Monday, September 24, 2007
At Long Last, The Sauce Doesn't Break
We decided to cook dinner for breakfast for a change of pace. Ever since Alexis first make this fenugreek creme sauce from Vij's cookbook last Christmas (while quite tipsy), she has attempted to make it (sober) several times. Everytime, the sauce breaks. This time, however, she had a breakthrough and used half and half instead of heavy cream and lo and behold, the sauce didn't break. And it turned out thick and creamy. Yay! The modified recipe is below.
Lamb Chops with Fenugreek Cream Sauce
These were surprisingly delicious for breakfast and when we got home from work, the house was fragrant with Indian spices.
Yellow Wax Beans with Garlic, Lime and Mint
As a morning side dish Alexis decided to make a light dish of yellow wax beans. They were a nice, healthy contrast compared to the delicious, but not so heart healthy, cream sauce.
Lamb Chops with Fenugreek Cream Sauce
These were surprisingly delicious for breakfast and when we got home from work, the house was fragrant with Indian spices.
Marinade for 8 lamb chops (cut from a rack):
-1/3 cup grainy mustard
-1/4 white wine
-salt and pepper to taste
Fenugreek Cream Sauce:
-10 cloves garlic, minced
-1 ts turmeric
-1 ts cayenne
-2 cups half and half
-juice of 1 lemon
-1 ts paprika
-2 tb dried fenugreek leaves
-2 tb veggie oil
-1 and 1/2 ts salt
Mix the lemon uice, salt, paprika, cayenne and fenugreek leaves to the half and half and let sit for 20 minutes to thicken a bit. Sautee the garlic in the oil over medium high heat, stirring constantly, until the garlic is golden. Add the turmeric and sautee another minute. Add the half and half mixture and simmer over low heat until thick, stirring constantly.
Grill the lambchops on the George Foreman for a few minutes on each side. Then arrange in a serving dish and pour the sauce over the top.
-1/3 cup grainy mustard
-1/4 white wine
-salt and pepper to taste
Fenugreek Cream Sauce:
-10 cloves garlic, minced
-1 ts turmeric
-1 ts cayenne
-2 cups half and half
-juice of 1 lemon
-1 ts paprika
-2 tb dried fenugreek leaves
-2 tb veggie oil
-1 and 1/2 ts salt
Mix the lemon uice, salt, paprika, cayenne and fenugreek leaves to the half and half and let sit for 20 minutes to thicken a bit. Sautee the garlic in the oil over medium high heat, stirring constantly, until the garlic is golden. Add the turmeric and sautee another minute. Add the half and half mixture and simmer over low heat until thick, stirring constantly.
Grill the lambchops on the George Foreman for a few minutes on each side. Then arrange in a serving dish and pour the sauce over the top.
Yellow Wax Beans with Garlic, Lime and Mint
As a morning side dish Alexis decided to make a light dish of yellow wax beans. They were a nice, healthy contrast compared to the delicious, but not so heart healthy, cream sauce.
-1 lb yellow wax beans, trimmed
-1 handful fresh mint, chopped
-juice of 1/2 lime
-3 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until slightly browned. Add the beans and cover. Sautee for a few more minutes, until tender. Then season with salt and pepper, sprinkle with lime juice and top with the chopped mint.
-1 handful fresh mint, chopped
-juice of 1/2 lime
-3 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until slightly browned. Add the beans and cover. Sautee for a few more minutes, until tender. Then season with salt and pepper, sprinkle with lime juice and top with the chopped mint.
Labels: breakfast recipe, dinner recipes, green beans, Indian, lamb
# posted by Giao and Alexis @ 9:18 AM 
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