Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading


– – – – – – – – – – – – – – – – – – –

Am currently reading An American Bride in Kabul: A Memoir by Phyllis Chester. True story about an extremely naive Jewish woman who marries an Afghani fellow student (they met at university here in the U.S.). He was very Westernized, yet when he has to return home to Kabul, with her – and live with his family, she virtually becomes enslaved. She kept a diary about it. The book is riveting. This took place in the 60s, and she eventually escapes with the help of her family and the American Embassy. The 2nd half of the book (haven’t gotten to that part yet) is about what she’s done since her return to work for change in the Islamic world. The book is very insightful about the cultural differences, of course, and about Islam.

Just finished The Interestings: A Novel, by Meg Wolitzer. It’s about a group of mid-teens (both guys and gals) who become close friends at a summer camp, and with nothing else to inspire them, they decide to call themselves “The Interestings.” The story switches back and forth from the early years, with alcohol, drugs and sex playing a fairly major role, to their late 30s or early 40s when all of the “interestings” have become adults, parents, successes, failures. It’s about their internal angst, or pride, or false-pride, and their jealousies of each other. It had been recommended by more than one friend of mine. As I read it I kept hoping it was going to get better and it does, but I had to get half way through before I really wanted to keep going. It WAS a good read, though. With the exception of seeing some maturity develop amongst the characters, the book is kind of like a soap opera. The main character is a likable woman, thank goodness.

I wrote up a blog post about my most favorite book of late, All the Light We Cannot See: A Novel by Anthony Doerr. Loved this book from beginning to end. Takes place at the beginning of WWII, in France, about a young girl, a young blind girl, who lives with her father in Paris. He works at a major museum. As the Germans begin advancing, the curator of the museum begins hiding all of their art and valuables. The most valuable is a monster diamond. He has a glass-maker produce 3 replicas of the diamond and hands each of the 4 to valued employees and asks them to safeguard it for the war’s duration. The story is also about a young German boy, who comes of soldier-age in the late 1930s, who is noticed by some higher-ups for his skills with codes and such things. The girl and her father flee to St. Malo (on the Brittany coast). It’s a beautiful, lovely, sweet story. I loved it, as I said. Well worth reading.

Also read Lisette’s List: A Novel, by Susan Vreeland. I’m a fan of her novels, and I think this book may be one of her best. Her novels aren’t deep reading, but they’re a “good read.” A satisfying read. This one takes place in WWII era, in the south of France. Lisette is a Parisian, but terribly in love with her talented husband. His father is ill and so the couple move from Paris to Roussilion in Provence. And Lisette comes to love the village (eventually). Her husband goes off to war, the father dies, (not in this order) and Lisette is wrapped up in her father-in-law’s art collection. You get a real sense of what small-village life was like when the Nazis arrived in their village, and the political play between people, their desire for favoritism, or the resistance. A really good book.

IN THE POWDER ROOM: Our guest half-bath has a little tiny table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Art of Travel, a collection of essays about traveling (it’s not a how-to), gathering a variety of stories of some historic authors and where and why they traveled; The Greatest Stories Never Told; and Sara Midda’s South of France; also Forgotten Bookmarks: A Bookseller’s Collection of Odd Things Lost Between the Pages (just the cutest book – with a miscellany of things – letters, grocery lists, notes, reminders, confessions the author discovered hidden inside the books he purchased for his used bookstore); and The Trouble with Poetry (Billy Collins).

 

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Lamb, on November 7th, 2008.

mint pesto crusted rack of lamb pomegranate reduction
Oh, sorry for the fuzzy picture here. I only took one photo . . .

If you’re even the least faint of heart with a long recipe, you might want to glance right on by this one. But it’s delicious. Your guests will say wonderful things, but there is a bit of prep to this one. The kind of recipe you definitely would not do for a quick weeknight dinner! This is certainly a special occasion kind of dinner entrée. Nothing about it is hard; trust me. But, time, yes, it does take a bit. You’ll be rewarded, though, with a recipe that is eye appealing and delicious.

