Serves: 8-10 This is a classic French recipe in which the lamb is cooked for such a long time at such a low-temperature, it can be eaten with a spoon, hence the name “gigot à la cuillère.” I love to prepare the dish a day in advance to allow the flavors to grow. Use either a roasting pan covered with foil, or a Dutch oven that will go under the broiler. Accompaniments: wide noodles.
Serves: 8-10 Traditionally, chili is prepared with chopped meat and served with beans on the side. My sweet Peter hated beans so I created this recipe for his tastes. This version integrates today’s lighter eating habits by using ground turkey instead of meat and oil instead of butter or lard. I ask the butcher to grind turkey thighs especially for chili, which is a chunkier mixture. If you prefer chili with beans, add 2 15-ounce cans rinsed and drained beans and bake the cooked chili in a covered pot in a 325 oven for about 30-40 minutes until heated through. Accompaniments: warmed corn tortillas, diced avocado, salsa, grated sharp Cheddar cheese, chopped onions, chopped cilantro, chopped tomatoes, and sour cream.
Serves: 6-8 A classic chicken broth is prepared from a whole chicken, but can be prepared from less expensive ingredients such as chicken backs and necks. My mother taught me a few tricks to a clear, flavorful broth. First the ingredients must be cooked at very slowly at a slow simmer — if the soup boils too fast, it may become cloudy. The other trick is to use a little frozen or canned broth to start off the flavors.