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Mar 3, 2014 08:30 AM

What's for Dinner #280 - Lamb and Lion Edition [Through March 5, 2014]

Some of us had a quiet, mild lamby start to the month. Some have had a lion-like Rawrrr! start to this month.

Hope those who've been in the path of the Megaboo Storm - be it southern CA with the rain and flooding, the ice and snow in the Midwest and Mid-Atlantic, or the bitter cold in the Northern climes - are keeping warm and power is remaining on. Those of us in the New England area got a pass on this most recent storm, thankfully. We're getting there - not out of the woods, but we're getting there.

Are you still cooking warming cozy meals or is everyone really looking forward to lighter fare?

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  1. As for me, I've been wanting a panino, or a hash of some sorts. And there's a good chunk of lamb from Saturday's dinner that I think will be used in a hash tonight. Perhaps a panino tomorrow.

    Diced lamb, potatoes, red bell pepper, egg on top; small salad alongside. Let's see if I can not screw this one up as I did the last one.

    2 Replies
    1. re: LindaWhit

      Changed my mind. The majority of the lamb went into a lamb-barley soup for lunches this week: lamb, carrots, potatoes, some onion, pearl barley, chicken stock augmented with some beef stock, salt, pepper, dried thyme and a bay leaf. It's simmering away now.

      The rest of the lamb leftovers from Saturday is dinner tonight. :-)

    2. Cheeseburgers with roasted mirepoix and leftover macaroni and cheese are on the menu tonight along with some kind of steamed vegetable from the freezer.

      1 Reply
      1. re: Njchicaa

        I've gotta say that adding mayo to ground beef to make into burgers is totally wrong but it tastes soooo good! Damn you Alex Guarnaschelli!

      2. last nights lemon chicken (Hazan) has made for a lovely cold sliced chicken breast for todays lunch salad - with bacon and smoked mozzarella (some carrots and cucumber for good measure)

        Tonight I am thinking chicken fried steak - I made extra mushrooms in white whine sauce and green beans madeira so I have those for sides along with some gravy I made from the chicken drippings

        1. Well, only one of my GFs ended up coming over last night for the red carpet show, but we had a grand ol' time -- thanks to my man servant who kept serving us snacky treats: Alsatian tart, spinach & kale bites, spanakopita, truffled liver mousse, and bubbly. We even ended up watching the snooze fest that was the actual show. Yawn.

          As for this week, It's another one of busy evenings coming up -- tonight we're celebrating a friend's PhD defense at a local "upscale dining" (overrated) place that thankfully serves a mean martini. My guess is we'll actually eat somewhere else -- TBD. I am hoping for a steaming bowl of ramen or half a roast duck. Yep, I could totally get behind either one.

          Tomorrow, my band got hired to play at the local gay bar for their Mardi Gras celebration, which probably means oyster shooters for dinner in between sets/songs. I can live with that :-)

          Wednesday I might actually have an opportunity for a home-cooked meal (finally!!!), even though I have yet another gig late at night.... thanks to the smashing impression we made at same bar on Friday. Also very good news.

          Not nearly as much snow as was predicted. Love it.

          9 Replies
          1. re: linguafood

            Think I need to get a 'man servant' .

                1. re: linguafood

                  It is our role, our ambition, our whole life purpose just to serve you.

              1. re: linguafood

                Sounds like a good evening, if the show (and fashion, imo) were a snore. Hope tonight is just as fun.

                1. re: alliegator

                  The fashion was a mega-bore, save for very few exceptions.

                2. re: linguafood

                  the gay gig sounds like a ball! great that you're getting to perform so much.....

                  1. re: mariacarmen

                    Yes, it's been a good month for me. It only took a decade for me to get booked in that other bar '-D

                    Let's hope it continues...

                3. Long time lurker on the WFD threads, first time posting :) my job makes it pretty impossible to cook very much on weekdays, which I make up for by going a little crazy on the weekends and inviting random friends over last-minute.

                  Last night, in an attempt to find a lamb that I can actually tolerate, dinner for me and the roommates was a roasted rack of Colorado lamb, with sides of sauteed asparagus and roasted red pepper Israeli couscous. Warm tomato basil soup on the side with homemade cheese-y cracker/biscuit type thingees. Tonight through the end of the week will be take-out, per usual. Sigh. Oh, how I look forward to cooking on Sundays.

                  34 Replies
                  1. re: sharebear

                    Welcome, sharebear! I don't cook every day either - mostly on weekends - although I'm going to try and re-purpose into new meals (like Saturday's lamb roast into hash or paninis) and cook smaller meals so I'm forced to think of something quick during the week.

                    1. re: LindaWhit

                      Part of my problem is that I do my grocery shopping on the weekend with very little planning and uh, can get sort of indecisive ("oh this swiss chard looks good... oooh or this asparagus? OKAY BOTH") so I end up with a lot of random things in the fridge during the week. So while weekend dinners usually consist of a very well-planned menu, when I do get a chance to cook on weeknights it's always an exercise of mishing and mashing all the odds & ends.

