LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Ciao'd with a can of Yerba Mate.

Do you remember the children's rhyme about weather? It goes something like this: "January snowy, February flowy, March blowy, April showr'y, May flowr'y," etc.  How prescient, even for a poem written in the 19th century when "global warming" wasn't part of the conversation.  

Easter and Passover are snowy, flowy and blowy this year, yet they bring a message of hope and celebration for the fresh start that is spring. Proof positive that there is a tender shoot even in the coldest ground, March shepherds in daffodils, robins, and spring lamb.

Across the globe, lamb is the most popular Easter symbol. Back in the day, the lamb was considered a lucky omen, especially at Easter time. I won't go into the religious symbolism other than to say the lamb is a symbol of peace. For centuries, the pope's Easter dinner has featured a whole roast lamb. And so, here we are with a recipe for lamb. 

Roasting a whole lamb is a bit cumbersome, even if you can find one. My recipe showcases tender, juicy loin lamb chops. They're quick to grill (or broil) and present beautifully on the plate. A flurry of herbs and a healthy spritz of lemon complement the earthy richness of the lamb. Serve the chops with other spring yums such as tender asparagus followed by sweet strawberries.

Some say January is the month for resolving to do something new. I say it's spring. Why else would a season be synonymous with leaping, launching, and jumping off? Happy landing! 

RECIPE

LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Tender lamb chops are quick to cook yet elegant enough for a dinner party. Feel free to substitute other herbs such as thyme or mint for the rosemary and oregano.

Serves 4

¼ cup fresh lemon juice
½ cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
8 bone-in lamb loin chops, each about 6 oz. and 1-inch thick
Kosher salt and black pepper

In a shallow bowl or baking dish, combine the lemon juice, olive oil, garlic and herbs. Season the lamb chops with salt and pepper and add to the dish, turning to coat with the marinade. Let stand at room temperature for 30 minutes or cover and refrigerate up to 24 hours.

Remove the lamb chops from the marinade (discard the marinade). Grill over high heat or broil for 5 minutes. Turn the chops and grill another 5 minutes for medium-rare, or until done to your liking.

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Ciao'd under the Super Blue Blood Moon.

The Meyer lemon love fest continues. Last week, I posted a recipe for Chicken Soup with Orzo and Meyer Lemon. It was one of my most popular recipes to date. I'm not surprised because the recipe is super simple, freshly flavorful and healthy all at once. Plus, there's that radiant Meyer lemon sweet-sour kick. 

My Meyer lemon trees continue to bestow me with brilliant, sunshine-y yellow gifts. It's a banner year. These magical little lemons deserve a place in the ciaodonata sun. So, herewith, a super simple yet sumptuous recipe for Meyer Lemony Roasted Broccoli and Cauliflower. #dolcevitadelish. Enjoy!

RECIPE

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Serves 4

1/2 pound broccoli florets
1/2 pound cauliflower florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 small Meyer lemon, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt, to taste

Preheat an oven to 475 degress. Place the broccoli and cauliflower on a rimmed baking sheet and toss with the oil, garlic, and lemon slices. Roast until the vegetables are browned and tender, about 30 minutes. Toss the vegetables halfway through. Serve immediately.

MARCELLA MONDAY: ZUCCHINI, TOMATO, AND BASIL SAUCE

Ciao'd with the AC on full blast.

Two classic summer flavors, zucchini and tomato, pair together in this light, vibrant, quick-cooking sauce. Marcella Hazan suggests, "The taste comes through even more explicitly if you can obtain vine-ripened, fresh, firm tomatoes." And she shares another secret: "An important component of the light, bright flavor is the way the garlic is handled. It is sliced very thin and aside from a brief, preliminary contact with hot oil, it is simmered in the juices of the tomato so that what emerges of its aroma is the sweetness rather than the pungency."  While Marcella calls for scooping away the tomato seeds, I left most of them intact as I like the flavor the seeds impart.

Suggested pasta: Spaghetti or spaghettini

Enough sauce for 1 pound of pasta,
making 4 large or 6 small servings

4 to 6 medium zucchini, about 1 pound, trimmed
3 to 4 garlic cloves (enough to yield 2 tablespoons sliced garlic), peeled and sliced very, very thin
1/4 cup extra virgin olive oil
2 cups fresh ripe, firm tomatoes (about 4 whole), peeled and seeds scooped away*, chopped rather coarse OR drained canned Italian plum tomatoes, chopped rather coarse
Salt
Freshly ground black pepper
A dozen basil leaves, cut into thin shreds

Cut the zucchini into fine julienne strips.

