BBQd Leg of Lamb with Rosemary and Honey

Note:  I've been nominated for Babble's 100 Top Food Blogs!  I have 28 more votes to get into the top 50.  If you like what I've done here, would you follow the side link to Babble and vote for me?  I am on page #2 "Snippets of Thyme"

S. Kenney - BBQ'd Leg of Lamb

I had another great class at Williams Sonoma on Saturday.  We ate some delicious bbq grilled steak and sausages.  That definitely put me in the mood to cook any kind of meat dish.  My brother and his family came for a visit during Spring Break.  They are wonderful company and we all had a super time.  My SIL is taking some fabulous cooking courses through Viking School in Mississippi so I wanted to make something special for all of us.  I turned to my trusty Curtis Stone's program "Take Home Chef" and found just the right meat dish - Barbequed Leg of Lamb stuffed with garlic.  

After braising the lamb on the stove top, it is covered in a thick layer of honey.  Messy indeed but fun!  Then, garlic cloves are smashed and stuffed on the inside.  The lamb is laid on rosemary stems and rolled up with twine.  Just preparing this was so aromatic I knew it was going to taste delicious.  Honey, garlic, rosemary??  Wonderful scents already...

S.Kenney-BBQ'd Leg of Lamb with garlic and rosemary

Lamb is so aromatic cooking on the grill.  I think the entire neighborhood could smell this delicious scented roast from our backyard.  

I will shamelessly  highlight a new item that I purchased at that Williams Sonoma class!  It is an instant read thermometer.  It is magical indeed.  I kept inserting it periodically into the leg of lamb.  It instantly reads the temperature.  I was able to pull that meat off at just the right time in order for it to rise  a little more while cooling.

I would definitely cook this again.  The scents are divine, the cut of lamb isn't too lamb-y.  I scooped out the garlic and served it with the juices from the meat.  

My brother and his wife are a lovely couple with 2 bright and fun teenage boys.  I love bringing everyone around the table with a succulent meal like this one.

Barbequed Leg of Lamb wrapped in Rosemary with Garlic and Honey

Take Home Chef, Episode 20: Deanna's Menu

INGREDIENTS

20 large branches fresh long-stemmed rosemary

Six 24-inch/60-cm long strands of kitchen twine

One 6-pound/2.5-kg whole leg of lamb, large bone removed

Salt and freshly ground black pepper

4 garlic cloves, bruised (I used more because I love garlic)

1/4 cup/90 ml honey

PREPARATION:

Soak the rosemary branches and kitchen twine in cold water for 1 hour. This will help prevent the rosemary and twine from burning while they are on the grill.  Prepare the barbecue for high heat. Sprinkle the leg of lamb generously with salt and freshly ground pepper.

Grill the leg of lamb for 5 minutes, or until brown on all sides. Transfer the lamb to a baking sheet. Rub the garlic over the outside of the lamb then place the garlic pieces inside the lamb.  Lay the strands of kitchen twine horizontally across a work surface, spacing them evenly apart.  Lay the rosemary branches perpendicularly atop the twine.

Spread half of the honey over 1 side of the lamb and lay the lamb honey side down atop the rosemary. Spread the remaining honey over the top and sides of the lamb. The honey will help adhere the rosemary to the lamb.  Tie the twine as tightly as possible around the lamb and rosemary, completely encasing the lamb with the rosemary. 

Decrease the heat of the barbecue to medium so that the temperature inside the barbecue is about 350°F/170°C (use an oven thermometer to help gauge the temperature inside the barbecue).  Place the lamb on the grill.  Cover the barbecue and grill the lamb about 1 hour and 30 minutes, turning the lamb on a regular basis, or until an instant-read meat thermometer registers 140°F/60°C when inserted into the thickest part of the lamb meat.

Transfer the lamb to a carving board and let rest for 30 minutes.  Remove the twine and rosemary from the lamb.  Carve the lamb into slices and serve with any juices that accumulate on the carving board.

Butternut Squash Ravioli with sage butter

Butternut Squash Ravioli with Toasted Pine Nuts and Sage Butter

Steamed Asparagus in sage butter

For the asparagus, I basically drizzled leftover butter sauce over them.  I would make the sauce just to add to the asparagus it was soooooo good. (brown butter, add toasted pine nuts, lemon juice, and sage. Voila!)

