Comments for Blue Kitchen

Comment on Potato Root Vegetable Mash-up: A colorful, flavorful, healthy spin on mashed potatoes by ellen

ellen — Fri, 19 Mar 2010 19:18:02 +0000

I am SOOO making this recipe!

Comment on Potato Root Vegetable Mash-up: A colorful, flavorful, healthy spin on mashed potatoes by Terry B

Terry B — Fri, 19 Mar 2010 15:53:16 +0000

“Matchy” is a perfectly legit culinary term, Dani! Okay, well maybe not, but I generally try to avoid using the same big-flavored ingredient in more than one dish in a meal.

Comment on Braised Lamb Shanks: Honest meaty goodness by Terry B

Terry B — Fri, 19 Mar 2010 15:47:15 +0000

I know what you mean, Altadenahiker. My mom and her husband used to raise a few cows. The cows would live good lives and then become food. Which is how farms used to work. Once we were having a dinner that included meat from one of the cows, Blackie. One of our young daughters asked how you got meat from cows. We explained as carefully as possible that the meat was the cow, fully expecting horror and tears—our kids had met Blackie, after all. Instead, our daughter just said, “Blackie’s good!”

Thanks, Mimi! So sorry your husband isn’t a fan of lamb. But as Laura pointed out above, shanks make a great meal for one, if he’s ever out of town.

Never eaten lamb shanks? You are in for a treat, Dani!

Comment on Potato Root Vegetable Mash-up: A colorful, flavorful, healthy spin on mashed potatoes by Dani H

Dani H — Fri, 19 Mar 2010 09:51:24 +0000

I’m loving your culinary terminology, Terry “I didn’t want the side to be all matchy.” Made me laugh. ;D But I knew what you meant. One of my mother’s favorite side dishes was roasted root vegetables ~ always potatoes, carrots, parsnips, turnips, onions and garlic. Occasionally she would include cabbage (added late in the roasting.) I look forward to trying this recipe and the lamb shanks. Thanks, Terry, for conscientiously preparing them to best go together. Take care.

Comment on Braised Lamb Shanks: Honest meaty goodness by Dani H

Dani H — Fri, 19 Mar 2010 09:42:17 +0000

As much as I love lamb {and braising} I’ve never fixed or eaten lamb shanks! And I don’t recall using lemon with lamb either, though that may just be my poor memory. I can almost smell this cooking! Thanks for another way to prepare lamb, Terry. Hope you’re well.

Comment on Braised Lamb Shanks: Honest meaty goodness by Mimi

Mimi — Fri, 19 Mar 2010 01:25:49 +0000

As usual, the dish, the post and the photo are perfection. My husband does not eat lamb, so I probably will never make this - but I can enjoy it vicariously.

Comment on Braised Lamb Shanks: Honest meaty goodness by altadenahiker

altadenahiker — Fri, 19 Mar 2010 01:13:53 +0000

Profound. How many degrees of separation before we feel comfortable eating that steak? I had a friend whose parents raised cattle in Pennsylvania. Cattle for slaughter. Ewww, I’d think, putting the plastic wrapped T-bone from Ralph’s in my shopping cart.

Comment on Braised Lamb Shanks: Honest meaty goodness by Terry B

Terry B — Thu, 18 Mar 2010 18:45:29 +0000

Ari—Dinner for 18? Wow. Hope you’ve got multiple dutch ovens—or else large, deep roasting pans you can cover tightly with foil. But if you can pull this off, your guests are sure to love you!

Alta—Going for the marrow? You’re a woman after my own heart.

Comment on Braised Lamb Shanks: Honest meaty goodness by Alta

Alta — Thu, 18 Mar 2010 18:39:29 +0000

I braise my lamb shanks very much the same way. I LOVE them. One of my favorite lamb cuts. It’s sinful how delicious they are. And I tend to throw etiquette out the door and even try for the marrow in the middle of the shank, if there is any. Yum.

Comment on Braised Lamb Shanks: Honest meaty goodness by Ari

Ari — Thu, 18 Mar 2010 18:28:59 +0000

Oh my god! This all looks so good. I plan on trying this out for a dinner party of 18 this weekend. THANKS!