cinnamon, pepper, rosemary, bay leaf,
and garam masala ground spices,
in a roast diced Australian lamb shank potato onion garlic Persian lime
curry,
basmati rice,
kosher dill pickle,
Dutch anise cookies,
Red Truck, organic zinfandel, 2006
Yes, I am a global economy hypocrite,
regarding certain ingredients unobtainable here.
In answer to this legitimate minor charge,
an audio reference for the day:
Miles Davis
Kind of Blue,
"So What"
Hmmm... what exactly is diced lamb shank? I assume it has been cooked, then diced.
ReplyDeleteEverything was humming along okay, there... and then you lost me on the dill pickle part.
Made a lovely paella on Thursday, w/ chicken, shrimp, bay scallops, assorted roasted peppers, a simmering saffron shrimp stock chicken stock garlic-y thing, the real deal short grain valencia rice, shallots, cilantro (yes, I know, a bit off the beaten track), peas, green onions, etc. Nice and spicy.
Got a whole duck on Wednesday and cut it up... braised the legs/thighs.. roasted the boneless breasts... served with papardelle pasta and broccoli rabe and a nice 2000 Domaine Tempier Bandol.
Have been brining a big turkey for a day in a salt/garlic/sage/blackstrap molasses mixture. I will take the poor fellow out shortly, shove some aromatics inside, truss it, and start roasting it, breast side down for the first few hours. Onions, carrots, celery on the bottom of the pan.
Last night, spaghetti and meatballs, as is our tradition. Lamb, veal, pork meatballs, soaked some challah bread in milk and skwooshed it all together with a bunch of roast garlic and an egg, then baked it in the convection oven. Made a marinara with a mirepoix, garlic, oregano and the like, sauteed tomato paste slowly, spinach, then pureed it all and added canned crushed tomatoes and a bunch of basil pesto at the end. Washed it down with a 1998 Beni di Batasiolo Barolo.
Have way too many leftovers. Send help.