Lamb Stew with Olives

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a cute one from Laurel Jackson in Australia:

Sister Mary Katherine entered the Monastery of Silence. The
Priest said, "Sister, this is a silent monastery. You are welcome
here as long as you like, but you may not speak until I direct
you to do so." Sister Mary Katherine lived in the monastery for
5 years before the Priest said to her, "Sister Mary Katherine,
you have been here for 5 years. You may speak two words."

Sister Mary Katherine said, "Hard bed."

"I'm sorry to hear that," the Priest said, "We will get you a
better bed."

After another 5 years, Sister Mary Katherine was called by
the Priest. "You may say another two words, Sister Mary
Katherine."

"Cold food," said Sister Mary Katherine, and the Priest assured
her that the food would be better in the future.

On her 15th anniversary at the monastery, the Priest again
called Sister Mary Katherine into his office. "You may say two
words today."

"I quit," said Sister Mary Katherine.

"It's probably best," said the Priest. "You've done nothing but
complain since you got here."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

People who know me know that I love lamb and that I am
inordinately fond of olives. It will come as no surprise to them
that this is one of my favorite dishes.

Lamb Stew with Olives (Spezzatino di Agnello alle Olive)

2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs
(15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired

Heat the oil in the bottom of a large, heavy pot over high heat.
Season the lamb with salt and pepper and, working in batches,
brown the lamb on all sides in the oil, transferring it to a plate
when it is browned. Lower the heat to medium and saute the
garlic and rosemary in the same pot for about 1 minute. Add
the wine and stir to dissolve the brown bits in the bottom of the
pot. Add the tomatoes and meat to the pot and bring to a boil.
Reduce the heat and simmer covered, stirring occasionally,
until the meat is tender, 1 1/2 to 2 hours. Add the parsley and
olives and cook for 5 minutes. Serves 4 to 6.
Received on Thu Jul 20 08:03:44 2006