St. Patrick’s Day falling midweek this year didn’t really allow enough time to make a nice lamb stew, but I still wanted lamb. I picked up a couple of lamb steaks from the nearest butcher, where it turned out to be ridiculously cheap. I simply pan-seared them, then made a quick pan sauce with échalions and Guinness, reduced a bit and then enriched with a little butter. To accompany, I made colcannon, an Irish dish which in my world usually consists of mashed potatoes with blanched cabbage and leeks stirred in.
The Lenten meat-free Fridays continue. This week, I took advantage of a recent friend’s delivery of Tillamook cheddar, and made a spinach and cheddar quiche. A thin layer of caramelized leeks in the bottom really brought it all together. Simple and satisfying.
And after a whole season of getting apples every week, I finally made an all-American apple pie!
Originally published on Seasonal Market Menus.
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