The Talk: Lidia Bastianich Seared Lamb Chops & Chocolate Bread Parfait

The Talk: Chef Lidia Bastianich

Guest host Donny Osmond and Julie Chen were in the kitchen with Chef Lidia Bastianich, who shared advice on easy Easter recipes like Seared Lamb Chops and a Chocolate Bread Parfait, and a review of her children’s book, Nonna’s Birthday Surprise.

The Talk: Nonna’s Birthday Surprise Review

The Talk: Lidia Bastianich Seared Lamb Chops & Chocolate Bread Parfait

On The Talk, Chef Lidia Bastianich created a Seared Lamb Chops recipe with a Chocolate Bread Parfait for dessert and shared her Nonna’s Birthday Surprise book.

You can see more of the chef on her PBS series Lidia’s Italy In America. She also has a new children’s book, Nonna’s Birthday Surprise.

She named the children in her book after her own grandchildren, and she used the book to tell a story about her idyllic relationship with fresh seasonal foods.

The kids’ book also includes recipes that even kids can follow along with.

The Talk: Seared Lamb Chops Recipe Ingredients

  • 3 lb Rib Lamb Chops
  • 1 tbsp Rosemary
  • 3 cloves Garlic
  • Salt & Pepper
  • Olive Oil

The Talk: Lidia Bastianich Lamb Chops Directions

  1. Toss chops in combined ingredients and let marinate. Leave at room temperature for no longer than two hours. Alternately, refrigerate for up to 24 hours.
  2. Heat a cast iron pan on high. Add a single layer of chops, and do not overcrowd.
  3. Cook chops until browned, turning once. This takes about three minutes. (Add additional time for well done chops.)

The Talk: Lidia Bastianich Cherry Mustard Sauce

You can serve the chops with Lidia’s Cherry Mustard Sauce recipe.

  • 1 1/2 cups Dry Cherries
  • 1 tbsp Honey
  • 3 tbsp White Mustard Seeds
  • 4 Bay Leaves
  • 1 cup Balsamic Vinegar
  1. Combine ingredients, except cherries, in a pot.
  2. Bring to a boil. Simmer for 20 minutes.
  3. Add cherries and cook another 30 minutes.
  4. Remove bay leaves before serving with lamb chops.

The Talk Side Dish: Scafatta Recipe

  • 1 cup Scallions, trimmed
  • 2 1/2 lb Peas, shelled
  • 1 1/4 lb Fava Beans, shelled & blanched
  • 1 cup diced Zucchini
  • 1/2 cup Onion, chopped
  • 1/2 tsp Crushed Red Pepper
  • 2 cups shredded Romaine
  • 1 tbsp shredded Mint Leaves
  • Olive Oil
  • Salt

Lidia Bastianich Scafatta Recipe Directions

  1. In a casserole pan with a lid, heat olive oil on medium.
  2. Cook scallions and onions until they wilt.
  3. Add beans, zucchini, red pepper, and peas.
  4. Season with salt to taste.
  5. Stir and reduce heat to low. Cover and cook 15 minutes, stirring now and then.
  6. Add mint and romaine. Cover and cook until veggies are tender, another 25 minutes.
  7. Serve hot.

The Talk Dessert: Chocolate Bread Parfait Recipe Ingredients

For dessert, Lidia made a bread-based treat.

  • 8 oz Bittersweet Chocolate, chopped
  • 8 oz White Bread, crust removed
  • 1/2 cup Espresso
  • 1 1/2 cups Heavy Cream
  • 1 cup Almonds, sliced
  • 2 tbsp Sugar

The Talk: Chocolate Bread Parfait Directions

  1. Melt chocolate in a bowl over a pan of hot water. Keep warm off heat after melting.
  2. Slice bread and lay it in a single flat layer on a baking sheet.
  3. Pour espresso into a measuring cup and mix in sugar with half your melted chocolate.
  4. Pour the sauce mixture over your bread.
  5. Flip bread and coat other side as well. Let bread absorb.
  6. Whip your cream to form soft peaks.
  7. Break bread into small pieces and layer them in parfait glasses.
  8. Use residual chocolate sauce from baking pan to drizzle.
  9. Add a layer of melted chocolate to the parfaits.
  10. Top with half whipped cream and half the nuts.
  11. Add additional layers of each ingredients, finishing with whipped cream and almonds.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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