Potato Leek Soup Redux-Peel, Package And Puree
To get this recipe, see Bistro At Home-Potato Leek Soup over at DC Foodies.
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Lamb Chops With Herbed Potatoes and Parmesan Asparagus For WHB*: I Need A Kitchen Fairy
It seemed so simple: marinate and sear some lamb chops. Broil asparagus and make mashed potatoes. How hard could that be? How much mess could it possibly make?
Last night’s dinner was delicious but it was one of those meals when apparently I needed just about every pan, gadget and utensil to orchestrate bringing it together. At some point, it just got away from me, but I kept going forward knowing that soon, I’d be indulging in a terrific meal.
Not to discourage you from making it. Sometimes, I’m just a spaz. Between staging the shots and timing the meat and God forbid-using the broiler (the kiss of death to any absent minded cook such as me), it was a real “ta-da” moment when I got to plate the food without- you know-causing a fire.
Lamb chops with herbed potatoes and parmesan asparagus is a delicious meal which, if your in the mood to use a few pans, is a real treat and value, considering a plate like this in a restaurant these days could cost you over $30 and perhaps even rub up near the $40 mark.
My lamb chops are from Costco, and when marinated and simply pan-seared, are absolutely delicious. The asparagus was on sale at Whole Paycheck Foods for $2.98 a pound, and the Alouette cheese spread was around $5 at Safeway.
So, roll up your sleeves, cook up a special meal, and know that although you have to clean the dishes after, you’ve just save a whole lot of money.
For the lamb
- 4-6 lamb chops
- 1 cup red wine
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 clove garlic, minced
- 6 sprigs of fresh thyme, leaves removed and stems discarded
- 1 teaspoon dried rosemary (or 1 Tablespoon fresh)
- 1/2 teaspoon kosher salt
- several grinds of fresh black pepper
Place all ingredients in an airtight baggie and marinate in the refrigerator for at least 2 hours. Take the bag out of the refrigerator 30 minutes prior to searing to get the chill off.
Preheat oven to 425 degrees.
Remove lamb chops from marinade and freshly season with salt and pepper on each side. Heat a pan over high heat. Add about 1 Tablespoon of olive oil to the pan (the oil should start to smoke) and add lamb chops. Sear lamb on each side for 3 minutes. Don’t move the chops while they are searing.
Place chops on a baking sheet and place in oven to cook until the internal temperature reaches 125 degrees before resting. This will give you medium-rare chops (see photos).
While chops are resting, place marinade liquid in pan and bring to a boil. Scrape up the fond (brown bits) and add 1/2 cup more red wine. Reduce sauce by half and add 2 Tablespoons of butter.
For the Parmesan Asparagus
Place asparagus on an aluminum foil lined baking sheet. Pour about 2 Tablespoons of extra virgin olive oil over asparagus and toss to coat. Arrange asparagus on sheet in a single layer and season with salt, pepper and 3 Tablespoons of freshly grated Parmesan cheese.
Place asparagus in the 425 degree oven for 8 minutes and finish by turning on the broiler to melt the cheese.
For the Herbed Potatoes
Peel and quarter 2-3 large Russett potatoes. Place in a pot with cool water to cover. Bring potatoes to a boil and cook until they are fork tender. Drain water. Place as much butter as you like over potatoes and season with salt (and pepper if you like). Add milk or half and half, about a half a cup, and mash potatoes. Add 3 Tablespoons Alouette Garlic and Herb cheese spread.
*WHB- Weekend Herb Blogging is a really fun weekly food blogging event started by Kalyn of Kalyn’s Kitchen. This week’s host is Zorra from Kochtopf.
A La Minute Update: Cheesetique’s Old Space Was Still Warm When…
Let’s Meat on the Avenue hung it’s shingle! The new butcher shop is under construction and while I do not know who the new purveyors are, I can tell you that it’s not the Armstrong’s. Chef Armstrong of Restaurant Eve, Majestic, Eammon’s and The PX is planning to open a butcher shop, bread bakery, gourmet shop and wine lounge in Del Ray in 2009, featuring charcuterie wonder, Dan Fisher. Armstrong’s shop will be in a new building, currently under construction.
A La Minute Update: Cheesetique Reopens
In the Del Ray neighborhood of Alexandria, there once lived a cheese maven, named Jill Erber. With thoughts of bringing cheeses from near and far, she transformed a tiny storefront into a mecca for cheese lovers from around the area. Soon, the word of her shop’s cheeses, wines, and gourmet goodies spread and Jill decided it was time for more elbow room. Just a few doors away sat a new space ready for Jill to fill. This weekend, I visited the newly opened Cheesetique and apparently I wasn’t the only one anxious to get a peak into the new digs.If you’ve been to Cheesetique, a familiar feel will comfort you when you walk in the door. The beautiful wooden trough sits in the front window, with its companion counter full of soft cheeses just a step away. Beyond, two large counters sit side by side; one filled with dozens of cheeses, all perfectly and temptingly labeled, and one with meats. Proscuitto, salami, speck, lamb and chicken, oh my!Stainless steal racks, short and tall, are filled with even more high quality olive oils, salts,vinegars, tuna, biscuits and beer. A wall of wines leads is a clever way to display a nice collections of beverage to compliment just about anything she carries. In the back of the store, yet another case holds dairy products such as creme fraiche and mascarpone as well as meats from Neiman Ranch.On my visit, I sampled 2 wonderful cheeses- a Stilton with chives and and Midnight Moon. Delicious. For home, I purchased a 6-month old Farmerhouse Cheddar and a couple mini salami links.Now, what’s behind the the red curtain, you ask? Well, it will be a small cafe and tasting room opening next week-perfect for extending the enjoyment of Jill’s products. I highly recommend signing up for the Cheesetique newsletter so you can keep apprised of what she is carrying, as well as upcoming classes and events.
Cheesetique
http://www.cheesetique.com
2403 Mt. Vernon Ave.
Alexandria, VA 22301
(703) 706-5300
Map
At The Old Town Farmers Market, February 23, 2008
On this damp and chilly morning it was a bit depressing to see only a handful of vendors at the Old Town Farmers Market. But, what lacks in quantity is made up for in quality, especially with the relatively new addition of farmers like Babes in the Wood. Babes raises rare breed pigs which are forest fed on their 75 acres, with no more than 2-3 pigs per acre. The pigs are grown slowly and treated humanely, and I support that.
Owner Bill Jones was at the market this morning, having traveled from his farm in Dillwyn, VA (that’s 3 hours away folks). Being a bit late to the market, I missed out on buying pork chops so instead I bought a package of nitrate and preservative free bacon and fresh ham steaks. I inquired about bone-in pork chops and was told that usually the pork chops are boneless, but I could give them a call to pre-order bone in chops. He would just need to know before his pigs were sent to the butcher.
On a sweeter note, I picked up some goodies from Maribeth’s Bakery. Heart shaped cheesecake-oreo cookies looked so good I bought one plain and one chocolate. I also got a mini loaf of raspberry pound cake.
Until the next At The Market-eat and buy local when you can.
