Nice rack. Of lamb.

This September marked the 10th anniversary of my first date with Chad. And since I was a theater major at a small Christian college with a ratio of girls to guys, 3:1, you can probably also call it the 10th anniversary of my first proper date in general.  To celebrate, we decided to recreate the meal we might have had if we had returned to the amazing Seattle restaurant he took me to.

Q: Um...Emjoy, you know it's the end of October, right? Why are you JUST getting around to celebrating your anniversary?
A: Don't you know how many TV shows premiered in September? I had to catch up on my stories.

Nestled in the cozy Wallingford neighborhood (right next to a Taco Time!), Kabul is owned by a friend of Chad's, Wali Khairzada (probably not named after the neighborhood (I mean, I never asked, but...)).  If his intention was to impress me, it totally worked - I had never eaten Afghan cooking and it did not disappoint -- the food was exquisitely flavorful and the service was impeccable.  Also. He was actually paying, which was refreshing. 

Recipes #37 and #38: Afghan Salata and Rack of Lamb

(and Badenjan Buranee 

which I made a few months ago -- (Meatless Monday on a Tuesday))

Choice of libation: Points to Chad - on that first date - for getting Wali to come over and chat with us before providing us with a free bottle of wine.  Back then I thought I was allergic to alcohol, but I too wanted to impress so I prayed I wouldn't break out in hives and sipped the South African white wine.  Years later, it turns out I'm not allergic and in fact love alcohol.  But you already knew that.
       We did not, on this anniversary, drink a South African white wine since Mariano's did not have a great one, but we did discover this 2012 Umani Ronchi, Podere Montepulciano which went really well with the lamb.  Make sure you let it breathe, because the plum and currant flavors really come out nicely.

Choice of music: The "Inside Llewyn Davis" soundtrack.  There was nothing sentimental about that, other than we had just watched the movie a few weeks ago and we both like folk music, but it's really quite beautiful.  Oscar Isaac, The Punch Brothers, Marcus Mumford, Bob Dylan, You really can't go wrong with that album. And it sounds even better on vinyl.

Everyone should have a co-chef who looks like a handsome version of Lenin.

Is what I always say. 

Salata is pretty simple and an awesome accompaniment to any meal.  And mostly we just needed something to eat while waiting for the lamb to cook. 

Brown basmati rice, Badenjen Buranee and Salata to start.  The flowers were courtesy of Bryan Bosque and Mariano's. Isn't this just... Oh no!  Someone fill that empty wine glass!

.We had to re-do some of the eggplant before putting in the Buranee because the slices got a little charred, but happy accident, we discovered we liked the taste of charred eggplant and ate them as chips as we cooked the rest of the meal.  Look how lovely this plating is though.  

I find the idea of cooking a rack of lamb a little intimidating.  

Luckily I had Chad in the kitchen with me.  And booze.

According to Kabul's menu, their lamb is marinated in garlic, coriander, turmeric and cayenne. We didn't have all those spices, but we did find this at the Middle East Bakery a ten minute walk away.  That place is amazing. And so was this spice blend.

You guys, it smelled so good.

After it began to sear, I asked "Can we eat it, now?"

Chad replied, "No."

When it was transferred to the roasting pan, I asked, "Can we eat it now?"

Chad replied, "It isn't cooked anymore than it was the first time you asked."

"So, no?"

"...no."

Chad asked me to take a picture of him squeezing a lemon. So.

He was squeezing the lemon juice onto minced garlic and cayenne...

TO RUB ONTO THE LAMB!

And no. We couldn't eat it then, either.

...we had to roast it some more this time covered with foil. 

And then let it rest.

Geez.  

Thank goodness we had booze. And the other side dishes.

Oh. And each other, I guess.

(HAPPY ANNIVERSARY, CHAD!)

I'm really sad that this picture doesn't even do the food justice.  It was seriously the best lamb I've ever tasted, the perfect doneness - slightly pink but super easy to cut into.  It was the closest our place has come to fine dining. The bold spices with the brightness of the lemon...I'm seriously drooling just thinking about it again.     

adapted and stolen from  www.afghancooking.net/

Tomato, Cucumber and Red Onion Salad

Salata

3 medium-size tomatoes, diced

3 Persian cucumbers, peeled and diced (about 1 cup)*

1 small red onion, diced

1 cup roughly chopped cilantro (1 small bunch)

3 tbsp. fresh lemon juice

1 tsp. salt

½ tsp. ground black pepper

Combine all of the ingredients and toss well.

*you can substitute ordinary cucumbers

adapted and stolen from www.epicurious.com

Rack of Lamb

2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1 teaspoon vegetable oil

1/2 head new garlic or 3 large regular garlic cloves, minced

1/4 cup herbs of your choosing (seriously, go get the Biryani spice rub, it's so good!)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 tablespoons extra-virgin olive oil

juice from 1 large lemon

1/2 teaspoon cayenne

Brown lamb: (THAT'S WHAT THEY CALLED ME IN HIGH SCHOOL!)

Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:

Put oven rack in middle position and preheat oven to 350°F.

