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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Grilled Leg of Lamb with Almonds and Orange Blossom Sauce

January 25, 2017 by Mary 6 Comments

Two sorries here – we updated our site and this post got deleted so I am posting it again as many of you have written that you would like to make the recipe. And, there is no way I can post without you receiving it by email again. 🙁  Here’s the original post:

Sorry I have been out of touch. It has been quite a week and the following was written last Sunday night/early Monday morning.

It is 2:50 am and I am in the hospital emergency room with my husband. He fell getting out of a hot salt water and baking soda tub soak and cut his head badly enough to need stitches. 🙁  This happened around 11 pm.

I’m wondering why isn’t any of the support staff who work in this hospital at this time of night happy? They chose this job and I know it’s the middle of the night but this is their shift, right? I mean like, shouldn’t they be prepared for it? – unlike me at this moment.

Looks like we’ll be lucky to get out of here at 5:30 am. Emergency rooms are just no fun. No smiling faces and waiting, waiting, waiting.

However, the doctors have all been very nice.

Hospitals, architecturally and visually, seem to be so poorly designed and outfitted. To get a chair to be able to sit next to my husband’s bed was quite an ordeal. Why don’t they have chairs available? Yet they make room for chairs that are all connected as one complete unit in a large waiting room area, that sits completely empty. Well who would want to be out there if your loved one is in an emergency situation? You want to be right by his side. And who picks these wall colors or floor patterns? Or the lighting?

Really. I see a huge opportunity for architects and interior designers to make these places function much more efficiently, look and feel a whole lot more cheerful and therefore the people who work here and visit would have a much healthier, happier attitude. This emergency room reminds me of all of the TSA security checkpoints in airports. They all still look like makeshift operations, no accounting for process in the design, expecting old folks to balance on one leg to take a shoe off or put one on. I mean really, we’ve had these checkpoints now for 16 years!

And the gloves!! No longer latex because of too many allergies – they are now made of nitrile – whatever that is – but probably neither one is biodegradable so I fear the whole earth will be covered in this substance and nothing will be able to breathe!! Yikes! One doctor alone says he goes through more than 50 pairs a shift!

Thank you for allowing this little rant of mine. Writing this on my phone has helped to calm me down in this situation, while my husband gets stitched up. The plastic surgeon is doing a beautiful job!!

And fortunately we are fortified! We had a great dinner! We started with a Caesar salad, followed by a riff on an Ottolenghi leg of lamb recipe, (I added more garlic and replaced the thyme with rosemary) with roasted potatoes and blanched snow peas with a sherry vinaigrette. Cut-out Christmas cookies finished the meal while watching Blacklist. Seemed to be a lovely evening…

We never know our next steps, do we? That is why we should always eat well, be joyful and enjoy every moment in the moment!
Ottolenghi Grilled Leg of Lamb recipe with red peppers and almond sauce on a white platter, garnished with cilantro.Ottolenghi grilled leg of lamb recipe with red peppers and cilantro garnish.

GRILLED LEG OF LAMB WITH ALMONDS AND ORANGE BLOSSOM SAUCE – serves 6 – adapted from Ottolenghi

1/2 leg of lamb, deboned and trimmed (2.75 – 3 lbs.)
1.5 red peppers, seeds removed and cut into ¾” thick strips
2 Tbs. olive oil
Salt and black pepper

Marinade:
7 garlic cloves, crushed
Grated zest of 2 lemons
6 Tbs. lemon juice
2 Tbs. rosemary leaves, chopped
6 Tbs. olive oil

Sauce:
7 Tbs. olive oil
6 oz. whole almonds
Grated zest of 1 lemon
4 tbsp lemon juice
1 tbsp honey
½ tsp orange blossom water
2 Tbs. mint, finely chopped
2 Tbs. coriander leaves, finely chopped

The recipe says this looks fantastic when served on a large platter over a bed of fresh parsley – leaves and stalks. You can sear the meat, grill the peppers and make the sauce (without the herbs) – all in advance, then finish the meat and add the herbs to the sauce at the very last minute. I did not do this but sounds like a good idea!

