Thursday, May 1, 2008
(If you look closely, you'll see "sequeira" embroidered on my apron; a Christmas present from Bren a while ago. Isn't that awesome?)
I know that lambs are fluffy and cute. I also know they taste DAMN good! Last Saturday, I made lamb kebabs, an inexpensive way to enjoy lamb here in the States where lamb chops are extraordinarily pricey.
We had lamb kebabs with pomegranate molasses sauce, farro with cucumber and spring onions (it was SUPPOSED to have mint in it, but the stupid aphids have been sucking on my succulent mint sprigs... the entire pot of 'em!) and steamed asparagus.
I adapted the recipe from Paula Wolfert's recipe in Food and Wine... I didn't have enough shallots though, so I just chopped up the one I had and put it in the kebab mixture. (If you can make it with the roasted shallots though I would -- I did it once and it was unbelievably yummy!). I used some 2% strained yogurt instead of the creme fraiche. Also, you don't need to fire up the grill for this one -- I just used a big ol' skillet. Just remember not to work the meat too much, or else it won't retain its tenderness.
Why is playing with your food so much fun?!
Next time though, I'm going to try putting some molasses IN the kebabs rather than just in the sauce. I don't know why that didn't occur to me earlier.
Oh and my old neighbours shared a little secret to delicious asparagus - you may already know this one but I do it all the time now especially if I grab those big bulky ones... in addition to snapping off the woody stem, try using a vegetable peeler to peel away that tough skin from just below that alien tip to the end of the stalk. Once steamed, the asparagus takes on a delicate, crispy texture, and will more readily soak up whatever vinaigrette you happen to pour over it. Ok, one last piece of food porn for you.
Ok! Have a great weekend! Our dear old friend Andy, who was Bren's college roommate is in town today so we're excited to hang out with him! Wheee!
at 11:14 PM