This week's dinner featured spiced ground lamb with pine nuts from this recipe by my friend Lisa at Kitchen Chick. I use about a pound of lamb in the recipe, and I adjust the spices to taste. Allspice and lamb are fantastic together! This recipe has become a standard in my house, usually served over a little bit of (non-local) rice. The lamb I used is from Northridge Farm in Johnstown, Ohio. Onions were from H-W Farm, butter from Hartzler's Dairy, non-local pine nuts (because nothing can really replace pine nuts.)
The side dish was my first attempt at a cauliflower puree. It came out a little runnier than I would have liked, but it tasted very good and the texture was interesting and grainy, which I happen to adore. Next time I make it I will try adding a potato to the mix to thicken it up and make it a little creamier. The cauliflower was also from H-W Organic Farm, the butter from Harztler's, and the milk from Snowville Creamery.In other news, we visited the Worthington winter farmer's market today and stocked up. We spent $15 at H-W Organic farm: grape tomatoes (that are actually red, not pale orange!), spinach, parsley, curly kale, carrots, and onions; $2.50 on hydroponic lettuce; $17 on a chuck roast and stew meat from Long Meadows Grass Fed Beef (and had a nice chat with our friend Ed); ~$6 on pork chops from Curly Tail Organic Farm; plus we bought some cookies and a croque-monsieur croissant for lunch (and it was really good!)
1 comment:
I love cauli puree, and think adding a potato would help. You can also cook it down a bit on the stovetop - just keep stirring so you don't have to add more water. Often I'll use them as a sub for mashed potato, or stuff a wrap with them.
Sounds like a great time at the winter market - tomatoes, my mouth is watering at the thought.
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