Sunday, December 23, 2007
Dinner at Alexis' Parents' House, Bothell, WA
Brocollini with Garlic
A simple, tasty side dish.
-3 bunches brocollini, cut in thirds
-3 cloves garlic, cut in super-thin slices
-1 tb olive oil
-salt and pepper to taste
Sautee the garlic slices in olive oil until just brown and crispy and set aside. Sautee the brocollini in the same pan until tender, stirring frequently. Sprinkle the garlic chips over the top of the brocollini and serve.
-3 cloves garlic, cut in super-thin slices
-1 tb olive oil
-salt and pepper to taste
Sautee the garlic slices in olive oil until just brown and crispy and set aside. Sautee the brocollini in the same pan until tender, stirring frequently. Sprinkle the garlic chips over the top of the brocollini and serve.
Simple Mixed Green Salad
Caramelized Onion Mashed Potatoes
Alexis little sister made these, but we think she just added a bunch of caramelized onion to the mashed potatoes.
Steamed Lamb
This was perhaps one of the weirdest methods of cooking that we've ever tried. Alexis' sister got it from a Moroccan cookbook. Who knew that you could steam meat for a tender, falling apart roast.
-1 boneless leg of lamb
-6 sprigs parsley
-4 cloves minced garlic
-salt and pepper to taste
-1 tb cumin
-1 pinch of saffron
Rub the lamb with all of the spices and the garlic and place the parsley on the lamb. Wrap the lamb in cheese cloth and place in a colander inside of a pot with about an inch of water in it. Bring the water to a boil and cover the whole contraption with a tight fitting lid or foil to create a tight seal. Steam the lamb for about 2.5 hours. Remove the lamb and quickly sear on all sides for a nicer appearance. Then serve.
-6 sprigs parsley
-4 cloves minced garlic
-salt and pepper to taste
-1 tb cumin
-1 pinch of saffron
Rub the lamb with all of the spices and the garlic and place the parsley on the lamb. Wrap the lamb in cheese cloth and place in a colander inside of a pot with about an inch of water in it. Bring the water to a boil and cover the whole contraption with a tight fitting lid or foil to create a tight seal. Steam the lamb for about 2.5 hours. Remove the lamb and quickly sear on all sides for a nicer appearance. Then serve.
The Gravy
This was basically just the boiled down water and lamb juices and fat, but it was delicious.
Molasses Bread with Marscapone Cheese
Yum. This is a tender, flavorful bread that Alexis remembers from her childhood. It is sweet but not cloying and totally delicious when spread with marscapone.
Labels: brocollini, gravy, homemade, lamb, potato, salad
# posted by Giao and Alexis @ 7:33 PM 
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