Last Minute Easter Lunch!

Lamb Chops with Black Pepper:Pecorino ButterThis year–for the first time in more than a decade–we’ll be empty nesters on Easter Sunday! As it turns out this holiday coincides with our grandkids’ spring break so most of our clan will be away. Instead of cooking for six, I’m planning a menu for two.

Although ham was the star of Easter meals when I was growing up in the South, I’m a huge fan of lamb, and came up with the idea for grilled lamb chops topped with dollops of Pecorino/black pepper butter.

The topping is an “easy-to-put together” blending of softened sweet butter, grated Pecorino and Parmesan cheeses, plus a generous accent of coarse black pepper. The butter takes only minutes to assemble and can be prepared a couple of days ahead. At serving time the chops need less than 10 minutes on an outdoor or stovetop grill. Peas Continue reading

First Home Cooked Meal in Paris!

Lamb chops, Tomatoes, Chickpeas, and Mint 2 4032x3024Following a brief trip to London, we made our way to Paris and settled in the apartment we rent. After eating out for several days across the Channel, I couldn’t wait to go to the nearby markets and buy the makings for a simple supper. I decided on lamb chops marinated in a spicy mix of harissa, lemon juice, and olive oil along with fresh herbal accents of mint and cilantro. As a garnish for the lamb, I reserved some of this marinade as a dressing for cherry tomatoes and chickpeas.

Harissa, a North African condiment made with hot red peppers, garlic, and spices, is available throughout France. At home in the States, you can find it at few groceries, but your best option might be to order it from Amazon. Although I’ve seen it in jars, I prefer the harissa paste sold in tubes like the one here. Continue reading

A Restaurant Dish Becomes a Favorite at Home

Sesame Lamb Chops, Shiitakes, Snow Peas 1 3648x2736Every so often a restaurant dish is so good, so inventive, yet so simple that I can’t wait to try it in my own kitchen. The grilled shiiktake mushrooms with sesame oil on the menu at Semilla (one of my favorite Paris restaurants) are such a creation. We’ve dined in this Left Bank place at least a half dozen times in the past year, and on every occasion either my husband or I have ordered them. They arrive, stemmed but left whole, usually a half dozen or so on a small plate. A sprinkling of chives and a few pools of sesame oil are the only garnishes. One bite of the tender fungi scented with fragrant toasted sesame oil and you’d be smitten too.

Shiitakes with Sesame Oil at Semilla

Shiitakes with Sesame Oil at Semilla

During a visit a few weeks ago, I asked our waitress for the recipe, and, smiling, she responded, “Mais c’est très facile!” Then she explained that the shiitakes were seasoned with soy and sesame oil and quickly pan grilled. A few days later I tried them in my petite French kitchen, and discovered that were indeed effortless, and took only a few minutes to prepare.

I decided to expand the recipe by pairing the shiitakes with lamb Continue reading

Delicious Last-Minute Tomato and Onion Confit

Lamb Chops with Tomato Onion Confit 1 1686x1198My son, Mike, is a talented cook, and during our family’s summer vacation, he and I teamed up to prepare the evening meals. Often we went to the market, chose what looked good, and decided how we’d use if after returning home. That was certainly the case with a colorful tomato and onion confit we whipped up one night.

A cache of plump, ripe summer tomatoes, a mound of garlic heads, and a bag of onions, were the inspiration for a simple but vibrant tomato and onion garnish. We chopped the onions into large pieces, sautéed them until golden, and then added tomatoes and a hefty accent of pressed garlic. Cumin, turmeric, and cayenne pepper added heat and color to our mélange. We served this quick confit with couscous and grilled Moroccan merguez sausages (easily found in France where we were staying). Back home I substituted lamb chops marinated with the same spices used in the confit with equally delicious results. Continue reading