Carmelized Baby Bananas with Almond Brittle and Vanilla Ice Cream

Again a winner for dinner!  

A definite "Do Again" dinner from the cooking critics in my house.

The sounds in my house went like this... 

"Mom! the smells are overpoweringly delicious, WHEN is dinner?"  

and like this... 

"Please, Mom, take the pictures quickly because it smells and looks so good!"

It really is satisfying not only to have fun in the kitchen 

but to be able to please your brood too.

Again, these recipes come from the cooking show

 "Take Home Chef" hosted by Curtis Stone.

It isn't on T.V. anymore but I download episodes instantly on Netflix.

If you would like to try these 2 main courses, here are the recipes:

Ravioli stuffed with Butternut Squash and Roasted Pine Nut, Brown Butter Sauce

(I went to Whole Foods Market and purchased the lasagne noodles and made them into the ravioli)

FOR THE RAVIOLI FILLING:

1 1/4 cups/300 g Pumpkin Puree (I substituted Butternut Squash instead)  I steamed it on the stovetop and mashed it.

2 teaspoons/10 ml olive oil

1 cup/120 g freshly grated Parmesan cheese

1 teaspoon/less than 2 g finely chopped fresh tarragon

Salt and freshly ground black pepper

FOR THE SAUCE:

1 stick (1/2 cup/113 g) salted butter

25 sage leaves

1/4 cup/60 ml fresh lemon juice

3/4 cup/100 g pinenuts, toasted

1 1/2 ounces/45 g shaved Parmesan cheese

PREPARATION:

TO MAKE THE RAVIOLI FILLING:

1. In a heavy-based small saucepan, cook the pumpkin puree over a medium heat for 8 to 10 minutes, or until some of the moisture has evaporated and the mixture thickens slightly, stirring constantly to ensure it doesn't stick to the pan. Let cool completely.
2. Heat the oil in a large nonstick sauté pan over medium to high heat. Add the diced pumpkin and sauté for about 10 minutes or until it is tender and golden brown. Allow to cool completely.
3. Stir the pumpkin puree, diced pumpkin, grated Parmesan cheese and tarragon in a bowl to combine. Season the pumpkin mixture to taste with salt and pepper.

TO PREPARE THE RAVIOLI:

1. Place 1 pasta square or round on the work surface. Place 1 tablespoon/20 g of the pumpkin mixture in the center of the pasta square or round. Brush water over the pasta dough that surrounds the filling. Top with another pasta square or round.
2. Press the edges together to seal. Repeat with the remaining pasta squares or rounds and pumpkin filling, forming 20 ravioli total. Trim the ravioli squares, if necessary. Transfer the ravioli to a floured baking sheet. Cover with plastic wrap and refrigerate until ready to cook.
3. Alternatively, purchased fresh pasta sheets can be used in place of the fresh pasta sheets made here. If using purchased pasta sheets, select both the plain pasta sheets and spinach pasta sheets for a pretty presentation.

TO MAKE THE SAUCE AND SERVE THE RAVIOLI:

1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 3 to 5 minutes or until the pasta is tender and the filling is heated through.
2. Meanwhile, place a heavy large frying pan over medium-high heat. Once the pan is hot, add the butter and cook for about 4 minutes or until the butter melts and becomes a light brown color.
3. Once this begins to happen, add the sage leaves and lemon juice and simmer for 2 minutes or until the sage is crisp. Remove from the heat. Stir in the nuts. Drain the raviolis from the water and place five ravioli on each plate.
4. Spoon the brown butter mixture over and around the raviolis. Garnish with the shaved Parmesan cheese and serve.

Carmelized Baby Bananas with Almond Brittle (and vanilla ice cream added)

INGREDIENTS:

2 cups/400 g granulated sugar

2 cups/225g whole almonds (roasted)

6 baby bananas, cut in half lengthwise

1/2 cup/50 g golden brown sugar

PREPARATION:

1. Line a baking sheet with parchment paper. Place the granulated sugar in a heavy medium saucepan over medium-high heat.  Cook until the sugar dissolves and turns light golden brown.  Add the almonds and stir to coat in the melted sugar.
2. Pour the almond mixture onto the prepared baking sheet and spread it in an even layer.  Allow the brittle to cool, then break it up into pieces.  Place the brown sugar on a plate.  
3. Using a small sharp knife, score the flesh side of the bananas.  Press the bananas flesh side down in the brown sugar to coat thickly.  Heat a large nonstick frying pan over medium-high heat.  Place the bananas, sugared side down, in the pan and cook for 2 minutes, or until the sugar has caramelized.  Transfer the caramelized bananas to plates and serve with the almond brittle.

