Another Mother Further

Another Mother Further

There is no other to compare to you
You’ve got me blindly givin’ all that I have to you

 

You’ve shown me feelings that I – I’d never find

 

But those feelings ain’t complete when you’re not here all the time…

 

Leon Moore – Baby Love,  Mother’s Finest
 

Yes.. it’s that day again – we set them high upon that well deserved pedestal and give them all we’ve got. And we do it will all the gratitude and love we can pull from the deepest depths of depth of our ever-loving souls.. ‘Cause – let’s face it, without their love, tolerance and belly distorting sacrifice, we just wouldn’t be here.

Now, after the eating is done – I’ll admit that as of Wednesday, I still had no idea what I was making for Mother’s Day… I was thinking “easy way out – Pot Roast”, but with our current UnFun diet, I wasn’t really going to be able to make it a great roast, and  calorie-wise, there wouldn’t be anything else on the plate. So I pony-ed up and asked Mom what she would like to have. She knew those Lamb Shoulder Chops were still in the freezer from the bonus purchase last month… she chose them.

I didn’t want to just grill them, and  when I bought them, I really thought I wanted to do some sort of pesto with them. So I browsed around for something I could use as an inspiration. I came across Dave Lieberman’s Broiled Lamb Chops with Walnut and Mint Gremolata...  which sounded good…but I didn’t have any walnuts..I had Brazil Nuts, and I wanted a little toastier feel to it. So, of course – I made a couple of adjustments…

You can find Mr Lieberman’s original recipe here: Broiled Lamb Chops with Walnut and Mint Gremolata

Broiled Lamb Chops
with Brazil Nut Gremolata
Serve 2
Ingredients

For the Lamb chops:
2 Shoulder Lamb Chops (8 Ounces Each)
Salt and freshly ground black pepper
2 tablespoons olive oil
For the Gremolata:
1/2 Cup Raw Brazil Nuts
1/2 Cup Strong Mint Leaves (I’ve use the chocolate mint I have growing in the garden) – Finely Chopped
Grated Zest of 1 lemon
3 Cloves Roasted Garlic – Minced (If you don’t feel like roasting garlic every time you need it – in most better grocery stores they have them pre made in the Fine Olives counter in the Deli)
1/2 Teaspoon Salt
Freshly Ground Black Pepper to Taste
Couple of Dashes Ground Cumin
2 Tablespoons Olive Oil
Broiler Pan to Accomodate the Chops
Medium Mixing Bowl
Small Saute Pan
Spatula
Tongs

