Thursday, September 03, 2009

Guest Blogger Louisa Edwards Steams Up the Kitchen!

UPDATE: The winner of Louisa's A RECIPE FOR LOVE cookbook giveaway is fleur! Please email your physical addy to contests @ (remove spaces). Thank you to everyone who participated :)!!!
Hi, Everyone! It's so nice to be hear at the Knight Agency blog. Thank you for having me as a guest!
I was raised in the South, where it's considered bad manners to show up at someone's house empty-handed, and since CAN'T STAND THE HEAT is all about fabulous food, I've brought a recipe for you all! We're going to make lamb hash. I don't know about where you live, but up here in northern Ohio where I am now, it's already getting chilly. This old-fashioned hash is a perfect early fall dinner--hearty enough to be comforting on a cold day, but not so heavy that you feel like hibernating after!
The concept of a hash was originally intended as a delicious way of repurposing leftovers. In this case, the original recipe calls for 3 cups of cooked lamb, chopped. With just my husband and me, I don't often find myself roasting a leg of lamb and needing to deal with the surplus. However, I love hash so much that I think it's an end in and of itself, so I adapted the recipe for ground lamb, which is readily available at a lot of grocery stores.

Lamb Hash (Adapted from THE NEW YORK TIMES COOKBOOK by Craig Claiborne)


1 tbsp butter
1 large onion, minced
2 tbsp chopped Italian flat-leaf parsley
2 slices bacon, cooked till crisp, then cooled and chopped
1 1/2 lbs ground lamb
1 cup canned beef broth
1/2 canned tomato sauce
Salt and pepper to taste
1 cup heavy cream, approximately
2 tbsp finely grated sharp cheese, like Parmesan or Gruyere

Preheat the oven to 325 degrees.

Heat a large, heavy skillet (one that has a lid and is safe for both stovetop and oven) over medium high heat until the pan is almost smoking, then add the ground lamb. Stir the lamb with a wooden spoon to break it up, add salt and pepper to taste, then cook until all pink is gone. You'll get better color and caramelization if you don't stir the lamb too much, and if your skillet is large enough to give the meat plenty of room to sear rather than steam.

Remove the lamb from the pan and drain on paper towels. Allow to cool.

Wipe out the skillet and return to stovetop. Add the butter and melt over medium heat until the foam has subsided. Then add the minced onion, garlic, and chopped bacon. Stir it around to coat everything in the melted butter, then add the lamb, beef broth, and tomato sauce. Salt and pepper the whole thing, cover the skillet, and bake for 1 hour, stirring occasionally. Taste and adjust seasoning.
*The recipe can be completed up to 1 day ahead of time up to this point, then the hash can be brought to room temperature and then refrigerated. To reheat, bring the hash back up to room temperature and preheat the broiler before continuing.*

Lightly butter 6-8 ramekins (depending on their size) and portion the cooked hash into them. Cover each portion with a tablespoon of cream and sprinkle with the grated cheese. Brown under a preheated broiler.
Served with a simple green salad and a good vinaigrette, this hash makes a lovely lunch or light supper. And the individual portions make it attractive enough to serve to guests. We drank an Oregon Pinot Noir with it, which was delicious.
Enjoy! You'll find more recipes like this in the back of my debut book, CAN'T STAND THE HEAT, and at my website,, where you'll also find excerpts, deleted scenes, and a free short story! Come visit me anytime.

Bon app├ętit,

Louisa Edwards

LOUISA'S COOKBOOK GIVEAWAY!!!: To win a cookbook filled with Louisa's scrumptious recipes, along with those of some of today's top chefs, leave your name in the comments section. This special contest will be open all weekend! The winner will be announced Tuesday morning, September 8th.

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Blogger Kristen Painter said...

I'll have that with two poached eggs, please. Kthx.

Thursday, September 3, 2009 at 1:28:00 PM EDT  
Blogger Unknown said...

I don't eat lamb but this still sounds fabulous! I'm looking forward to the book too :)

Thursday, September 3, 2009 at 1:33:00 PM EDT  
Blogger Louisa Edwards said...

I'm pretty sure ground beef would be good, too!

Thursday, September 3, 2009 at 1:37:00 PM EDT  
Anonymous Chelsea B. said...

Ohh, great givaway! I'm always open to new recipes!

Thursday, September 3, 2009 at 2:22:00 PM EDT  
Blogger Jia Gayles said...

This sounds delicious, Louisa! Too bad I am incompetent in the kitchen. I'm serious. I have to read the instructions on a bag of hot dogs. Don't tell anybody! Oh, yeah...I guess it's too late for that. ;-)

Thanks for the great post!

Thursday, September 3, 2009 at 3:02:00 PM EDT  
Blogger Recipe4romance said...

Congrats on this...sounds enticing, fun and delicious

Thursday, September 3, 2009 at 3:17:00 PM EDT  
Blogger Santa said...

