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HerLord -> RE: recipes... (5/7/2008 10:24:12 PM)
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quote:
ORIGINAL: HornyToadsMI
.maybe even various veggies (like bell pepper slices in reds and yellows) for color contrast. :)
I really like d the addition of adding color to the menu for a visually stimulating experience as well...
So no one has any specific recomendations on "Love Potion" foods? Disappointing.
OK well here's one of mine.
Leg of lamb.
(by the way, some of this may not sound like much to some of you... but I love it)
Ingredients:
2 tablespoons butter
2 tablespoons olive oul
2 cups chopped onion, about > lb
2 carrots, chopped into < in cubes
2 cloves garlic, chopped fine
Leg Lamb, about 3-5 pound
1/2 cup flour for dredging
2 tablespoons olive oil
1 cup dry white wine
1 lb canned plum tomatoes with their juice, cut into = inch pieces, or use canned chopped tomatoes
1/4 cup chopped parsley
1 tablespoons dried basil, or 2tablespoons fresh
Either 2 cups beef broth, or 4 tablespoons veal glaci de viande in 2 cups water
Salt and pepper
Arrowroot
Turn the oven to 300 degrees.
Set a dutch oven or large ovenproof pot that is large enough to hold the leg in one layer over medium heat. In it place the butter and 2 tablespoons of olive oil and heat until the butter is melted. Add the onions and carrots and saute for a few minutes until the vegetables have softened somewhat. Add the garlic, saute for a moment longer and remove from the heat.
Use kitchen twine to tie the meat around the circumference. In a separate saute pan, heat the 2 tablespoons of olive oil add the leg and brown on both sides. Transfer the leg to the dutch oven on top of the vegetables.
To the saute pan add the wine and boil until reduced to half, scraping up browned bits. Now add the wine and everything else to the meat. Taste for salt and pepper. Make sure that the veal is covered with the liquid. You may need to add a little water. Cover tightly with aluminum foil, then the lid, and place the pot in the oven for 2 hours, until the meat is very tender.
I use a butter sauce pasta to base under this. I add spices to taste and consider Aphrodisiac value of all herbs added.
Not hte afore referenced night of Platter service but an al around winner in the setting the mood right for the night catagory.
*edited to add*
Now this was not exactley in keeping with the thread purpose but in can be served on such a platter with a few simple presentational adaptations.
Take the butter pasta and "cage this" with a biscotta frame and lay the "cooled meat" UN SLICED on the platter. The introduction of slicing the meat on the platter certainly adds another level of trust in the server, (in my case ME) for I think I may not want to impose this trust from My Love on another.
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