Carissa Giacalone, the Food Network Star finalist, prepared this at the class last week. She made a full meal, from appetizer through dessert. This was the entree. She explained that she just hates mint jelly and mint sauce, so she came up with a method of giving lamb the mint it needs but without making it part of a sweet relish or side dish. I liked her idea, although I do like mint sauce (not jelly) when it’s made with fresh mint. So, there’s this mint and basil dry pesto that gets pressed onto the lamb after it’s been browned, then it’s topped with some Panko crumbs that provide some crunch. And once the lamb is baked and sliced, you pour some red wine and port reduction sauce around the plate. The reduction takes awhile – maybe about 30 minutes altogether, but is well worth the effort.
printer-friendly PDF

Mint Pesto Crusted Rack of Lamb with Pomegranate Reduction

Recipe: Carissa Giacalone, from a cooking class
Servings: 4

LAMB MARINADE:
1/2 cup extra virgin olive oil
2 whole garlic cloves — minced
2 tablespoons fresh rosemary — minced
1 tablespoon fresh mint — minced
1 teaspoon fresh thyme — removed from the stem, minced
2 pounds rack of lamb — 8-9 ribs, frenched & trimmed
LAMB PREP:
2 tablespoons olive oil — for browning the meat
1/2 cup red wine — to deglaze the pan
1/2 cup Panko
MINT PESTO CRUST:
1 1/2 cups fresh mint — lightly packed
3/4 cup fresh basil — lightly packed
1/2 cup walnuts — toasted
2 tablespoons fresh lemon juice
2 whole garlic cloves
3/4 teaspoon Kosher salt — plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese — freshly grated
POMEGRANATE REDUCTION:
2 cups red wine
1/2 cup red wine
1 cup Port wine — Ruby style
3 tablespoons pomegranate molasses
2 tablespoons sugar
2 tablespoons cold butter — cut into pieces
Kosher salt and pepper to taste

1. MARINADE: Mix the oil, garlic, mint, thyme and half the rosemary to a bowl. Add the lamb and coat well. Wrap in plastic wrap and marinate overnight.
2. POMEGRANATE REDUCTION: Place the 2 cups of wine and cup of port in a medium saucepan and boil until it’s reduced to one cup. Whisk in the pomegranate molasses and sugar. Taste for sweetness, adjusting if necessary. Whisk in cold butter just before serving and season with salt and pepper to taste.
3. Bring lamb to room temperature (about 45 minutes) before cooking. Remove lamb from marinade and scrape off as many of the herbs as possible.
4. MINT PESTO: In a food processor combine the mint, basil, nuts, lemon juice, garlic, salt and pepper until the herbs are finely chopped, but NOT soft and mushy (they won’t stick to the lamb if they’re like soft mush). If pesto is very dry, add another tablespoon of oil to the mixture (to help it hold together).
5. Preheat oven to 450 F.
6. Heat a large skillet (don’t use nonstick) over medium-high heat until the pan is almost smoking. Add 2 T. of olive oil. Season the lamb with a little salt and pepper and sear, fat side down, until it’s golden brown, about 5 minutes. Remove from pan (but reserve the pan).
7. Spread the mint pesto over the fat side of the lamb. Press to help it adhere, then sprinkle top with the Panko crumbs, pressing lightly to adhere.
8. Roast the lamb in the middle of the oven for approximately 10-15 minutes, or until a meat thermometer registers 120-125 degrees F (rare/medium rare). You want to serve it at 125 for rare, and 130 for medium-rare after it’s rested. Remove from oven and rest for 10 minutes tented lightly with foil.
9. In the lamb skillet blot out the excess oil and deglaze the pan with the 1/2 cup red wine. Boil and reduce to about 2 tablespoons. Add that reduction to the pomegranate sauce by gently whisking it into the sauce.
10. Carefully cut the lamb between the ribs into individual or double chops, taking care not to loosen the mint pesto crust from the meat. Drizzle pomegranate reduction in a zigzag pattern on the plates, fanning out decoratively. Serve immediately garnished with mint sprigs.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

  1. happylurker

    said on November 12th, 2008:

    i just wanted to comment on something that has been niggling in my brain for some time, on the chance you’d want to know.

    while i thoroughly enjoy your stories, images, recipes, and travel journal, i have always had a difficult time reading your content. while your style is lovely, specifically the bolded font makes the type blurry to me, as well as the smaller text size amplifying this effect. due to both factors, simply increasing the browser size doesn’t help.

    please note that i am a younger reader with reasonably good eyes, and i don’t seem to have this issue when visiting any other blogs or sites.

    it is obvious you work very hard on your posts, but this factor has at times limited the duration of my visits on what is a lovely site.

    thanks for your energy, and for allowing me the chance to share. keep living the beautiful life. : )

    I hope you’re enjoying the blog better these days. My blog guru has at least repaired my font issues and is working on a new design. . . Carolyn T

Leave Your Comment