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Autumn meal menu with crowd, Anna Garten style.

Smell the fried meat with ah, garlic and fresh herbs. This house smells like what I imagine is the smell of a French farmhouse with a skilled home cook. An autumn menu with delicious, rich flavors can celebrate small days and cool evenings. It can be the cornerstone of a small dinner gathering.

Autumn is a great time to gather some friends. Cookbook Maun and Food Network star Anna Garten have mastered the lamb’s 4-hour leg that will be hard to beat. The low and slow brazing technique creates a sense of luxury and freedom for a wide amount of time.

At the time of service, the engraver is not required as the lamb is very tender to cut. Stretching pieces are served hot in large, shallow bowls. Dinner spoonfuls of meat as well as wine-based brazing juices and provincial white beans filled with celery, carrots, garlic and fresh herbs.

Welcome, Autumn. Dig up

Lamb’s Anna’s four-hour leg with provincial white beans.

Serves 6 to 8.

Ingredients

A 6- to 7-pound bone in a lamb’s leg.

Extra virgin olive oil

1 tablespoon kosher salt and 2 teaspoons fresh pepper.

One (750 ml) bottle of dry white wine.

2 cloves of garlic, broken into cloves but no peels.

15 large twigs fresh rosemary.

15 large twigs fresh.

6 Bay leaves.

Instructions

1. Preheat the oven to 300 degrees. Rub the lamb thoroughly with olive oil and season with salt and pepper. Heat a large oven-proof Dutch oven over medium-high heat. Add the lamb and search each side for about 12 minutes, until it is completely brown. Remove the lamb to a plate.

2. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping off all the brown bits on the bottom. Add garlic, rosemary, thyme, and bay leaf and lamb on top. Place the lid on the pot and bake in the oven for 4 hours, stirring occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of aluminum foil.)

3. After 4 hours, the lamb should be incredibly soft and fall off the bone. Remove the lamb to a plate, cover it tightly with foil and let it rest. Put the sauce in the sauce and bring to a boil. Reduce heat and simmer for 10 minutes. It will still be soupy. Taste it and add more salt as needed and cook.

4. Presentation: Lamb will be very tender to pieces. Serve hot in large, shallow bowls with coffee broth sauce, and beans (bean recipe is as follows). Provide tablespoons to diners. Sprinkle more chopped fresh parsley if you like.

Thanks to Anna Garten, Food Network

Provincial white beans are a great dish for your fall party. (Photo by Kathy Thomas)

Provincial White Beans.

Serves 6 to 8.

Ingredients

14 to 16 ounces dried great northern beans; Check out the cook’s notes

1 quart homemade chicken stock or canned sodium canned chicken broth.

1 tablespoon kosher salt.

1/4 cup extra virgin olive oil.

2 cups chopped yellow onions.

1 cup chopped carrots.

1 cup chopped celery

1/4 cup freshly chopped celery, plus garnish.

1 tablespoon roasted garlic.

2 tablespoons minced mint rosemary.

2 tablespoons fresh thyme, minced.

1/3 cup freshly chopped persimmon cheese.

Instructions

1. Place the beans in a bowl and cover with 2 inches of water. Refrigerate overnight.

2. Remove the beans, place in a large saucepan with the chicken broth and bring to a boil. Reduce heat and simmer for 30 to 40 minutes or until tender but not light. Add 1 teaspoon of salt for the last 10 minutes of cooking. Drain, reservation broth.

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