Stir together garlic, herbs, salt, pepper, and oil. Cover lamb with lemon juice. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Cut each rack into 4 double chops.

There WILL be leftovers...in fact, ENCHILAD-of it!!! (I'm so tired.)

Every time I go to a Mexican restaurant, it's because I have an intense craving and I've completely forgotten about the last time I went to a Mexican restaurant and swore I would never eat at a Mexican restaurant again.  This is usually due to the fact that I go there starving, drink too much blue margarita and order all the things with cheese and sour cream.  Which is why tonight is the first time I ever attempted making an enchilada, even though they're not super difficult, especially if you wuss out like I did and use pre-made enchilada sauce.  I know.  Lame.  Next time I'll make my own. I'M SORRY. I'VE HAD A ROUGH WEEK. LEAVE ME ALONE.

(No, no...! Come back! I miss you...)

Cough.

I'm so tired that this has made me giggle for the past four minutes.

Recipe #36: Beef and Bean Enchiladas (with homemade guacamole)

Choice of Libation: Vodka tonic with a lime twist.  Like I said.  Rough week.  Thank goodness it's almost over!  Oh. It's Wednesday?  Oh.  Make that two vodka tonics, please.

Choice of Music:  "Deleted Scenes from the Cutting Room Floor" by Caro Emerald -- a really fun debut album from this awesome pop-jazz Dutch singer.  This song's my favorite...

                                       

There's a little bit of a hip hop influence to some of the tracks, occasionally sampling some orchestral samba and with heavy influence of 40s jazz...

Okay, guys. This one's real simple.  Brown the meat, saute with veggies of your choosing, season and spice everything.  

You recall I was too hungry (and lazy) to be a true chef and make my own enchilada sauce, so I just used tomato sauce and some of the enchilada sauce.

This is what they called me in high school.

(The top part.)

(Not really.)

What are we looking at, Emjoy? Good question. I'm not entirely sure because I've just downed two vodka tonics.  I think this was when I folded the nacho taco cheese into the beef filling.

Isn't this an adorable tortilla?

(That is also what they called me in high school)

(No, no.  Not really.)

(They called me Emma)

(I'll save that for a different blog entry.)

You know what they say:

You're never fully dressed without enchilada sauce and more nacho taco cheese.

While the enchiladas are getting all nice and melty in the oven, I could start on my guacamole which I wasn't originally going to do, except that avocados were on sale, and we happened to have all the other ingredients at home.  

Oops.  Is that an empty vodka tonic glass?

Yeah.  So.  I didn't buy the right size tortillas.

BUT I DID BUY THE RIGHT AMOUNT OF CHEESE.

Chad tested. Emjoy approved.  

Stolen and HEAVILY adapted from

http://damndelicious.net/

2 1/2 cups enchilada sauce, divided

1 tablespoon olive oil

8 ounces ground beef

1 poblano pepper, diced

1 yellow squash, diced

1 onion, diced

3 cloves garlic

1 tsp chipotle chili powder

Kosher salt and freshly ground black pepper to taste

1/2 cup canned black beans, drained and rinsed

1 cup tomato sauce

3 cups Nacho Taco cheese, divided

12 (6-inch) flour tortillas, warmed

Guacamole (or make your own -- recipe below)

1 tbsp sour cream or plain greek yogurt

Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.

Heat olive oil in a saucepan over medium high heat. Add ground beef, season and cook on medium heat until no longer pink.  Add poblano, squash, chiptole chili powder, salt and pepper, to taste. Cook until vegetables are softened about 5 minutes.  Add black beans and 1/2 cup enchilada sauce and all of the tomato sauce. Cook for 5 more minutes.  

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.

Place into oven and bake until bubbly, about 20 minutes.

While waiting, make the guacamole...

1 avocado

1 roma tomato, diced

1./2 red onion, diced

2 cloves garlic, minced

1/2 jalapeno 

juice from 1/2 lime

salt and pepper to taste

        Mash everything together.  Taste it.  Add stuff if you want. 

When enchiladas are ready, serve immediately. Do a dallop of Daisy. Or Greek Yogurt.  And of course, guacamole.

I ate 90% of that pepperoni bread and am NOT ashamed (I'm a little ashamed)

Ahh...Pepperoni.  Just the mere mention of it makes me feel guilty and slightly acne-riddled.  Maybe because I associate it with the awesome gooey, greasy pizza they used to sample at Costco during weekend lunch times when I was little.  Maybe because any time I eat anything with pepperoni, any light colored clothing I'm wearing or upholstered furniture I'm near becomes spotted with vibrant red-orange. When I eat pepperoni it's because I already know I want to be bad.  

The first time my awesome friend Dana brought over her famous pepperoni bread, it was for a party I was throwing.  She graciously brought over two loaves, and it was so good that after 15 minutes, it was gone and I had only had one piece.  I selfishly decided it was time for my own pepperoni party and only I was invited.  And okay, fine, Dana, too.

