Lamb Time

It's Time for Lamb! 

This week I'll be picking up our lamb from Jordandal Farms.  Each year we order a full lamb and it never lasts as long as you think it would.  It's fantastic, local, pasture raised, antibiotic free Icelandic lamb.   We've tried lamb from all the local producers and believe the lamb raised at Jordandal is the best available locally.

Beast and I will start posting lamb recipes as we cook.  If you've never had lamb, you really ought to try it.  We got hooked when in Australia and learned some basic ways to prepare lamb as they do in Oz.

I always ask for all the bones so I can make stock.  It's super easy and very healthy.

Lamb Stock:

Roast 3-5 lbs lamb bones in the oven at 325° for about 3 hours.  Allow bones to cool and discard any excess fat.  Place roasted bones in a stock pot with cold water and bring to a boil over medium heat.  Once the water boils, strain off the water to remove excess grease, then cover with cold water once again, add approximately 3 Tbsp Kosher salt and bring to a boil once again over medium heat.  Simmer over medium-low heat for about 3 hours, or until bones are clean.  Strain broth 3 times to remove any excess sediment, then add 1 large onion, chopped, 2 carrots, chopped and 2-3 stalks celerey chopped, season with salt and pepper, add 1-2 bay leaves and then bring to a boil over medium heat and continue to simmer over medium-low heat for 45 minutes.  Strain broth and cool.  Broth can be stored in the refrigerator for up to 7 days or frozen for up to 6 months...if you can resist it that long!  Use the lamb broth as you would beef broth in recipes, or use it as a base for scrumptious soups, like Vegetable Barley Soup. 

Stuffed squash blossoms

Photo by Lisa Lathrop © DoubLeL Photography

Stuffed squash blossoms…ever tried them? You’re in for a treat!

Served regularly in Europe and Mexico, squash blossoms have a flavor reminiscent to the squash itself. The most common variety for cooking are the pumpkin blossoms, although any squash blossom will do. You can use either the female or the male blossom, and you want to be sure to remove the stamen before stuffing or you’ll have a very bitter flavor to the blossom that will turn you off forever to the entire idea.

Select extremely fresh blossoms that are tight and stand tall. They don’t have a long shelf life, so plan to prepare them within a couple of hours of purchasing them at market. Take a trip or two around the market to be sure you are getting the freshest blossoms…if not, you’re sure to throw some out because they’re wilting and unusable.

Photo by Lisa Lathrop © DoubLeL Photography

To prepare the blossoms, trim the stem just at the base of the flower and remove the stamen from inside. It may be helpful to have a tweezers or needle nose plyers to remove the stamen, as some blossoms may be difficult to get into with just your fingers.

Next prepare a batter for the blossoms using the following:
1 cup flour
½ cup cornstarch
1 tsp salt
1 cup milk or beer
Mix until blended smoothly and chill in refrigerator until ready to use

Stuff blossoms with soft cheese of your choice, using only ½ tsp per blossom then twisting top to seal and place on sheet pan.  Pick up one of the small batch soft artisnal cheeses at market and try that for your stuffing.

Photo by Lisa Lathrop © DoubLeL Photography

Heat ½ inch canola oil, safflower oil or sunflower oil in large sauté pan or wok until heated to 375° or just until a small piece of bread dropped in oil browns quickly.
Dip blossoms in batter and then gently place in oil, being careful to only place as many blossoms as will fit comfortably in bottom of pan at one time. Fry for approx 3 min, turning halfway through. If you have a candy/deep fry thermometer, try to adjust the heat so that the temperature stays about 375° during frying. Remove with slotted spoon and rest on paper towels to drain excess oil. Fry remaining blossoms, drain and sprinkle lightly with salt before serving.

Photo by Lisa Lathrop © DoubLeL Photography

Serve immediately and enjoy!

Support local business, they need us more than ever now

During these challenging economic times it is ever more important to support the locally owned and operated businesses in our communities. Madison Restaurant Week is January 25-30 and I encourage you to partake in the special menus offered by participating restaurants, and support the locals. I understand way better than most people how hard it can be to run a local business. Long hours, difficult finances, sacrificing family life, hobbies and free time; having employees who depend upon your ability to make their payroll so they can feed their families; and other local businesses depending upon your business for their success. Profits are evasive, if even attainable. A life's savings, retirement and home equity are all put on the line. Frequently personal health is at risk due to long hours, stress, poor diet and inability to exercise. All this to "Live the American Dream". (and people think it's a cake-walk having your own business--ha!) So now, when the going is tough, when jobs are being cut, when dollars are stretched thin, I urge you--PLEASE CHOOSE CAREFULLY how you use your disposable income. Support the local restaurant, coffee shop, bookstore, clothing retailer, hardware store and grocer. If we are not there for them now, they won't be here for us later when things improve. We can make a difference. Let's vote with our dollars.