Today’s is a day of celebration, Giangi’s Kitchen is turning 2. Happy Anniversary!!
What a fantastic journey it has been! So much has happened during the last two years. A lot of personal growth, learning, challenges and change, all of course in a very positive direction. The only constant has been the unconditional love that I receive every day from my son. He is, as all of you know by now, the love of my life.
When I started blogging two years ago, he was excited but hesitant has he did not quite know what to make of it. Now he looks forward to me sitting at my computer and start writing about our evening meal. In the morning he actually asks me what we are going to fix for dinner. When he sees my camera out, he make sure that the plates looks good, cleans them if need be, and helps with the set up. He loves to talk about the dish, while he finishes his plate, and then gives me the thumbs up, middle or down depending on how much he has like what he just ate.
So tonight the meal we had was his request, and what a mom to do if not to comply with a child wants. Before I do so, I do want to thank everyone for the support and the kind comments I have received in the past years. The journey has been enriching and wonderful. I look forward to another year of fun in the kitchen with all of you.
The recipe of the Rack of Lamb is an adaptation from Andree Saultner.
Tonight’s February 9, 2012 dinner:
Girls Scout Cookies with Vanilla Ice Cream
RACK OF LAMB WITH PARSLEY
1 rack of lamb, about 1 ¼ pounds
1 tablespoon peanut oil
Pepper, fresh ground
1 tablespoon Dijon mustard
1 slice white bread, process to crumbs in the food processor
2 tablespoons chopped parsley
1 small garlic clove, peeled, green germ removed, and chopped fine
1 shallot minced
1/8 teaspoon thyme, or herbes de Province
2 teaspoons unsalted butter melted
1. Preheat the oven to 400°.
2. Brush the rack with oil, and sprinkle it with salt and pepper. Put the rack in a roasting pan, and roast it in the preheated oven for 12 minutes
3. remove the meat from the oven, and coat it with the mustard
4. lower the oven temperature to 350°
5. Combine the bread crumbs, parsley, shallot, garlic, thyme and melted butter. Spread this mixture over the top of the rack. Put the rack in the 350° oven, and roast for another 15 minutes.
6. Remove the rack from the oven, and let it rest for 10 minutes before carving it into chops. The lamb will medium rare.
GIANGI’S GRATIN DAUPHINOIS
1 garlic clove
2 pounds russet potatoes, peeled and very thinly sliced
1 cup Gruyere cheese, grated
1 cup heavy cream
Preheat oven at 350º. Rub a shallow porcelain gratin dish with the garlic.
Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the heavy cream. Sprinkle with salt.
Add another layer, using the rest of the ingredients.
Bake uncovered until the gratin is crisp and golden on top, from 45 to 55 minutes. Serve immediately.