Food and Dining
1:30 pm
Thu February 13, 2014

Food Network and Cooking Channel Star Kelsey Nixon

http://wlrn.org/people/linda-gassenheimer

02/13/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Food Network star and cookbook author, Kelsey Nixon.  She’s the host of the Cooking Channel’s Kelsey’s Essentials.  Her latest book is Kitchen Confidence.  She gives us ideas for Valentine’s Day -  easy dinner, special food treats and tips for kitchen success – storage, equipment, techniques. 

~~Dinner in Minutes~~

Florentine Lamb with Tomato Linguine – a Valentine dinner in minutes

Herb crusted lamb steaks served on a bed of creamy spinach is a perfect dish for a cozy home-made Valentine dinner or any weeknight dinner.   Lamb steaks are a slice of lamb that is cut through the leg to make a steak about 3/4 to 1-inch thick with a round slice of bone in the center. It is sometimes displayed in the meat case or you can ask the butcher to cut it for you.   They make a juicy and tender steak. 

Florentine Lamb with Tomato Linguine
Credit www.dinnerinminutes.com/recipe.php

Fresh linguine tossed with tomato cubes is a quick side dish. 

 

Helpful Hints:

  • Lamb chops or kabob cubes can be substituted for the lamb steak
  • Any type of pasta can be used.

 

Countdown:

  • Preheat broiler.
  • Place water for pasta on to boil.
  • Prepare lamb.
  • Cook linguine.

 

ENTREE: FLORENTINE LAMB

2 6 to 7-ounce lamb steaks cut from the leg
3 medium garlic cloves, crushed
2 teaspoons chopped dried rosemary
2 tablespoons plain breadcrumbs
Salt and freshly ground black pepper
Olive oil spray
1 10-ounce bag washed, ready-to-eat spinach
1 tablespoon heavy cream
1/4 teaspoon ground nutmeg

Preheat broiler.   Line a baking tray with foil. Mix garlic, rosemary and breadcrumbs together.   Add salt and pepper to taste.   Spray with olive oil spray to moisten lightly.   Mix well. Set aside. 

Trim visible fat from lamb.   Place lamb steaks on tray.   Broil 7 minutes. Remove and turn steaks over.   Spread the tops with the breadcrumb mixture.   Broil 3 minutes.   A meat thermometer should read 145 degrees for rare 160 degrees for medium. 

While lamb broils, place spinach in a bowl and microwave on high 3 minutes.   Remove and stir spinach.   Add the cream, nutmeg and salt and pepper to taste.  
Divide spinach between 2 plates. Place lamb steaks over spinach.   Makes 2 servings. 

SIDE DISH: TOMATO LINGUINE

1/4 pound fresh linguine
2 teaspoons olive oil
1 cup fresh tomatoes cut into cubed
Salt and freshly ground black pepper

Bring a large saucepan filled with water to a boil.   Add linguine and boil 3 minutes for fresh or 7 to 8 minutes for dried.   Reserve 2 tablespoons cooking water and drain the linguine.   Mix the olive oil with the reserved water and add to the linguine with the tomatoes.   Add salt and pepper to taste.   Toss well.   Makes 2 servings. 

 

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 2, 6 to 7-ounce lamb steaks cut from the leg
  • 1 bottle chopped dried rosemary
  • 1 container plain breadcrumbs
  • 1 10-ounce bag washed, ready-to-eat spinach
  • 1 tomato
  • 1 carton heavy cream
  • 1 bottle ground nutmeg
  • 1 small package fresh linguine

 

Staples:

  • olive oil spray
  • garlic
  • olive oil
  • salt
  • black peppercorns

 

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer