02.25.12 The Perfect Lamb Burger

This past weekend I was able to cook for my family and friends at my Uncles house in Pennsylvania. Also, in case you haven't realized it, I don't post actual recipes but rather ingredients used. This way, you can create your own rendition of these meals. 

First Course.

Sangre de Toro. Cheese. Crackers.

Intermezzo. 

Puppy. 

And more wine.

Second Course. 

Greens. Cucumber. Red Onion. Feta. Red Wine Vinaigrette. 

Potatoes. Rosemary. Salt. Pepper. Olive Oil.

Course Three. 

Artisanal Bread. Lamb. 

Mint. Chive. Rosemary. Goat Cheese.

Red Onion. Apple Cider Vinegar. Sugar.

Tomatoes. Red Bell Pepper. Garlic. Onion. Brown Sugar. Apple Cider Vinegar. 

02.21.12 Two Course Fish Dinner

Last night was amazing. I made two new wonderful friends, had a delicious two course fish dinner, and drank a plentiful amount of wine. The night started around 7pm with a bottle of Chateau Bonnet Entre-Deux-Mers Blanc 2010. 

This sauvignon blanc, semillion, and muscadelle blend was dry and medium on the palate. With aromas of lime zest, grapefruit, white flowers and notes of dill and green pepper, it was a perfect start to the night. After a sip of this fairly priced wine (10$!), I was amazed at just how much the citrus in the wine was able to shine through, masking some of the common flavors of a wine made only of sauvignon blanc. These flavors with its medium acidity tickled my tounge with every sip. 

The boys volunteered to cook last night so I took it upon myself to take over our little "front of house". So first, I set the table:

Then I poured the wine:

And before any time passed at all, we began eating our first course: 

Plate breakdown: lime cured lemon sole, kiwi, chayote, preserved kaffir limes, pistachios, persian black lime powder, mint, cilantro

First course was light and flavorful. The sweet and tangy kiwi brightened the neutral flavors of the fish while the pistachios gave this dish the extra crunch it needed. The chayotes on the bottom of the plate gave body to the dish and a freshness you can't find in any other fruit. The dish was balanced with the earthy herbal flavors supplied by the cilantro and mint. While the rest of us finished eating, Simon left us to finish his own meal. 

And the beautiful finished product: 

Plate breakdown:  halibut, fennel puree, apple tea couscous, milk braised radish, charred golden raisins, fennel fronds

With our second course, we paired a 2003 Iron Horse brut rose.

Overall, it was a wonderful night full of good times. We laughter to the point of tears, we had wonderful discussions, and we made new friends. All in a nights work ;) 

Eat your greens!

I'm not sure where the stigma connected to vegetables came from, but it has absolutely stuck through multiple generations. It's unfortunate too, because they are so yummy and under utilized. The next two pictures are of salt and pepper asparagus and roasted broccoli rabe. These are two of my favorite greens. The asparagus were made by rubbing them with a hefty spoonful of good, creamy butter from a local farm. We spread a little too much salt and enough pepper to bite your lips on the way in. This was partly due to knowing some of the seasoning would fall off but also because I love salt and pepper. Then the asparagus were placed in a pan and thrown in the over at 425 until just blistering and tender. Such a perfect snack while we cooked the rest of the meal.

The broccoli rabe was lightly seasoned with s&p and sautéed in some extra virgin olive oil. Another wonderful snack while the rest of dinner was being made... 

Of course, vegetables should be a part of a well balanced meal. Below you will see my dinner I share with a good friend a few days a ago of roast pork loin, charred brussels sprouts, and a simple rice pilaf. 

Simplicity truly is excellence, and nothing is more simple than a beautiful handful of greens, a little bit of fat, and some traditional seasoning.