Ninety-fourth Post ~ Mediterranean-inspired lamb and tortellini (okay, not really)

I say "not really" because I'm lying in the title.  "Inspired" implies forethought and premeditation.  This was a very un-pre-meditated dinner, insomuch as I didn't realize what meat I was working with until it hit the pan.  This is one of the posts through which I truly feel I've earned the "Accidental" in my blog name.

Let us begin at the beginning...

I occasionally reap the benefits of large meat purchases made by my parents.  Here and there, I'm bestowed gifts of meat which I merrily store away in my freezer and use throughout the year.  Tonight, I found, buried in the back of my freezer like a lost Christmas present beneath the tree, a particularly tempting parcel of... hamburger.  For that's what I was certain it was.

So I decided that hamburger sauteed with bruschetta would render a lovely meaty, savory sauce, perfect for the remaining tortellini that was just shrieking to be eaten up in my cupboard (only a true tortellini-lover knows how loudly and plaintively cheese-filled pasta can shriek).  So I thawed out the rich, red parcel of meat, got out my ingredients, and set the patty into the hot pan into which had already been spooned a large helping of bruschetta.

Where my senses were greeted with decidedly "NOT BEEF" messages.  The savory, rich smell hit me first - one that, for lamb-lovers, is positively intoxicating.  The juicy texture reached my spatula next.  This was not ground beef - this was ground lamb.  I had brought it home intending to make my mother's delectable orange-glaze sauce (caramel, really) that she serves these patties with (along with a bed of white rice to soak up the remaining sauce).

I would not normally have thought lamb+bruschetta = tortellini dish!  But that's what I had in front of me in the pan.

And I'm here to tell you that this was one happy accident!

Here's what you'll need:

~ 1 ground lamb patty (you'll most likely have to special-order these from your butcher, but they're oh-so worth it)
~ Pre-made bruschetta
~ Touch of black truffle oil
~ Dash of balsamic vinegar
~ Tortellini
~ Fresh oregano

So, as previously mentioned, start a pan heating on low-medium with 2-3 heaping tablespoons of bruschetta.  Start a small pot of boiling water going at the same time.  Add the ground lamb to the bruschetta.  Break it up and stir it around.  Let it cook uncovered for about 5-7 minutes, adding some truffle oil (this puts it over the top) and covering it for the remaining time the pasta cooks.  Drain the pasta and uncover the sauce.  Relish in the savory aromas!  Toss the tortellini in the sauce and allow it to meld for a minute or so on low-to-no heat.  Top it with fresh oregano for a truly wonderful dish.

I paired this meal with the Petite Sirah by Crane Lake from last night.  Oh, dear readers, this was a good, good pairing.  Perhaps Sirah and lamb were made for each other, for fruity notes sang from this wine that hadn't been as evident last night.  Spices came to the fore as well, blending harmoniously with the rich flavor of the lamb but not fighting the bruschetta at all.

All in all, a good meal.  Accidentally, of course!
Yours in the love of good food and wine,
AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Seventy-second Post ~ Curry Lamb Shish Kebabs with Wild Rice

Tonight I had my friend Jess over for dinner. We had decided (based on a random facebook post) that tonight would be all about lamb. She'd bring a red wine, and I'd create an entrée. So one afternoon when I needed a break from studying, I brainstormed some ideas and sketched this meal out. Here's what you'll need:

For the marinade:

~ one clove crushed garlic

~ curry powder

~ soy sauce

~ white wine

~ apricot jam

~ thyme

~ honey

~ bay leaf

For the shishes (read this post for my rant on the linguistic wrongness of "shish kebab"):

~ lamb tenderloins (or, as it turned out, butterflied leg of lamb)

~ onion

~ yellow pepper

~ garlic

~ baby bella mushrooms

~ dried apricots

For the rice:

~ Uncle Ben's fast-cook recipe long grain and wild rice. Follow the directions and just as it's getting ready to sit and steam for 5 minutes, toss in a good couple handfuls of dried cranberries. This can be made right as you begin cooking - it can steam for a while until you're ready to eat.

