Falling Off the Bone by Jean Anderson

Notes about this book

Notes about Recipes in this book

• Tuscan ragout of lamb with polenta

  • jumali on November 08, 2010

    I used a cheap Pinot Noir and it was fantastic. I'll definitely make this again.

• Slow cooker carbonnade Flamande

  • Cheri on November 09, 2011

    We liked this. I tweaked a bit. Added carrot chunks and sliced cremini mushrooms. Used a dark ale. Browning under the broiler worked pretty well and was easy cleanup. About an hour before it was done, I sprinkled a little instant tapicoa on top (as it looked like too much liquid), stirred in, and allowed to finish cooking. When I turned off the heat, it looked perfect. I cooled, and refrigerated until the next night. Sauce was a little lumpy the next day, but recovered with a microwave reheat. Extra day to blend flavors made it very tasty. I would grind up tapicoa to powder before adding the next time to improve the finished look of the sauce.

• Morcon

  • mcvl on December 21, 2012

    Oh. My. Gosh. Why have I never eaten this before? It's fantastic, tart and bright and meaty, completely delicious from one end to the other. I simplified it by making it a stew rather than a roll-up. All the ingredients except the eggs went into the pot together and cooked in a slow oven for two hours, then simmered over a medium flame to reduce the liquid, then cooled to room temp. At serving time I heated the stew up again and served it with a bowl of sliced hard-cooked eggs for topping. Yum yum yum yum yum.

• Braised blade chops of lamb with coffee and cream gravy

  • mcvl on December 22, 2012

    I hope you'll forgive me for recommending my way of doing this recipe, rather than Jean Anderson's. I marinate the lamb for 24 hours in strong, strong brewed decaf coffee, then drain it, dry it, and brown it all over in butter. I add a little cream (actual 100% cream, not "heavy cream" thickened with agar-agar or whatever), small chips of fresh lemon peel, and salt; cover the pan and stove-top braise till the meat is done to my liking (quite rare). Then I add a lot of cream and a tiny bit of maple syrup and cook the sauce down till it's thick on its own, no flour or cornstarch thickening. And then instead of serving it with potatoes or a grain I serve it with wilted bitter greens, escarole for preference. I'm sure Jean Anderson's dish is good, but girls, mine is divine.

Reviews about this book

• ISBN 10 0470467134
• ISBN 13 9780470467138
• Linked ISBNs
  • 9781118393581 eBook (United States) 6/1/2012
  • 9781118393567 eBook (United States) 6/1/2012
  • 9781118393574 eBook (United States) 6/1/2012
• Published Oct 15 2010
• Format Hardcover
• Language English
• Countries United States
• Publisher John Wiley & Sons

Publishers Text

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