Wednesday 22 August
Julia talks about "feasting
on the remains" of her roast lamb, and we are so with her. We've even thought about writing (in our
copious spare time) a cookbook called Lovely Leftovers, where we cook various masses
of protein for the sake of the succulent variations (to quote Iron Chef) we will play upon them in
subsequent days.
Still, when you've got a beautiful
medium rare chunk of roast lamb, you don't need to do much except thin-slice it
and let it come to room temperature.
Then if you want a sauce (and we so do), make a half recipe of tzaziki as here, but this time with garlic (must have also been that time, as garlic
defines tzaziki, but we probably forgot to mention it) and chopped fennel
fronds, as none of our dill plants have survived.
The fun part was the salad. We roasted and peeled six baby beets
yesterday, and today sliced them thin and decorated them with slices of fresh
mozzarella, basil, oil, and white balsamic to make a sort of beet caprese.
And as is now traditional, here's a picture of Dora playing with the beets when they arrived.
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