Steamed Red Snapper and Mussels in Coconut Broth and Lemon Grass

Really had a challenge in the kitchen this weekend.
I decided to try out another episode of Curtis Stone's "Take Home Chef".  
This was the episode where he cooked for 'Jackie'.  
If you would like to try any of these dishes, go  here
The menu was inspired by Southeast Asian cuisine.  
This is new to me and outside my comfort zone.  
O.K., I'm not really talented enough yet to 'have a comfort zone' 
 but that sounded really good to say.
It was a difficult menu for me because the learning curve was steep.  
I don't think each dish was difficult necessarily, they each had elements that need trial and error.

Deep fried oysters with Ponzu dipping sauce

I have NEVER fried anything before.  Fried oysters, however, are one of my favorite foods.  I have had some amazing oysters since moving to Texas this past year.  Basically, my oil was not hot enough.  

The oil has to be really hot!  

I think I'll just leave fried food up to the experts, like  the delicious restaurant

Goode Seafood Co. in Houston!

Steamed Red Snapper and Mussels in Coconut Cream Broth with Lemon Grass and White wine

Delicious.  

Really aromatic.  

All of the scents were heavenly.  

I learned how to break open a coconut, scrape out the cream, pound lemon grass, dice chili peppers, and steam mussels.  These were all new cooking experiences for me.  Hardest part of this dish was not overcooking the mussels.  

The timing of wok-ing the mussels in the broth and steaming the fish just right was tricky.

Whole Foods didn't have Red Snapper so they sold me Rockfish.  

The fish was thick and wouldn't steam as fast as necessary. 

 I put the mussels and all of the vegetables in the wok and then placed my bamboo steamer on top of that in order to steam the fish. 

 Mussels cooked, fish didn't.  Timing of this dish was difficult.  I wouldn't want to serve it if I had more than 4 guests!  I would also choose a thinner fish that will cook faster.

Basic French Boule

Oh!  The intoxicating smell of baking bread.  

I am addicted to bread baking.  

This is the loaf as it came right out of the oven.

Every weekend I would like to try a new type of bread.  I hope it gets easier, though.  

All of the 'resting', 'unresting', 'refrigerating', 'covering', 'proofing', is boggling.

Hopefully, if I get better some of these steps will feel more natural.

This was the first recipe in my new bread book, 

Artisan Breads Everyday by Peter Reinhart. 

Yum. Yum.

This would be a good choice to serve a group of guests because you can do steps ahead of time. And...it is such a wonderful presentation.  

Looks harder than it is.

 I made the 'base' for the souffle the day before.

The only thing I had to do during dinner was wisk the egg whites and sugar, mix that with the chocolate base, fill the ramekins and then pop them in the oven for 12 min.  

I buttered and coated the ramekins with cocoa the day before as well. 

If I make them again, I will fill the ramekins almost to the top.  I was afraid to fill them too high and make a mess.  

Its o.k.  

They don't rise as much as you think so fill them pretty high to get that dramatic effect.

However,really disappointed with this photo.  

I was trying out some lighting techniques that I read about. 

 Back to the drawing board.

  I wasn't thrilled with the lighting or quality of the photo.  

Sooooo much to learn. 

But,

already dreaming of what to cook next.

Curtis?  What do you have for me?

A Double "Do"

Oh Yes.  Oh Yes indeed.
It was a "double do" dinner.
Translation = delicious.  

"Mom, can we have it again and again?"  

They still use this phrase, not realizing its childhood origins.  

My husband even chants it.  

"Oh, hon, this is a double "do".  

The  incredibly handsome Aussie,Curtis Stone, from the TLC program "Take Home Chef" has made his mark in our kitchen tonight.  

I looked around for him at Whole Foods today to see if he would do my shopping for me, pay for my gourmet  grocery bill and ride home in my car. (I keep my trunk clean!)

Oh, and don't forget the requisite stop at some place like Williams Sonoma on the way home.

For my "little something".

  But... 

sigh... 

