current-glazed lamb chops with pistachio couscous

This was a tasty dinner - the lamb chops were pan seared and then glazed with a bit of current jelly and pomegranate juice.  While the chops cooked I whipped up a batch of Israeli couscous, throwing in some chopped pistachios and mint.

gnocchi gratin with Gorgonzola dolce

This is the ultimate luxury comfort food!  It took 3 hours from start to finish but I really do love making my own gnocchi.  These are baked off in a creamy Parmigianno/Gorgonzola sauce and are amazing. 
http://www.epicurious.com/recipes/food/views/Gnocchi-Gratin-with-Gorgonzola-Dolce-368961

shrimp curry dinner

I made an Eastern Indian flatbread, then topped it with a shrimp vegetable curry mixture on one side, and coconut rice on the other side.  For the rice I sauteed some ginger and jalapeno in a bit of oil; added basmati rice, coconut milk and salt - then simmered (covered) over low heat until the rice was done.  I stirred in some chopped cilantro and topped it all with toasted shredded coconut. 

pork with leek sauce, pan fried cabbage & bacon

Have this on a day other than Ash Wednesday!  I just pan fried some boneless pork cutlets, the sauce was sauteed leeks with a bit of chicken broth and blue cheese.  The cabbage was an easy stir fry topped with cooked crumbled bacon. 

rack of lamb with mustard sauce

I get the racks of lamb from either Costco or Trader Joes, they really make  a quick weeknight dinner.  This time I served it with a caramelized pear and pecan salad.  This lamb recipe calls for pomegranate molasses, which I found at a Middle Eastern market here in town. 
http://www.marthastewart.com/874410/rack-lamb-mustard-sauce

chocolate-almond bark with sea salt

We are so loving the Marcona almonds (we get ours at Trader Joes) - this was the perfect blend of dark chocolate, caramelized nuts, and saltiness  Check it out in the Dec. 2011 issue of Bon Appetit magazine.
http://www.epicurious.com/recipes/food/views/Chocolate-Almond-Bark-with-Sea-Salt-368956

veal and potatoes

This was a cold-weather comfort food kind of dinner.  I made pan-fried breaded veal cutlets (one of my favorite dishes to order out in 'fancy' restaurants when growing up) and a potato-bacon rosti (a kind of potato pancake) with more of those fabulous Idaho spuds.