Spring Lamb

A familiar expression to all of us! It appears on menus, we read about it, we hear it and yet we do not quiet understand. Yes, lambs are born in the springs for the most part and some are born in the fall. Spring lamb is an animal that is not older than 8 months and no younger than 6 months.

So lambs that we are eating, at this time of the year, were born either in the spring, butcher at 6 or 8 months, then the meat kept frozen like we do, as we buy 1 or 2 lambs a year direct from the farm, or fresh meat is from lambs born in the fall and butcher in the spring for various holidays coming up.

The meat is one of easiest red meat to digest, very nutritional, lean, despite what we hear about it. It is a young animal, so it is tender, the fat is mostly around the outside, easy to cook with a very sweet flavors.

Now, we have to get over the fact that lamb had, still does for some people, a reputation of being very strong. That came from the time when our older generation(s) who spent time in Europe experienced eating older animal, called . Because of the war(s) they were kept around until adult, for their wool was used to make blankets and uniforms for the war, consequently the mouton, is what they were served. But today it is very rare to find it on the market.

Today I still enjoy a very good mutton stew and if you were to go to Scotland, Ireland, MiddleEast, they still enjoy mutton best! Definitely Lamb is very much part of different cuisines around the world. But here we enjoy spring lamb. We are very fortunate to have many producers, that not only raise lamb for meat but, for the most part, cheese making!

Grilled Lamb Chops: Serves 4

Ingredients

8 Lamb chops *

4 Tb Olive oil

1 T Fresh ground black pepper

Procedure

Oil and Preheat the grill very hot

Brush each lamb chops with olive il on both side

Coat each lamb chops generously wit fresh ground pepper (6 turn of the grinder on each sides for each chop)

* If using frozen meat, just partially defrost t cook.

Place the lamb chops on the grill and DO NOT MOVE them until you see pearls of juice appears on the surface, about 3 minutes. Turn over and do the same.

Just before serving turn once more in the different direction to give some marking and serve immediately. Now, that is for rare to medium rare doneness. If you prefer more done, (which I do not suggest) like medium well, just keep it on the grill after the second turn for another 3 minutes. Off course this also will depend a lot on the thickness of the chops. Here I am talking about 1 inch thick chops. Also the chops you see on the picture are loin chops on the top and sirloin at the bottom!

It is also very traditional, with some, to serve lamb with mint jelly

We really enjoy lamb the next day cold and serve it with chutney, so I always cook extra.

When cooking lamb some of the best flavors to use:

Olive oil or butter

Fresh or dried thyme

Garlic

Rosemary

Basil

Pesto

Spicier rubs like:

Garam Masala

Harissa

Combination of Asian spices or create some of your own

Belgium endives

Growing up in Brittany France on the farm our winter salad consisted only of Belgium endive. They were the only thing in season from our garden!

What are they? Known as French endive or witloof (their belgian name) they are a leafy, white, creamy, vegetable in the shape of a cylinder of tight leaves, in the family of the chicory. In the summer time out in the garden they grows very tall dark green leaves that are VERY BITTER and not used. In the fall those leaves are cut, roots are dug up and brought inside, either in the barn or root cellar to protect them from very cold weather, then cover by at least 1 foot of good light mixture of soil, mulch and hay, not allowing any light to reach the roots. This process is forcing a second growth under ground. That second growth would sprout into what we know as "The endive"!

To choose then at the store, make sure they are in their original box with the cover on and the tips are not green or very little. The sign of green means they have been expose to light and develop a more bitter flavors.

To store: place in a brown bag in the bottom of the refrigerator not allowing any light to reach them.

Beside salad they are many uses for them. The leaf can be use to hold salmon mousse, salad (s), for an hors-d'oeuvre per example. Very often, specially once they get bitter we would cook them as a side dish.

