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walton_eatsMenu:
Broiled lamb shoulder chops
Latkes
Sauteed Brussels sprouts
Santa Rita Reserva Cabernet Sauvignon
Early this morning, as I was waiting for the kettle to come to the boil, I put the lamb chops in a mixture of red wine, olive oil, salt, pepper, chopped garlic and fresh rosemary. The marinated all day, then I broiled them about four minutes on each side.
I used frozen Brussels sprouts, Safeway's Select Petite Brussels Sprouts to be specific. I put them in a sieve and ran warm water over them to thaw them, then heat a bit of butter and olive oil in a sauté pan until the butter stopped foaming, then sautéed the Brussels sprouts, tossing them in the pan every so often, and adding a bit of kosher salt and freshly ground black pepper. When they were just short of done, I added a splash of Valdespino Pedro Ximenez Cream Sherry, a sweet sherry, and turned the heat up and let the sherry cook down to a glaze.
The latkes consisted of five smallish Yukon Gold potatoes, peeled and grated; half a sweet onion, grated; 1/4 cup flour; 1 large egg, slightly beaten; salt and black pepper to taste. After grating the potatoes and the onion, wrap them up in paper towels and squeeze the moisture from them. Toss in a bowl and add the flour, salt and pepper, and egg. Mix until combined. Heat several tablespoons of vegetable oil in a pan at medium high heat. Drop heaping tablespoonfuls of potato mixture into hot oil and flatten a bit with a spatula. Fry until golden brown, turn over and fry other side until golden brown. Drain on paper towels. Keep warm until ready to serve.
Tim made lots of nummy noises while eating this. I think he liked it :).
Broiled lamb shoulder chops
Latkes
Sauteed Brussels sprouts
Santa Rita Reserva Cabernet Sauvignon
Early this morning, as I was waiting for the kettle to come to the boil, I put the lamb chops in a mixture of red wine, olive oil, salt, pepper, chopped garlic and fresh rosemary. The marinated all day, then I broiled them about four minutes on each side.
I used frozen Brussels sprouts, Safeway's Select Petite Brussels Sprouts to be specific. I put them in a sieve and ran warm water over them to thaw them, then heat a bit of butter and olive oil in a sauté pan until the butter stopped foaming, then sautéed the Brussels sprouts, tossing them in the pan every so often, and adding a bit of kosher salt and freshly ground black pepper. When they were just short of done, I added a splash of Valdespino Pedro Ximenez Cream Sherry, a sweet sherry, and turned the heat up and let the sherry cook down to a glaze.
The latkes consisted of five smallish Yukon Gold potatoes, peeled and grated; half a sweet onion, grated; 1/4 cup flour; 1 large egg, slightly beaten; salt and black pepper to taste. After grating the potatoes and the onion, wrap them up in paper towels and squeeze the moisture from them. Toss in a bowl and add the flour, salt and pepper, and egg. Mix until combined. Heat several tablespoons of vegetable oil in a pan at medium high heat. Drop heaping tablespoonfuls of potato mixture into hot oil and flatten a bit with a spatula. Fry until golden brown, turn over and fry other side until golden brown. Drain on paper towels. Keep warm until ready to serve.
Tim made lots of nummy noises while eating this. I think he liked it :).
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no subject
Date: 2005-10-24 03:36 am (UTC)So strange because I just bought some Safeway Select Petite Brussels Sprouts just the other day--they are in my freezer drawer as I type this. I like Safeway--glad to know that you shop there as well!
no subject
Date: 2005-10-24 04:42 am (UTC)