Friday, January 22, 2010

Meat and meat

Joe and I have been on a modified Daniel Fast--- basically a vegan and whole grain and sugarfree diet, except that I'm eating some disallowed foods for health reasons. But I won't bore you with the details. Anyhow, these two dishes were things I ate before the Daniel Fast:

Lemony garlicky lamb with sauteed cauliflower and some really ugly biscuits that I decided not to memorialize. Our friend and fellow foodie, Martha Mills, blessed us by buying and preparing us the lamb. Even though I've always been fearful of cooking red meat, her method was simplicity itself:
1. Soak lamb in salted water to get rid of excess blood/overt lamb-y flavor
2. Slice a medium onion into rings, and slice a few cloves garlic.
3. Layer half of onion and garlic on bottom of glass baking dish, then arrange lamb on top.
4. Spred remainng onion and garlic on top of lamb.
5. Squeeze juice of one lemon over everything.
6. Add about a centimeter of water to the pan.
7. Cover with foil and cook at 350 until the bone separates from the meat.

Thai Meatballs... inspired by a recipe in my East-West Mennonite Cookbook. These are turkey, onion, garlic, fish sauce, sugar, lime juice and I don't remember what else meatballs. Oh, cayenne.