Scene In Highate: Cute Faces

Definitely not our cows, but I kept trying to get the little black one to come over so I could pet it.

Check out the new farm photo - the snow is drifted 5-feet high against the cheesehouse!!

Monday Menu: Lamb Tagine

Lamb Tagine

Specifically, that's a lamb and pork shank tagine.   I don't normally add a lot of spices to what I cook, but this time I'm making an exception.

In the bottom of my tagine, I combined the zest of a lemon, 2 TB microplaned garlic, 1 tsp black pepper, 1/2 tsp salt, 1 tsp powdered ginger, 1/2 tsp cumin, 1 tsp paprika, 1/4 tsp coriander, a pinch of saffron.  I added enough EVOO to make a paste.

I rubbed the paste on two lamb shanks, and one pork shank.

5 or six carrots went into the bottom of the dish, then the meat.

I topped that with a cup of sauteed onions, and 1/4 cup of white wine I used to deglaze the saute pan.  I also added 5 sweet mini peppers that I bought at the store because they were so cute, and 6 oil-cured olives because they were hanging around in the refrigerator.

I covered the tagine and set it in a 300f oven for 20 minutes, then turned the heat down to 250f for 5 hours.

Lamb Shank with Vegetables and Brown Basmati

Absolutely delicious!

A Gift From The Windstorm

Remember the 50-mph winds of the other day?   A three-foot Christmas tree was snapped from the top of one of our blue spruces.

Dan said it was too good to waste and dragged it to the front porch.

We don't actually have any lights or decorations for it, but I think it looks fine as it is.

Weekend Cook: Veal Cordon Bleu

Veal Cordon Bleu

Here's something that I haven't made in years.  Cordon Bleu can be done with chicken, pork or turkey cutlets - but I had some lovely veal on hand - so here's a wheatless way to do it up.

One pound of veal = 4 cutlets/servings.  I cubed 2 oz. of Havarti (I am out of Brother Laurent) and 2 oz. of Boucher Blue cheese.  The combination allows for the beefy flavors of the blue cheese to meld with the gooey texture of a washed curd cheese.

Combine that with 3/4 cup of the farm's smoked ham - but any sliced hammy meat will do.

Divide the filling into four and add a bit of pepper, roll up, tucking in the sides.

Dust with sweet rice flour (about 2 TB), then into an egg wash (one beaten x-large egg will suffice).

Roll in wheatless panko (about 6 TB)- my new favorite crunchy topping.  Let set in the refrigerator for at 1/2 an hour for the egg to absorb the coatings. Give it a sprinkle of salt and some more pepper before baking in a 350f oven for 22 - 24 minutes (on an oiled baking sheet).

The rest phase in the refrigerator is key to making sure it all sticks together when plating instead of falling apart.

Serve with your favorite easy red sauce.   Dan wondered why I don't make this more often.  The answer is because we rarely have leftover ham.

Cordon Bleu has everything: smokey, savory, crunchy, creamy - and it's a do-ahead dish that cooks quickly, which makes it a solid option for entertaining.

Yesterday, Epic Fail

Yesterday afternoon, we had gusty winds in the 50 mph range - and lost electricity (no surprise) for over an hour.  Dan wheeled out "The Precious" emergency generator and fired her up.  Not that we needed power to run the Christmas lights, but he wanted to make sure she would come through in a pinch.  She didn't.  We have returned her and await replacement or a refund.

Quick and Easy: Baked Salmon

Coho Salmon

This is the last package of Alaskan salmon given to us by a neighbor.  I'm reminded that we lapsed (once again) on the annual commitment to eat fish at least once a week.

This was almost too easy - well, unless you count pulling all the bones first.  I coated it in Dijon mustard, sprinkled on a commercial rub (Dizzy Pig Shakin' the Tree) and some wheatless breadcrumbs.  Into a 400f oven for 15 minutes - that's all.

Beef Skirt with Potato Gratin

Beef Skirt with Potato Gratin

 I had a craving for grilled beef, and a need to use up some holiday leftovers - you may be surprised by what is in this gratin - or not, if you regularly read this blog.

Potato Grain with Ham

The leftovers: a cup of ham, 2 cups of diced potatoes, a cup of shredded turkey, sour cream dip, 1/2 cup of grated parmesan, 1/4 cup cubed blue cheese and 1/4 cup cubed Havarti.  I shredded a small onion, and added salt, pepper, and garlic powder to taste.  I covered it all in wheatless breadcrumbs and popped it into a 375f oven for 40 minutes, until bubbly at the sides.

The skirt was marinated in Italian dressing overnight, then grilled for about 2 minutes per side, removed, covered in foil and a heavy towel for 15 minutes to rest.  

Just a sprinkle of salt on the meat, and dinner is served!   I need to go to farmer's market soon, because I have run out of vegetables - unless you count jalapenos.