Braised carrots with lamb

Lamb shank	1 ½ pounds
Salt
Black pepper, freshly ground
Olive oil	2 tablespoons
Onions, large, coarsely chopped	2
Garlic cloves, smashed	5
Celery ribs, coarsely chopped	2
Dry red wine	1 cup
Ruby port	½ cup
Rosemary sprigs	2
Carrots, peeled	6
Water	¾ cup
Parsley, chopped	2/3 cup
Mint, chopped	1/3 cup
Lemon, freshly grated zest	1

1. Preheat oven to 325°F.
2. Season the lamb with salt and pepper.
3. In a large skillet, heat 1 tablespoon oil over moderately high heat, and then brown the lamb on all sides, about 8 minutes.
4. Transfer the lamb to a plate, and pour off the oil.
5. Add the remaining 1 tablespoon of oil to the skillet, and add the onions, garlic, and celery; cook over moderate heat until browned, 12 minutes.
6. Add the wine and port, and boil until reduced to 1/3 cup, about 4 minutes.
7. Transfer to a Dutch oven, add rosemary sprigs, and arrange shanks and carrots on top.
8. Add water, cover, and bake for 2 hours.
9. Transfer lamb and carrots to a bowl, and keep warm.
10. Strain the pan juices into a saucepan, and boil over high heat until reduced to ½ cup, about 7 minutes.
11. Shred the shank meat, and add it to the pan juices; season with salt and pepper.
12. Sprinkle one-fourth of the herbs and zest over the carrots.

Based on a recipe by Dan Barber in the February 2012 issue of Food & Wine.

Second attempt on May 27, 2013

Cookin' countdown

My cookin' countdown has begun for bangin' out my next wave of dishes from the new kitchen! Once the flooring is finished, I'll be making my move.

The last appliance, Wolf double-ovens, is installed.

Turkey chili

Olive oil	3 tablespoons
Turkey, ground	1 ½ pounds
Taco seasoning mix	1 ounce pack
Coriander, ground	1 teaspoon
Oregano, dried	1 teaspoon
Chili pepper flakes	1 teaspoon
Tomato paste	2 tablespoons
Beef broth	14.5 ounces
Salsa	7 ounces
Tomatoes, crushed in puree	14.5 ounces
Green chili peppers, chopped	7 ounces
Onion, medium, finely chopped	1
Bell pepper, green, chopped	1
Zucchini, medium, halved, chopped	3
Green onions, chopped	1 bunch
Sour cream	1 cup
Cheddar cheese, shredded	1 cup

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
2. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.
3. Add taco season, coriander, oregano, chili flakes, and tomato paste; mix until meat is evenly coated, and continue until turkey is well browned.
4. Add broth, and simmer to reduce liquid slightly, about 5 minutes.
5. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for 10 minutes. Adjust the thickness at any time by adding water.
6. While chili is simmering, heat 1 tablespoon of oil in a large skillet over medium-high heat.
7. Cook onion and bell peppers, stirring occasionally for 5 minutes, or until the onion is translucent and the bell pepper is lightly browned.
8. Add to the chili, and reduce to a low simmer.
9. In the same skillet, heat 1 tablespoon oil over medium-high heat.
10. Add zucchini, and cook stirring occasionally for 5 minutes, or until lightly browned.
11. Add zucchini to the chili, and continue cooking for 15 minutes more, adding water as needed to adjust thickness.

Ladle chili into serving bowls, and top with sour cream, green onions, and cheese.

Roasted salmon with whole grain mustard crust

Mustard, whole grain	¼ cup
Olive oil, extra virgin	1 tablespoon
Chives, minced	1 ½ tablespoons
Salmon fillets, wild, skin-on	4 8-ounce
Salt
Black pepper, freshly ground

1. Preheat oven to 400°F, and line a baking sheet with aluminum foil.
2. In a small bowl, stir together the mustard, olive oil, and chives.
3. Season salmon fillets with salt and pepper, and place skin-side down on the foil.
4. Spread the mustard mixture over the tops of the fillets.
5. Roast for 6 minutes, and remove from oven.
6. Preheat the broiler.
7. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned, and the salmon is cooked through.
8. Using a spatula, carefully slide the salmon fillets off their skins, and transfer to plates.

Recipe published in Food & Wine, February 2012.

Garlicky potatoes, green beans, & cauliflower

Potatoes, fingerling, scrubbed, not peeled	1 pound
Salt
Cauliflower florets	3 cups
Green beans	1 pound
Olive oil, extra-virgin	3 tablespoons
Garlic cloves, finely chopped	5
Pimentón de la Vera	½ teaspoon
Sherry vinegar	1 tablespoon

1. In a large pot, cover the potatoes with 2 inches of salted water, and bring to a boil.
2. Reduce the heat to moderate, and cook until the potatoes are almost tender, about 8 minutes.
3. Add the cauliflower and green beans, and simmer until tender, about 5 minutes.
4. In a small skillet, heat the olive oil.
5. Add the garlic, and cook over low heat until browned, about 1 minute.
6. Add the pimento, and a large pinch of salt, and then remove from the heat.
7. Sprinkle with vinegar, toss with vegetables, and serve.

Recipe by José Andrés, published in Food & Wine, February 2012.