Sunday, May 1, 2011

Two birds with one stone.

Goal 1: Actually make some of the recipes I cut out of magazines.

Goal 2: Use more fresh ingredients I'm might not be as familiar with. Kevin and I always joke that I can only cook things with ground beef and chicken (makes sense given my family size growing up - it costs to feed all those hungry kids!).

For Saturday dinner I made dinner with both these goals in mind. The menu: Lemon-Herb Lamb Kabobs from July 2009 Ladies Home Journal, Thyme Potatoes Au Gratin from December 2009 Better Homes and Gardens, and roasted asparagus. It turned out great!!!







Lemon-Herb Lamb Kabobs

1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1/2 cup olive oil
2 T. chopped rosemary
1 tsp. kosher salt
1 tsp. ground black pepper
2 to 2 1/4 boneless lamb leg, trimmed of fat
and cut into 1-inch pieces

Stir together first six ingredients.
Add lamb pieces and marinate in fridge for 1 to 4 hours.
Grill on medium high. 10 minutes for medium-rare and 12 minutes for medium.


Note: Fresh Market let us buy half a leg of lamb - which really cut down on the
price and then even diced it for us which made this recipe so easy!






Thyme Potatoes Au Gratin

3 cups whipping cream
1 large clove garlic, minced
2 T. butter
4 lbs red potatoes, thinly sliced
4 oz freshly grated parmesan dheese
2 T. snipped thyme
1 tsp salt
1/4 tsp. ground nutmeg
1/4 tsp ground pepper


Heat oven to 350 degrees. In medium saucepan combine cream and garlic;
bring to simmer over medium heat. Simmer, uncovered for 5 minutes.
Do not boil. Remove from heat.
In small bowl combine cheese, ghyme, salt, nutmeg, and pepper
Generously butter 9x13 pan. Layer one-third potatoe slices, one-third cheese mixture,
then one-third cream mixture. Repeat for 2 more layers. Cover with foil.
Bake for 1 1/4 to 1 1/2 hours until potatoes are almost tender and liquid mostly absorbed.
Uncover, bake 20 to 30 minutes more until potatoes are browned on top.


Note: These were a little bit more work, but totally worth it. They were fantastic!
I will be making this for the next holiday dinner - it's sure to impress!






Roasted Asparagus


Cut off hard ends of asparagus. Coat in about 1 T. olive oil and sprinkle with salt and pepper.
Roast in oven at 400 degrees for about 8 minutes or grill for about 4 mintues.









2 comments:

  1. Your brother was taste testing two different species of steamed clams I had cooked up in white white and butter last night... he said I was expanding his palate. Then he laughed and did an imitation of himself 5 years ago when confronted with a clam in it's shell...

    What impressed me more was how quickly he took the the calamari I also steamed in the same broth, considering that they were butchered down from completely intact critters, and he watched it happen!

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  2. He's a brave one! I love fried calamari!

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