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Kitchen diary, 4th August
Aug. 4th, 2014 04:23 pmDear KD -
You may remember my grumbling hithertofore, about how hard it is to find good lamb - or indeed any lamb - around here at a sensible price?
Come to that, you might also remember my grumbling long ago and in another country, about how hard it was to find lamb shanks anywhere at all, what with the restaurant trade grabbing them all up because trendy?
Well. hey. I walked into Sprouts today, planning a sossidge-and-mushroom-and-broccoli pasta dish for supper - and there were lots of lamb shanks, at $2.50 a pound. Whoo, yeah. So all previous plans went into abeyance, and now my six-quart cast-iron pot is in the oven full of shanks and onions and leeks with subtly Indian spicings (coriander, cardamom, like that), simmering down in milk like that fabulous Italian dish with pork loin. The question currently in my mind is, rice or potatoes to go with...?
I should boil rice anyway, to be ready; if we don't use it today, we can use it tomorrow.
Also in the oven is a whole load of chopped-up pork back fat, rendering down into lard. I love lard. (Also, I need to make lardy-cake. If only to enjoy the look of horror on people's faces, as they realise that it is indeed made with yer actual lard.)
While I was in the library this morning, diligising, m'wife texted to say that we had good post today. Which we did indeed, in various ways - one of which was the latest issue of Saveur, which the publishers are kind enough to send me in return for mere money. It is labelled in big letters "The Indian Issue", and oh yum. I may have flicked through it and announced that I need to cook all those recipes, every single one. Poor Karen.
You may remember my grumbling hithertofore, about how hard it is to find good lamb - or indeed any lamb - around here at a sensible price?
Come to that, you might also remember my grumbling long ago and in another country, about how hard it was to find lamb shanks anywhere at all, what with the restaurant trade grabbing them all up because trendy?
Well. hey. I walked into Sprouts today, planning a sossidge-and-mushroom-and-broccoli pasta dish for supper - and there were lots of lamb shanks, at $2.50 a pound. Whoo, yeah. So all previous plans went into abeyance, and now my six-quart cast-iron pot is in the oven full of shanks and onions and leeks with subtly Indian spicings (coriander, cardamom, like that), simmering down in milk like that fabulous Italian dish with pork loin. The question currently in my mind is, rice or potatoes to go with...?
I should boil rice anyway, to be ready; if we don't use it today, we can use it tomorrow.
Also in the oven is a whole load of chopped-up pork back fat, rendering down into lard. I love lard. (Also, I need to make lardy-cake. If only to enjoy the look of horror on people's faces, as they realise that it is indeed made with yer actual lard.)
While I was in the library this morning, diligising, m'wife texted to say that we had good post today. Which we did indeed, in various ways - one of which was the latest issue of Saveur, which the publishers are kind enough to send me in return for mere money. It is labelled in big letters "The Indian Issue", and oh yum. I may have flicked through it and announced that I need to cook all those recipes, every single one. Poor Karen.