Saturday 14 February
We like to cook something
indulgent for Valentine's Day, and judging from past blogs, it's usually veal
or lamb. This year we went for the
latter, and took care to shop in advance: Charles Bare has huge legs of lamb
for $4.99/lb., but they're always frozen solid, and take a week to
defrost.
Holt took knife in hand and butterflied
juicy lobes from the leg, as well as setting aside the shank for braising and
bones to roast for Scotch broth. The
lobes went in to broil-roast in our favorite Julia method and marinade, and
when they came out to rest, we threw in a tray of asparagus to roast as a side.
A little rummaging in the cellar
turned up a wine we've declared perfect for lamb: the last of the case of 2007 Strewn
Cabernet Franc we acquired in Canada - in fact, on Holt's birthday in 2008.
Oh, and dessert. For Valentine's Day, Holt gets Barbara
flowers, and Barbara gets Holt chocolates, traditionally dark chocolate hearts
from around the corner at Graeter's. But
Graeter's has now sold out its candy recipes to some outside jobber, raising the
price and plummeting the quality. So
Barbara had to drive out to Aglamesis Brothers, where they still keep to
traditional ways, to get Holt his perfect hearts. They made our dessert, along with
the remains of all the Graeters' in the freezer (vanilla, coconut chip, and egg
nog) - at least their ice cream is still all right.
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