Wednesday, March 17, 2010
Feathers, Hooves, and Fins, Oh My Yum!
We will be dining well this week with gifts from the land and sea, thanks to a certain local fish monger I know and love (recent interview with Tim Lauer aka my dad, here). What we brought home from Coastal Seafoods today:
Frenched rack of lamb, duck confit, and Laughing Bird shrimp. Such delicious meat and seafood deserves gentle, simple cooking techniques and little else.
Don't assume your children won't like "grownup" fare like lamb, duck, and shellfish. One of our sons recently told us that lamb chops and duck are his new favorite foods. As a child, my father made seafood at least twice a week. One of my favorite meals was curried mussels, second perhaps to lobster, or steamed artichoke hearts dipped in butter. My daughter Eliza, at 16 months old, loves gnawing on a lamb bone, sucking out all the juices. Duck confit is also perfect eating for toddlers as it's very delicate, and practically melts in the mouth.
Here's some meals we'll be enjoying in the coming weeks;
Rack of lamb broiled with chutney, sides of fried zucchini and basmati rice.
Hot and sour prawn soup with ginger, onion, fish stock and shrimp. The recipe can be found in the beautiful (sadly out of print) Thai cookbook, It Rains Fishes, by Kasma Loha-Unchit.
Curried beef coconut milk stew with carrot, onions, potatoes, cilantro and tomatoes.
Duck confit with mashed cauliflower and potatoes, sauteed garlic and lacinto kale.
Brats baked with sauerkraut and crisped kale.
Whole roast lemon pepper chicken, au gratin potatoes and butternut squash.
Pork shoulder steak carnitas on sprouted corn tortillas, green pepper and avocado.
Savory vegetable quiche, recipe inspired by one in Elana Amsterdam's Gluten Free Almond Flour Cookbook.
Grass-fed beef chili with real sour cream, recipe from a traditional Mexican-American cookbook called Dishes from the Wild horse Desert, by Melissa Guerra.
I'm sharing this post with the good-food-lovin' folks at Kelly the Kicthen Kop's Real Food Wednesdays and Food Renegade's Fight Back Fridays!