Delicious tie-in to your book, Louisa. The lamb hash looks and sounds delish and I adore Oregon Pinot Noirs.

Your books sounds fabulous and, as a fellow foodie, right up my alley. I look forward to reading it.

I am also a huge fan of cookbooks. You should see the shape my Joy of Cooking is in, lol.

I'll be looking for you, um, your books on the shelves.


Thursday, September 3, 2009 at 3:18:00 PM EDT  
Blogger Tessa K. said...

This sounds lovely and so does your book - I can't wait to read it!

Thursday, September 3, 2009 at 3:20:00 PM EDT  
Blogger Jenifer said...

I've never made hash before, with my hash experience limited to the diner corned-beef variety. May have to give this one a try!

I was hoping to pick up your book at Borders on the way home, but, alas, none of the stores between work and home have it in stock. Hopefully soon. It sounds wonderful!

Thursday, September 3, 2009 at 3:27:00 PM EDT  
Anonymous Aurora said...

I have never had Lamb but would love to make this for my husband who I know would love it!

Thursday, September 3, 2009 at 3:42:00 PM EDT  
Blogger Angeleque Ford said...

Great recipe. I'm gonna try it this weekend. This is a great giveaway too. Did I mention I love cookbooks? And that I collect them.

Thursday, September 3, 2009 at 4:08:00 PM EDT  
Blogger Eva / TXBookjunkie said...

I love receipes. I've never had hash before though.

Thursday, September 3, 2009 at 9:33:00 PM EDT  
Blogger macbeaner said...

I adored Can't Stand the Heat - what a great idea for a book! I would love to have the cookbook that contains some recipes by a great author! :)

Thank you!

Thursday, September 3, 2009 at 10:05:00 PM EDT  
Blogger traveler said...

I am enjoying this delightful post which is enticing and lovely. Congratulations and best of success.

Thursday, September 3, 2009 at 10:48:00 PM EDT  
Blogger Louisa Edwards said...

Chelsea B: It's awesome to be open to new things!

Jia: Thanks for having me on the blog!

Recipe4romance: I like the word 'enticing'. Doesn't get enough play.

Santa: My mom once won a contest for the most-loved copy of Joy of Cooking!

Fleur: I can't wait to hear what you think!

Jenifer: Diner corned beef hash is wonderful, but homemade chicken, lamb, or beef hash is a whole other deal. Very worth the time and effort!

Aurora: Never had lamb? I'm almost jealous--you get to experience it for the first time as an adult. I didn't like it when I was a kid, but now it's one of my faves.

Angeleque: I love cookbooks, too; sometimes I read them like novels.

Eva: You've got a treat in store!

macbeaner: Thank you so much! I really appreciate it. I had a great time writing it (and testing the recipes.)

traveler: More 'enticing'; awesome!

Thursday, September 3, 2009 at 10:58:00 PM EDT  
Blogger Paranormal and Romantic Suspense Reviews said...

Yum I love lamb and that recipe sounds scrumptious!

Thanks for the great contest!

Friday, September 4, 2009 at 2:07:00 AM EDT  
Blogger CrystalGB said...

I love cookbooks. Please count me in. :)

Friday, September 4, 2009 at 10:58:00 AM EDT  
Blogger Poppy said...

Oh yum! I love cookbooks :)

Friday, September 4, 2009 at 11:58:00 AM EDT  
Blogger Pissenlit said...

Omigosh, I'm not a huge fan of lamb but that looked really good!

Friday, September 4, 2009 at 3:27:00 PM EDT  
Blogger ColleenFL said...

I love lamb. The book sounds great.

Saturday, September 5, 2009 at 1:49:00 PM EDT  
Blogger Suzette said...

I need all the help i can get in the kitchen so my fingers are crossed! lol

Saturday, September 5, 2009 at 6:00:00 PM EDT  
Blogger Unknown said...

Louisa, you write romance novels AND cookbooks !!! I'm amazed... I want to be you !!lol
Seriously, great recipe I hope to try soon. I don't have much experience with lamb which is about to change.

Sunday, September 6, 2009 at 12:56:00 PM EDT  
Anonymous Michelle (MG) Braden said...

Oooh, we have ground lamb (we buy fresh lamb straight from the farm) and I was getting bored with the couple of recipes we have for it. This sounds awesome. Can't wait to make it!

Sunday, September 6, 2009 at 7:26:00 PM EDT  
Blogger Unknown said...

My mouth is watering! This is perfect for the cooler weather we're starting to get.

Monday, September 7, 2009 at 4:21:00 PM EDT  
Blogger Louisa Edwards said...

Thank you to everyone who commented! I wish I had enough cookbooks and aprons for everybody. Congrats to Fleur, though!

Tuesday, September 8, 2009 at 10:20:00 AM EDT  

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