© 2024 WLRN
MIAMI | SOUTH FLORIDA
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Topical Currents

Linda Gassenheimer with "Cronut" Creator, Celebrity Baker Dominique Ansel

www.dominiqueansel.com

 

02/12/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview celebrity baker, Dominique Ansel.  He became famous with the creation of the Cronut pastry, a croissant-doughnut hybrid.  The “cronut-craze” has become world famous.  His book is Dominique Ansel the Secret Recipes.  He’ll give us tips for simple Valentine’s treats we can make at home.

~~Dinner in Minutes~~

Florentine Lamb with Tomato Linguine – a Valentine dinner you can make in minutes

 Copyright © Linda Gassenheimer

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.

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

RECIPES

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.

TOMATO PASTA

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.

 

 

NUTRITION INFORMATION

Florentine lamb: Per serving: 338 calories (38 percent from fat), 14.4 g fat (5.5 g saturated, 5.5 g monounsaturated), 121 mg cholesterol, 39.8 g protein, 12.8 g carbohydrates, 4.2 g fiber, 278 mg sodium. Tomato Pasta:Per serving: 220 calories (25 percent from fat), 6.0 g fat (0.5 g saturated, 3.0 g monounsaturated), 42 mg cholesterol,7.2 g protein, 34.7 g carbohydrates, 1.1 g fiber, 20 mg sodium.

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 and 1 can olive oil spray.

Staples: Garlic, olive oil, salt and black peppercorns.

Helpful Hints

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.

 

Copyright © Linda Gassenheimer

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

 

Tags
Stay Connected
WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.