Archive for November 9th, 2009
Luscious Lamb Ragu
Lamb Ragu
Already defrosting-ground lamb, bought on a whim from Afton Field Farm at rainy closing time at the Saturday market, inspired this simple, stick-to-your-ribs meal. Beef, pork, or even rabbit, yes, but you might not think to put lamb in your meat sauce. But it’s delicious, albeit with that slightly gamey, lanloiny, earthy lamb flavor. We had Mark Bittman’s vote of confidence in this endeavor. We used leek instead of onion, added garlic and fresh oregano to the mix and used milk because we didn’t have cream on hand. Pecorino Romano would have been nice–keep the lamb in the sheep’s milk of its mother, or something–but our Parmigiano-Reggiano had to do. Dan loved it. Meat and tomatoes, over pasta. Nothing makes that boy happier. And after a rain-soaked day, it was just what I needed.
Paints and raincoat soaked through.
Will it ever be dry and sunny again?
Figs and Quince
Foraged figs.
Thankfully, I recovered from that unfortunate foraging experience. I’m certainly not ready to swear all scavenging off. Maybe I should stick to fruit, like these beautiful figs that drop on the sidewalk and into the street just around the corner from us. They must be a neglected student house, because the inhabitants don’t seem so interested in picking the fruit. They aren’t the sweetest, ruby red-inside black Mission figs, but in a paper bag, these ripened nicely enough.
Broiled figs with fennel.
I broiled some of them with fennel seeds for a hearty arugula salad recipe I found in The Spice Bible, which I reviewed a while back for The Sun. The recipe called for first slathering quince paste on a pork tenderloin and then broiling it. (If you don’t have membrillo, you could substitute another paste, chutney or jam.) Then you broil the fennel-crusted figs and toss both with arugula, in a light balsamic-olive oil vinaigrette. I had plenty of quince paste on hand from cooking for my Kitchen Window piece which runs Nov. 11. Speaking of quince, much of our October KBOO Food Show focused on the beguiling fruit.
And speaking of quince, we stewed some in to tarten up the applesauce I canned with a neighborhood group yesterday.
And speaking of quinces and figs, it appears there is even a new cookbook devoted to these sensuous, perfume-laden Persian fruits.
Apple-quince sauce.
Quince, Pork Tenderloin, Fennel-crusted Broiled Fig Salad on Arugula.
BaltimOregon to Maine 