Put the garlic and olive oil in a skillet, turn on the heat to medium, and cook, stirring two or three times, just until the garlic becomes colored a very pale blond.

Add the chopped tomatoes, turn the heat up to high, and cook, stirring frequently, for about 10 minutes, or slightly longer if the tomato is watery.

Add the zucchini, salt, black pepper, and cook for 5 to 6 minutes, turning the ingredients over from time to time. The zucchini should be quite firm - al dente - but not raw. 

Cook and drain the pasta and toss it immediately and thoroughly with the sauce, mixing into it the basil shreds. Serve promptly. Marcella Cucina, Marcella Hazan, Harper Collins, 1997.

*How to peel and seed a tomato: Core the tomato. Bring a large pot of water to a boil. Drop the tomato into the boiling water (you can add several tomatoes at a time). Remove the tomato when the skin begins to peel, 15 to 30 seconds, and put in a blow of ice water to cool. The skin will slip off easily. Cut the tomato in half crosswise and scoop out the seeds. 

THE FIX: ROASTED TOMATO SOUP WITH RICE AND PARMESAN PARSLEY TOAST

Ciao'd over ticking another Oscar-nominated movie off my list. 

It’s raining or snowing somewhere. Roasted Tomato Soup with Rice, accompanied by Parmesan Parsley Toast, is just the ticket for keeping you warm and your stomach happy. Canned fire-roasted tomatoes make the soup quick and easy.

You’ll spend most of your time (and not a lot) making the soffritto. Soffritto is the Italian version of the French mirepoix. Both are a combination of aromatics such as celery, carrot, and onion that form the flavor foundation for the soup. The vegetables in the soffritto should be finely chopped so they cook, or should I say, almost melt into the oil.  Begin with a cold pan and an ample amount of olive oil. Add the vegetables, turn the heat to medium, and cook slowly. It’s perfectly fine to add complementary flavors to the soffritto such as garlic and herbs.  A splash of white wine never hurt either.

One of my favorite and most accomplished Italian cooks, Emiko Davies, has a great piece about soffritto on her blog. It’s informative and fascinating. Check it out here.

One more thing about making deeply flavored, satisfying soup: the pot you cook it in counts. I am partial to enameled cast iron for its ability to hold the gentle heat that facilitates a meltingly rich soffritto and a soft simmer. Plus, it looks great, goes from stovetop to table, and YES! enameled cast iron is super easy to clean. I am partial to the Staub 5-quart Cocotte. The lid fits snugly and the wide handles make it easy to grip with dishtowels (what I use) or oven mitts. This is not a plug for Staub. Well I guess it is, but it’s on me. No $$ changed hands. If you want to learn more, visit Staub.

RECIPE

ROASTED TOMATO SOUP WITH RICE AND PARMESAN TOAST

This is a chunky tomato soup with pleasing textures gleaned from the diced tomatoes and rice. The fire-roasted tomatoes add a pleasant depth of flavor. 

Serves 4

1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 celery rib, finely chopped
3 cloves garlic, finely chopped
2 sprigs fresh rosemary, about 3 inches each
3 large leaves fresh sage
1 tablespoon tomato paste
1/4 cup red wine
one 14-ounce can fire-roasted tomatoes
Dash or two of red pepper (optional)
4 cups chicken stock
Kosher salt and freshly ground black pepper
1/2 cup rice
Handful chopped fresh parsley or chopped fresh basil

Parmesan Parsley Toast
4 slices Italian bread, about 1/2-inch each
4 tablespoons unsalted butter, room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/8 teaspoon freshly ground black pepper

Place the olive oil, onion, carrot, celery, garlic, rosemary, and sage in a large, heavy pot over medium heat. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes. 

Increase the heat to high. Add the tomato paste and red wine. Once the red wine has just about evaporated, add the tomatoes and chicken stock. Bring to boil, lower the heat, add the rice and simmer until the rice is just tender, 15 to 20 minutes.

Meanwhile, preheat oven to 400 degrees. In a small bowl, use a fork to mash the butter, Parmesan cheese, parsley, and black pepper. Spread evenly on each slice of bread. Place on a baking sheet and bake on the middle rack of the oven until the edges are crispy and the cheese is melted, about 10 minutes. 

