Difference between revisions of "Lamb and Zucchini Stew, with Twice-Baked Squash"
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− | [[ | + | [[category:Iron Chef SA 003:Squash]][[category:Bitter Milton's Recipes]][[category:Zucchini]][[category:Lamb]][[category:Squash]][[category:Complete Meals]][[category:Dinner]]__NOEDITSECTION__ |
− | + | ||
+ | Submitted by [[:category:Bitter Milton's Recipes|Bitter Milton]] | ||
+ | |||
+ | If you don't want to scroll all the way down, here's the finished product. | ||
+ | |||
+ | [[image:lambzuch1.jpg]] | ||
+ | |||
+ | Here's what you'll need: | ||
+ | |||
+ | [[image:lambzuch2.jpg]] | ||
+ | |||
+ | I only made enough food for about 2 or 3 people. The ingredients were about as follows: | ||
+ | |||
+ | ==The Stew== | ||
+ | |||
+ | ===Ingredients:=== | ||
+ | ====Stew:==== | ||
+ | *3/4 pound lamb | ||
+ | *2 small zucchinni | ||
+ | *1/2 large onion, diced | ||
+ | *1 clove garlic, chopped | ||
+ | *Salt and Pepper | ||
+ | *1 cup water | ||
+ | *About 1/4 cup olive oil | ||
+ | |||
+ | ====Sauce:==== | ||
+ | |||
+ | *1 egg | ||
+ | *Juice of 1 Lemon | ||
+ | *Pan drippings of cooked lamb | ||
+ | *Salt and Pepper | ||
+ | |||
+ | ===Method=== | ||
+ | Brown the the onion and the garlic in half of the oil: | ||
+ | |||
+ | [[image:lambzuch3.jpg]] | ||
+ | |||
+ | Brown the lamb in a stew pot in the other half of the oil: | ||
+ | |||
+ | [[image:lambzuch4.jpg]] | ||
+ | |||
+ | Add the onion and the garlic to the lamb, and season with salt and pepper: | ||
+ | |||
+ | [[image:lambzuch5.jpg]] | ||
+ | |||
+ | Add water, and simmer for 1 1/2 hours: | ||
+ | |||
+ | [[image:lambzuch6.jpg]] | ||
+ | |||
+ | When the lamb is almost done, slice the zucchinni: | ||
+ | |||
+ | [[image:lambzuch7.jpg]] | ||
+ | |||
+ | When the Lamb is done, add the zucchini: | ||
+ | |||
+ | [[image:lambzuch8.jpg]] | ||
+ | |||
+ | Remove the lamb and zucchini with a slotted spoon, and SAVE THE PAN DRIPPINGS: | ||
+ | |||
+ | [[image:lambzuch9.jpg]] | ||
+ | |||
+ | Now it's time for the sauce: | ||
+ | |||
+ | Beat the egg until very fluffy: | ||
+ | |||
+ | [[image:lambzuch10.jpg]] | ||
+ | |||
+ | Add the lemon juice: | ||
+ | |||
+ | [[image:lambzuch11.jpg]] | ||
+ | |||
+ | Somehow I forgot to get the next part on camera, but this is what you do: | ||
+ | |||
+ | Gradually add the pan drippings from the lamb to the mixture, while beating till slightly thickened. | ||
+ | |||
+ | Pour the sauce over the lamb and the zucchini: | ||
+ | |||
+ | [[image:lambzuch12.jpg]] | ||
+ | |||
+ | ==Onto the squash:== | ||
+ | |||
+ | ===Ingredients:=== | ||
+ | |||
+ | *1 Butternut squash | ||
+ | *1 Acorn squash | ||
+ | |||
+ | The following ingredients are for each squash: | ||
+ | *A bit more than 1 tablespoon sour cream | ||
+ | *About 1/4 teaspoon paprika | ||
+ | *2 chives, cut into small pieces | ||
+ | *A generous heaping of toasted breadcrumbs | ||
+ | |||
+ | ===Method=== | ||
+ | Cut the squash in half, cutting the butternut lengthwise: | ||
+ | |||
+ | [[image:lambzuch13.jpg]] | ||
+ | |||
+ | Scrape out the seeds and fibers, and season with salt and pepper: | ||
+ | |||
+ | [[image:lambzuch14.jpg]] | ||
+ | |||
+ | Fill a roasting pan about 1/4 inch deep with water, put the squash in, cover with aluminum foil, and bake at 450 degrees for 35-45 minutes: | ||
