Oh what a find! A fabulous picture of Marlene doing what she loved best, off set – cooking. Browsing the site where I found this picture has made me WISH that I lived in Denver. The Denver Public Library is offering a writing class based on the wonderfully surreal book “Marlene Dietrich’s ABC” AND Knitflix. A screening of “The Man Who Came To Dinner” with special lighting for knitters. Does Denver need a film archivist by any chance?
Joan C channeled the spirit of Marlene last week and charmed her own Blue Angel with Marlene’s Chops. Like many of our testers Joan wondered about the lack of seasoning and herbs in Marlene’s dish but quipped “I zuppose zimple iz bezt, darlink.” I love the fact that she replied to almost all of my feedback questions in German – I have no idea what the first part of her final comment is, but I get the second!
“Sehr einfach und sehr lecker. Marlene, Ich liebe dich!”
Marlene Dietrich’s Lamb Chops en Casserole
4 lamb chops
2 small onions, chopped
2 small carrots, chopped
1 small turnip, chopped
2 handfuls mushrooms, sliced
4 small potatoes, peeled and halved
2 tbsp flour
Trim and remove fat from chops. Brown them on both sides in olive oil and season with salt and pepper. Place in casserole dish with 100ml water and all vegetables except potatoes, cover tightly and let cook at 150 degrees C / 300 degrees F for 30 minutes or until chops are tender. Add potatoes and cook for another ½ hour. Remove meat and vegetables from casserole when tender and make a gravy using flour and adding extra stock or water if necessary. Place chops on serving plate and pour gravy over them. If desired, chops may be served from the casserole dish.