Remove the rosemary sprigs and sage leaves from the soup. Season with salt and pepper, to taste. Add the parsley or basil (and a splash of wine, if you like) and serve along with the Parmesan Parsley Toast. If not serving with the toast, pass Parmesan at the table.

LOOKING FOR SIGNS (AND CHICKEN WITH RICE AND CHICKPEAS)

Ciao'd while watching the weather report. More rain. For days. 

A few days ago, plagued by a fit of indecision and doubt, I asked a question of the universe, “Let me know if what I am thinking (hoping) is the right way to proceed?” I asked for three signs. 

This morning, gazing out my kitchen window at the birds as I usually do, I saw five woodpeckers perched like soldiers in formation on my fence.  Their garnet heads bobbed and glowed above the squadron of  little mushroom-brown wrens pecking on the lawn.  Woodpeckers are known for their temerity. A sign? And, p.s., in a 5-plus expression?

Later in the morning, a squirrel flew from the Blue Spruce tree to the terrace outside the den. He (she?) hopped from planter to planter, pausing in each one to gaze, dare I say stare, at me. Even my Carolina dog, slung across a club chair to better see out the window, could not growl or bark him away.   Alighting on the last planter, the squirrel flicked his tail and, I swear to God, fixed a “let’s roll” expression on his face and launched himself at the window. Squirrels are light, swift, and agile. And clearly, determined. A sign?

So far today, the third sign has not availed itself. Maybe the moon (or a nightingale, wouldn’t that be nice?) will wake me with a message. Perhaps an owl will hoot a bon mot of wisdom from the top of the tree. Nature has an uncanny way of whispering to us if we are open to listening.  

Please enjoy this simple and satisfying Chicken with Rice and Chickpeas. It’s a one-pot meal that expresses itself honestly and deliciously. Why tackle the complex when you can cook the comforting?

RECIPE

CHICKEN WITH RICE AND CHICKPEAS

Every culture has a version of chicken with rice, led, I think, by the Spaniards. They, after all, govern the realm of paella. This dish is inspired by that savory history. In Spain, you would not likely come upon chickpeas in this dish while in Italy, you may. I like the nutty flavor and crunch they add. 

Serves 4 to 6 

4 bone-in chicken thighs
4 bone-in drumsticks
2 tablespoons olive oil
2 ounces pancetta, diced
1 medium onion, finely chopped
1 clove garlic, minced
1 ½ cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
¼ teaspoon smoked paprika
one 14-ounce can chickpeas, drained
2 cups chicken broth
1 cup long-grain rice
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Pat the chicken dry and season with salt and pepper. In a large, deep skillet over medium-high heat, heat the olive oil. Add the chicken and cook, turning occasionally until well browned, about 8 minutes total. Transfer to a plate. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the pancetta and onion to the pan and cook, stirring occasionally, until the onion softens and becomes translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add the tomatoes, tomato paste, smoked paprika, chickpeas, a generous dash each of salt and pepper, and broth, and bring to a simmer. Stir in the rice and arrange the chicken in an even layer. Cook, partially covered, over medium-low heat until the rice is tender and the chicken is cooked through, 20 to 25 minutes. Sprinkle with the parsley and serve.

THE FIX: TORTELLINI WITH LEMON-BASIL SAUCE

Ciao'd while trying not to eat my son's Valentine's Day chocolate.

RECIPE

TORTELLINI WITH LEMON-BASIL SAUCE

I like to serve this sprightly pasta dish with its bright, sunny flavor when the day is rainy or snowy or grey. It’s a pick-me-up in the most delicious way. Tortellini can be had in many flavors. Choose your favorite.

Serves 4

1 pound (16 ounces) fresh or frozen tortellini
4 tablespoons unsalted butter
1 large lemon, zested and juiced
¼ cup minced fresh basil
Freshly grated Parmesan cheese, for passing at the table

Bring a pot of salted water to a boil. Cook the tortellini according to package directions.

As the tortellini cooks, melt the butter in a large skillet over medium heat. Add the lemon zest and basil and stir to mix. Drain the tortellini and add to the butter mixture along with the lemon juice. Toss to coat.  Season to taste with salt and pepper. Serve with the Parmesan.