experimental cookery

[redbird]

We have some leftover leg of lamb (there's a lot of meat on one of those things--we've already gotten three meals out of it), so I decided to try my all-purpose pilaf recipe. It calls for broth, and I'm not really happy with the canned broth I have in the house, so I've thrown a small potato, part of a carrot and some extra peelings, some garlic, some ancient celery, salt, pepper, and olive oil into a saucepan. In a little while, I'll either have a perfectly usable vegetable broth, or I'll be out about 20 cents worth of vegetables, and can fall back on the canned stuff. And, as long as I was in there, I toasted some pine nuts, to put on the pilaf just before serving. (A quarter century ago, this recipe was a fairly plain side dish.)

Comments

[rivka.livejournal.com]

We had leftover lamb for dinner tonight, too. I cut it up into bite-sized pieces and cooked it with white wine, garlic, red and yellow bell pepper, plum tomatoes, basil, salt, and pepper. Let it simmer for a good long time, until the meat was meltingly soft and the broth had reduced to a rich thick sauce, and then served it over pasta.

Yum.