Because a deboned leg of lamb is always different thicknesses, this way of sectioning the lamb into more uniform pieces is a really brilliant way to cook it!

Start with the marinade. In a large bowl combine the garlic, lemon zest and juice, the chopped rosemary leaves, olive oil, 1½ teaspoons of salt and 1 teaspoon of pepper and stir well. Cut the lamb into 4 or 5 even pieces in thickness and add to the marinade. Use your hands to massage the marinade into the meat. Put in the fridge and leave to marinate for a minimum of 2 hours or overnight.

Preheat the oven to 425ºF. Take the lamb out of the fridge at least an hour before cooking.

Place a large ridged griddle pan on high heat. Drizzle the peppers with 2 tablespoons of olive oil and ¼ teaspoon of salt and place on the grill. Cook for about 7 minutes, turning once, until charred on all sides. Set aside to cool.

Put the lamb pieces on the hot grill and cook for 2 – 3 minutes on each side or until charred all over and starting to caramelize. Transfer onto a roasting tray and put in the hot oven for 4 minutes. The meat should reach a rare to medium stage by then (leave a few minutes longer if you like it well cooked). Check by pressing against the meat. The less the “give” the more it is cooked. If you aren’t sure, just make a small incision to check for the color or use a thermometer and it should be at 120 degrees for rare to medium rare. Once the lamb is cooked, remove it from the oven and leave it to rest for 5 – 10 minutes on a cutting board or platter.

Meanwhile make the sauce. Heat 3 tablespoons of the olive oil in a small pan and add the almonds. Cook for 3 – 4 minutes stirring continuously until the nuts are golden brown and evenly cooked. Remove from the heat and allow to cool a little in a shallow bowl to stop the cooking. Place the nuts in a food processor and roughly crush. Mix in the lemon zest and juice, honey, orange blossom water, ½ teaspoon of salt, ½ teaspoon of pepper and the remaining olive oil. Mix well and set aside.

When you are ready to serve, carve the lamb into 1/3″ thick slices and arrange it on a platter along with the peppers. Add the freshly chopped herbs to the sauce and spoon on top. Garnish with cilantro leaves. Serve any of the remaining sauce on the side.

Serve with LOVE. Total DELISH!! 

Filed Under: Dinner, Meat Tagged With: almond sauce, grilled leg of lamb, lamb, Ottolenghi recipe

Braised Veal Chops with Honey and Red Grapes

November 26, 2016 by Mary 16 Comments

Braised Veal Chops with Honey and Red Grapes in a glass pie plate.

Today is my birthday. Yes. A rather big one that I’d prefer not to talk about but here we are! Better than the alternative as my Dad used to say. My oldest son and his wife are coming later today to cook a big dinner with my husband and I am very excited. We have a half of a leg of lamb marinating since last night with Julia Child’s soy, garlic, and mustard glaze, (only we use rosemary instead of thyme). So last night, I decided to treat us, just my husband and me, to veal chops! I absolutely adore this recipe of Braised Veal Chops with Honey and Red Grapes.

I first made this years ago for Harriet, my piano teacher who was really my second mother, at her home with some other friends, way back in 2004. It is based on a recipe from Food and Wine magazine from that year. And this was THE recipe that got me cooking with grapes!

Here’s my Dijon Pork Chops with Herbs and Grapes recipe as well as this New Year’s Crostini Appetizer with Roasted Grapes that is super delicious and of course, perfect for this time of year.

This veal chop recipe is also perfect for this time of year. Veal is expensive and fancy for holiday dinners. However, unlike some other holiday recipes, this one is easy, comes together very quickly, and the cooking time is perfect. You don’t want veal to be rare or even medium rare, you want it just done but not dry, barely pink, and this method of cooking does it just right.

Braised Veal Chops with Honey and Red Grapes with sauteed escarole and roasted Delicata squash.

I hope you’ll get a chance to try this. I served it with some roasted Delicata squash with a little butter and maple syrup and some sautéed escarole in olive oil and garlic. A very yummy meal!

