Heather's New Recipe for August, 2011
My New Recipe this month was to try making something I've seen made many many times by some of my favorite Food Network Chefs, Lamb Chops! I wasn't sure if Mike and I would like them but I was determined to try to increase our food knowledge. Now I will know what lamb tastes like when at a fancy restaurant or just relaxing on the couch watching Chopped or Top Chef. I don't usually eat babies and, in fact, have never had veal either but its time for me to grow up and realize I'm not eating like this everyday. I think it's just important to treat your food with integrity and really view it as something special.
Verdict: It was delicious! The recipe I followed was Michael Chiarello's Grilled Baby Lamb Chop with Crispy Rosemary. The marinade was an intensely flavored olive oil that had browned garlic, crispy rosemary, and after it was cooled, lemon zest was incorporated, making it fresh and fruity. I was also excited to use the rosemary I'm growing in a pot on our deck!
After coating the chops with the flavorful oil, I actually allowed them to come up to room temperature before grilling them. Chefs always say this is important for meat but I'm usually too impatient. Not this time. The Wegman's Lamb Chops were 21 dollars and I didn't want to screw anything up because of poor planning. The only hard part for me was cutting them down to individual chops because I don't cut meat all that often. Some were thicker than others but I solved that problem on the grill by putting the thick ones on first so they could cook just a bit longer. Lamb should be served medium-rare and I surprised myself by doing this perfectly. It was tender and flavorful, especially finished with the garlic, rosemary, and lemon zest solids.
The side dish was a mixture of grilled fennel, zucchini from our garden, and sweet potatoes. I steamed the sweet potatoes in my pasta pot to make sure they were tender first. They were tossed in a vinaigrette of red wine vinegar, olive oil, mint, and sun gold tomatoes (that are finally ripening in our garden).
Lots of big bold flavors in this meal, rosemary, garlic, lemon, mint, and fennel were comforting and kept you MmMming at every bite.
For desert I made truffles. It wasn't a completely new recipe for me because I made these vegan truffles before and LOVED them because it replaces a lot of saturated fat from butter and cream with heart healthy olive oil and soy milk. The chocolate decadence was silky and a definite recipe keeper. This time I used Blood Orange Olive Oil from D'Avolio, maple syrup, and lite coconut milk with dark Ghirardelli chocolate. We just recieved D'Avolio Olive Oils as a gift and we want to do more research, but so far I'm really liking it. Truffle rolling tip: after your mixture has set, use a small cookie scoop to portion them right onto a tray with cocoa powder, then before rolling them completely into balls put them into the freezer for a bit. This way when you coat/roll them they won't be so melty and messy.
You just read one of Upstate Crumbs' monthly New Recipe posts. Every month, Mike and Heather will each make a post about a new recipe. For Mike, it will usually be an adventure in trying to learn to cook. For Heather, she'll pick something that is outside of her comfort zone in some way.
Gogh on August 19, 2011 at 7:38pm EDT