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| Our Favorite Cabbage Salad |
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| The Best Gratin Ever! |
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| A Delicious Plate! |
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| Stinky Epoisse Cheese: 5 Yes Votes, 1 No Vote |
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| Darryl: The Baker |
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| The Apple Cake We decided to cook a big dinner for Barbara. There were many great wines drunk at this dinner, check the photo! We started out with a our favorite Cabbage Salad it is from The Cuisine of California Cookbook and is a Sauteed Red Cabbage Salad With Pancetta And Broiled - Goat Cheese. I really like this salad. We purchased delicious goat cheese and the required pancetta at The Cheese Store of Silverlake. For the main course we made a fantastic Smoked Leg of Lamb that we purchased at McCall’s Meat and Fish. This is a fun and dramatic recipe to make. First you need a lot of Rosemary. Luckily we have a backyard filled with it, so I went harvesting. After the lamb is browned and cooked in the oven the roasting pan is taken outside and the rosemary is ignited. It produces a LOT of smoke. The roasting pan is then covered and the Smokey flavor infuses the meat. It is quite dramatic to make! The recipe is from Mark Peel and Nancy Silverton at Home. Be sure to watch the movie by clicking the clip below. There is NO question in our mind that the Absolute Best Gratin ever is from a recipe from the Sunday Suppers at Lucques Cookbook called: Potato – Bacon Gratin. Bacon is my FAVORITE Seasoning. The recipe can be found in our blog of July, 8, 2008. Click the date to get the recipe. I continued to experiment baking bread. I modified the recipe to contain 16% whole wheat. It was a good enhancement to the recipe and I will continue to play with the recipe. Robert and Darryl brought a very stinky Epoisse Cheese that went well with the bread. Darryl brought an Olive Oil Cake that was delicious. With all of the wine none of us suffered the next morning! We drank lots of water, which helps. Sauteed Red Cabbage Salad With Pancetta And Broiled - Goat Cheese The Cuisine of California Diane Rossen Worthington Serves 4 This is a delicious variation on warm spinach salad that uses year-round red cabbage to advantage with crispy pancetta and goat cheese. The goat cheese is lightly breaded and then broiled just enough to melt, and to lightly toast the breadcrumbs for added crunch. I like to serve it as a main course for lunch with warm sourdough bread or as a first course with Lemon-Herb Chicken and steamed zucchini and carrots. RECOMMENDED CALIFORNIA WINES: This can be served equally well with white or red wine. A big Napa or Sonoma Chardonnay melds the goat cheese and sherry vinegar flavors; the goat cheese will reduce the seemingly excessive tannin of a full-bodied Cabernet Sauvignon. ½ pound pancetta, sliced 6 ounces Sonoma goat cheese or French goat cheese ½ cup olive oil 2 tablespoons French bread or whole wheat breadcrumbs 1 small red cabbage, cored and thinly sliced or shredded 2 large shallots, finely chopped 3 tablespoons sherry vinegar ¼ teaspoon salt 1/8 teaspoon coarsely cracked pepper 1. In medium skillet cook pancetta over medium-low heat until crisp and lightly browned. Remove and place on paper towels to drain. Grumble into small pieces and reserve. 2. Slice goat cheese into 4 equal portions. Place on broiler pan and brush each piece with 1 tablespoon olive oil. Sprinkle with breadcrumbs so that they adhere to the cheese. Refrigerate for 1 hour. 3. Remove all but 1 tablespoon of pancetta drippings and add 3 tablespoons olive oil to skillet. Add cabbage and sauté until it begins to wilt. Remove to a bowl. 4. Add remaining 1/4 cup olive-oil to pan. Add shallots and sauté until soft. Add sherry vinegar and boil about 3 minutes. Season with salt and pepper and pour over cabbage. Add pancetta and mix well. 5. Preheat broiler if necessary. Broil coated goat cheese just until it is golden brown. Watch carefully, as it burns easily. 6. Place cabbage mixture on 4 individual plates and set goat cheese in center. Serve immediately. Advance Preparation: May be prepared up to 4 hours ahead through Step 4. Serve at room temperature. Cheese may be breaded up to 6 hours ahead and refrigerated. Leg of Lamb, the Best (Rosemary) Mark Peel and Nancy Silverton at Home This recipe calk for a bundle, a heap, an enormous bouquet of that ever-traditional serve-with-lamb herb, rosemary. Even if the rosemary didn't impart a wonderful flavor to the meat, the intoxicating aroma coming from the oven would be reason enough to use it in this quantity. Have the butcher remove the small bone from the leg of lamb to make slicing it easier. One 4 1/2-pound leg of lamb 3 large garlic cloves, thinly sliced Olive oil Coarse salt Coarsely ground black pepper 6 ounces rosemary sprigs (8 bunches) Trim off any excess fat from the meat, leaving a thin layer. Make 1-inch slits all over the meat and insert the garlic slices. Rub the lamb well with olive oil and coat heavily with salt and pepper. Wrap securely with plastic wrap and set aside for several hours, or refrigerate over night. Preheat the oven to 500° F. Heat an ovenproof skillet or heavy pan large enough for the lamb to fit in comfortably and brown it on all sides. Remove the lamb to a platter and pour off all but 1 tablespoon of fat. Cover the bottom of pan with a bed of rosemary and place the lamb on top. Cover the lamb with more rosemary. Place in the oven. After 20 minutes turn the heat down to 375° F. Roast for another 40 minutes. Remove the pan from the oven. Internal temperature of lamb should be between 125 and 130 degrees. When ready to serve, take outside, carefully ignite the rosemary on top of the lamb, and allow to burn itself out. Make sure you have a tight-fitting lid handy to extinguish the flames. Brush off the woody stems. The charred rosemary imparts even more flavor to the lamb. Let it rest 10 to 15 minutes and transfer to a serving platter. Serves 6 to 8 * Note: If fresh rosemary is unavailable, soak 3 ounces of dried rosemary in water to cover for 30 minutes. Drain. Pat wet rosemary on the lamb before placing it in the oven. Do not attempt to flame it. |
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