chopped cilantro (I used two tablespoons)

1 tablespoon oregano

Cook the bacon in a 3 to 4 quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes

Add the onions, garlic, cilantro stems, jalapeno, paprika and salt.  Cook until the onions are soft.  About 4 minutes.

Add the beans and the stock and bring to a boil.  Reduce the heat to low and simmer, uncovered, stirring occasionally for about 1 hour.

When it's ready, add in the cilantro and oregano.

It could be eaten alone but I served over basmati rice. 

I like a lot of flavor and spice so you'll see I upped the amounts on the garlic, cilantro, paprika and oregano.  It all depends on your comfort level and taste.

The recipe isn't complicated at all, the flavor was very good and the beans were perfectly cooked.  I had dried pinto's and I know it would have probably tasted even better had I used them.  I wanted to try this first with canned beans because if it was good using them, it is a good recipe.

All and all, I give the dish an 8.  Very good but not quite AMAZING. 

My Weekly W's

What's top of my mind:   Our home.  I've never been one for much 'stuff' but life does seem to bring it into our lives regardless.  I am finally happy with our living room, kitchen, dining room, bathrooms and our bedroom.  The three rooms left are the laundry room, home office and guest bedroom.  I'm down to paperwork (always), some sentimental items and items that are loved and useful but may not be used moving forward.  I have a lot of dinner party or back yard BBQ items that haven't been used in 10 years.  Will I have more large parties?  That is something to think about.  My thought is, just because I have the space to store these items doesn't mean I should if they aren't going to be used. 

Where I've been:  New Years morning we went out to breakfast.  I'm not much of a breakfast person but TBG needed to get out of the house.  Friday, I stopped at Aldi and Kroger for fresh produce and dairy.  I also stocked up on a few things that were on sale.  Then I stopped by the Pet store to stock up on food for Binx.  

Where I'm going:  I have a dentist appointment tomorrow and that's all that is on the calendar so far.

What I'm watching:  Yesterday I watched Little Women again.  I haven't seen it since it came out in the theater, and we went to watch it.  I do enjoy that movie.  I also watched a series on Netflix, You are what you Eat...Identical Twins.  It is a 4-part series that is extremely interesting and informative.  They work with identical twins for 8 weeks to see what the effects on the body are with a vegan diet versus the omnivore whole food diet.  

What I'm reading:  Sadly, I didn't reach much this week.  I need to get back to reading at least 30 minutes a day.  I have two books sitting on the table waiting.

What I'm eating:

Turkey, mashed potatoes, salad and cranberry sauce for NY Day.

LO chicken noodle soup

Beef cheeseburgers and sweet potato 'fries'

Fried chicken, pesto pasta and salad

BIG salad

Roasted chicken, garlic mashed potatoes and green beans

Yesterday for lunch I made a veggie pizza and cooked it in the Ninja on the fresh pizza setting instead of the regular oven.  Cooking pizza at 500 degrees makes a big difference in the taste of the crust.  This is how I will be cooking it from now on.

Tonight, I'm making my first new recipe for my 52 recipes challenge.  I'll let you know how that turns out tomorrow. 

Who needs a good slap:  No one is coming to mind for this one.  I didn't watch any news this week and apparently all of my interactions this week were good. 

What's making me smile: There is a local organization that works with homeless people to actually get them the help they need to turn their lives around.  They are doing wonderful things, and I am happy to be helping them every chance I get.  

I hope everyone is staying healthy and enjoyed the first week of this new year!!

Things That Make Me Smile