CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
181
Here’s the spoon lamb that wasn’t. It was tender and juicy, but I had to cut it off in slabs because it wasn’t soft enough to break off with a spoon. Not sure what happened - perhaps the cut (it was a “center cut” leg of lamb) or maybe I just didn’t give it long enough, although I don’t think that’s the problem. This recipe called for 30 mins each at 400°F and 350, then 6 hours at about 210°F.
Still, it was all good and I was glad to get my MIL over to eat for the second time in 4 days as she’s not been eating too well lately. The serving platter is a $3 thrift store find that I can’t remember if I’ve mentioned before.
I did mix in a bit of corn starch with the pureed sauce but it didn’t need any additional seasonings. Kids and MIL really liked it but my wife doesn’t like lamb no matter what. She could eat the potatoes/onion/carrots but not the meat and used butter instead of the gravy. She tried a mushroom but said it had soaked up too much of the gamey notes.
Well, at least she got to enjoy the sides. TBH I can’t imagine making a meal with an ingredient my PIC hates/won’t eat.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
183
I know but she puts up with me. In this case, a daughter whose college is only about 1 hour away was going to run home to pick up an outfit for interviewing, and specifically asked me to make it. And all 4 of the kids really like lamb (now though only 3 eat it because one daughter is vegetarian the last few years) so my wife has put up with me making it from time to time - she figures it’s not fair to have the kids never get it on her account.
Usually chops grilled outside so I don’t “stink up the house” - the main thing is the smell for my wife. I ran the exhaust fan over the oven the entire 7 hours for this dish. I’ve seen discussions here about the super taster gene (broccoli, e.g.) but she doesn’t have that specific issue. I wonder if there’s another gene set for sensitivity to gamey smells. She even thinks the redder end of a pork loin is gamey and will only eat the all “white” like portions. [Edit - she does like gyro meat which I cut at least 50/50 with beef and sometimes 1/3 each including ground pork, and I tend toward the more heavily seasoned recipes which also mask flavor.]
@CCE We have so many people in my family who don’t eat specific things that if the only stuff that was cooked was something that everyone liked, it would be a short list
My dad’s side of the family has a special word for the gaminess in (red) meat that needs to be cooked out: we made fun of it all through my childhood, because it was so common for one of them to yell out to whoever was cooking to “fix it!” lol.
It’s an Urdu (or maybe Persian) word we know as “bisaan” — but the kids just translated it as “bad smell” back then. But now I can smell it too, sigh.
This is so nice to read. Glad you are able to make things that she will enjoy.
Oven Ribs with a dry rub then teriyaki sauce, spinach bacon Gorgonzola stuffed mushrooms , spinach frittata, baked Yukon gold potatoes, maple (pinto) beans from a kit, fennel maple carrots & parsnips. Purchased Turkish baklava for dessert.
This recipe, minus the pancetta, on the carrots and parsnips.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
189
Well that looks phenomenal!
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
190
My DH made Monterey Chicken pasta and sauteed cabbage. We liked it, even if my kiddo was less enthusiastic than expected. Tasty in a homey, carby/cheesy Chili’s kinda way.
Meatloaf made with milk soaked bread, 2 eggs, garlic and onion powder. s&p, Worcestershire sauce, chopped jalapeño and a can of drained Rotel. Topped with a mixture of ketchup, brown sugar and a touch of vinegar. A few slices of bacon. Mashed skin on potatoes with butter, sour cream, cheddar and horseradish. Canned peas with butter and black pepper., I tried taking a picture of the orangey full moon as it was rising tonight. No luck.
A riff on an Ottolenghi one-pan recipe for lamb meatballs.
I subbed orzo for the fregola, and cooked it separately on the stovetop in garlic-infused tomato oil and homemade lamb stock. The meatballs were roasted in the oven, and served over the orzo with the marinated feta on the side (DH not a feta fan).
It was good! Especially the feta. I’d make it again.
My first attempt at a Spanish Tortilla. Of course i struggled with it . Those recipes. Lol .
I having it with some coleslaw and bacon . Ill top it with some chopped green onion and parsley. Topped with a aliolo . Cheers
It was one of those “Wait 5 minutes and the weather will change” days. Drove to town in slushy rain, home in snow, but I made it back before it stuck. All is quite on the western front, at the moment.
If it’s Tuesday, it must be tacos. Crab, chipotle tartar sauce, Baja cabbage, a squiggle if aji amarillo. Mexican rice, avocado and radishes. Kentucky coffee, sans whipped cream, to thaw me out and wine.
Simple potato salad with crispy bacon, macerated red onions, parsley and a vinaigrette made from bacon fat, olive oil, apple vinegar, lemon juice and zest.