BRAISED VEAL CHOPS WITH HONEY AND RED GRAPES – serves 2

1/4 cup extra-virgin olive oil
3 anchovy fillets
Two ½ lb. veal loin chops, cut about 3/4 inch thick
Salt
Freshly ground pepper
1/2 cup dry white wine
6 sage leaves
3 whole cloves
1 bay leaf
1/2 cup chicken stock or broth
3/4 cup seedless red grapes
11/2 Tbs. honey

In a large skillet, heat the olive oil. Add the anchovies and cook over moderately low heat, mashing the anchovies until pureed, about 3 minutes. Increase the heat to high.

Season the veal chops with salt and pepper. Add them to the skillet and cook until browned, about 3 minutes per side. Transfer the chops to a platter.

Add the wine, sage, cloves and bay leaves to the skillet and cook over moderately high heat until the wine is reduced to 2 tablespoons, about 5 minutes. Add the stock and bring to a boil. Add the veal chops and their juices, cover and simmer over low heat until the chops are barely pink in the center, about 3 minutes per side. Return the chops to the platter.

Add the grapes and honey to the skillet, cover and cook over moderate heat until the grapes are tender, about 4 minutes. Scatter the grapes over the chops. Boil the pan juices over high heat until reduced to ½ cup, about 5 minutes. Discard the cloves and bay leaves. Pour the sauce over the chops and serve with LOVE. Preferably in front of a roaring fire. 🙂Braised Veal Chops with Honey and Red Grapes in front of a roaring fire.
Regarding the wine, I think maybe a Syrah would have been better.

Filed Under: Dinner, Meat Tagged With: braised veal chops with honey and red grapes, quick holiday meals, veal chops

Testing New Products for our Winter MARY’s secret ingredients Subscription Box

October 30, 2016 by Mary 12 Comments

This is the really fun part for me!!! Testing new food products and brands for our Winter MARY’s secret ingredients subscription box stretches my imagination and creativity in ways I would never ordinarily go. Researching the products’ background, making sure they are all natural and good for you is imperative and then making sure it’s something that you can use to make an ordinary meal spectacular – without much effort – is another criteria. Using the products in the recipes that I create must provide you with a really tasty, worthy-of-sharing-with-friends-and-family meal, so you can create wonderful memories. This is my goal.

So while I do not want to spoil the surprise of the contents of the upcoming box, which will begin shipping on December 5th, just in time for holiday gift giving, I can share some photos of some of the recipes I’ve been making, using box contenders. You should know that many product producers come to us, wanting to be in the box, but due to a flavor or ingredient profile that isn’t all natural and good for you, or I don’t like, they do not make it into our MARY’s secret ingredients Subscription Box.
Cookie spread on a butter cookie with two scoops of ice cream and two strawberries in a Limoges bowl.

Almond flour on chicken breasts sauteing in a skillet.White bowls filled with pasta with baby spinach with almond flour breaded chicken breasts on top.Sauteed duck leg on a white dinner plate with lingdonberries jam and sauteed Swiss chard.You see, when you prepare great tasting meals, made with real food – fresh ingredients plus ours – because the flavors are so delicious, you don’t need to eat large quantities because you are satiated with a normal amount.

The same is very true with eating local, grass-fed meats. They are so flavorful, I know I take smaller bites, chew slower and really savor that bite. It’s a really good thing that you don’t need a huge portion to satisfy and it’s a much healthier way to live!

Take a look at these local pork chops I sautéed in coconut oil and a bit of butter with some fresh sage, Chinese Five Spice, onions and red wine. Delish! I could not eat a whole chop which gave me some for lunch the next day!Local pork chops sauteed with onions, fresh sage and red wine on a white Wedgewood plate with sauteed okra.
LOCAL PORK CHOPS WITH FRESH SAGE, ONIONS AND RED WINE – serves 3

3 pork chops, about ¾” thick, preferably local meat
1 Tbs. coconut oil
1 Tbs. butter
Salt to taste
11/2 tsp. Chinese Five Spice
1 small onion, sliced
11/2 Tbs. chopped fresh sage leaves
½ cup dry red wine
1 Tbs. chopped fresh parsley for garnish

Melt the butter in the coconut oil over low heat. Add the onions and cover for 8 – 10 minutes until wilted and soft.