Here is a delicious salad that I have just made the other day:

Crispy cheese nuggets

Ingredients:

Crispy cheese nuggets (makes about 18 small)

1 Lb mix grated cheese* or just cheddar or parmesan

Preheat oven at 375

Place 1 Tb more or less of grated cheese on parchment paper lined sheet pan or line with spilt - just do bout 5 or 6 at the time.

Bake for about 10 minutes

Remove with spatula and place on rolling pin to shape into a tile (see picture) or place on a cake rack for flat ones

Let cool and store in airtight container *

Great to pass around as an hors-d'oeuvre or with any of your favorite salad

NOTE: I always have a bag of mix grated cheese in the freezer. That is the result of left over stub of assorted cheeses left from a dinner party or just forgotten in the cheese draw and a little too dry. I process them all through the grater of the food processor and place in a ziplock bag! And voila!!!!!

*After baking the crisp I gather the bit and pieces of the broken ones to use in the following salad!!!!

Endive Salad

Ingredients for 6

3 Endives coarsely cut

1 C of crushed Crispy Cheese nuggets

2 tsp Dijon style mustard

2 T Balsamic vinegar

5 T Olive oil

Fresh ground pepper (12 turn of the grinder!)

Procedure

In a salad bowl cream together the mustard and balsamic vinegar, slowly add the olive oil, while whisking vigorously, (this does give you a very creamy dressing), season with fresh ground pepper.

Place cut endive in a salad bowl - Sprinkle with the crushed crispy cheese nugget.

At serving time toss gently to mix

NOTE : my other suggestions are: sliced apple or pears, toasted slivered almonds or pecans

Roasting

Snowing so hard again! That we can not get out, so this is what's good for dinner by the fireplace!


This time of the year? Definitely my favorite cooking technique is roasting, as the aromas are so pleasant, pungent and the flavors brings comfort to this endless cold season!

This is where I rely on 2 frozen items and here I use both to make one of my family's all time favorite dish from our stored potatoes !

- One, is that wonderful bag of roasted garlic done at the peak of their season (August-September). Once roasted, I placed the bulbs in a ziplock bag in the freezer and pull out what I need, a 1/2 hour before I plan to use it. Here I am using a whole bulb, about 8 cloves, of hard neck german purple garlic.

- Two, is the bag of peeled shallots, peeled only not roasted, done as well in the peak of their season. The reason I do this, is that it does facilitate their uses in the winter and a good way to store them, especially if you do not have a root cellar or cold storage.

Oh! Right away, the vessel you see in the picture below, is called a "tagine" Moroccan style of cooking. But I assure you that you can use any heavy straight sides pan with a cover. Make sure you are cooking at a very low heat, covered at all times.

Potatoes from our garden!

From Left to Right:

Kennebec (russet type)

Northland Red

Yukon Gold

Peruvian Blue

French Fingerling

Potato Fondant :

- 2 Lbs Yukon, or assorted potatoes like the variety in the picture above.

- 2 Tbs each of olive oil and unsalted butter

- 1 Head (8 to 10 cloves) roasted garlic

- 6 whole shallots, cut in 1/2

- Fresh ground pepper

- 1 tsp coarse sea salt (optional)

Procedure:

Cut the potatoes in the same size, and the cooking time will depend on the size-

Place in a pan where they fit snuggly without too much space between the top of the potatoes and the top of the pan (If that is a problem see "Note")

Drizzle with olive oil, add the butter cut into very small pieces

Press the garlic clove out of the outer skin and add them to the pan with the shallots

Generously add the fresh ground black pepper (30 turns to the grinder! Or more!!)

Toss it all gently.

Place cover on and cook on medium low heat for about 10 minutes then lower the heat to your lowest setting and cook until potatoes are tender, about another 15 minutes.

The flavor of the potato really shines as there is no liquid allowing the flavor to leach out!

Just before serving sprinkle with coarse sea salt and that is optional.

This technique is like roasting, just as it was done before oven showed up, and still one of my favorite ways to prepare newly harvested or well stored potatoes. Can also be done with root vegetables or mixture of.

