What about this Boneless Leg of Lamb Easter dinner dish?It’s almost Halloween.
It’s never too late to post your easter dinner pics! Actually, it is super late to be talking really BUT never too late to be talking about the best thing I ever had for easter dinner ever, oh no. I’m in the middle of a big overhaul operation on this blog, so it is no surprise that my posting capability has been crippled… but I don’t quit, oh no. I bring you a brief but delicious post on eater lamb. No recipe needed. Really, just get yourself a nice and beautiful boneless leg of lamb, between 4-6 pounds. Pierce the meat all over with a paring knife (about 30-40 incisions) to allow any marinade to go in quicker and work its magic. Marinate overnight in garlic, COFFEE, rosemary and salt (about a Tbs of each). Push some marinade into the meat with your fingers. Yeah, remember those incisions? I know… it’s getting a little pornographic at this point but that’s the deal. Antioxidants are important in the curing process….coffee….rosemary….. They can subdue that gamy flavour if you don’t like it AND they are perfect flavour accents. Cook it sous vide as indicated in the title. 140F for 10 hours. Rinse, pat dry with paper towels and sear in very hot oil on all sides until a deep golden glorious crusty heaven emerges. Pair with a minty yogurt sauce. Use whole milk greek yogurt, fresh mint, a touch of garlic paste and a good and generous splash of lemon juice…..and a touch of dill. You should be in business.
I couldn’t resist the urge to pair a fat juicy pork chop with that beautiful salad from: The Things We Cook. Last week I wrote an article about this cookbook. If you missed it, check it out here!
I love pork. I hated pork chops for the longest time. Dry meat, tough texture, like where the f!@# is the gravy… yeah, I was doing it all wrong for as long as I can remember.
I’m trying to improve the way I cook things these days. Pork chops might have a mighty appearance but they are very delicate and lean meat, similar to a chicken breast to put it someway. Sous vide gives us the control we need to nail the proper doneness and a good quick sear finishes off the job nicely. I don’t mess much with the seasoning. Salt. Let the salad and a drizzle of balsamic vinegar reduction do the rest.
As many pork chops as you need.
Balsamic Vinegar Reduction.
The Things We Cook’s Salad Recipe!
For the pork chop(s). Salt generously with kosher salt and allow to rest in the fridge for a few hours or overnight. I like overnighting pretty much any protein with salt. Cures it, dries the outside for better searing, brines the whole cut, etc. And just like chicken, pork needs to be handled with just as much caution. Make sure the meat sits at the bottom of your fridge so no cross contamination can occur. Cook sous vide @ 134F for 2 hours. That’s medium rare. Sear in a really hot skillet with vegetable oil or avocado oil. Use ghee if you have access to it. If the pork chop has the fat strip attached to it, grab the chop with tongs and sear this fat strip to oblivion or until mega crispy.
For the non sous vide demons out there. Hot skillet and some vegetable oil. A probe (instant ready) thermometer is your best friend. Core temperature should be around 130F before you remove the chop form the skillet. Carryover heat will finish the job and get that chop to the proper temperature. If you don’t have a thermometer, Cook on a hot skillet for about 3 mins on each side IF the pork chop is at room temperature. Otherwise, don’t risk it, just let it sit until it gets to room temperature. Do not eat pork raw under any circumstances.
And that’s that. Have a great weekend. Hope you tell your grill master pork chops are super delicate and need love and lots of attention, that’s just in case you happen to be at some BBQ party and you aren’t driving, because otherwise, fat juice chops it’s what’s for lunch yo. Happy Saturday! Thanks Molly!
The Things We Cook. This is the title of the book I’m writing about today on my blog. The things We Cook is a beautiful book about food, about life in the kitchen, family and friends, it’s about cooking with the freshest ingredients, it’s all about farm to table, sustainability and it’s also about the experience of being a farmer. Green Hope Farm. A family owned farm in the state of New Hampshire. In its kitchen, Molly Sheehan, the cook, the author and the farm owner, has concocted countless recipes and this book is a compilation of all that hard work and a recount of the wonderful memories .
I met Sarah Porter on Instagram. She is a member of the TheThingsWeCook team and the one that suggested if I’d be interested in writing about the book on my blog and take a few photos to go with the post. A few emails later and after having read a portion of the book I was hooked and wanted to put together a small photo essay and feature it here. We both got pretty excited, and here we are. It’s funny how it works sometimes.
But back to the main story now. New Hampshire offers some of the best farming grounds in the country (I googled it, I’ll admit it) I don’t know much about farming, actually I know nothing about farming but I’m pretty sure that without the hard work and dedication of the people, a farm just couldn’t be successful. This love a dedication to farming and cooking shows transparently on the pages of this beautiful book. The book is entirely handwritten and beautifully hand illustrated by Alli Howe. It’s definitely one of a kind.
The recipe I chose it’s simple and beautiful in its simplicity. A sweet and refreshing summer salad featuring cucumber and pineapple. Simple. Good ingredients require little preparation, little manipulation and that’s the case for many other recipes in the book. I love it. Finding good ingredients where I currently live is actually relatively easy. Although I don’t live on a farm … I daydream about this everyday… I’m really lucky to be able to find fresh organically grown produce where in many markets around the city, and the local butchers and fishmongers in the area are simply great. I’m referring to Vancouver by the way.
Pineapple and Cucumber Salad. It would have never crossed my mind to put the 2 together. It works great and I will be trying a few thing in the future using this pairing… pork comes to mind!, so thanks Molly! Below I have added the original page form the book with the recipe to give you an idea of the style and presentation.
Thanks Sarah, Molly and Alli for sharing your book and your ideas with me and with that other cooking blog as well. Sleep tight people! Good night and have a wonderful weekend!