Wednesday, May 27, 2009
Lamb, Morel Mushrooms and Eggplant
(Photos by Karen)
We enjoyed some wonderful Manitoba Lamb. This dinner used rack of lamb but chops are also possible. If using New Zealand lamb, cooking time is reduced as the parts are smaller.
Thank you Ivan for the wonderful Tunisian wine recommendation, Chateau Defleur Carignan-Syrah, 2005. It is a perfect match.
I frenched or prepped the rack of lamb by cutting between each rib and trimming the fat. Then I put the lamb in a ziplock bag with 2 tablespoons of Ras el Hanout, sealed and rubbed the meat with the spice blend. I let it marinate in the refrigerator for 8 hours. Drizzle olive oil over rack of lamb. Sear or grill rack of lamb over high heat on all sides and then roast in a 400ºF oven for 12 - 18 minutes, depending on the size of the rack of lamb. Let rest after roasting for 5-10 minutes.
Morels and Cocktail Tomatoes
2 cups fresh Morel Mushrooms
2 pints Cocktail Tomatoes
1 head roasted garlic
1/4 cup Vermouth
3 tbs butter
1/4 tsp freshly grated nutmeg
1/4 tsp white pepper
pinch of sea salt
Sauté morels and tomatoes in butter over medium heat. When tomatoes start to split, add cloves from roasted garlic and season with the nutmeg, pepper and salt. When cooked through, add Vermouth and reduce over heat. Enjoy!
Using Japanese Eggplant, I peeled three strips off of each eggplant, placed on a baking dish and drizzled olive oil over the eggplant.
Next, grill eggplant until the berry is soft and cooked through.
Split open the eggplants and spoon the rich tomato sauce into each eggplant.
4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
Rich Tomato Sauce
1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)
Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.
Blood Orange Reduction
2-3 shallots, minced
2 tbs olive oil
1/2 cup chopped blood oranges or marmalade (I used blood orange marmalade)
1/2 cup dry white wine
2 tbs butter
1/4 tsp thyme
salt and pepper to taste
Sauté shallots in olive oil until translucent over medium heat. Add the blood orange marmalade and incorporate. Stir in the white wine, thyme and butter and salt and pepper. Remove from heat. Blend with an immersion blender. Return to heat to low. Spoon over grilled meats.
Dinner is served!