I told you guys how I started testing and working on my next cookbook, right? Man! It’s hard when I’m working on recipes that serve anywhere from 4 to 8 and I’m living by myself! Ok, I have a cat, but he’s a little hard pressed to hold a fork, no less comment on the amount of artichokes I have in a serving.
I’m attempting to work on 3 or 4 a week, but I end up having a ton of leftovers! I freeze some and have the rest for leftovers, but it’s still a lot of extra food. I really need a test kitchen and assistants and sous chefs to get this thing rockin’!
My saving grace this past week was Bobby, my boyfriend. He’s down here in LA from San Francisco talking to some restaurants about work. He’s been in the restaurant business for over 30 years. With the economy the way it is, a lot of restaurants are going out of business or cutting back and there just aren’t a lot of jobs for upper level management positions!
I was SO happy he was here…for more than one reason, of course. Not only was he another mouth to EAT my new recipes, being in the “food” business really makes him an expert. Oh…and he’s Italian. Food is in his genes. He actually help a lot as we tasted my lamb steaks with artichokes and pistachio nuts and other concoctions I’m working on. He gave good notes and suggestions. If he does move down permanently and we move in together, I think it will be much easier for me to finish the book! See, he doesn’t really eat “healthy” food, so if HE likes it, I know I have a winner!
Of course, if he lives with me and I do the cooking, he won’t have much choice will he?
Wanna try the lamb recipe and see if you agree that it’s yummy and worthy for company? Send me your thoughts!
Rona’s Lamb with Artichoke and Pistachio
Serves 4 Prep 15 minutes Cook 20 minutes
Ingredients:
2 tsps garlic, minced
1 1/2-2 lbs lamb chops or lamb steaks (these are leaner and MUCH cheaper!)
1 can artichoke heart quarters, drained
Olive Oil Spray
Fresh Pepper to taste
2 scallions, thinly sliced
1/2 C pistachios, crushed
1/2 C white wine
1/4C beef broth, low sodium
Heat the olive oil spray in a large, non-stick skillet over high heat. Saute garlic about 30 seconds. Add lamb and brown on both sides, about 3-4 minutes each side, depending on thickness and type. If you use the steak, try pounding it a bit before cooking. It will be more tender that way)
Season with pepper. Add the artichokes, scallions and pistachios. Stir and cover. Cook another 3 minutes. Add wine and broth and cover again. Cook another 3 minutes.
That’s the whole thing. I love lamb and this was a rousing success. From a true “foodie”, a compliment on healthy food is cause for celebration! Enjoy it and let me know what you think.
Talk to you later,
Rona
