Jenise wrote:Why not approach that like an osso buco, braise it until the liquid reduces and the shank turns crispy on top while velvet tender inside (about three hours baking time for that), add dried figs to rehydrate in that fabulous reducing liquid in the last hour, and top it with a pistachio-lemon-garlic gremolata.
Daisy D wrote:Jenise wrote:Why not approach that like an osso buco, braise it until the liquid reduces and the shank turns crispy on top while velvet tender inside (about three hours baking time for that), add dried figs to rehydrate in that fabulous reducing liquid in the last hour, and top it with a pistachio-lemon-garlic gremolata.
You know him very well. And an osso bucco preparation is actually what came to mind originally. If/when we go out to dinner and I see that on the menu, I am pretty confident in guessing that's what he's going to order. If it was up to him we would have lamb once a week. I enjoy it, but that's a little too often for me.
Mike Filigenzi wrote:There are certainly more interesting dishes that she would really like, but I'm limiting it to the stuff I know that she loves when I make it. For anything short of Thomas Keller creativity, this is what she'd love most.
Mike Filigenzi wrote:I could go with the blood sausage. The raw beef heart might be pushing things a little beyond my comfort level.
BTW, welcome to the FLDG, Daisy! Hope you find it a comfortable place to talk food.
Mike Filigenzi wrote:The raw beef heart might be pushing things a little beyond my comfort level.
Carrie L. wrote:Welcome Daisy! I love Ponte Vedra - a beautiful place. Are you a golfer??? You could be a golfball gourmet too, like Jenise designated me!
You will enjoy this forum very much. It's the best place in the world to bounce food and wine ideas around.
Hope to see you often.
Carrie L. wrote:
THANK YOU: ...I would make a dish of creamy curried lamb shank with some Asian spices and vegetables served over Jasmine rice.
Carrie L. wrote:Okay, just finished watching the finale and all I can say is, "Wow." Talk about risk taking. Yeesh. I'm not an offal person at all, so nothing about the meal appealled to me other than those few oysters poached in pork juices. Kerry's dishes all looked wonderful to me however.
So here's what I would have done.
LOVE: Would have to be to Len. After several "wrong" choices for love in my life, I am with the proverbial "Mr. Right (for me)." We've been together for a lucky 13 years and I've gotten to know his quirky palate probably better than my own. I would make him his two favorite things in one--seafood and pasta. I'd do lobster, littleneck clams, and New England bay scallops in a spicy tomato sauce with homemade, perfectly al dente linguine. (With NO saffron! )
APOLOGY: Okay, not that I'm completely at fault here, but I contributed to the ending of a friendship with someone I was close with. If I were to make her an apology dish, it would be total comfort since we both love(d) to cook and had a similar "comfortable" style in the kitchen. I would make a creamy Lasagne Bolognese, and a dark chocolate bread pudding.
THANK YOU: This would have to be to my parents for exposing me to so many things growing up. They traveled extensively and were always bringing back stories and photos of food and good chocolate. (They also did a pretty good job of raising five kids. We are all grateful for them.) Because they are extremely fond of Asian and Indian food and love lamb too, I would make a dish of creamy curried lamb shank with some Asian spices and vegetables served over Jasmine rice.
TO MYSELF: This is probably the hardest one. Like all of you, I love food and love such a wide variety of food it's a tough decision. I would probably make a perfectly tender half duck with insanely crispy well-seasoned skin and a fruit and port wine sauce of some kind. Maybe blackberry. I would put the duck over extra-creamy mashed Yukon Golds with a side of sauteed garlicy greens.
Jenise wrote:Carrie, if you'd like to write a letter to me I'd be happy to join Len for that first course--you wouldn't have to make anything special. Your menu sounds great. Btw, I too would definitely have preferred to eat Kerry's meal but that's just because I'm such a weenie when it comes to what used to call "variety meats". Kerry's pea and proscuitto course kind of had me going too.
Reading your comment about his favorite things, made me think to ask Bob yesterday as we drove up to Vancouver what he would describe as his favorite foods for a "love letter". He had a hard time answering that. First of all, he pointed out that the frequency of repeats around here is "between 18 months and five years" so in a sense he never gets too attached to anything, though by the time he said all that he was ready to go with, and ask for soon, roast chicken. It really is the one thing he'll ask for from time to time. He also said he especially loves my salads where I combine something on the plate with dressed greens for a light refreshing first course. Bingo, then, on my choice of the crab cakes.
Users browsing this forum: Jenise and 5 guests