Kara’s out of school for the summer! She likes predictable when she’s working hard and stressed, so during the school year, Saturday is pretty much the only day I get to experiment in the kitchen, and then that’s only if I’m in the mood for that kind of challenge, which isn’t always. But we’re already off to a fun start with new dishes and I especially have to hurry and get this going because I’ll be gone most of July, shooting Solver in New York!
Thai Steak and Noodle Salad
This thing had an ingredient list a mile long, all Asian flavors. Marinated and grilled filet mignon, a salad with ramen noodles, mango, avocado, mint, cilantro, savoy cabbage, peanuts, arugula, and much more, with a dressing that gets a solid kick from sambal olek, funk from fish sauce, and plenty of acid from lime. Definitely a success.
Lamb Shank Ragu with Cheesy Gnudi, Topped with Sunflower Sprouts
Kara went for this because of the gnudi which is similar to gnocchi, but made with fontina, ricotta, and Parmesan instead of potato (yum). The lamb shanks are braised in a red wine sauce until the meat’s falling off the bone and then it’s topped with lemon and olive oil-dressed sprouts to brighten it up. Another winner.
Berry Crisp with Plums
Pretty standard crumble, but I thought it looked pretty as it dribbled over the sides after cooking (that was all after cooking). Black plums mixed with berries (mostly blue berries), a minimal amount of sugar and a crispy buttery topping made of oatmeal and almonds.
Roasted Beets with Avocado, Orange, Toasted Hazelnuts & Sherry Vinegar
A complex and interesting little salad from Gjelina. This was just for me. Beets with avocado and orange and even hazelnuts are pretty classic combos. It was fun, worked out well, and lasted a couple days for my lunches.