+ | |||
+ | [[image:lambzuch15.jpg]] | ||
+ | |||
+ | When finished, they should look like this, and be very easily pierced with a knife: | ||
+ | |||
+ | [[image:lambzuch16.jpg]] | ||
+ | |||
+ | Now, scoop out the flesh of the butternut and put into an electric mixer: | ||
+ | |||
+ | [[image:lambzuch17.jpg]] | ||
+ | |||
+ | Add the sour cream, paprika, chives, salt, and pepper: | ||
+ | |||
+ | [[image:lambzuch18.jpg]] | ||
+ | |||
+ | Mix until well blended, and put back into one of the squash halves. Sprinkle breadcrumbs generously on top: | ||
+ | |||
+ | [[image:lambzuch19.jpg]] | ||
+ | |||
+ | Repeat the process with the acorn squash: | ||
+ | |||
+ | [[image:lambzuch20.jpg]] | ||
+ | |||
+ | Now, bake the squash again at 425 degrees for 20-30 minutes. | ||
+ | |||
+ | ==Serving== | ||
+ | Once again, here's the finished squash with the stew: | ||
+ | |||
+ | [[image:lambzuch1.jpg]] | ||
+ | |||
+ | Edit: Shit, I forgot to add a tag. Can a mod add one? |
Latest revision as of 16:11, 10 July 2006
Submitted by Bitter Milton
If you don't want to scroll all the way down, here's the finished product.
Here's what you'll need:
I only made enough food for about 2 or 3 people. The ingredients were about as follows:
Contents
The Stew
Ingredients:
Stew:
- 3/4 pound lamb
- 2 small zucchinni
- 1/2 large onion, diced
- 1 clove garlic, chopped
- Salt and Pepper
- 1 cup water
- About 1/4 cup olive oil
Sauce:
- 1 egg
- Juice of 1 Lemon
- Pan drippings of cooked lamb
- Salt and Pepper
Method
Brown the the onion and the garlic in half of the oil:
Brown the lamb in a stew pot in the other half of the oil:
Add the onion and the garlic to the lamb, and season with salt and pepper:
Add water, and simmer for 1 1/2 hours:
When the lamb is almost done, slice the zucchinni:
When the Lamb is done, add the zucchini:
Remove the lamb and zucchini with a slotted spoon, and SAVE THE PAN DRIPPINGS:
Now it's time for the sauce:
Beat the egg until very fluffy:
Add the lemon juice:
Somehow I forgot to get the next part on camera, but this is what you do:
Gradually add the pan drippings from the lamb to the mixture, while beating till slightly thickened.
Pour the sauce over the lamb and the zucchini:
Onto the squash:
Ingredients:
- 1 Butternut squash
- 1 Acorn squash
The following ingredients are for each squash:
- A bit more than 1 tablespoon sour cream
- About 1/4 teaspoon paprika
- 2 chives, cut into small pieces
- A generous heaping of toasted breadcrumbs
Method
Cut the squash in half, cutting the butternut lengthwise:
Scrape out the seeds and fibers, and season with salt and pepper:
Fill a roasting pan about 1/4 inch deep with water, put the squash in, cover with aluminum foil, and bake at 450 degrees for 35-45 minutes:
When finished, they should look like this, and be very easily pierced with a knife:
Now, scoop out the flesh of the butternut and put into an electric mixer:
Add the sour cream, paprika, chives, salt, and pepper:
Mix until well blended, and put back into one of the squash halves. Sprinkle breadcrumbs generously on top:
Repeat the process with the acorn squash:
Now, bake the squash again at 425 degrees for 20-30 minutes.
Serving
Once again, here's the finished squash with the stew:
Edit: Shit, I forgot to add a tag. Can a mod add one?