Great to serve with a spinach salad and grilled lamb chops

Note: If you do not have a pan small enough to fit your potatoes snuggly here what you can do:

Place all the ingredients, ready to cook, in any straight sides pan with a cover.

Cut a piece of parchment paper the size of the inside of the pan

Place the paper on top of the ingredients

Place pan cover back on and proceed as mentioned above!

What the paper does is minimize the space between ingredients and top of the pan, as now you have lower the top against the ingredients

Bon Appetit

Monique

Spices and how to use them!

Pictured:

Top: Saigon cinnamon bark

Right: Garam masala - Red Thai curry

Left : Saffron - Capers

Center: Turmeric root powder

The definition of spices: spices are: seeds, bark, flower buds, stems, roots of culinary plants - verse herbs are: the leaf and flower part of the plants. A close example is: Cilantro is the leaf and coriander is the seed of the Cilantro plant as we know it. But off course sometime, too often may I say, they get interchange and it becomes confusing!

At this time of the year I really rely on them for 2 reasons: first they are very aromatic and second very colorful. I imagine myself as an artist with many color to choose from and excited about the combinations I can work with. Whenever I am cooking with spices I discover endless possibilities and experience the freedom to experiment. It is one of the reason we like so many of the Asian, Middle Eastern flavors. As far as what to use with what, it is really a wide open field!

The first rule is they should be ground as close as possible to the moment you ill be using them, especially cinnamon, nutmeg and pepper(s).

- A combination of spices is always best, just using one can be overwhelming.Some example of familiar mix spices are: curry, garam masala. Combining different spices allows you to create assorted aromatic flavors.

This is how I cook with spices and teach how to use them in my cooking classes:

I eat with my nose as I catch the aroma and create, then smell with my brain!!!!!

Bon Appetit

Monique

Winter wonder land

Looking out the window this morning, it is a picture wonderland, as Mr Frost came by last night! So this morning at 7Am, whishing the sun would come out and help with picture taking quality!!!!! off I went with my camera to catch the ice crystals as they formed and still forming as the fog continues to drape over us. It does make January a little more bearable as I walk through very crisp snow and still knee high! The garden is definitely asleep and waiting patiently, even a bluebird join me for a while.

Back inside, built a fire, taken a farm raised chicken (about 6 #) out of the freezer

and some root vegetables out of the "food locker".

Looking at the picture you can identify starting from the left, yukon gold potato, turnip, carrot, parsnip, rutabaga (called yellow turnip) onions, and celery root (called celeriac)

This particular dish is called "La Poule au Pot" meaning a "hen in a pot". Like the name suggest done originally with an old hen.

This will result into 5 different preparations:

• a) chicken broth - b) chicken/vegetables with white sauce - c) chicken salad- d) vegetables soup - e)cream of vegetable soup

Procedure:

Always start with cold water, because you want to draw the flavors of the chicken into the broth which will give you a very flavorful broth.

Place the chicken in a large pot,with a bouquet garni, cover by 3 inches with cold water. Bring it to a boil, lower to a simmer, cook for about 3 hours. Do not allow to boil, this will, not only toughen the meat but will result in a very cloudy broth.

After 3 hours of cooking, while you were reading or working on another project, remove the chicken from the broth, strain, reserve the broth for other applications (freezes well). Place the chicken back in the pot with: peeled and cut 3 # of vegetables, bouquet garni, enough water to just cover the ingredients. Season with salt and pepper, bring to a boil, then lower to a simmer cook for about 1 hour or until vegetables are tender. Remove all the ingredients from the liquid (reserve) and proceed to make:

- a white sauce with part of the liquid to serve with the prime pieces of meat and some vegetables as pictured here.

- pick the rest of the meat off the bones and make a chicken salad

The rest of the vegetables can be divided in 1/2 and use

-one 1/2 for: a vegetable soup and the other for pureeing with some of the left over white sauce to give you a cream of vegetable soup.

