Sunday, January 18, 2009
In a ziplock bag, evacuated all the air and placed it in pot with simmering water
I cooked it for 90 minutes then browned the shanks in a pan.
I didn't get any good pictures of the final product. the meat and vegetables take on a strong herb flavor cooking this way. Very similar to confited vegetables. I will contradict myself and say that I may try to cook some more vegetables this way.
Monday, January 12, 2009
My wife and I are trying to have one quiet dinner a week when both the kids are at practice simultaneously.
Last week we went out, this week I cooked. I stopped at the supermarket on the way home and settled on some lamb shoulder chops with zuchini and radichio. I hollowed out the zuchini and sauteed the removed portion with garlic, shallots, parsley, lime zest, epazote, salt, clove, allspice and pepper. I deglazed the pan with water and oyster sauce.
I then blanched the hollowed out portion and stuffed them back with the sauteed portion. Then finished it in the oven.
I marinated the lamb in garlic, salt, sugar, parsley, pepper, and lime zest with olive oil and lime juice.
I then pan fried it on high heat and finished it in the oven at 400 deg f, for 8 minutes (because 10 sounded too long)
I then let it rest, as I prepped the radichio
I cleaned the radichio and decided to serve it warm and dressed.
I dressed it in the leftover zuchini sautee and the lamb marinade. I warmed it in the pan the lamb came out of the oven in.
I served it with shaved parmesan
We served dinner with a wine of my wifes choice, very good
Over all a great dinner.