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meatRecipe

February 26, 2008

Lamb Burgers with Feta Cheese Recipe

heart burger plated

When I was a kid, I was not exactly enamored with lamb. It wasn't common fare around my place and, when it was served, it was one of the few meats that got the utterly unimaginative preparation of salt/pepper/garlic, grilled and with mint jelly on the side. It wasn't bad, but it certainly was not the usual, creative dinner I was spoiled enough to expect. lambsFast forward a few years, errr, decades and lamb is rapidly becoming one of my favorite meat choices.

I am lucky enough to have friends, like Farmgirl, who have sheep and they have introduced me to many ways to prepare lamb - with nary a hint of mint jelly in sight. The only downside to this is that Susan lives halfway across the country and, try as we may, we have not yet figured out how to shove a rack of lamb through the tubes of the internets. Must be coming in the next version of Windows...

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December 03, 2007

Stuffed Acorn Squash with sausage and two rices recipe

SquashRice

Just a couple of weeks ago, I wrote that there was a "distinct nip in the air and a slight crunch to the grass. Fall was creeping in on little cat feet."

Um yeah, whatever. What a difference a fortnight makes.

Can you say 129 mph winds, boys and girls? How about 3 inches of rain in six hours? I knew you could.

Seriously, in the last few weeks, we have gone from start of fall to first time they used the word hurricane to describe a northwest storm. The main interstate between Seattle and Portland is closed, probably for days,  (But remember, global climate change is a myth.)

Along with the overnight shift in seasons comes a shift in menus. Grills have been stored for the winter while tomatoes and basil have given way to winter squash and sage. Mmmmm! I love fall! It is all about warm comfort food around my house.

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September 23, 2007

whb: Sausage-stuffed Lovage recipe

sausage stuffed lovage

Lovage is one of those obscure, sort of old-world herbs, that few people seem to have heard of. You may even have some in your garden, like some friends of mine, who were nevertheless, unsure exactly what it was - it looks, smells and tastes like celery, after all, but it never actually grows any celery stalks. Confusing beast.

My first recollection of lovage only goes back a decade, to one of those 9 course tasting menus at the Herbfarm, which included Columbia River sturgeon in a ragout of apples, leeks and lovage. While I liked it quite a bit, someoneElse announced then and there that he was going to have to figure out how to make it. I offered, "It's in his cookbook," and someoneElse has been offering me food with lovage ever since.

Most of the time, youngish leaves are used - they toughen as they get older, so save the mature stalks for soups and other dishes where you will remove them before serving - chopped up to lend a slightly more complex celery flavor to food.

lovage The stalks, however, are hollow and lend themselves to all sorts of interesting uses. As a straw, for example, for a bloody mary or other vegetable juice based drink. Rumor has it that you can candy the stems like angelica, although I have never done it. You can even make them into decorative thingies by slicing them and tossing the cut pieces into ice water. Strange but true. What I wanted to try was a bit different: creating an appetizer by stuffing the fattest stems I could find with...something.

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June 23, 2006

Ribs with Chipotle Rub and Apricot-Pineapple BBQ sauce recipe

RibschipotrleapricotpineappSummer has always meant sloppy, gooey finger-food to me. Whether it's licking an arm to catch a dribble of fresh peach juice or licking the last bit of whipped cream from the strawberry shortcake off a finger, summer gives a pass to table behavior that may be considered a bit gauche in other, more serious, seasons. Heck, in summer you can lick peach juice off someone else's arm and get away with it!

This time of year also inspires a very non-RR sort of "thirty minute meal" around my place. Take thirty minutes, divide into two parts, and insert a long time in the middle while some meat cooks ever so slowly and I give it nary a passing thought. (Hey, hey, now all you RR purists! It's still thirty minutes and nobody said it had to be thirty contiguous minutes. If there's one thing I've learned as a writer, it's that if you don't pick your words carefully, others will pick them apart...)

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