We have a whole lamb in our freezer. My husband couldn't be happier. He is the resident lamb fanatic in our household and it turns out so are my boys. I didn't grow up with lamb as part of my regular diet, so it has taken longer for me to get used to the taste. As many of you know, it's very different than beef.
So many recipes try to cover up or cut through the taste of the lamb with various sauces or sides, the most popular being mint jelly. My husband prefers to taste the flavor of the meat so we rarely serve it. It would work well with this dish if you would like to include it.
This recipe does a great job tenderizing the meat, while providing lots of flavor. Honestly, it was delicious, BUT I would personally not attempt it without a wireless meat thermometer. You need one in order to not overcook a cut of meat like this. Plus you will use it constantly. It's a wonderful kitchen tool and cheap investment!
Summer
Summer
White Chocolate-Caramel Swirl Ice Cream
We are so glad it's summer. Beach camp, sleep away camp, art camp, baseball camp, days at all the Los Angeles museums, road trips, days spent in our p.j.’s, and lots and lots of long bike rides.
I love not being on a schedule. All four of us need these 78 days and they couldn’t have come soon enough. From September to the end of June, life is hectic, riddled with schedules, and not so flexible. Summer is the antithesis of this and summer is what we long for.
Using pantry staples, left over egg yolks and jar of homemade caramel sauce, Eli and I stirred and churned and came up with an ice cream inspired by David Lebovitz. Using his basic white chocolate ice cream recipe, we swirled in the caramel sauce and added some candied pecans.
Super rich but super good!
Time To Eat Rainier Cherries
Just on the edge of the vegetable garden my Hungarian grandparents had on their Indiana farm was a cherry tree. The sprawling branches thick with leaves provided a welcome canopy on hot, sunny days — and a perfect climbing structure for fun-loving children.
I do remember climbing very carefully into the tree, not too high, but just far enough off the ground to be able to reach for ripe cherries that I would pop into my mouth, spitting the hard-as-stone pits onto the earth below. And, thus began my insatiable desire for sweet, rosy cherries.
Several years ago, I brought a handful of Rainier cherries home from the grocery store. I couldn’t resist their characteristic rosy blush with a warm, sunny undertone. I ate one. I was hooked. It was the sweetest, most delicious cherry I had ever eaten. The creamy colored flesh was juicy and much more flavorful than the traditional bing cherries I was used to eating. The Washington Rainier was cherry perfection.
Mozzarella, Tomato & Strawberry Salad
I don’t know if I would really call this dish a “recipe”. No need for measuring cups, measuring spoons, tons of ingredients, or chopping. I cannot tell you how many times I have thrown some fresh mozzarella, heirloom tomatoes, and some basil together to enhance a meal. A little good olive oil, some balsamic, fresh ground pepper, and coarse salt creates a fresh, tasty, savory, and sweet dish.
Sometimes I will make a bruschetta and add a piece of burrata cheese. My motto – you can’t go wrong with anything that includes burrata. Even without the burrata, there is something special about this combination.
When I read that this weeks dish for French Fridays with Dorie was a salad that included a fruit, I wasn’t exactly overwhelmed. Generally, I don’t really like fruit in my salad. I can’t get into watermelon with my lettuce and PLEASE, hold the mandarin oranges in my chinese chicken salad.
POM Pomegranate Barbecue Ribs
To some, May means the Kentucky Derby. To others, the start of the summer growing season. To many backyard chefs, May is the start of barbecue.
Barbecue used to be a very regional thing. One area might mean pork while another means beef. Some barbecue chefs prefer to smoke, some to grill, and some to braise.
There are passionate arguments about dry (a spice rub) vs. wet (cooking with the sauce), and even the ingredients in a sauce, whether the meat is cooked in it or not.
I like to barbecue, and I don’t like to get drawn in to one technique over another. No matter the method, barbecue is just good food.
I’ve made a tasty POM pomegranate juice barbecue sauce for pork baby back ribs. The sweet spice of the sauce is a nice balance to the salty, tender rib meat.
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...