Shirley MacLaine's Gourmet Lamb Stew
5 to 6 pound leg of lamb
1 tablespoon lard (or shortening)
2 tablespoons flour
1 clove minced garlic
About 3 cups water
2 tablespoons tomato paste
1/4 teaspoon bouquet garni
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
10 cubes sugar
1 tablespoon water
1 teaspoon beef extract
1 small yellow onion
6 pearl onions
2 small yellow turnips
2 small carrots
3 tablespoons sweet butter
1 teaspoon sugar
1 tablespoon chopped parsley
1. Have butcher prepare lamb as follows: remove fell, bone out, trim off excess fat, cut lamb into 1 1/2-inch cubes.
2. Heat lard in large skillet until sizzling; add lamb, brown on all sides until golden, stirring. Sprinkle flour over meat, cook a few minutes stirring constantly. Add garlic, cook over very low heat until garlic begins to smell. Add water (enough to barely cover meat), tomato paste, bouquet garni, salt and pepper. Cover, simmer about 15 mins.
3. Meanwhile, put sugar lumps and 1 tablespoon water in a small saucepan; heat over low heat until sugar caramelizes. Add to meat, stir to blend well. Cover, simmer 45 minutes, stirring occasionally.
4. Prepare vegetables as follows: chop peeled yellow onion, peel pearl onions leaving whole, chop peeled turnips in large dice and chop peeled carrots. Heat butter in large skillet until hot; add vegetables sprinkling with 1 teaspoon sugar. Cook over low heat until golden, stirring occasionally.
5. Add vegetables to lamb, cover, simmer 50 minutes, or until vegetables and meat are fork-tender, stirring often.
6. Remove vegetables and meat to a heated platter. Skim off surface fat before pouring sauce over the meat. Garnish with chopped parsley. Serve with crusty French bread and tossed green salad. Serves 6-8.
Shirley MacLaine's Norimaki Sushi
5 cups vinegared rice
3 large dried mushrooms
1 1/3 tablespoons sugar
2 tablespoons sake
4 tablespoons shoyu (Japanese soy sauce)
1/2 teaspoon monosodium glutamate
One 10-ounce package frozen spinach
1 tablespoon water
3/4 pound boneless fish (raw, cooked or canned: filet of flounder, tuna, sea bass, octopus, eel, abalone; smoked pink salmon; raw or smoked oysters, boiled shrimp or chunks cooked lobster), small piece wasabi, shredded (or 1 ounce minced pickled red ginger.)
One package nori (seaweed)
For vinegared rice:
3 cups while rice
3 1/2 cups water
4 tablespoons white vinegar
1 teaspoon salt
1 tablespoon sugar
1. Boil rice very slowly in unsalted water. When all the water has evaporated, add vinegar, salt and sugar. Mix with a fork and spread over
a large board; cool quickly.
For Norimaki sushi:
1. Soak mushrooms in lukewarm water (to cover) until soft. Cook in water until tender. Add 2 tablespoons sugar, 2 tablespoons sake. 3 tablespoons shoyu and 1/4 teaspoon monosodium glutamate. Simmer until all the liquid is absorbed, cut mushrooms into 1/4-inch strips.
2. Cook spinach according to package instructions; drain very well; sprinkle with 1 tablespoon shoyu, mix well.
3. Mix egg with water, 1 teaspoon sugar and 1/4 teaspoon monosodium glutamate; cook lightly in oiled skillet. Remove, cool, cut in 1/4-inch strips.
4. Roll sheet of seaweed on bamboo mat (or cookie sheet). Spread evenly with 1/2-inch layer vinegared rice to within an inch of the seaweed on all sides. Top with mushrooms, spinach, egg strips, fish, wasabi (or pickled red ginger), each layered on the other in long horizontal lines. Roll seaweed firmly, jelly-roll fashion. Cut each roll into 6 or 8 pieces. Serve as hors d'oeuvres or on mounds of vinegared rice in individual rice bowls. Makes 3 rolls.