Granny's Chops Tomato Spinach
12 fresh lamb loin chops
1 teaspoon salt
1 teaspoon pepper
2 tablespoons shallots, finely chopped
1 1/4 cups dry vermouth
1 1/2 teaspoon olive oil
2 1/4 cups rich beef stock
4 quarts fresh spinach, stems removed
1 cup tomato, peeled, seeded and chopped
3/4 teaspoon dried thyme leaf
Season lamb chops with salt and pepper. Broil 3 1/2 to 4 1/4 minutes per side,
remove from broiler and keep warm. Saute shallots in olive oil. Add the vermouth
and beef stock, bring to a simmer and reduce by half. Add spinach, tomato and
thyme and simmer until spinach is just wilted. To serve, divide spinach mixture
evenly among 6 dinner plates, place 2 loin chops on top of spinach and spoon
remaining sauce over top. Serves 6.
1916
Congress expands armed forces. Battle of Verdun. Battle of the Somme. Tom Mooney
arrested for San Francisco bombing (pardoned in 1939). Pershing fails in raid
into Mexico in quest of rebel Pancho Villa. U.S. buys Virgin Islands from
Denmark for $25 million. President Wilson re-elected with "he kept us out
of war" slogan. "Black Tom" explosion at munitions dock in Jersey
City, N.J., $40,000,000 damages; traced to German saboteurs. Margaret Sanger
opens first birth control clinic. Easter Rebellion in Ireland put down by
British troops. Jeannette Rankin becomes first woman elected to Congress.