You may flavors your soup(s) and sauce(s) with additional flavoring(s) like: mustard, lemon, paprika, curry, tomato sauce, ginger and more......

This might be a dish and style of cooking that you are not use to, but it is very healthy and if you like the traditional "chicken a la king" it is pretty much a version of it except presented differently. One could very easily turn it into a chicken a la king with additional pie crust then baked.

I think it is the perfect weather to get my sauerkraut out and get some friends around the table to enjoy a "Choucroute garnie a l'Alsacienne". Actually I will be giving a presentation, on February 6th, "All about Pork" at the Eagle Bluff Environmental Learning Center, www.eagle-bluff.org near Lanesboro MN. First there is a class on butchering a whole pig, then I will talk about each cut, the best way to prepare them, afterward everyone will be served a traditional "Choucroute Garnie!"

What is a "Choucroute" first and foremost it is the French Culinary Term for sauerkraut and Garnie means garnish. The traditional ingredients are: smoked pork ribs or chops, sausage(s), ham, bacon, juniper berries and riesling wine. Then off course many versions there after, served with different mustard and a good Alsatian beer. All these ingredients can be found locally specially if you have a specialty butcher shop around, as well as German or Polish delicatessen.

If you were to find yourself in Paris, Alsace and Germany at this time they are on all the Brasserie Restaurant's menu. It is easy to do, just allow some time to assemble it and cook it all in a very large dutch oven. Serve it right out of the dutch oven or set it out in a very large platter. The reason I have said "with friends" because it's take a crowd to eat it all!!!!!!!!! and very conducive to friendship and conversation!!!! More so if you add some music!!!!!

"Bouquet Garni"

Used so much in all cooking as a seasoning not a flavoring! Very important in stew, soup sauces, braising, poaching. What is it?Literally means a "Garnished Bouquet" and we all know when it comes to flower what a bouquet is, a variety of flowers, color and scent. Well so is a "Bouquet Garni"! The classical way is to tie together within a 3 inches of celery rib or leek, 2 large sprig each of the following: Thyme, parsley(flat leaves), 2 Bay leaves, 12 peppercorns(tucked them within the rib), and from this you can accustom it to what ever application you desire. Like I sometime add a crushed clove of garlic or a slice of ginger. If I want more of an Asian seasoning a piece of lemon grass. If using dry ingredients one must use a piece of cheese cloth and work with 2 tsp dry thyme, 1 Tb dry Parsley, 2 bay leaves and 12 peppercorns tie together. May I suggest to make 24 or so of them and keep in a mason jar in the pantry so you always have them on hand and can adjust them to what ever application you want. A Tea ball also works well for one time use!

The reason I talk about this, is that I get a lot of question about it and it is very essential to the basic kitchen.

An answer to another question is what is the difference between: flavorings and seasonings

Flavorings: are ingredients that help you change or add a different flavors to what you are cooking per example: Basil, Pesto, Ginger, roasted garlic cilantro, a fair amount of garlic, onions and more.....

Seasonings: are ingredients that you add at the beginning of cooking to give strength to your dish without changing its overall flavors per example: salt, pepper, a little of: lemon juice, garlic, onion, vinegar, mustard. At the end of cooking they also help you adjust the seasonings, and you do that a lot in recipes.

Good lesson learn today I hope.

Tell your friends to join us on the blog!!!!

Bon Appetit and Happy cooking

Starting the "5th Season"

Yes the time has arrive when the holiday foods have gone and now I am finding myself reaching into my: root cellar, freezer and pantry that's the "5th season". Every passed season I put food up for this coming months, so I am ready and here is an example:

Asian Yellow Split Pea Soup

Soak 2 C of split pea(pantry) in 4 C water for about 1hour, after sorting out the foreign pieces just as you would do with any dry beans.

