As some of you may already know, a little over a year ago I moved from my home in Wolfe Pointe to a one-bedroom apartment in the Lodge at Historic Lewes. The process of downsizing was daunting, especially when it came to choosing what to bring to my new kitchen. Although the appliances are all full-size and there are plenty of cabinets for storage, I wasn’t sure what I would need.

The way rent is structured at the Lodge, a portion of your monthly payment is allocated for purchasing meals at the restaurant. During the week, both lunch and dinner are available; on Sundays and holidays, a midday brunch is served. The combination of “always available” and daily specials offers a wide range of choices. And, dining with your neighbors is one of the best ways to make friends and learn about the community.

During the first few months, I wasn’t able to spend all of the money in my account, leaving some of the “points” (dollars) literally on the table. Over the past several months, I have become more efficient about watching the balance (thanks for the spreadsheet, Miki), trying to spend it down to the penny. You can tell who is near the end of their month, as they order multiple desserts to go or triple scoops of ice cream.

On special occasions, the culinary team at the Lodge offers very creative menus, like the one for New Year’s Eve (see photos.) That night, the starter I chose was the burrata salad, which included sliced green and red tomatoes dressed with a Balsamic glaze. The lamb shank was cooked perfectly, tender and succulent, falling off the bone and served with a rich wine sauce. I brought the cheesecake back to my apartment and nibbled on it for several days.

I have included a recipe for a traditional lamb shank braised in red wine. Since the shank is the densely muscled part of the leg beneath the knee, it needs to be braised for hours to become buttery. If you choose to serve this, you will need one shank for each person, and you will want to have enough time to cook the meat until it is completely tender. Roasted potatoes, couscous and risotto are all good choices for side dishes, along with a green vegetable. 

But, back to the kitchen story. I brought very little with me. A set of china, coffee cups, cutlery, glasses, some baking gear, mixing bowls and only four pans. The most useful is my Dutch oven (thanks, Bob and Deb), which works well for soups and stews. A large skillet is ideal for my favorite stir-fry or one-pan meals, and a small, nonstick skillet is perfect for scrambled eggs. My very small saucepan is mostly used for reheating soups or leftovers.

Microplanes, mandoline, sous vide system, and immersion blender all made it to the new kitchen. What I didn’t bring with me were some of the more esoteric kitchen tools and gadgets, like a mango cutter, apple peeler or cherry pitter. I also lost track of a few basics, like a muffin tin and a pie pan. Fortunately, there are several people living down the hall who are avid cooks and who have come to my rescue on more than one occasion.

While I continue to write this column, many of the recipes are being tested on a smaller scale. My relaxed approach to trying new dishes (a little of this and a little of that) forces me to actually write down a recipe as I cook, so I can be accurate in the measurements I share here. I love hearing from my readers and welcome your suggestions for topics or the chance to try one of your favorite recipes.

Braised Lamb Shanks*

Heat oil in a large pot over medium. Pat dry lamb shanks, and coat generously with salt and pepper. Brown shanks on all sides, working in batches if necessary; transfer to a plate. Add chopped vegetables to the pot and sauté until softened, stirring regularly, about 5 minutes. Deglaze the pan with wine, stirring to scrape up the browned bits. Simmer until wine is reduced slightly, about 8 minutes. Stir in stock, tomato paste and thyme; return shanks to the pot. Bring to a boil, then reduce heat, cover and simmer for 90 minutes, turning shanks occasionally. Uncover pot and continue to simmer, stirring occasionally until meat is completely tender, at least another hour. When shanks are cooked, remove to a plate and cover with foil to keep warm. Pour liquid through a sieve into a saucepan; discard solids. Stir in butter and simmer until reduced and thickened, about 20 minutes. Season to taste with salt and pepper. Serve shanks ladled with sauce. Yield: 4 servings. *Adapted from The Gourmet Cookbook.

One other thing I had to leave behind when I moved was my “capeflavors” email address. Please contact me at deniseclemons1008@gmail.com.