Archive for July, 2011

Garlic Parmesan Dressing

30 July 11

Garlic Parmesan Dressing

1 cup olive oil
1/4 cup red wine vinegar
1/4 cup apple vinegar
1/4 tsp whole peppercorns
pinch cayenne pepper
3-6 cloves garlic
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp basil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese


The amount of garlic depends on the size and strength of the garlic at hand and how stout you like your garlic dressing. Of course, if you don’t like garlic you won’t want this dressing anyway.

Put everything except the oil into a blender and puree pretty fine. Drizzle the oil in and

blend thoroughly.

This is outstanding with avocado. Just take a nice Haas avocado cut in half lengthwise and the seed removed and fill up the hole with the dressing. Then scoop it up with a spoon, very tasty.

This stuff benefits from sitting and mellowing awhile.

If you want to make this sort of Frenchified just add a blop of Dijon mustard to the mix.

Black pepper

Image via Wikipedia

Herself Sez:  Himself uses Madagascar Tellicherry peppercorns which he orders from Fantes’ Kitchen Wares. They have many excellent items that we use. He orders our usual sea salt for grinding from Salt Works. We also use some of the different sea salts found at Whole Foods. (Celtic Sea Salt, Himalayan Sea Salt) While Whole Foods is pretty much overpriced and thinks much of itself, it does carry many necessary items.

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Honey Glazed Lamb Chops

27 July 11

Honey Glazed Lamb Chops

This is quite a nice way to enjoy your rack of lamb, Frenched and cut into individual lollies. You can also use plain old lamb chops or shanks.

8 lamb lollies, chops, or a couple of lamb shanks
1 Tbs olive oil
1-1/2 tsp thyme
1-1/2 tsp coarse ground black pepper
1 tsp salt
1/2 cup honey
1/2 cup balsamic vinegar
4 apples, cored and cut into bite-sized pieces

What you want is about 2 chops and 1 apple (or equivalent) per person. This is about right with a little salad and perhaps a little cold soup like gazpacho or whatever suits you.

Brush your lamb with olive oil and then sprinkle with thyme, salt, pepper. You can add a little garlic if you want, but that is quite up to you. You can pan fry the lamb in a little olive oil if you like. The better method is to cook them over a grill. Either way under cook them a little bit, about 3 minutes per side, to get a little charring on the outside while still being quite red inside.

Use a pan big enough to hold your lamb to heat up the honey and vinegar. Stir the mix while bringing it to a boil. Add in the apple pieces and simmer about 10 minutes or so until the apples are soft – not mushy – just not longer crunchy.

Set the fruit aside and finish cooking the lamb in the bubbling liquid until it is the desired doneness. It should be nicely glazed. Serve things up with a little extra glaze poured over the fruit and the meat. Sticky but very, very good.

Some variations on the fruit are quite nice: figs, pears, cherries come to mind. Cut the whatever into the proper bite-sized pieces. Cooking time will probably vary by the fruit used.


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