Grilled Aussie Lamb Rack with Turnip Puree


At one point, they were having a run on Australian lamb at Wegman’s and of course I grabbed more than I could use immediately.  Good thing too because there is none to be found nowadays anywhere!  They do have some tasteless and ridiculously expensive U.S.A. lamb at $7.85  per lb that caused other shoppers to stare at me as I loudly laughed in a derisive and rude manner :D


Whenever there is lamb to be cooked, I automatically think of herbs.  The window over the sink is full of potted herbs, so I grabbed some, thinking of Scarborough Fair :)


Herbs, garlic and olive oil.  You can’t go wrong.


The grill is back!


Gratuitous Judy Collins.

Grilled Lamb Rack with Herbs

2 racks of good lamb, fat side scored

1 handful each parsley, sage, rosemary and thyme

4-5 garlic cloves

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

Make a paste of the herbs, garlic, salt, pepper and olive oil in a food processor, then spread on the lamb.  Let sit for 30 minutes while you fire up the gas grill.

Preheat the grill with all burners on high until the temperature is about 500 F.  Sear the racks on the fat side and the bottom, then turn off half the burners, placing the racks fat side up on the cold side of the grill.  Close the cover and grill for 20-30 minutes.



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Baby Bok Choy with Shrimp and Quail Eggs



Things are ratcheting up.  The cats, dog and I have our reservations and tickets.  The wellness exam for the animals is set for the 20th, within the 10 day limit for departure, suitcases are down from the attic.  Bandit and Jessie are excited but not Quincy who is 8 years old.  He “don’t” like to travel :)


My husband and daughter are feeling slightly uneasy.  “What will we eat?”  “Who’s going to cook it?”  I recommended Taco Bell/McDs/take out pizza or something but have agreed to cook down the freezer before I leave :)


Spring has finally sprung in chilly Pennsylvania and Quails R Us has lots of quail eggs.  I had about a half pound of shrimp in the freezer and some lovely baby bok choy that I got from the Chinese store in the Italian neighborhood of Scranton.  With these ingredients I knew that something interesting could be done.  So I did it.


I split the cleaned and shelled shrimp vertically, sprinkled with a little shichimi togarashi and quick stir fried them with a generous amount of garlic and chillies.


Yes these chillies are hot!  Do what you want :D


Baby Bok Choy with Shrimp and Quail Eggs

1/2-1 lb shrimp, cleaned, shelled and split in half vertically

Shichimi togarashi

4-5 garlic cloves, thinly sliced

2 hot red chillies, seeded and thinly sliced

2 tbsp peanut oil

1 tsp sesame oil

1 lb baby bok choy, washed, cleaned and halved vertically

2 tbsp oyster sauce, mixed with 2 tbsp water

15 quail eggs, hard boiled

Sprinkle the shrimp with the shichimi, stir to coat.  Heat the oils in a wok, add the shrimp, chillies and garlic,  stir frying until the shrimp are just done.  Remove the shrimp and aromatics with a slotted spoon and set aside.

Add the bok choy to the wok and stir fry until the leaves begin to wilt.  Add the oyster sauce, cover and steam for about 5 minutes.

Stir in the shrimp and quail eggs to heat, then serve with rice/noodles or eat it plain.






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My Husband’s Lunch


“Jonesing” for the corned beef brisket I made for St. Patrick’s Day, about a week ago my husband hefted a 4.5 lb brisket into the shopping cart saying that he wanted MORE.  Fine, I didn’t care, you place it into a pot of water and boil it, no stress.

However, it seems that as soon as the thing was boiled, my life partner lost all interest in boiled corned beef and ate only a couple of slices, leaving a gargantuan amount of meat to sit in the refrigerator neglected and drying.

No problem.  My mother taught me a zillion things to do with left over meat chunks.  The above is corned beef and quail egg salad.  Coming up next, corned beef hash and corned beef stew/soup.  He’s forgotten what happened with the chicken breasts :D


Posted in American, Cooking, Food and Wine, Main dishes, Salad | Tagged , , , , , | 12 Comments

Spicy Lamb and Vegetable Stir Fry


Aubergine is one of my favorite vegetables.  I found these small, Sicilian aubergine at the Price Chopper market during an old, retired people’s “balade” in Matamoras, P.A.  My husband and I go on rides when, although there’s plenty to do at the house, we don’t want to do it.  It’s carefree, aimless driving through very pretty landscapes of forest, rivers and streams.  Pennsylvania is beautiful.


Of course I had no idea what I was going to do with the aubergine but that doesn’t matter, it’s the shopping that counts, says Rosemary the non-frugal :)


I browned the aubergine, stir fried some ground lamb and added leftover squash and black bean garlic sauce with hefty tablespoons of red chilli sauce and mirin for sweetness.  I served this over fresh udon noodles.  Et voila!


Posted in American, Asian, Food and Wine, Main dishes, Vegetables | Tagged , , , , , , | 17 Comments

Artichoke and Squash Roast


Hard-to-concentrate.  France-coming-soon :D


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Blackened Teriyaki Salmon with Roasted Asparagus


Today is both our children’s birthdays.  Jade, who is still at home, is 18 years old today and I wanted to be sure she had something she would appreciate when she got home from school.


She likes fish and all manner of vegetables which makes it a delight to cook for her. Unfortunately, the only salmon I could find was farm raised (the reason we haven’t been eating a lot of that) but the skin was on, it’s asparagus season now and I knew she would be pleased :)


To give Germany some respect, something I don’t often do, they have marvelous asparagus!  These asparagus came from California and were fresh, tender and tasty.


This is a quick and easy recipe for asparagus I’ve used before with a mixture of white and green asparagus.  Always good.


Just when I had gotten over my horror about fake honey in the supermarkets, I read an article about fake extra virgin olive oils in the supermarkets, most of them with Italian names!  The article suggested that one would be safer using olive oils from California.




I think there’s not many people you know who have an authentic Chairman Mao plate from the People’s Republic of China.  I picked up this sweetheart on a visit to Beijing back in the day.  Refusing to sign up for organized tours, our steps were dogged by a succession of young men who kept trying to engage us in political discussions.  After about the third day, they abandoned us, probably bored to tears with our food and drink obsession :D

The blackening of the salmon was an accident but still good ;)

Oven Roasted Asparagus with Pine Nuts and Tomatoes

1 lb asparagus, trimmed

2 garlic cloves, thinly slivered

1 cup cherry tomatoes, halved

2 tbsp pine nuts

1 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

3 tbsp olive oil

Mix all ingredients together, then pour into a roasting pan.  Roast at 425 F for 20 minutes, stirring half way.



Posted in Cooking, fish, Food and Wine, Main dishes, Recipes, side dish, Vegetables | Tagged , , , , , , , | 35 Comments

Butter Roasted Chicken Thighs and Fennel


Butter roasted chicken


Pan charred fennel with lemon, olive oil and fresh oregano.  That’s all I’ve got.


Posted in American, Cooking, Food and Wine, Main dishes, side dish, Vegetables | Tagged , , , , , | 15 Comments