Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Thursday, April 28, 2011

Pomegranate Sauce for Lamb

We had lamb for Easter and cooked enough to feed a small army--very small. So small Rhode Island could beat it in a war. Making this quick sauce put a tasty twist on leftover lamb.

Pomegranate Sauce for Lamb

1/4 cup onions, chopped
1 garlic clove, crushed
1/3 cup red wine
1 cup chicken broth
1 cup pomegranate juice
2 tsp. sugar
2 tsp. flour


1. Saute onion and garlic to pan.

2. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits.

3. Stir in broth, juice, and sugar; bring to a boil.

4. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally.

5. Add flour, stirring until smooth; bring to a boil.

6. Reduce heat and cook 1 minute, stirring occasionally. Serve sauce with lamb.

Make it a meal: Serve over lamb with steamed green beans and roasted potatoes.

Wine: Shiraz or Pinot Noir
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