jess of sacaton june and meryl came over for dinner this evening. jess picked up wine from tj's, then we all met at tops on the waterfront to pick up groceries.
we made a fennel salad with mache, oranges, and pecorino:
ingredients:
*a couple of handfuls of mache (1 handful per diner)
*1 bulb fennel, sliced
*2 segmented oranges (or preferably blood oranges), pith removed
* 3/4 cup shaved pecorino
*2-4 tablespoons olive oil
*1-2 tablespoons white balsamic vinegar
*salt and pepper
combine mache, fennel, and oranges. toss with olive oil and vinegar. add salt and pepper to taste. and pecorino-romano. toss. divvy up amongst plates. top with more pecorino.
then, mint lamb chops (thanks to the silver spoon):
ingredients:
*juice of 1 lemon
*plenty of olive oil
*1 fresh mint sprig, chopped
*6 lamb rib/loin chops
*1 1/2 tablespoons butter
*salt and pepper
combine lemon juice, 3 tablespoons of the oil and the mint in a dish, add the lamb chops and let marinate, turning occasionally for 1-2 hours. heat the butter and remaining oil in a skillet and cook for 2 minutes on each side. season with salt and pepper according to taste.
served with garden peas with bacon and shallots:
ingredients:
*1 bag/box frozen garden peas
*2 shallots, sliced
*4 strips bacon, chopped
*salt, pepper, and garlic powder
heat garden peas in a saucepan along with 1/4 cup of water. in a separate skillet, saute bacon for 2-4 minutes, then add shallots. after shallots begin to brown, add garden peas to skillet. season accordingly with salt, pepper, and garlic powder. serve under lamb chops.
for dessert we had mixed berries with cool whip:
alongside glasses of sherry with eggnog, cinnamon, and nutmeg:
No comments:
Post a Comment