Latest news with #ChefJanetLoughran
CBS News
3 days ago
- General
- CBS News
Chef Janet Loughran on Talk Pittsburgh
Chef Janet Loughran is back in the kitchen with dinner! She's making lamb shanks and couscous salad, which you can prepare for dinner yourself tonight! Lamb Shanks (Osso Bucco Style) Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper. Heat a heavy bottom ovenproof pan such as a Dutch oven over medium-high heat. Add 2 tablespoons olive oil and one hot the lamb shanks sear on all sides for a couple of minutes until they are golden and brown. Add 1 tablespoon of oil to the pan and sauté the garlic and vegetables over medium high heat for 5 minutes, stirring occasionally. Add the red wine and stir, scraping the bottom of the pan to release the brown bits. Add the stock, diced tomatoes, bay leaves, thyme, and rosemary, and the shanks back to the pan. Cover and cook in the oven for 1 1/2 to 2 hours, until it's falling off the bone. Strain the liquids from the solids and use the liquids as a nice gravy. Garnish with parsley and lemon zest. Israeli Couscous SaladServes 4-6 For the salad: For the dressing: In a large pot, bring salted water to a boil. Add couscous and cook until tender but not mushy (about 8–10 minutes). Drain and rinse under cold water to cool. Drain thoroughly. Whisk together lemon juice, garlic, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. In a large mixing bowl (or two if needed), combine the cooled couscous, chopped vegetables, and herbs. Pour dressing over and toss well to coat everything evenly. Let the salad sit, covered, in the fridge for at least 1 hour (up to 24 hours). Taste and adjust seasoning before serving.
CBS News
04-06-2025
- Health
- CBS News
Corn Succotash and Corn & Black Bean Salsa recipes
Summertime means corn on the cob! If you find yourself up to your ears in ears of corn, Chef Janet Loughran has some great recipes to clear some space in your fridge. (Photo Credit: KDKA) Corn Succotash 3 ears corn, grilled and cooled 12 oz lima beans (or edamame) 3 Tbsp olive oil 1 lemon, juiced 1 garlic clove, minced 1 tsp kosher salt 1/2 tsp black pepper 1 pint grape or cherry tomatoes, halved 2 scallions, thinly sliced 4 slices bacon, cooked and crumbled (optional) Using a large bowl and a small cup set upside down, carve down the cob to remove the kernels. *Freeze the cobs to use in a vegetable stock. Combine the rest of the ingredients in the bowl. Can be served hot, cold or at room temperature. Lasts in the fridge for up to a week. Corn & Black Bean Salsa 4 ears fresh corn, grilled or steamed 15 oz can black beans, drained/rinsed 1/2 of a red bell pepper, diced 1/2 tsp garlic powder 1 lime, zested and juiced 1 Tbsp cilantro (or parsley), minced 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 jalapeno (or banana pepper), minced (optional) Using a large bowl and a small cup set upside down, carve down the cob to remove the kernels. *Freeze the cobs to use in a vegetable stock. Combine the rest of the ingredients in the bowl. Can be served hot, cold or at room temperature. Lasts in the fridge for up to a week.
