HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, April 12, 2012

Herb Roasted Lamb Chops with Aparagus And a Baked Potato



         If Spring has a food, I can think of two things that fit the season perfectly. The first is lamb, so associated with Easter in both liturgy and on the Easter Table.  The second is Asparagus, which is never better than when it is local and abundant.  Putting the two together is a natural. Today’s post is not for a roast leg of lamb at all.  Rather these loin lamb chops start the cooking process on the stove and then finish in a hot oven.  They couldn’t be easier and they’re perfect for a weeknight dinner.  What’s surprising here is how much flavor the very simple and fast herb marinade gives you.  In thirty minutes to an hour, you’ll achieve a very tasty lamb chop. Alas, the Asparagus I used was not local – it will be June before it breaks ground on Long Island.  But the stuff in the stores was so tempting that I gladly brought it home.  And finally, I put a couple of Russet potatoes in the oven and baked them.  Andrew couldn’t remember the last time he’d had one but what had we been missing!

Monday, April 9, 2012

Eric Ripert’s Shrimp in Coconut Curry Sauce with Caribbean Fried Rice

Chef Ripert with the Sting Rays the Caymans are famous for
         I’ve mentioned my fondness for Eric Ripert on these pages before.  He’s one chef whose recipes really translate for the home cook.  His flavors are bright and inventive and nothing shows this off better than these two delicious dishes.  Since we’re barely off the plane from the Caribbean, I couldn’t resist extending our stay by making them for a weeknight dinner last week.  I am not going to say that these are ten minute mains.  There’s a fair amount of slicing, chopping and dicing involved in both.  But the end certainly justifies the means and just look how at how gorgeous your dinner plate will look.