Wash and dry the chops with paper toweling. Season each side of the chops with salt, 1/4 tsp. Chinese Five Spice and the fresh sage leaves evenly distributed on both sides, pressing them in with your fingers so they adhere to the chops. Turn heat to medium, medium-high and brown the chops on one side for 4 minutes. Turn over and brown the other side for 3 – 5 minutes, piling the onions on top so they no longer brown and burn, and add in the wine. Your meat should feel firm to the touch and then your chops should be done.

Remove the chops to a platter to rest for 5 minutes, while you stir the bubbling wine still in the pan until it has thickened a bit. Drizzle the wine sauce on top of the chops and garnish with fresh parsley.

Serve with LOVE and enjoy! That’s some okra with our chops, sauteed in coconut oil with just a little salt. So good – and good for you!

With the holidays coming, don’t forget that our MARY’s secret ingredients Subscription Box makes a spectacular gift for everyone on your list, and with a full year subscription, you’ll be in front of them 4 times a year – every season. Makes a great corporate gift for plenty of referrals the whole year long!

Use the code: TREAT16 at checkout to get the full year subscription for only $99.00 starting with our gluten-free fall box!! It’s only good until midnight tomorrow as my Happy Halloween gift to you!

Filed Under: Dinner, Meat, Products for sale Tagged With: MARY’s secret ingredients Subscription Box, new products, pork chops, winter box

English Provender Caramelized Red Onion Chutney Pork Chops with Apples and Sweet Peppers & Luxury Lemon Curd Chiffon Pie with Strawberries

July 19, 2016 by Mary 8 Comments

English Provender Luxury Lemon Curd and Caramelized Red Onion Chutney.Across the pond, the English Provender Company makes excellent chutneys, jams and spreads. They use only the finest premium ingredients to make each one of the products in their line. That’s why when they approached MARY’s secret ingredients to be in the box, after our testing and trial, we said a resounding “YES!” We’ve got two of their products in the box, which makes it twice as nice!

This caramelized red onion chutney is insanely good and you’ll want to put it on everything as I have been! I have used the chutney to finish off a fresh Bing cherry sauce for duck, it’s terrific as is served on the side of a broiled or grilled steak and it even goes great with scrambled eggs! You can tell I really love this stuff! But then I buckled down and made these Caramelized Red Onion Chutney Pork Chops with Apples and Sweet Peppers that you will LOVE. They are super easy to make, gorgeous to look at and taste out of this world. All good things.
English Provender Caramelized Red Onion Chutney on pork chops on 2 plates with peppers and apples.
Finishing the chops with a squeeze of lime and the sprinkling of chopped parsley adds the right amount of acid and really wakes up everything. I’ve been playing with limes a lot lately. A squeeze of lime is softer than lemon and not so distinct on a dish. It’s nice. Try it!

And then you can serve this super easy dessert to finish your meal that is light, delicious, refreshing, pretty and screams summer. Lemons and strawberries are a wonderful combination. A perfect way to end a meal is with this Luxury Lemon Curd Chiffon Pie with Strawberries. Enjoy!!

ENGLISH PROVENDER CARAMELIZED RED ONION CHUTNEY PORK CHOPS WITH APPLES AND SWEET PEPPERS – serves 2

2  ½” thick heritage pork chops
1 Tbs. unsalted butter
1 Tbs. olive oil
Salt
Pepper, fresh ground
1 Fuji apple, cored and cut into 16 slices
5 small red, yellow or orange small sweet peppers
2 heaping Tbs. of English Provender Caramelized Red Onion Chutney
3 springs of Italian parsley, chopped for garnish
1/4 of a lime in a wedge

Wash and dry your pork chops with paper toweling. Season the top side with salt and fresh ground pepper.

Heat olive oil and butter in a large skillet on medium high heat until foaming mostly subsides. Lay pork chops in, seasoned side down. Add in apples and peppers around the chops and salt and pepper the top side of the chops and sauté for 4 – 5 minutes.
English Provender Caramelized Red Onion Chutney on pork chops in a skillet.
Turn chops and put on 1 heaping Tbs. of English Provender Caramelized Red Onion Chutney on each chop and spread around on the top of the chop. Turn apples and peppers and place them on top of the chops. Sauté for 5 – 6 minutes on this side.

