January has been a month of creativity for us – in food, and how we live. We decided at the beginning of the month to follow the old advice: use it up, wear it out, make it do, or do without. I must admit we haven’t felt as though we are doing without, but instead, finding things in our cupboards, closets, drawers and refrigerators and turning them to a more interesting purpose. The delicious horseradish mustard that we use frequently in summer made a tangy start to this egg-wich, which also amps up its veg quotient with minced broccoli ends and a few straggler mushrooms that were left in the bag.
We are working our way through the summer’s harvest, our forgotten condiments, and frozen remains of big batch cooking from the fall. And it’s been a delicious journey…one we will continue for as long as possible.
Those of you who read our last post will realize that this meal actually preceded that one; I just couldn’t find the photo!
It’s hard to imagine why, but we decided to eat a real cold day food on one of the hottest days of the year. When we returned from golf the other day, we coated this lovely rack of Ontario lamb with Dijon and chopped rosemary from our garden. We surrounded it with halved new potatoes, rubbed with oil and decorated with a single sage leaf on each half. We roasted the lot for about 30 minutes (start at 450F then immediately drop the temp to 350F – check doneness with an instant-read thermometer; 125 for rare). On the side, steamed broccoli.
While it was cooking, we enjoyed the cool shade and watched the world go by from our front porch.
So the other day we were at Belanger Brothers in the farmer’s market (see our blogroll!) and we picked up this awesome rack of lamb. One delicious thing to do with lamb is to make a mustard coating – some olive oil, Dijon mustard, and chopped herbs. In our case we used rosemary and Greek oregano from the garden.
Then we thought, why not make a mustard theme. So we proceeded to modify a recipe from Rob and Gwen in Bicester. They make an awesom mustard roast potato. To adapt for the grill, we parboiled some peeled Yukon Gold potatoes. We tossed the hot potatoes with a couple of tablespoons of olive oil, a splash of white wine vinegar, and a tablespoon of dry mustard. Then we put them on the grill to finish with the lamb.
Each dish had a little mustard, but none of the mustards tasted the same. On some, it was the feature. Others, it was the under-note. In every one of them, it was delicious!
Lastly, we made our usual salad dressing like the one we used in the Salad Huroncoise…also featuring delicious Dijon. Here’s what the finished plate looked like. Now I’m going to head inside and beat the mosquitoes!