Curtis must still be dilly-dallying in L.A. 

for whatever reason.  

It was all for the good probably.  

As I didn't 

"dress up".  

(Anyone who has seen his programs knows what this means) 

Yes, I know, tonight's repas doesn't exactly score an "A" in the "healthy for you" resolution department but...

Life is short?

You only live once?

Heck...

Eat well, then die????

Somehow, I predict that is not what the scale will be murmuring to me in the morning. 

This recipe can be found on the TLC website for the cooking show "Take Home Chef".  It was the dinner cooked for lucky Karin, Episode 33.

Happy Sunday

before...

dreaded Monday

Fresh Linguine with Garlic Shrimp and Homemade Pesto:


1 1/2 bunches fresh basil leaves
4 oz/100g pine nuts, toasted
1/2 c/70 g freshly grated Parmesan Cheese
1/2 c/100ml extra virgin olive oil
salt and freshly ground pepper
12 cherry tomatoes on the vine
9 oz/255g fresh linguine
2 garlic cloves, minced
20 large shrimp,peeled and deveined
1 oz/25 g Parmesan cheese, shaved (for garnish)


Pesto:
Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms.  (I used the blender).  Season the pesto to taste with salt and pepper.  Cover the pesto and set it aside.


To Prepare the Pasta and Shrimp:
Preheat the oven to 450F/230C.  Place the vine of tomatoes in an ovenproof skillet.  Drizzle 1 Tbsp/15 ml of oil over the tomatoes then sprinkle the tomatoes with salt and pepper.


Roast the tomatoes in the oven until they are heated through, about 8 minutes.  meanwhile, bring a large pot of salted water to a boil over high heat.  Add the linguine to the boiling salted water and cook until al dente, stirring occasionally to prevent it from sticking.  About 2 min.


While the linguine cooks, heat the remaining 3 Tbsp/45ml of olive oil in a medium sauté pan over medium heat.  Add the garlic and shrimp and sauté for about 3 min. or until the shrimp are just cooked through and the garlic is tender.


Add the pesto to the shrimp mixture.  Drain the linguine, reserving about 1 1/2 c./355 ml of the cooking liquid.  Toss the linguine in a large bowl with the shrimp and pesto mixture like you've never tossed before in order to coat the linguine and shrimp with the pesto, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly.


Using a two-pronged carving fork, swirl some of the pasta around the fork.  Slide the pasta off the fork and mound it in the center of a plate.  Repeat for each serving.  Arrange the shrimp and roasted tomatoes around the pasta.  Garnish with the shaved Parmesan cheese and serve.  Yum!  A definite do again for our family.

We're cooking now!

Braised Lamb Shanks in rosemary and red wine

We really did it!

I always doubt that I can really create something that I see in magazine or on T.V.

I think that is why I like to cook just for the 4 of us.  I can 

risk failure

and the family is just happy to have food on the  table.

Now my son would like to learn how to cook.  

Pressure is on!  
A persnickety 14 year old watching over my cooking.  

Geez.  

First, I thought I would lose him when 4 legs of a (now deceased) lamb presented themselves for us to season.  

Nope.

He was o.k. with that 
(quite unbelievably)

We trimmed the bone, seasoned them, seared them on the stovetop, sauteed all of the veggies and herbs, and added the wine and lamb altogether. In the oven it all went for 3 hours of roasting. I think if the windows were open, we could have lured the entire neighborhood.
 My son was quite impressed with his mom and

that takes effort in the teen world I live in. Mom is usually 

losing credibility 

by the day 

around here.

Well, you know, it turned out really good. Thank goodness!!

  My little apprentice  thinks his mom can just whip up anything that strikes our fancy now that he has entered the cooking arena.  

What have I done?

He is currently drooling over individual chocolate souffles. 

(no pressure there, buddy, oh love of mine)

 that we saw on "Take Home Chef" 

(our current cooking inspiration show.  

Think we can do it?  

Hey!!  
Before I leave blogland and go back to the real world....I am starting a cooking class tonight.  

Cannot wait! 
Sadly, 
it's not at Kate's french farm 
in Gascon, France 
(see my list of blogs I follow) 
but I will just have to start somewhere!

I have no expectations so that is good.  I think it is going to be mostly watching someone else cook 

but I really have no idea.  I'm sure I'll be chatting about it here though.  It would probably 

bore my family to death!