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M i d d l e b u r g

L i f e

Aurora Services, Inc.

FARM, • • • • •

◆ ◆ ◆ ◆ ◆

Great things are done when men and mountains meet…. Great things are done when William Blake men and mountains meet... Providing the Following Services: William Burke Professional Gate Consultation & Design Service Automatic Gate Operating System Design Installation, Service & Repair Emergency Attendance Proficiency with All Major Equipment Manufacturers


Office Activities BUSINESS,


Bookkeeping Bill Paying Accounting & Payroll Special Projects Property Management

Andy Martin Discreet, Reliable 202.223.3839 Fauquier, Loudoun, Clarke Counties Andréa (Andy) Martin Management, LLC

Serves 8

Aurora Services is proudly invested in installations, service and repair u more Automatic For than fifteen years Gate in the metropolitan Washington DC area.

Operating System Design

• 4-5 tablespoons canola oil, divided

Class A Electrical Contractor – VA & MD

u Installation, Service & Repair


u Emergency Attendance

Kosher salt and fresh cracked pepper

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540 687 6059 Middleburg’s oldest and most respected paper

March 2015 •

2 cups chopped onions 1 cup dry white wine


2 tablespoons fresh thyme, minced 2 bay leaves

Class A Electrical Contractor - VA & MD

1 quart beef stock 2 tablespoons Dijon mustard 2 tablespoons tomato paste 1 tablespoon honey 2 tablespoon unsalted butter and 2 tablespoon flour (set aside)

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April, 2013

Aurora Services is proudly invested in installations, service and repair For more than fifteen years in the metropolitan DC area.

To place an obituary in Middleburg Life

• 5 pounds boneless lamb, preferably from the shoulder or leg, trimmed of excess fat and cut into 1-inch pieces u Professional Gate Consultation & Design Service

(540) 364-8069 (888) 5 Aurora

In the Kitchen with E T

Middleburg with Ed Wright Memories Lamb Stew

Providing the Following Services: (540) 937-2400, (888) 5 Aurora

u Proficiency with All Major Equipment Manufacturers

he weather seems to be trending to indicate March will come in like a lion this year, so what better time to produce a hearty lamb stew. It was negative two degrees this morning when I took the dogs out, not counting the wind chill. But there is hope. mily ylEr Our days are getting longer and before we know it, we’ll be puttering around the garden seeing what survived the winter. Spring is full of rebirth and I think this one will feel quite miraculous. By preparing the meat and vegetables separately, the vegetables keep their bright flavor and texture. The sweet parsnips and carrots are wonderful against the rich lamb and the baby peas and parsley balance it all out.

95% Purchase Financing

with No Mortgage Insurance

Because of Professionals like Terri, Contact With All Middleburg Me Mortgage was voted Best Mortgage Company in Loudoun County Your Mortgage Needs

Call today! Terri O’Dowd

Senior Loan Ofcer , NMLS 207304

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1 pound parsnips, peeled and cut into one-half by 2-inch pieces 1 pound carrots, peeled and cut into one-half by 2-inch pieces 1 pound mushrooms, sliced 2 cup frozen baby peas, thawed Mashed or boiled potatoes (for serving if desired) • Preheat the oven to 325 degrees. • Heat an oven proof Dutch oven or 5 quart stock pot to medium high heat and add 2 tablespoons of canola oil. • Season the lamb with salt and pepper and arrange the lamb in a single layer in the hot oil and brown on all sides. Do them in batches and when they are browned, transfer them to a bowl. • Add the onions after all the lamb has been browned and stir until they have lightly browned 2-3 minutes. • Add the wine and scrape up the brown bits from the bottom of the pan. • Add the beef broth, mustard, honey, tomato paste, thyme and bay leaves. • Add back the lamb and set in the oven, uncovered and braise for about 1 to 1 ½ hours or until the lamb is tender and a tip of a knife easily pierces the meat. Check periodically and add one cup of water

towards the end of the cooking time. • While the lamb is braising prepare the vegetables. • On an aluminum foil lined baking sheet combine the parsnips and carrots and toss with one tablespoon of canola oil. • Roast the vegetables in a 350-degree oven for about 45 minutes or until they are lightly browned in spots and are tender. When they are out of the oven, fold over the foil and cover the vegetables and let them rest. This will help loosen them from the foil. • Heat a sauté pan to medium high heat and add the last tablespoon of oil and sauté the mushroom until they are golden brown. Season with salt and pepper. • When the lamb is finished braising, remove from the oven. • In a small sauce pan combine the flour and butter and heat to medium heat, when the mixture begins to bubble, add a cup of the juices from the lamb and stir until quite thick. • Add this mixture back to the meat and the sauce will even out. • Fold in the vegetables. Reheat if necessary. • Serve over mashed or boiled new potatoes, sour cream and sprinkle with fresh parsley.

Middleburg Life, March 2015  
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