Thursday, March 17, 2011

Irish Stew

Happy St. Patrick's Day! What are you making today?

 Irish Stew
 from Dinner Tool


  • 2 tablespoons vegetable oil or unsalted butter
  • 2 medium onions, chopped
  • 3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops (I just used beef stew meat)
  • 2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
  • Salt and ground black pepper to taste
  • 2 medium boiling potatoes, peeled and sliced
  • 3 cups chicken stock or water
  • 1/2 teaspoon Worcestershire sauce
  • 4 medium potatoes, peeled and halved
  • 8 medium carrots, peeled and cut diagonally into 1/2-inch slices
  • 1/4 cup pearl barley
  • 1/4 cup heavy cream
  • Salt and ground black pepper to taste
  • Chopped fresh parsley


Preheat the oven to 325°F.
Heat in a Dutch oven over medium heat:
Add and cook without browning, until softened: the vegetable oil (or unsalted butter) and onions.
Stir in the meat, thyme leaves and salt and pepper. Mix in 2 potatoes, chicken stock and Worcestershire sauce.Add 4 potatoes.
Cover tightly and bake for 1 hour. Remove from the oven and add the carrots, pearl barley and heavy cream. Stir well.
Cover and return to the oven. Bake until the meat is fork-tender and barley is softened, 45 to 60 minutes more.
Season with: salt and black pepper to taste.
Serve sprinkled with: chopped fresh parsley.

Pin It

Monday, March 7, 2011

Roasted Asparagus and Lemon Pizza

Roasted Asparagus and Lemon Pizza 
  • 1 bunch fresh, thin Asparagus -40-50 stalks
  • 1 tbsb garlic olive oil, or extra virgin olive oil
  • Sea Salt
  • Fresh Cracked Pepper
  • Zest of 1/2 lemon
On a baking sheet, lay asparagus out in a single layer. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake for 12-14 minutes at 450 degrees. Sprinkle with lemon zest.

  • 2 tbsp garlic olive oil, or extra virgin olive oil
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1/2 tsp fresh minced garlic
  • Zest from 1/2 lemon
  • 2-3 tsp fresh lemon juice
  • Salt
  • Fresh cracked pepper to taste
Warm the oil in a small saucepan. Whisk in flour until smooth. Gradually whisk in the milk and bring to a boil over medium high heat. Reduce heat and simmer until sauce thickens. Whisk in fresh garlic. Remove from heat and add, lemon juice, lemon zest, salt and pepper to taste.

  • 2 tsp yeast
  • 1 cup + 2 tbsp warm water
  • 3 cups flour
  • 2 tsp salt
  • 1 tbsp garlic olive oil, or extra virgin olive oil
  • Additional ingredients:
  • Cooked chicken breast, or rotisserie chicken, shredded
  • 2 tbsp fresh Thyme, snipped
  • 1 1//2 - 2 cups shredded mozzarella

Mix dry ingredients together. Stir in olive oil and water. Knead either by hand, or with mixer until dough is smooth. Cover and let rise, about 1 hour. (Dough can also be made in a bread machine.)

Spread dough to desired size and thickness. Lightly cook for 7-10 minutes at 450 degrees before adding toppings.

To assemble pizza:

Spread sauce onto toasted crust, top with chicken, thyme, and cheese.
Bake at 450 degrees for 12-14 minutes. Remove from oven and top with roasted asparagus.

*I skipped the asparagus roasting step and just added the seasoned asparagus to the top of the pizza while baking. It worked great and saved me another pan to clean!

Makes either two 12 inch pizzas or one 14 inch thick crust pizza.

Pin It
LinkWithin Related Stories Widget for Blogs