Remove chops carefully to a platter, keeping all the toppings in place. Let rest for 10 minutes.

Squeeze on the lime wedge all over and sprinkle with parsley.

Serve with LOVE and enjoy!!
English Provender Luxury Lemon Curd Chiffon pie - finished pie with strawberries on top.
ENGLISH PROVENDER LUXURY LEMON CURD CHIFFON PIE WITH STRAWBERRIES – serves 6 – 8

10 – 12 oz. heavy cream
4 oz. English Provender Luxury Lemon Curd
1 qt. strawberries, washed, air dried, stems removed and sliced in half
1  9” baked pie shell

Make the pie crust from the recipe here, (or buy a ready made one). Preheat oven to 425 degrees. Bake the pie shell for 8 minutes with parchment paper and dried peas, beans or pie weights in the center to weigh it down. Remove the parchment paper and weights at the 8-minute mark and return the crust to the oven for 4 – 8 minutes more until pastry is light brown, crisp and dry. Let the crust cool completely on a rack before filling.

Whip the heavy cream until nearly stiff peaks form. Gently fold in all of the lemon curd evenly throughout.
English Provender Luxury Lemon Curd Chiffon pie.
Spread the filling in the pie shell and chill for at least 4 hours.

Right before serving, place all the halved strawberries on top of the filling evenly. Cut in wedges to serve. Enjoy!!

Filed Under: Desserts, Dinner, Meat, Products for sale Tagged With: English Provender, lemon curd, pie, pork chops, red onion chutney, simple desserts

Barbecued Ribs or Santorini Grilled Chicken?

May 29, 2016 by Mary 12 Comments

BBQ ribs on a platter ready to serve.

BBQ ribs – perfect for this holiday weekend. Those are fiddlehead ferns garnishing the platter – they’re in season now!

If you’re thinking of ribs for today or tomorrow, I’ve got you covered with my great rib recipe here. People rave about this recipe and it’s so simple and easy. Or if pork is not your thing, how about a Santorini Grilled Chicken recipe that’s sure to please everyone as it’s stuffed with tomatoes, cheese and onions and oregano. And I’ve added on for you some salads too – one tomato and two potato. So fire up the grill, whip up the salads and enjoy this lovely long weekend with your family – and don’t forget to thank our fallen heroes for their service to our country, as that is what Memorial Day is all about. WWII cavalry hat with flowers and pie in the background.

Here’s a shot of my Dad’s cavalry hat from WWII. We proudly display it on the wall as a piece of art. (That pie in the back gives a hint of one of our products coming up in our summer box!)

These recipes are all reprise recipes so I’ll just show you the pictures, which all link back to the original post.

We are all out of sorts today. My mother-in-law is passing. She is 96 years old, almost 97, in August. She lived a good long life. I’ve dealt with a lot of passing of people close to me. My mom passed in 1995, my dad in ’98 (of a broken heart from losing my mom. He always thought he would go first.), and then we lost a brother to MS in 2000. All of these were sudden events and a surprise. This, with Steve’s mom is maddening. His sister is in Baltimore with her and has called in hospice. We are both on pins and needles.

Today I spent an hour tearing through the house looking for my reading glasses and then I went to wash my hands in the bathroom and looked up in the mirror – there they were on my chest – hanging from my necklace. Hope this isn’t a sign of things to come! Once I left my car keys at a greeting card store and then they closed and I couldn’t drive home! I was so engrossed in reading funny cards and laughing so hard, I got comfortable, sat on the carpeted floor and left my keys there too. That was a tough one to retrace. Then there was the time I left my keys in the freezer. Don’t ask.

Love your family more. Our time here is precious. Cook with abandon and always serve with LOVE!

Greek Roasted Chicken

Santorini Grilled Chicken

Greek Salad, salad with feta cheese tomatoes cucumbers greek

Tomato, cucumber and feta Greek salad

Best potato salad with fennel, parmigiano cheese, cippolini onions and piccholine olives.

