April 07, 2004

Dog-Chasing Kitten

Have you ever seen a kitten chasing three puppies? Chinook has well and truly found his feet… I took these photos this morning after Millie had spent 15 minutes cowering behind my legs as Chinook stalked her across the kitchen floor.

chinook_lucy.jpg

chinook_millie.jpg

I worked out that between Deb and myself we are both buying the wrong food yet everyone is being fed. The kitten is sneaking the puppies’ food. Ruby is eating kitten food, and Chinook is eating her food. The puppies are eating any cat food they can get their noses into. Ruby is sneaking out at night and eating the adult dog food, if there is any left after the puppies have been at it. And to top it all off the animals will eat anything we are eating… including raw carrots and mashed parsnips.

I cooked dinner last night and found a great recipe for lamb marinade that really tenderises the meat beautifully. I got the recipe from kraftfoods:


1 cup dry red wine
1 cup extra virgin olive oil
3 cloves garlic, minced
3 Tbsp. fresh sage, chopped and 2 tsp. dried thyme leaves OR 2 tbsp. each dried basil, oregano and thyme
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.)

MIX wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
PREHEAT oven to 350°F. Place lamb on rack in roasting pan.
BAKE 50 to 60 minutes or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.


And then put this sauce on top. I had trouble getting the sauce to thicken properly, so make sure you let it reduce quite a lot. It takes at least 30 minutes to make, so start early. But it tastes good even without thickening :) It says to use pinot noir but any red will do, really. This recipe came from The New York Times:


1 teaspoon olive oil
1 small carrot, peeled and grated
1 stick celery, grated
1 tablespoon fresh thyme leaves OR 1 tablespoon each dried thyme, oregano, basil and rosemary
1 1/4 cups pinot noir
4 cups veal or beef stock
Salt and freshly ground black pepper
2 tablespoons cold butter, cut into pieces.

Heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
Add 4 cups stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.


Mmmmm… elaborate meat… :)

Posted by phreq at April 7, 2004 11:59 AM | TrackBack
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Thanks

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