Tuesday was shopping day, which means fish for dinner. Herbed Salmon with Garlic Cream Sauce (p118) was this week's choice. Strips of salmon are rolled in chopped herbs (a mix of tarragon, chervil, dill, parsley, whatever you have) and sautéed in garlic butter. When this fish is done, crème fraîche or some other creamy thing is stirred in to make the sauce. Then a squeeze of lemon to brighten it all.
Could hardly be easier to make and very good to eat. I served the fish with roasted asparagus, the first from our garden, and orzo.
Then I addressed the on-going project of reducing the freezer backlog. This book has a great section on lamb, including things to do with cooked lamb.
First there was Lamb Hash (p179). You need cooked lamb, shredded, and cooked potatoes, chopped. Fry an onion in drippings or butter, stir in a spoonful of flour, then add the lamb and potatoes with lots of salt and pepper. Pour some stock over it all, cover, and simmer for 15 minutes or so. Stir and simmer a bit more. It's ready to eat when most of the liquid is gone. Ed asked what it was flavored with — nothing but salt and pepper. But good it was.
For the rest of the lamb, there was Lamb in Spiced Gravy (p179 again), a sort of Indian curry-ish dish. There's much more lamb in this than in the hash (350g vs 225g) which actually seemed like too much as i was serving, but nobody complained about the quantity. This again starts with frying an onion in butter; I used grapeseed oil instead to make it a bit lighter on the animal fat. Then add lots of garlic, cayenne, ground coriander, tomatoes (I used puréed tomatoes from last fall's harvest), and stock for a 10-minute simmer. Stir in some sour cream (crème fraîche again) and garam masala, then lay the sliced meat in the sauce to simmer longer.
I served this over basmati rice along with Green beans with Ginger from Madhur Jaffrey's An Invitation to Indian Cooking (p151), which could also be part of the potluck.
Visit this week's I Heart Cooking Clubs to see what other folks have made for this month's potluck.