Best potato salad with fennel, parmigiano cheese, cippolini onions and piccholine olives.

Midwest potato salad in a white Le Crueset bowl garnished with parsley.

Or here’s a great mayonnaise-based potato salad – my Midwest Potato Salad – that was featured in the Tanglewood Cookbook!

Filed Under: Dinner, Meat, Poultry, Salads, Sides Tagged With: Greek roasted chicken, Greek salad, Memorial day recipes, potato salad, ribs

Lemon Zest Pork Sausage Patties for Mother’s Day

May 7, 2016 by Mary 8 Comments

Lemon-scented pork sausage patties frying in pan.

When I was young, my brothers and I would serve my Mom breakfast in bed for Mother’s Day, with a single red rose in a bud vase on the corner of her tray. We had this little rectangular bench that had legs just the right height to fit over her legs in bed, and we put her tray on top. I think one of her brothers made the bench but it was really sturdy, not like a tray with collapsible legs that can buckle under and spill everything. She also used that little bench for us when we were sick in bed.

My husband talks about doing the same thing for his mom – serving her breakfast in bed. We usually went the bacon and egg route with our mom. He did pancakes. Only he got clever. One year he decided, who needs syrup on top of your pancakes, why not put it in your pancakes and save that step! Clever, eh? Well he made some nice flat plates with those babies – a new kind of Frisbee!

My kids served me breakfast in bed once when they were young and we lived in NJ. But we didn’t have that little bench I grew up with and having a tray on my thighs all wobbly and eating in my bed just kinda grossed me out. I am not OCD but crumbs in my bed just don’t work for me so we stopped that nonsense.

We moved on to them making me multi-course special dinners and I’m so excited for tomorrow as we’re going over to our oldest son’s house. He and his fiancée – oh did I tell you that both boys are engaged? Yes!!! We’re so excited and love love love both of their girls. The oldest one will marry this September in NYC and the younger one in July of next year in Poland. All great!!!

So we are going to oldest one’s house tomorrow (yes they bought a house together in Brooklyn, with a back yard!) and he is grilling up something – ribs and a surprise – so I am psyched!

But back to breakfast and sausage patties. I know I posted 2 other sausage patty recipes but lately, I’ve been obsessed with acid. No, not the drug kind. Lemons, limes and various vinegars have been on my experimentation list. Acid in dishes really perks things up. Acid in unusual places adds a brightness that wakes up your taste buds. So I thought, why not grated lemon zest in sausage patties.

And I didn’t just add a little, I wanted you to taste it. I remembered a delicious pork roast I had made once with lots of strips of lemon peel plastered on it so I went for it in these sausage patties and they were delicious!! With the added unusualness of garam masala and the touch of red chili flakes, these patties will produce the mmmm’s you’re looking for.

Try these tomorrow. So good!! Even if there’s only 2 of you, these rewarm so nicely in the microwave to have during the week. And it’s nice to have a proper breakfast on weekday/workday!

Ingredients for llemon scented pork sausage patties.

LEMON ZEST PORK SAUSAGE PATTIES FOR MOTHER’S DAY – makes 12 -14 patties

1 lb. ground pork
1 shallot, minced
¼ cup minced fresh herbs – parsley, thyme and oregano
1 tsp. garam masala
1/8 tsp red chili flakes
½ tsp Kosher salt
12 grinds of fresh ground pepper
1 small egg
1/3 cup panko
2 lemons – finely grated zest from each – use a microplane

Combine everything together well, but try not to handle too, too much. Form into small patties. Coat a non-stick skillet with a little olive oil and sauté until done on medium high heat, about 5 – 7 minutes per side. Pork should be at 155 – 160 degrees. There should be no pink left in the meat. (The egg and panko make the patties light.)

Enjoy!!

Happy Mother’s Day to all of you mothers out there!! Straighten your tiara and milk it for all it’s worth!

Filed Under: Breakfast, Brunch, Meat Tagged With: breakfast sausage, lemon zest in meats, Lemon-scented pork sausage patties, Mother's Day

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