  • Preheat the broiler to high and adjust the rack so that it is about 6 inches from the broiler
  • Season the lamb chops liberally with salt and pepper and rub the olive oil over the meat.
  • Place the lamb chops on a broiler pan and cook for 5 to 6 minutes per side for medium.
  • While the lamb is cooking, make the gremolata:
  • Use a food processor to chop the Brazil Nuts to the consistency of very coarse sand.
  • Transfer the ground nuts to a small saute pan and cook over medium heat until they begin to turn golden
  • Add the nuts to a medium mixing bowl and mix in the remaining ingredients.
  • When the chops are ready, top each lamb chop with one to two tablespoons of the gremolata and serve.
While I had the chops finally decided, come Saturday I still didn’t know what else was going with it…. until I saw Sarah Moultin’s PBS program. In case you missed it, this week she made a Rustic Potato and Greens Pie which looked seriously delish! So, a little more poking around… and a little more adjusting to accommodate the lactose intolerance issues in the house, I came up with a suitable facsimile.
To see Sarah’s original recipe, go here – http://www.cookstr.com/recipes/rustic-potato-and-greens-pie
Rustic Potato and Mixed Greens Pie
Lactose Free
Serves 6 to 8
(Calorie-wise the original is 260 per serving for a 6-cut. Considering the pie is still on the rich side, 1/8 would be an acceptable serving and with our adjustments – brings the calorie count to 175 per serving.)
Ingredients
2 Readi- Made Pie Crusts (yeah, it’s a cheat – sue me)
3/4 Pound Small Potatoes – Yukon Gold or Red Bliss (I’ve used a 50/50 mix of both)
1 Medium Onion – Diced
1 Pound Baby Spinach
1/2 Pound Kale
1/2 Pound Mustard Greens
2 Tablespoons Olive Oil
3 Cloves Roasted Garlic
2 Ounces Cabot’s Seriously Sharp White Cheddar
1 Ounce Parmigiano-Reggiano
1 Cup Tofutti Cream Cheese
1/8 Teaspoon Nutmeg
Kosher Salt and Freshly Ground Black Pepper to taste
3 Large Eggs
Large Skillet
Potato Ricer (or Food Mill)
9″ Deep Dish Pie Plate
Large Mixing Bowl
Whisk
Pastry Brush
Rolling Pin
Extra Flour for Working Crust
  • Preheat the oven to 375°F.
  • Un-mold both pie crusts, form into a ball and roll out into a single sheet of pastry
  • Place into the dish, pressing into shape, with the excess overlapping the edges
  • Wash the potatoes and cut them into 1½-inch pieces  this will give you approx. 2 cups of diced potatoes
  • Place them in the medium saucepan with cold salted water to cover
  • Bring the water to a boil then reduce the heat to low and simmer the potatoes for 15 to 20 minutes
  • While the potatoes are cooking, Thoroughly rinse and dry the greens, remove the stems, and coarsely chop the leaves (you are going to end up with a pile of chopped greens, but don’t worry – they will wilt down to a workable amount.)
  • Heat the olive oil in a large skillet over medium heat until hot. Reduce the heat to medium-low
  • Add the onion and cook for 5 minutes, or until it has softened, rough chop the garlic and cook for another minute
  • Add half the greens and cook until they have wilted (about 5 minutes).
  • Gradually add more greens once the batch has wilted until all the greens are in the pan
  • Raise the heat slightly  to cook off any acculminating liquid
  • Drain the potatoes and Rice them into the large mixing bowl.
  • Add the wilted greens and onions and stir to mix
  • Grate the Cheddar and Parmigiano-Reggiano and fold the cheeses into the potato mixture along with the Tofutti Cream Cheese, nutmeg, salt and pepper to taste.
  • Lightly beat the eggs and hold back 1 Tablespoon for washing the crust
  • Stir the rest of the eggs into the potato mixture and spoon the filling into the pastry-lined pie plate.
  • Gently lift the overhanging pastry over the filling, folding it over the filling. (Some of the crust might break off, don’t worry, it’ll just add to the rustic look of the pie)
  • Brush the pastry with the reserved egg.
  • Bake the pie for 40 minutes, or until the filling is heated through and the pastry is golden. Let stand for 10 minutes before cutting.
  • Can be served Hot, warm, or chilled
This morning, I still needed a salad to complete the menu. To round out the meal, I thought just a light tomato salad would give just the right amount of tang and acid to cut the creaminess of the pie. My Simple Tomato Salad with Pickled Zucchini was the perfect fit.
Tomato Salad
with Pickled Zucchini and Herbs
Serves 4
For the Pickle:
1 Medium Zucchini
6 Baby Carrots
1 Shallot
1/4 Cup Lemon Juice
2 Tablespoons Cider Vinegar
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/4 Cup Fresh Dill – Minced
For the Salad
1 Cup Zucchini Pickle
2 Large Meaty Tomatoes – Diced into 1/2″ Cubes
2 Tablespoons Olive Oil
1 Teaspoon Salt
1/4 Cup Fresh Parsley – Minced
2 Tablespoons Dill – -Minced
Small Glass Bowl
Medium Mixing Bowl
Small Sauce Pan
Spatula
  • To make the pickle:
  • Steam the carrots in the microwave for 1 minute
  • Dice the zucchini into 1/2″ cubes
  • Slice the steamed carrots into 1/2″ pieces
  • Mix together the  pickling ingredients in the sauce pan and heat to simmer on low
  • Remove and pour over the carrots and zucchini and let sit for a minimum of 30 minutes
  • Drain and add the pickle to the  tomato dices
  • Add the remaining oil and herbs
  • Toss lightly to coat, chill and serve

5 thoughts on “Another Mother Further

  1. What a great lunch this must have been! No doubt all that sat at the table enjoyed every bite. The recipe for the chops looks especially tasty with the brazil nuts-yum! Nice to come here and find not one but three delicious recipes. Thanks for posting this!

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