Leslie D. wrote: Robin Garr wrote:
You're asking me this in the morning
Hmmm....I start planning tomorrow's dinner right after we finish today's. Drives my family nuts.
I occasionally plan ahead, but only rarely. This drives Mary
slightly nutty, but when I remind her that she never has to cook and that her lifestyle is akin to having a room with board at a very fine restaurant, she tends to ease up.
Anyway, I decided to go with a pair of lamb shanks that have been in the freezer since last summer, where I put them "until cold weather gets here." Now that spring is back and it's a glorious day outside, I figured I'd better get them out before they stay frozen for a second summer. Right now I've got them braising, simply, with a lot of onion, a little garlic, and just a little broth and fresh herbs and tomato paste. I'm still smitten with Mario Batali's Babbo-style approach to peasant meats, disassembling them in the kitchen and presenting them in a more refined dish, so I'm thinking I might pull these before they're falling-apart tender, pull the meat off the bones and then come up with some sort of pasta (orzo?) and sauce (the defatted and buzzed pan juices?) that's prettier and easier to eat than picking shanks at the table.
Those steaks sound good, it's funny how Canadian beef cuts are completely different from American.
Errr, Canada's not in North America?
I try to think of "America" as everything from Ellesmere Island to Tierra del Fuego. I find it reassuring that Dubya doesn't control it all ...