I was surprised to learn that lamb tenderloins are not a regularly stocked item; turns out I've just gotten lucky each time I've gone to Wegmans and gotten them previously. This time I found butterflied leg of lamb, and was told by the helpful staff that it is tougher than the tenderloins, but if I plan to marinade it, it will be good. So I made the marinade ahead and let it sit in it for over 24 hours. The end result was super flavorful, tender lamb.

Here's how I made the marinade.

In a sauce pan, start some white wine and olive oil heating up. Add a good swirl of soy sauce and several whole sprigs of thyme and the bay leaf. Add some curry powder. As it starts to seriously simmer, add a few tablespoons of apricot jam and then some honey to taste. Crush in a clove of garlic last of all.

Let it sit and cube the lamb. Put it in a bowl and when the marinade is room temperature, pour it over the lamb. Saran wrap it and let it rest in the fridge over night. In the morning, stir it around and cover it and put it back in the fridge for the day.

Once it's time to get cookin', slice up the pepper and onion while you simmer the mushrooms in some white wine, salt and EVOO. In a separate pan, caramelize the onion with some oil and sugar. When the fire alarm goes off, splash in some white wine (which solves a lot of kitchen problems) and add the peppers. Let them sautee until just tender. Let everything sit and cool in prep bowls. Preheat your toaster oven. When you're ready, skewer your shishes with apricots, lamb, mushrooms, peppers and onions. Place in a pan and pour the remaining marinade over the top. Broil until the lamb is cooked to your liking. We liked ours medium-rare, so it didn't take too long! Serve over wild rice.

Jess and I enjoyed this meal with a Peruvian merlot by Santa Rita. It was spicy and fruity and had a luxurious, velvety finish that paired beautifully with the meal. Naturally, girl-talk paired perfectly with this meal as well, so it was, all in all, a perfect evening!

Yours in the love of good food and wine,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Sixty-eighth Post ~ Lamb Wellington

Tonight I was in the mood for something special for dinner. I had gone to Wegman's to stock my freezer full of meat (never too soon to prepare for Autumn?) and I bought two lamb chops. I found in the refrigerated foods section a Pilsbury sheet of seamless roll-out dough - perfect for my next attempted creation:

Lamb Wellington. Beef Wellington has always caught my eye, and so I thought I'd try to improve upon something that's already pretty grand by changing it from beef to lamb.

Traditionally, wellingtons (of any sort, I suppose) are coated with pate or foix gras. I decided to make my own mushroom pate. Here's what you'll need for tonight's meal:

~ Lamb chops

~ Seamless pastry dough

For the pate:

~ Mushrooms (I used baby pearls)

~ Garlic

~ Dijon mustard

~ Fresh herbs (I chose oregano, rosemary and chives)

~ EVOO

For the side, I had a vegetable medley from the freezer section.

SO! Finely mince the mushrooms and herbs. Put them in a pan with some EVOO, garlic and a hint of Dijon. The aromas that will start to fill your kitchen will let you know pretty quickly that you're on the right track with this.

After the pate has melded, put it in a prep bowl. Briefly brown the lamb in the same pan. Pop the canister of dough (this has always made me jump, ever since I've been a child. It's like someone hands me a live grenade). By now, the pate has cooled. Cut two squares of dough and set a piece of lamb in each one. Top with the pate and wrap and seal the little parcel with the dough. Bake on 375 for about 15 minutes, longer if you like your meat cooked well. In the mean time, heat your veggies in the microwave, go downstairs to reset your breaker because you always forget you can't run two heating apparatuses at the same time, and uncork your wine.

About halfway through, I spread a little butter over the top of the wellington.

I served tonight's meal with a 2004 Italian red by Saladini Pilastri. It was oaky and enhanced the rustic taste of lamb that I've always found so appealing, and was fruity enough to refresh the palate between bites.

All in all, a good meal! Not a good picture, so much - I left my camera at my parents' house and had to resort to my cell phone. The next post will be better photographed, I promise!

Yours in the love of good food and wine,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.