Wednesday, September 21, 2011

Rack of Lamb from Heaven

Pulled together a tasty, tasty menu last night for good friends as a thank-you for letting us crash at their house for a painfully long time during our renovation. '10 days' turned into three or four weeks of space-sharing, which they offered up cheerfully. This little rack of lamb menu was the least I could do as thanks (they refuse to take gifts):

Mustard and herb crusted rack of lamb
Buttermilk mashed potatoes
Roasted cauliflower with garlic
Roasted beet salad with beet greens and feta

Mini raspberry lemon cream tartlets (another favourite use for lemon curd: just mix it about half and half with whipped cream, fill your favourite pre-baked tart shells, and top each with a fresh raspberry)

My friend is a librarian who orders books (often cookbooks) for the library she works for, and she brought over a recent collection of "food porn" for me to peruse. Not something I'm about to try to recreate, but it's a fascinating evolution of molecular gastronomy that is tied to place and season. In this case, place is Denmark, and the local ingredients are therefore familiar to Canadians: spruce buds, for example, wild blueberries, and...moss. Not kidding. Check out the Noma Cookbook. Beautiful and mind-bending. Maybe someday I might be tempted to turn a portion of my frontyard spruce tree into granita...or my neighbour's birch tree into a dessert...

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