Lobster, or as we say around here “Lob-stah” and more

The other day I made lobster salad – no recipe needed – mayo (I have three kinds in the fridge – two are organic and made with canola oil from Whole Foods but Hellman’s won out because it was my the mayonnaise choice of my youth and it was perfect), salt, pepper, cucumber (I know celery is the gold standard but I felt like cucumber)  and a bit of lemon juice and served it on a toasted hot dog bun as nature intended) and a lobster stock from Epicurious because I am fancy.  No, actually, pretty much not – but I do have lovely friends, some fancy, mostly not.

Hey – What is up with you and the lobsters, you are thinking? A friend (definitively not fancy – capability mom makes a perfect lobster saladyou know who you are and that being called “not fancy” is a compliment) who is so generous that when she got lobster (from another friend) she gave some (more than two!) to me.  Who are these people passing around lobsters? It is out of the ordinary, true. Leave it at an unexpected bonus treat and stop speculating. No, we did not liberate these lobsters on some Mom Weekend gone wrong.  Stop.

So I got creative and made my first lobster stock ever and I had so much lobster salad that I brought some to another friend who was nice enough to let me borrow some cowboy boots for a hoe-down on Saturday. It was a great fundraiser for Lovelane – a wonderful organization that another friend (not the friend with the lobsters but she would share, too)  is involved with – here is the link.

Just so you don’t think it is all gourmet all the time, I also made a nice tomato sauce with ground turkey the same night. Really basic and simple. Olive oil, ground turkey, canned diced tomatoes, garlic, onion, salt and pepper. It is in the freezer waiting for a night when I have nothing on deck – this is most of the time – just saying.

Note: The lobster stock is in the freezer waiting for inspiration because I have never made anything with lobster stock or even, heaven forfend, fish stock, but I think I am entering a more daring and creative cooking period. Whew. That was the collective sigh of my family who is tired of my tried and true (or beaten to death) recipes. I’ll  keep you posted, as it were. Send me any good recipes you have – I’d love to try them out – especially anything requiring lobster stock.

I must be on a cooking binge because I am making chicken soup in the pressure cooker my Mother-in-law gave me. Easy as pie which I am making later. Apple, thanks for asking.

A job for litl webbook – Swiss Chard with Raisins and Pine Nuts Recipe at Epicurious.com

rainbow chard preparation by capability momSwiss Chard with Raisins and Pine Nuts Recipe at Epicurious.com.

I am dragging my laptop to the kitchen counter and upping the zoom level to 150% – this looks like a job for a litl webbook if I ever saw one.  The recipe looks great but leaving out pine nuts and changing golden raisins to cranberries (reason: a dinner guest has nut allergy and I don’t have golden raisins).

Passover Menu at last!

As promised, the recipes for the chicken soup with matzo balls and brisket. Amazingly delicious. We also had gelfite fish and chopped liver but as I have never attempted these two items, you will have to go it alone. I did find some good recipes on Epicurious for both.


  • 4 1/2 – 5 lb brisket (trim of all fat or you will have the Exxon Valdez of briskets. I know this because it has happened to me)
  • •1 onion
  • •1-2 tablespoons of oil
  • 16 oz. can of tomato sauce Saute onion in oil until golden brown.

Add 3/4 cup water, and 1/3 can of tomato sauce. While that simmers, rub the brisket with paprika, kosher salt and pepper. Cook on low heat for 1-1 1/2 hours. Remove brisket from pan and put on a large cutting board. Cut against the grain of the meat. Take out onions with some sauce and purée in blender or food processor. Add the purée back to the gravy and add the rest of the tomato sauce. Add salt, pepper and the now sliced brisket. Cover and cook for another 1-1 1/2 hours.

A new kitchen and finally(!) lamb shanks from Bha! Bha!

Bon Appetit photo

It was almost two years ago that we finished a renovation and despite having a great general contractor and a wonderful architect,  I am only able to write about it now. I manged to talk about it plenty and to those who had to listen to it – many thanks for your patience. Home Renovation is a vortex (like the wedding vortex) and you are helpless to resist the pull of the minutiae. Really, backsplashes, countertops, fixtures, drawer pulls, hooks – I obsessed over hooks that I barely notice today – but that is past me now and I am ready to obsess over something else.  Maybe food, that’s always a good choice.  I finally got another copy of the most gorgeous lamb shank recipe ever.  It is from the restaurant Bha! Bha!  http://www.bhabhapersianbistro.com/  in Naples Florida and it is amazingly delicious and it took me two days to make it last time. I found the recipe in Bon Appetit magazine (years ago) and my family loves it.  I lost my copy of the recipe and tried unsuccessfully to find it on Epicurious and I just cajoled it out the owner/chef this weekend. I had promised (sorry, honey) to make this when the kitchen was completed.  Recipe finally in hand, I will make it next weekend and post the results and recipe.

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