summer sunday supper
September 1, 2008
I completely forgot to post this wonderful Sunday Supper I made a couple months ago. Now that summer flew by and is winding down, I better get on it.
One Saturday night, I had decided to stay in, which seems to be happening more and more these days. I made a large amount of Moroccan spiced braised lamb shanks, knowing that I could freeze them and have ready-made dinners for the week. Ok, I know this isn’t the most hot weather friendly meal, but sometimes you just crave things and personally, I would rather make my version than spend a ton at a restaurant and have it be sub-par.
Since I had made a huge pot of the lamb shank and also had just gone to the Hollywood Farmer’s market that morning, it was as good a time as any to have a couple friends over for a nice, early dinner and enjoy the daylight savings hours. I had recruited my friend, Wan, to come and help me make a tart that day so dessert was already in a good place. I screwed some tarts up on my first try and he promised to share some of his secret chef ways with me.
All I had to do was roast the beets and assemble the salad, and make the creamy polenta. Braised meat always tastes better a day after it’s cooked. I made a couple phone calls and had wine and guests on the way.
Summer Sunday Supper Menu:
Roasted Golden Beet Salad with Blood Oranges
Moroccan Spiced Braised Lamb shanks with creamy polenta
Mixed Berry tart with toasted almond crust
This was a delicious meal and serving smaller portions of the heavy meat main course is a good way to still enjoy a tasty meat dish when the weather is a bit warmer.
I completely forgot to post this wonderful Sunday Supper I made a couple months ago. Now that summer flew by and is winding down, I better get on it.
One Saturday night, I had decided to stay in, which seems to be happening more and more these days. I made a large amount of Moroccan spiced braised lamb shanks, knowing that I could freeze them and have ready-made dinners for the week. Ok, I know this isn’t the most hot weather friendly meal, but sometimes you just crave things and personally, I would rather make my version than spend a ton at a restaurant and have it be sub-par.
Since I had made a huge pot of the lamb shank and also had just gone to the Hollywood Farmer’s market that morning, it was as good a time as any to have a couple friends over for a nice, early dinner and enjoy the daylight savings hours. I had recruited my friend, Wan, to come and help me make a tart that day so dessert was already in a good place. I screwed some tarts up on my first try and he promised to share some of his secret chef ways with me.
All I had to do was roast the beets and assemble the salad, and make the creamy polenta. Braised meat always tastes better a day after it’s cooked. I made a couple phone calls and had wine and guests on the way.
Summer Sunday Supper Menu:
Roasted Golden Beet Salad with Blood Oranges
Moroccan Spiced Braised Lamb shanks with creamy polenta
Mixed Berry tart with toasted almond crust
This was a delicious meal and serving smaller portions of the heavy meat main course is a good way to still enjoy a tasty meat dish when the weather is a bit warmer.
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