Moussaka Quiche
Bob's Lamb Shanks
Bob ordered lamb shanks at the Fin and Claw restaurant in Pompano Beach, FL. We love it so when we got home we fiddled and ended up with our own version.
4 lamb shanks
1/2c. flour seasoned with 1/2t. garlic salt,
1/4t. freshly ground pepper and paprika
1/2c. olive oil
1 onion, thinly sliced
14 oz. chicken or beef broth (we've used both,
depending on the rest of the meal)
1/4c. Madeira
1/4c. Marsala
1T. tomato paste
4 sprigs of rosemary (1t. dried)
Coat the shanks in seasoned flour. In a
12" skillet, brown in hot oil until golden (our pan holds two at a time).
Put all of the shanks back into the pan. Add the broth, and top with
rosemary sprigs (if using dried rosemary, wait). Cover and simmer
1 1/2 hours. When meat is tender, remove from broth and keep warm
in a 180* oven. Add Madeira, Marsala, and tomato paste to the broth
and reduce by half. Add dried rosemary now. Dip each shank
in the sauce to coat. Serve the remaining sauce either poured over
the shanks or in individual dipping bowls.
Serves 4.
Moussaka Quiche
This quiche was one of my Father's favorites. It is adapted from Bon Appetit, September 1978, page 10. Although a bit time consuming, it is 'special'. Makes 2 pies.
1c. oil
1 medium eggplant, peeled and thinly sliced
1c. onions, thinly sliced
6 large mushrooms, thinly sliced
3c.(1 1/2 lb.) cooked ground lamb or beef
1t. crushed dried red pepper
6 eggs
1c. milk
4 dashes hot pepper sauce
1/2c. freshly grated parmesan
1/4c. chives, chopped
salt, pepper, and garlic powder
3 medium tomatoes, thinly sliced
2-9" pie shells, unbaked
Heat oil in 10" skillet. Deep fry eggplant
slices until transparent and lightly browned (2-3 minutes) and place on
paper towels to drain.
Drain oil from skillet, leaving a thin coating
on bottom. Sauté onion until almost soft, and remove to paper
towels to drain. Sauté mushrooms until moisture evaporates;
drain.
Mix meat with crushed pepper.
Preheat oven to 325*. In a large bowl combine
eggs, milk, hot pepper sauce, cheese and chives with salt, pepper and garlic
powder to taste. Whip for about 3 minutes.
Place a layer of eggplant in each unbaked pie
shell. Follow with layers of mushrooms, onions, tomatoes and meat
mixture. Continue layering until shells are 3/4 full (do not pack
down, as egg mixture must seep in). Divide egg mixture between quiches
to fill.
Place quiches on cookie sheet and bake in lower
third of oven for 45 minutes to 1 hour, until custard is set. (If
quiche starts to brown too fast before custard is done, cover with foil.)
Makes
two pies, and can be served as a main course or as a side dish.
I tried
to microwave the vegetables to save on the oil - it didn't work.
Pistachio Stuffed Leg of Lamb
A very impressive 'company' dinner that takes some time, but keeps you out of the kitchen and with your guests. We serve with mashed potato casserole and cheesed spinach (also done ahead.) From Bon Appetite, April 1978, page 20.
2-3 cloves of garlic
3 large shallots
1/4lb. mushrooms
2T. butter
2T. oil
1 slice white bread, torn
1/2c. parsley
1/2lb. lean lamb cubed (from the trimmings of
deboning)
1/4c. pistachio nuts, blanched, skinned, and
coarsely chopped
large egg
salt and freshly ground pepper
leg of lamb, 4lb after boning
3/4t each of thyme, oregano, savory mixed
1/4c. oil
1/2c. dry vermouth
1T lemon juice
1/2t. salt
Preheat oven to 450*. Steel knife: Mince
garlic and shallots by dropping through feed tube while machine is running.
Add mushrooms and mince, using on/off turns. Heat butter and oil
in 6" skillet. Sauté mushroom mixture 3-5 minutes. Mince
bread and parsley together, using on/off turns. Combine with
mushrooms.
Chop meat coarsely, using on/off turns.
Add to bread mixture. Blend in nuts. Beat egg with a few on/off
turns and add to stuffing. Season lightly with salt and pepper.
Sprinkle inside of lamb with salt and pepper.
Spread with stuffing. Roll up lengthwise neatly and tie with string.
Season with herbs, salt and pepper, rubbing well. (Lamb can be prepared
the day before to this point.)
Combine oil, wine, lemon juice and salt.
Place meat on rack and sear 15 minutes. Reduce heat to 350* and roast
approximately 1 1/4 hours, or until meat thermometer registers 140*,
basting frequently throughout cooking period. Allow meat to rest
10-15 minutes before slicing. Place on heated serving platter and
garnish with parsley, lemon wedges and cherry tomatoes.
Serves 6-8.
Grand Lamb Balls
1 1/2lb ground lamb
1/2c. bread crumbs (we use French bread)
1 large egg
1 1/2t. salt
1t. grated lemon peel
1T. lemon juice
freshly ground pepper
about 6 slices bacon
Mix first 7 ingredients. Shape into 20-24 balls. Thread meatballs and bacon on skewers. Broil 10-15 minutes, until bacon is cooked, turning as needed. (Or Bob does on the grill.) Serves 4