Latest news with #JanetLoughran
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
09-04-2025
- General
- CBS News
Pork Carnitas and Crispy Red Potatoes Recipe
Chef Janet Loughran is helping us meal prep for a busy week. This recipe for pork carnitas is a great way to get started! Pork Carnitas Ingredients Preheat the oven to 325. Sprinkle the pork butt with salt, pepper, cumin and oregano. Place it in a dutch oven and add the rest of the ingredients. On medium heat, bring it to a simmer. Put a lid on it and bake in the oven for 4 hours. Remove the pork and shred. Drain the solids from the liquids and add the liquid back to the dutch oven. Bring to a simmer on medium and let it go for 20 minutes. Taste for correct seasoning and then add to shredded pork. You could use this to make tacos (corn tortillas, cilantro, diced white onion, squeeze of lime juice), quesadillas, burritos, enchiladas, etc. Crispy Red Potatoes Ingredients Bring water to a boil in a large pot. Rinse the potatoes before cutting them up. Once boiling, add baking soda and salt to the water. Add the potatoes and set a timer for 4 minutes. Drain and spread out evenly on a baking sheet. Let cool then place in the refrigerator for at least an hour (up to 4 days) to dry out completely. When you're ready to roast, preheat the oven to 425. Add oil and seasonings of your choosing to the potatoes and give it a mix. Roast for 20-25 minutes, until nice and golden brown. Carrot Slaw Makes 3 cups Mix all ingredients and allow to marinate for at least 30 minutes. Lasts up to 1 week in the refrigerator.
CBS News
05-03-2025
- General
- CBS News
Chef Janet's Chicken Marsala Recipe
Talk Pittsburgh Chef Janet Loughran is back in the kitchen with her recipe for a classic - chicken marsala. Chicken Marsala Ingredients 2-3 chicken breasts, butterflied Flour for dredging Salt and pepper 1 cup yellow onion, diced 8 oz cremini mushrooms (or button) 4 cloves garlic, minced 4 Tbsp butter, divided 4 Tbsp oil of choice, divided 2 cups Marsala wine 1 cup chicken broth 1/2 cup heavy cream 2 Tbsp chopped parsley for garnish Directions Heat a large skillet to medium heat for at least 2 minutes. Dry chicken with paper towels. Season breasts with salt and pepper and dredge lightly in flour. Add 2 Tbsp of butter plus 2 Tbsp oil. Add breasts and sauté 3 min per side, making sure not to touch them so they brown nicely. Set aside on a separate plate. Add 2 Tbsp butter and 2 Tbsp oil to the same pan. Add the onions and mushrooms and mix with the fats. Then DO NOT TOUCH them for 3 minutes. Stir and brown the other side. Add the garlic and sauté for 30 seconds then pour in the Marsala wine, scraping the bottom to remove the fond (browned bits). Let it come to a boil and reduce the liquid by half (takes about 7-8 minutes). Add the chicken broth and cream. Simmer for a few minutes. Add the remaining 1 Tbsp of butter. Add the chicken back in for another 3-4 minutes. Use a thermometer to check that they're 165° internally. Check sauce seasonings and add more salt and pepper if needed. Plate up and garnish with parsley and you're done!
