I have started internet dating the last few months so occasionally I ask someone over for dinner. Should I query them about their food likes and dislikes? What I really want to ask is how do they feel about eating herring, do they like Champagne and is eating lamb in your comfort zone? Usually asking this at first is a real dealbreaker, never mind mentioning that Classical music will probable be playing in the background. Should I keep it “safe” and make a simple braised chicken dish or should I go out on a culinary limb and make braised lamb shanks that perfume the house with the ethic smell of a casbar in some far away place. Should I ask or just take a gamble?
These “foods are me” and who I am. People are so afraid of lamb, it can’t be all caused by their Mother cooking it so poorly, what are they afraid of? Lamb was a staple in our home, we ate it at least twice a week, all the cuts, prepared in all sorts of ways, including raw. So, yes I usually serve lamb for my “date dinners”, shanks to be specific. They are easy, and they can hold on a low temperature in the oven if and when the conversation is sooo good that you can’t break the moment. The answer to your next thought is no, I have never burned or forgotten the shanks in the oven, but perhaps some day!
My seduction dinner:
Avocado, beet and goat cheese salad
1 avocado, soft to the touch
2 cooked beets, peeled and chopped into 1/2 inch cubes
1 4 oz. package fresh goat cheese, plain
The dressing:
2 tablespoons balsamic vinegar
6 tablespoons fruity olive oil
1 medium clove of garlic, finely chopped
1 tbsp. maple syrup
salt and pepper
Whisk all these ingredients together and set aside to marry the flavor.
In a small bowl place cubed beets and add enough dressing to moisten. Peel the avocado and cut into 1/2 inch cubes add to a bowl and also moisten with the dressing.
Take a 3 inch cookie cutter or a tuna fish can with top and bottom removed and place it in the center of a dinner plate. Place marinated beet cubes in the bottom of the can and press down firmly with the back of a soup spoon, next crumble the fresh goat cheese onto the beets, press down with a spoon as well. Marinated the cubes of avocado with the dressing and pack that onto the goat cheese layer and press with a spoon firmly.
Carefully take off the mold and garnish with baby lettuce leaves, a sprinkling of olive oil, and some chopped walnut. Repeat on second plate.
Braised lamb shanks with Risotto
2 medium lamb shanks
1 cup chopped onions
3 tablespoons olive oil
2 garlic cloves, chopped
3 cups red wine
2 tablespoons balsamic vinegar
1/2 chopped canned tomatoes
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped flat leaf parsley
Salt and pepper to taste
In a medium size heavy pan heat olive oil and brown the two lamb shanks on all sides. Remove from pan. Add chopped onions and garlic, cook till translucent. Put the lamb shanks back in the pan and stir the onions, garlic and lamb shanks together. Add the wine and vinegar, salt and pepper,tomatoes and fresh herb. Bring to a boil, cover the pot and then put in a 325°F oven for 2 hours till tender. Check after an hour and turn the shanks over and give it a little stir. These will hold in a 200°F oven for a couple of hours
Risotto
1 1/2 cups arborio rice
2 tablespoons unsalted butter
2 tablespoons olive oil
2 teaspoons saffron
1/3 cup finely chopped onions
1/2 cup white wine
3 cups chicken stock, heated on low
3 tablespoons heavy cream
1/3 cup freshly grated Parmigiano-Reggiano
In a 3 quart saucepan melt the butter with the olive oil on medium heat, add onions and rice, cook till the rice looks translucent approximately, 5 minutes. Don’t let the onions or rice get any color. Add saffron and wine. Keep stiring with a wooden spoon till most of the wine has evaporated. I always add all the stock at once and turn down the heat to low but still gently boiling. While I am doing other things in the kitchen I keep an eye on it and give it a quick stir ever few minutes. It will take about 20 to 25 minutes to cook. Taste it, it should have a little resistence if not add a little more stock and keep cooking it. Take off the heat, add the cream and Parmigiano and beat with a wooden spoon for a couple of minutes till the you see the risotto’s color lighten.
Chocolate molten cake with cardamom ice cream
4 tablespoons butter
1/3 cup sugar
8oz bittersweet chocolate
1/3 cup flour
pinch of salt
cocoa powder for dusting
Set oven to 400°F and place rack in the middle of the oven
Butter four small 1/2 cup ramekins well and than sugar the insides
Melt 8 oz. of good bittersweet chocolate over a double boiler, take off heat
In a mixer cream 4 tbsp. butter with 1/3 cup sugar until it is a light yellow color, about 4 or 5 minutes. Add 3 eggs, one at a time until just combine. On low speed add 1/3 cup flour and a pinch of salt. Take bowl off the mixer and gently fold in the melted chocolate until just combined.
Pour into the prepared ramekins, place on a cookie sheet and bake for 8-10 minutes until the top is just set.
Remove from oven and let sit to cool for 5 minutes. Invert onto a dessert plate, serve with ice cream and dust with cocoa powder.
And Champagne, but you are on your own.....