Mint cools off this very simple, spicy summer lamb dish.
1/4 cup fresh mint leaves (I used pineapple mint from my herb garden…)
1/4 cup cilantro leaves
Extra virgin olive oil
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon curry
1 teaspoon red pepper flakes
4 lamb loin chops
Rough chop the mint and cilantro and place in a bowl. Pour in 3 tablespoons of olive oil and add the paprika, allspice, curry and red pepper flakes. Mix with a spoon and add sea salt to taste.
Place the lamb chops in a plate and spoon the spice mixture on both sides. Let the lamb marinate at room temperature for one hour. Then, grill on medium high heat for about 4 minutes per side for medium rare, and let rest for a few minutes before serving.
Consider serving with a side of grilled eggplant or ratatouille.
I have been back in the classroom for two weeks, yet I am trying to soak up every last bit of summer, including summer berries. This easy dessert incorporates raspberries, my favorite berry, and ricotta, one of my preferred cheeses.
Simply scoop some ricotta into each dessert bowl and gently blend in a small quantity of honey. I used honey infused with lemon from a local farmers’ market. I also drizzled a bit of chocolate infused olive oil on top of the ricotta, but you could substitute with some chocolate shavings. Top with a few raspberries and garnish with a fresh sprig of mint.
On a recent trip to San Francisco, I purchased some delicious pâtes de fruits (fruit jellies) in Tout Sweet Pâtisserie. The Negroni flavor is most interesting with its ingredients of blood orange, grapefruit and Campari. So, for a little bitter to balance the sweet, I placed a few of these tasty jellies on the side.
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Tagged Berry, Campari, Cheese, Chocolate, Cooking, Dessert, Food, Fruit, Honey, Jelly, Lemon, Mint, Negroni, Olive oil, Pate, Raspberries, Raspberry, Recipe, Ricotta, Summer, Sweet
One of the greatest scents of summer is the fragrance of fresh herbs. I use many of the herbs in my small garden nearly every day – basil in a Caprese salad, sorrel in scrambled eggs and thyme and sage in roasted potatoes. The chocolate mint, with its clean aroma, presents more of a challenge. However, last night’s dinner of lamb tenderloin demanded the mint.
Rather than use the mint in a sauce for the lamb, I decided to incorporate it in a couscous. First, I roughly chopped three sprigs of mint leaves and shelled and roughly chopped a handful of salted pistachios.
Then, I brought 1 1/4 cups of water to a boil and added 1 cup of whole wheat pearl couscous. I stirred the couscous periodically and added one tablespoon of butter, a dash of turmeric and salt and pepper to taste. When the couscous was just about cooked (after 8 minutes), I stirred in the pistachios and mint. The saltiness of the pistachios was an excellent complement to the subtle chocolate flavor of the mint. The color was also vibrant and summery.
Consider serving this couscous alongside a lamb dish, as I did with the lamb tenderloin marinated in olive oil, cumin, coriander, salt and pepper. Make a little extra for the next day, as I found it to be a tasty addition to an antipasto lunch of prosciutto and cheeses.
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Tagged Antipasto, Chocolate, Cooking, Couscous, Food, Garden, Herbs, Lamb, Mint, Pistachio, Prosciutto, Recipe, Turmeric