Today's Bento

I've steamed other things in my rice cooker before, so I'm not sure why it took me so long to wilt young spinach leaves in a strainer while my sausages boiled. While the magic bag is definitely handy, I'll have to start timing various veggies in both the cooker and atop a boiling saucepan of something else.

So, today I'm having:

• 2 lamb sausages (tasty on their own, but with a small container of spicy vinegar for added kick)
• garlic steamed rice
• baby spinach

They all fit together nicely in a square plastic container. I'll probably grab a banana at some point today as well.

Bittman: 101 Make-Ahead Recipes for Turkey Day

Another list for the reference tag - not just limited to Thanksgiving recipes, either.

Today's Bento: I Know My [Roast] Chicken

Didn't bring Mr. Bento today - just two small plastic containers: one full of salad greens and homemade balsamic vinaigrette dressing, the other loaded with roasted chicken and vegetables (carrots, potatoes and a nice, plump clove of garlic).

Brining the meat for 24 hours (have to get the recipe from John at some point; he certainly knows both his brines and his chickens) worked wonders. The bird was tender and moist -- ever so slightly tangy but not salty (even the breast meat, some of which I packed alongside a wing for today's lunch). The herbed butter (about 2 tbsp. + 8 sage leaves + salt and pepper, chopped and mixed in a food processer) we rubbed under its skin beforehand probably helped too.

We roasted the bird - breast-down for the first 30 minutes - on a bed of potatoes, carrots, garlic and onions for somewhere between an hour and an hour and a half, basting occasionally, till the meat thermometer told us we could stop. As noted, the meat was very good; the vegetables, alas, were a bit underdone, but that was our fault for not chopping them into small enough chunks.

UPDATE: Brine recipe is here, and in the comment below.

Lamb Stew with Dill and Root Vegetables

Yesterday was the first time I cooked with dill. Handling the delicate, feathery herb is such a pleasure, even when you're frantically stripping fronds from stems because you forgot to add the latter to the cooking lamb. Gathering up the loose cupful of leaves to chop tickled my palms and fingertips; the delicate, fresh scent brought back memories of a summer night in Portland and the mild, gentle Bloody Dane I had there.

Herewith, the recipe I used last night - a riff on one of Bittman's riffs. While the stew turned out a tad soupy, it tastes good - lightly flavorful, but filling - and will probably taste even better tomorrow. I can also reduce the sauce a bit later on.

• 3 lbs. lamb shoulder, cut into 2-in. chunks (original: 2 lbs.)
• 1-2 tbsp. oil (used vegetable, because that was closest to hand - original recipe doesn't call for browning)
• 2 medium onions, chopped (original: 1-1/2 cups)
• 1 bunch dill
• 5 carrots, cut into 1-1/2 in. chunks (about 1-1/2 lbs.; original calls for about 3 lbs. of any combination of root vegetables)
• 3 potatoes, cut into 1-1/2 in. chunks (another 1-1/2 lbs. or so)
• 2 cups of liquid (used a low-sodium beef broth this time; may use less next time)
• salt and freshly-ground black pepper

Brown lamb chunks in a large pot or Dutch oven over medium heat. Remove and set aside.

Deglaze pot (I used a wee bit of cider vinegar and some broth, this time).

Strip the the leaves from a bunch of dill. Tie the stems together. Chop the leaves and set them aside.

Return meat to pot along with onions and dill stems. Season with salt and pepper, then add liquid. Bring to a boil, then cover, turn to low, and simmer till lamb is getting tender (about 60 min. in my case, but then again we were also playing Borderlands).

Add the vegetables. Bring to a boil, then cover and simmer over low heat till they're tender but not mushy - about 30-40 min., in this case.

When everything's done, stir in the dill. Correct seasoning, if necessary.