Our American children spent most of their childhood and adolescence traveling and living in foreign countries. Their tastes have always been sophisticated because, other than the occasional “boite” of Spaghetti-Os, they ate what we ate and were taught to behave in upscale restaurants. Other than the obvious advantage of having “culinarily” adventurous children, I know that if my hoped for, future daughter-in-law doesn’t like food, nor the cooking of it, I can rest assured that my son will think of me at least once a day at meal times 😀
Occasionally, the local supermarkets have imported Australian lamb. These French cut lamb racks are pretty good, although not the same flavor as New Zealand, we had no complaints.
It must have been amazing when man discovered the joy of cooked meat! Of course Ethiopians, who absolutely adore raw beef, serve it on all special occasions, cutting it directly from the hanging cow carcass onto serving plates, didn’t get the memo 🙂
Before my husband went back to Haiti, he considerately planted herbs outside the kitchen door. The basil is from the garden, tomatoes and pepper U.S.A. organic, the garlic and shallots from God knows where.
Okay vegetarians! This bowl’s for you and is delicious! Omnivores, add bacon 😀
It’s been nice, these past months, having our son come home for lunch everyday. Unfortunately/fortunately, he has been recruited by a company about 3 hours from Honesdale and will be leaving in a few weeks 😦 I’ll miss him, but he’ll miss me more, again, around mealtimes 😀
Australian Lamb with Herbs
2 racks good quality lamb, fat side scored
1 large rosemary sprig, leaves removed and finely chopped
5 thyme sprigs, leaves removed and finely chopped
1 large handful of parsley leaves, finely chopped
3-4 garlic cloves, finely chopped
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
Mix the herbs, garlic, salt, pepper and olive oil together, then rub all over the lamb. Roast the lamb on a rack at 425 F for 35 minutes.
Angel Hair Pasta
3 tbsp olive oil
3 shallots, thinly sliced vertically
1 red bell pepper, coarsely diced
3 garlic cloves, slivered
2 medium tomatoes, seeded and diced
1/4 cup red wine
1 package cooked angel hair pasta
1/4 cup basil, cut into strips (chiffonade)
1/4 cup grated romano cheese
Salt and pepper
Heat the olive oil in a skillet and saute the shallots, garlic and red bell pepper until the pepper is crisp tender. Add the tomatoes and cook for 5 minutes stirring. Pour in the wine and boil for 2 minutes.
Toss the sauce with the pasta, basil, romano, salt and pepper.