Slow Cooked Lamb Bolognese
Paccheri Pasta, Homemade Ricotta
FA and I had the pleasure of attending a class offered at the Chefs’ Summer Cooking Series @ Terranea Resort where we were invited in to the Mar’ Sel restaurant kitchen for a step-by-step lamb butchering demonstration by the talented and engaging Chef Michael Fiorelli. After the lesson we, along with 8 other guests, were seated in the beautiful dining room overlooking the Pacific Ocean to feast on a fabulous luncheon highlighting lamb.
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Leg of Lamb Medallion, Dijon Mustard Anchovy Crust
Polenta Cake, Spinach, Parsley, Tomato
Warm Anchovy – Pine Nut Vinaigrette
I’ve been testing leg of lamb recipes for an upcoming event. One of the requirements of the challenge is that the entire recipe use no more than 10 ingredients (not including salt & pepper). So my goal is to get as many colors, textures, and memorable flavors into the lamb main-course dish as possible. Another guideline stipulates that all ingredients must be commonly available – so no Italian summer truffle, no foie gras (now banned here in California).
- Leg of Lamb Roast
- Olive Oil
- Pine Nuts
- Dijon Mustard
- Sherry Vinegar
Continue reading “Lamb Medallion Stack, Warm Anchovy-Pine Nut Vinaigrette”
“Mediterranean on the Pacific”
Sunken City Supper Club
The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients. Our Sunken City Supper Club events feature a five course fixed menu plus our signature amuse bouche and unique sherry courses.
Supper Clubbers Sally & Al, with a great view!
The 24 guests are emailed the menu in advance so they can bring wines to complement the dinner. The Sunken City Supper Club is a “moveable feast” – the location varies. The Summer Soirée was held at the beautiful home of our friends Gina & Van overlooking the ocean in Rancho Palos Verdes, California. The summer menu features many seasonal summertime ingredients typically served along the Mediterranean Sea. The table setting, decor, and colors enhanced the Mediterranean theme.
We are especially proud of this recent dinner, as we have now completed a full year’s cycle of seasonal events:
Over the year we have learned how to run a “restaurant” out of a home kitchen, held many experimental test kitchen dinners, honed our timing skills, gained a new appreciation for that second refrigerator, made new foodie friends, and had a blast! We look forward to another year of Sunken City Supper Club seasonal events!
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Grilled Eggplant Layered with Spiced Lamb
Roasted Tomato, Feta, Mint
The seasons fly by, don’t they? We just held our Lusty Month of May Springtime Jazz Feast, and here we are already testing dishes for our Sunken City Supper Club SUMMER Event, “Mediterranean on the Pacific.”
It will be held at our friends’ home high on the hill in Rancho Palos Verdes overlooking the Pacific Ocean. For this theme we will be imagining that the ocean is the Mediterranean Sea. We’ll be cooking with seasonal summer ingredients and Mediterranean flavors. This dish made the cut…
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Tagine of Spicy Lamb Meatballs
With Chickpeas and Yuzu
Served Over Couscous
Garnished with Red Chile, Cilantro, and Mint
The inspiration for this awesome recipe came from the little cookbook, TAGINE: Spicy Stews from Morocco, by Ghillie Basan. They used this dish for the photo on the cover of the book. It looked so tasty, within minutes of pulling this book off the shelf, I was off to the butcher for some fresh ground lamb. And since my yuzu tree is full of ripe fruits, I decided to use yuzu (a Japanese citrus) in place of the lemon in Ghillie’s recipe. I made some other changes to her basic recipe, including the omission of butter and the addition of chickpeas. With all the spices, herbs and citrus, this dish is a real winner.
Continue reading “Kefta Tagine with Chickpeas and Yuzu”