Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Roasted Lamb and Mint Sauce

Roasted Lamb with Mint Sauce

     I'm again transported back to that little pub in Ireland. Hardwood floors, dark walls, pints of beer clinking along the bar top, and soft Celtic guitar music playing all around me. Laughter is happening amongst the locals and they joke on in that all too familiar Irish accent.

     "So you from the States?" he says as he pours us another pint of stout.

     "We get plenty of you traveling through here. Great people, from at least what we've seen and met. Do you want to try the roast lamb today? Comes with mashed and a roasted potato in a wonderful brown sauce with a little mint sauce on the side. You will love it. True Irish cuisine at its best."

      We agree and within a few minutes it seems the lovely dark haired waitress is bringing out these beautiful plates from the kitchen behind the bar. The smell is amazing and the presentation too. I lean forward and gently take in a small dose of the aroma coming off the plate. The lamb has been gently sliced into medallions and placed lovely on the plate amongst the sauce, potatoes and the mint sauce. The barkeep comes by and recommends we dip a piece into the brown sauce and then into the mint sauce. We gladly take his suggestion and then it happens. The most amazing flavor combination comes to life in our mouths. The juiciness from the lamb, the addition of the spiced brown gravy followed by the sweet but sort of tangy flavor of the mint sauce all dancing an Irish jig in our mouth. Priceless. It has been years since I had this dish while traveling on the Emerald Isle and it was about time to recreate it. So here goes, just in time for St. Patrick's Day; Roasted Lamb and Mint Sauce.

Ingredients:

• 1 leg of lamb steak
• zest of 1 lemon
• 1 tsp rosemary
• 1 tsp thyme powder
• 1 clove garlic minced
• 1 tbs olive oil
• salt/ pepper
• 1/2 cup beef stock
• 1/2 cup red wine
• 1 tbs flour

Mint sauce

• 3 tbs mint chopped
• 3 tbs red wine vinegar
• 1 tbs hot water
• 1 tbs sugar

1. Take zest of lemon, rosemary, thyme, garlic, and olive oil and combine in a bowl. Rub all over both sides of the lamb steak.

2. In a Dutch oven over high heat drizzle some olive oil and sear the lamb on both sides. Pour in the beef stock and cover and place in a 300 degree oven for roughly 20-30 minutes or until done to likeness.

3. Meanwhile in a small bowl combine the mint, red wine vinegar, water, and sugar to make the sauce. (I used a food processor to combine all ingredients as well).

4. Remove lamb from oven and place on cutting board to rest. In Dutch oven over medium high heat pour in the red wine and bring to simmer with the left over broth and juices that have collected in bottom. Whisk in flour to make a thick brown sauce.

5. Slice lamb into strips. Serve with the brown sauce and mint sauce.

This dish was so simple and all the flavors combined well. The aroma in the kitchen was fantastic. Brought back so many memories of Ireland.

Prep Time: 5 min
Cook Time: 30 min
Serves: 2-3

Original dish

 

Gyro: The Quintessential Greek "Go to" Food

Gyro

     In America we call them "jye-rows" but I have been told the right way to pronounce them is "Year-row"  (Forgive my spelling of sound).  Either way, if you have had one you know how damn good they are.  It's something simple like this quick "sandwich" which brings forth so many flavors and tastes of a wonderful culture. The hearty juicy lamb meat with tastes of the famous tzatziki sauce of cucumber, yogurt, and mint. The cold and crispness from the tomato and sometimes onion give the rest of the flavors a contrast in texture. I've had these many times, whether at a festival from a vendor or at a little Greek restaurant in my college town.  These are usually served using a spit of lamb meet that has been shaved down.  However in my small town the only lamb I could find was ground lamb or a tiny shank.  So the recipe follows my actions of using the ground lamb. The taste was the same, however it was a bit messier.  I also had trouble finding the perfect pita bread for which these sandwiches are served in. I was looking for a nice large piece of pita, however the only thing I could find in my grocery store was the little sandwich pita pockets.  So these had to suffice. Below I start by giving you my recipe for a simple tzatziki sauce that accompanies this dish.  Please enjoy my take on the classic Gyro.

Tzatziki Sauce Ingredients:

• 1 1/2 cup plain Greek yogurt
• 1 tsp olive oil
• 1 tbs dill
• 1/4 cup chopped fresh mint
• 1 clove garlic
• 1/2 cup small diced cucumber
• Salt/pepper

Gyro Ingredients:

• 1 lb ground lamb
• Sliced tomato
• Sliced purple onion
• Pita bread
• 1 tbs oregano

     First peel and dice up the cucumber portion.  Mix the cucumber into the yogurt.  Dice up the mint and garlic and mix into the yogurt.  Mix in the dill, olive oil, salt and pepper.  Mix until the flavors blend well together and sit aside. Slice up your onion and tomatoes and sit aside.

     Now because I had to use ground lamb I took the lamb and browned it in a medium skillet over medium high heat. Mixed in the oregano, salt, and pepper to taste. 

     Split you pita bread open.  Spread in some of the tzatziki sauce.  Then add a slice of tomato, some onion, and some of the lamb.  Viola!  You have a wonderful, simple, and delicious taste of the Greek islands.