                      My mom thinks I need to plan grocery shopping more effectively but I say it's all just training for my eventual appearance on Chopped :D ("In your basket today: leftover pickled daikon radish; pork tenderloin; jicama; okra; and ten shiitake mushrooms!")

                        1. re: sharebear

                          Welcome to my world...lots of "oops why did I buy that" happens around here. Welcome to the table.

                          1. re: sharebear

                            Welcome :) There's a handful of us flighty shoppers around. How can you know what you'll want for dinner on Thursday if it's only Sunday?

                            1. re: alliegator

                              That's why I pretty much shop every day.

                              1. re: linguafood

                                I do, too. I know it's not the best money-wise, but it's kind of a hobby.

                                  1. re: alliegator

                                    As someone who works from home, sometimes the grocery store is the only place for which I leave the house during the day, so.... it's also kinda part of my entertainment :-)

                                  2. re: linguafood

                                    Same here. I like to shop by mood and what looks good.

                                1. re: sharebear

                                  Yup. Definitely a hobby. In college sometimes when I was at home bored by myself I would go out and take a long walk... to the grocery store. And just wander up and down the aisles looking for interesting things.

                                  1. re: sharebear

                                    Haha, I do that everyday. I find it calming in a way. I'm not one to browse or walk slowly so it's actually a few minutes in a long day that I actually take time to breathe and relax.

                                    1. re: fldhkybnva

                                      LOL, "calming in a way." You know, when you compare to the cost of a mental health professional, your WF habit might actually be cost effective!

                              2. re: sharebear

                                Nice to have a new member at the table sharebear. Your meal sounds fantastic.

                                1. re: suzigirl

                                  Thank you! It's very nice to finally contribute to this thread, which has been a fantastic source of inspiration and information for my cooking explorations over the past few months.

                                  1. re: sharebear

                                    It is a fantastic place to get inspired. We often have "food waves"" where someone cooks something and it catches on and several people make over the next several days. It is pretty cool. Hope to see you around alot. It's nice to have fresh inspiration.

                                    1. re: suzigirl

                                      Just think of people at their dining tables doing The Wave across the country. :-)

                                      1. re: suzigirl

                                        Like the broccoli fritters! Someone please post recipe again - I need to copy it to my documents page. LOVE broccoli!

                                    1. re: sharebear

                                      How was the Colorado lamb? I would love to find a mild lamb I could tolerate too because I love the tender texture of lamb. Welcome to WFD.

                                      1. re: MamasCooking

                                        Thank you! It was quite good. I grew up on New Zealand lamb and always hated it, and was never aware how much milder US lamb is. It was indeed much less gamey than its down under counterpart.

                                        I cooked it medium rare (still quite pink in the middle as in the photo), which worked out because I found out lamb also tastes more gamey the more well-done it is. There was still a moment in the middle of chewing where I was juuuuuuuust borderline "oh ... ew that's lamb" but overall it was very nice.

                                        1. re: sharebear

                                          Welcome! That plate looks lovely. Beautiful presentation! I personally Love lamb, and the slight, to me, difference in flavor than other meats is what I love about it. Of course everyone has their own likes & dislikes. It's nice that you found the kind of lamb you were able to enjoy.

                                          1. re: sharebear

                                            Wow! Gorgeous plate, sharebear.

                                            Care to share, bear? :-)

                                            1. re: linguafood

                                              :D would that I could! I always make too much food for one and feeding others is one of my greatest happinesses in life. Not to mention I'm in a phase of trying new recipes / techniques / foods that I've never had so there is an overflow of food from my kitchen these days.

                                              1. re: sharebear

                                                Nicely done. Is that a mint puree at the bottom of the picture?

                                                1. re: ChrisOfStumptown

                                                  It's actually leek puree - I had made chicken stock earlier in the afternoon & had a bunch of leftover leek tops that I felt bad about throwing away, so on a whim decided to cook them down in some of the chicken stock & run them through the processor. Though now that you mention it, mint would've been a great idea.

                                                  1. re: sharebear

                                                    You might consider stashing leek tops, after trimming, in the freezer for later use in stock, etc.

                                                    1. re: Gio

                                                      Very true. Usually I am better about keeping veggie ends for stock but found myself dangerously low on freezer space after taking a butchering class over the weekend and bringing home ~20lbs of various cuts of pork, thus had to decide... the chops or the leeks??? (chops won)

                                                      1. re: sharebear

                                                        Oh of course. Pork would win at our house too! I know how valuable freezer space is especially when I forget just how many poultry carcases I'm saving for stock..

                                                      2. re: Gio

                                                        rjbh20 will julienne the leek tops, braise, and use them as an underlayment for salmon. Very good.

                                                2. re: MamasCooking

                                                  Mama I never thought I liked lamb til I had a perfectly cooked (ie on the rare side of medium rare) Colorado lamb. But, like sharebear mentioned, the more it's cooked, the gamier it gets. The other night I did a small lamb roast that was thinner on one end, so it got more cooked. It was not good at all. But the other thicker end that was still medium rare was delightful.

                                                3. re: sharebear

                                                  yes, welcome, sharebear! look forward to seeing your Sunday feasts.