Take one onion (root cellar) dice and saute in a little oil, add 4 cloves of garlic (root cellar), minced (I used roasted garlic I had in the freezer) - Drain split pea and add them to the pan with 1 Qt of chicken broth (freezer)salt and pepper to season and 1 tsp (more or less) of Indian curry (pantry) - This is where it does get interesting as the flavor will depend on the type of curry you use, they are so many - Bring to a boil then lower to a simmer and cook until tender (45 minutes) - add 1/2 # of chopped frozen spinach(freezer), in my case I used frozen stinging nettle, as I put so much up in the spring and fall (they cost nothing as they are wild, healthy and delicious!!!!). You might have to add more liquid, like water, at this point if you prefer your soup to be thinner! For a twist the next day I added 1 can of Coconut milk (pantry). We like our soup on the spicy side, so experiment and find your own balance in the flavors. Quick and easy!

Bon Appetit and have fun!!!

I used the "Thai Red Curry Seasoning" from my favorite spice shop and here is the link TheSpiceHouse.com

Bread is on my mind!!

So again it is simple!! First get that scale out of the bathroom give it a clean wipe!!!!!

Yes we are going to use weight as it is the most efficient way to succeed your bread. Why? because using a measuring cup is not always reliable as we all measure differently and get frustrated when it does come out!!!!! Sounds familiar? and we are making 4 loaves of bread, as why go through all these trouble just for one!

I use our local Bread Flour from Great River Mills (unbleached and organic), good water from the well, if not, know where you water is from! Yeast? buy it from a reliable source as I do not trust those little packages in the stores. That being said here we go, and right away this the way we did it on the farm back in Brittany! Take 5# of good bread flour -3& 1/2 # of warm water! Oh! and water weight and measure the same!!!! so this means 7 C of water and then 2 oz of yeast which is about 4 Tbs.

Mix it all together and let it rise to double the size. Oh! about 1 hour or so depending on how warm it is where you set it. It likes to be warm so with the weather we are having I set it near heat register covered with plastic wrap and a towel. The plastic wrap works like a proofing machine meaning it keeps the moisture high and warm in the bowl.

Shape it into loaves, line bowls with a towel, sprinkle generously with flour, invert the loaves seam side down , let rise to almost double about 45 minutes , preheat the oven at 450, invert the loaves onto a baking sheet or baking stone sprinkle with cornmeal , bake for 1 hour until crisp and golden brown.

your reward is to slice into it while it is warm!!!!!! Top it off with the apple sauce!!!!!

Bon Appetit

PS: you can cut the recipe in 1/2!!!!!!

Desperate wild Turkeys!!!!!

It is so cold I do not blame them and what is better than my leftover breadcrumbs and cookie crumbs! So with that in mind I am off to the kitchen to make some apple sauce with the beautiful apples I have had in storage since October at average temperature of 33 in my "food locker" as my children have named it over the holidays! It is so simple, but one need an old fashion food mill. So here we go: wash 3 different apple variety cut them all up into 1/4 . no!no!no! do not peel or core!!!! remember it is easy! Place in a large pot with 1 C of water and turn the heat on medium so no scorching!! cook until apple are very soft 30/40 minutes or so

Now pass through the food mill and all done poor into mason jar seal well and boil the jar for 25 minutes,remove from water, OOPS be careful! let dry and label.

Or easier put in freezer containers or ziplock bags OOPS after it has cooled first!

Oh so yummy with my morning oatmeal!!!!

Let's get cooking!!!!!

Wow it is sunday January 3rd and tomorrow reality? so I am starting this conversation about taking the fear out of cooking, making simpler and definitely local! So what do I do? I got some spinach, grown locally in a hoop house, 2 eggs from Organic Valley, some left over roasted root veggies, from Harmony Valley, put it all in a cast iron pan with some butter, sprinkle with our local grated ewe cheese and baked it until the aromas where so tempting!!!! made coffee, put some music on, got the sunday paper and voila brunch was ready!!!!

Oh I forgot the fire, in the fireplace off course!!!

A bientot and Bon Appetit

Right away this is my first attempt at this!!!!! The blogging thing I mean!!!!!!!!