I love lamb, so when I read about braised lamb shanks with cheese…I was sold. This dish came out wonderfully, and I am excited to make it again. It starts out feeling very much like a French braised lamb shank until, after 2 glorious hours of slow cooking, you add in a few cups caciocavallo cheese!
You must try the Sicilian Caponata, every guide book told me. It is the flavor of Sicily, they said. I did. I tried many varieties of the quintessential eggplant dish, and all were delicious. Generally, the dish involves eggplant, although my research has shown that it is the sweet and sour dressing of vegetables, not the eggplant that make a dish a caponata. But let’s be honest, most of the time it is an Eggplant Caponata!
I was spending the last few days of our winter vacation in Paris and chatting with friends to plan the de-installation of a show we were all participating in. My current location came to be the topic of conversation, and a dear friend reminisced about a Blanquette de Veau she ate at Auberge Bressane in Paris. Since the girls were spending the night this past weekend, I offered to make the dish for them.
We have been planning a lot of soups and stews here to get through a rather chilly January, and I have been looking forward to making a stew with some of the beautiful dried mushrooms I brought back from the open air markets in Barcelona. I wanted something healthy and hearty and full of earthy flavors, and decided to use Porcini and Chanterelle mushrooms for my stew.
Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms. I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!