Simmer Stock - Recent Scripts

Articles from July 2002:

Rack Of Lamb à La Simmer Stock (With Honey, Mustard, Thyme and Garlic Glaze) ››:

three chops from a rack of lamb plated with potato and buttermilk timbale and sauteed radish and arrugula

Roasted rack of lamb is arguably the most elegant of meat roasts. Most people have it, if they have it at all, at fancy restaurants. Thing is, it's probably one of the easiest (though, granted, a bit expensive) roasts to make. This recipe calls for marinating the rack first, but you can skip that — rubbing the meat with salt, pepper, and fresh herbs just before cooking instead — and serve up a rack of lamb for an elegant meal in under 30 minutes. Add a salad and some good french bread and your kitchenette suddenly becomes a bistro on the Siene at sunset.

MOREon Rack Of Lamb à La Simmer Stock (With Honey, Mustard, Thyme and Garlic Glaze)...

Posted in scripts on Jul 28, 2002 @ 08:13 PM [0 Comments on Rack Of Lamb à La Simmer Stock (With Honey, Mustard, Thyme and Garlic Glaze)]

Potato and Buttermilk Timbale ››:

A timbale is savory custard baked in individual molds or ramekins. These are made with diced potato and minced scallion in a buttermilk custard. I came up with this recipe the yesterday when trying to come up with a side to go with my Rack of Lamb à la Simmer Stock. The buttermilk adds a nice tang to an otherwise rich custard.

Serve them in the ramekin you bake them in, or stick with tradition and unmold them onto a plate. They can be served as the main part of a vegetarian (though not vegan) meal — try unmolding a bunch on a platter, sprinkling on some chopped parsley and serving them as part of a buffet. They are, of course, ideal as a side with any type of meat. The flavor and texture is also subtle enough that they would go well with fish too.

MOREon Potato and Buttermilk Timbale...

Posted in scripts on Jul 28, 2002 @ 08:08 PM [0 Comments on Potato and Buttermilk Timbale]