Recipe #35: Dana Tretta's Famous Pepperoni Bread

Choice of libation: Ms. Tretta loves a good red wine.  And I love a good deal at the grocery store.  So we got a nice box (again, no shame) of Bota Box Malbec.  It's earthy like a malbec should be with subtle tannins, a nice spice and a blackberry finish.  Stands up well to dishes with strong flavor. One box is about 4 bottles and it was about $19. Win.

Choice of music: Brandi Carlile, "Live at Benaroya Hall" is one my favorites to listen to.  She's awesome on her records, but she is incredible live.  Backed up by the Seattle Symphony (I know, random for a folk rock artist), her voice just soars.  It also contains songs from "Give Up the Ghost" and "The Story" as well as some gorgeous covers.  If I have ever made you a mixtape, chances are, one of her songs are on it.  I am a fan. 

Like any Italian recipe, you must not be afraid to get messy.  Here are Dana's adorable hands, flouring our horrible 90's style kitchen counter.

Dana's mother insists that you must use the Pilsbury French Loaf dough for the right texture.  Don't try to get all fancy with the croissant dough or any of the other ones. 

It may seem like Dana's adorable hands are doing all of the work.  That is mostly true.  But I did help spreading out the pepperoni slices.  I also helped drinking the wine.  

How much cheese you use is totally up to you.  But.  You've met me.  I'm not going to skimp on that calcium.  As Dana put it, "Might as well use the whole bag." 

See why we're friends?

Roll the dough TOWARDS you so the seam ends up on the bottom. Otherwise it might fall apart. And I mean, let's be honest, I'd still eat it, but you we do want it to be pretty.

Tuck the ends like a burrito.  Not like a burrito would tuck the ends. But tuck the ends like you tuck the ends of a burrito.  I don't even know what I'm saying anymore.

I know you'll want to pop it in the oven immediately, but not so fast.  The pepperoni bread burrito still needs to be massaged in olive oil!

And sprinkled with oregano and more cheese!

I so enjoy cooking dates.  While the bread baked in the oven, we were able to catch up on our lives and toast to our awesomeness.

Sometimes things don't LOOK perfect at first.

But COME ON. 

YOU GUYS!!!!!!!!!!!

stolen from Mama Tretta and Dana

1 package of Pilsbury French Bread dough

1 package of pepperoni slices

1 bag of shredded mozzarella

3 tablespoons olive oil

2 tablespoons oregano

3-4 tablespoons grated Parmesan cheese

marinara sauce for dipping

Preheat the oven to 350

Flour a clean surface

Roll out the dough and make sure it's a nice smooth rectangle

Lay out the pepperoni in rows on the dough

Mozzarella to your heart's content

Roll the end of the dough towards you, so the seam ends up on the bottom

Tuck the sides

Massage the top and sides of the bread with olive oil

Sprinkle oregano and Parmesan

Cook for 20-30 minutes, or until the bread looks toasted.

I thought you were a Fungi. I ain't got Thyme for this. Zzzzz....

You've met that guy.  Or maybe you are that guy.  You know.  The one who only wants really basic food, salt and pepper is okay, but don't go crazy with those spices, and forget about going out to any restaurant but a steak house or a pizza place.  That guy annoys the crap out of me.  But for some reason, yesterday I was that guy.  I really just wanted chicken. With mushrooms. And maybe some vegetables.  The foodie in me was horrified for seeking out foods that so simple - I should really be challenging my taste buds as well as my culinary knowledge...But as we all know, the heart wants what it wants, and who are we to question it?

Recipe #33: Parmesan Roasted Cauliflower and Broccoli

Recipe #34: Chicken with Thyme Mushroom Sauce

Choice of libation: Beringer Pinot Grigio. In general, I find Beringer to be fine, as in slightly better than 3 buck Chuck.  It's crisp and dry enough to cook with, and pleasant enough to drink.  Also, $4. So.

Choice of music: The Nat King Cole Trio's "Hit that Jive, Jack." I listen to it at least once a year. I have no idea why, but Nat King Cole's voice has always meant autumn to me.  I guess because it's as smooth as a soy chai latte and as comforting as a plum colored pashmina.  

Truthfully, I chose this side because I really didn't feel like making a salad. Also because we had garlic I was afraid would go bad, so I minced up a crap ton and tossed it in.

Lemon, garlic and Parmesan are not only great together, but we also happened to already have them in the fridge.

So it turns out I should have gotten thinner pieces or at least pounded them out a little because it messed with the cooking time a bit.

While the chicken baked in the oven, I started on the mushroom sauce. Mushrooms and thyme sweat it out till you add the booze and the other liquids. 

"With enough butter, anything is good." - Julia Child. And, now, me.

The acidity of the lemon on the garlic-parm broccoli and cauliflower really did balance the richness of the thyme mushroom sauce on the chicken.  I was actually really pleased.

But here is a prettier picture of what the chicken is supposed to look like, stolen from the website I got the recipe from.  I figured you deserved to see what it looked like without the awful yellow tint from my kitchen lighting.

5 cups broccoli and cauliflower florets

4 tablespoons olive oil

6 cloves garlic, minced

lemon juice

sea salt and ground pepper to taste

generous handful of Parmesan cheese

Preheat oven to 425 and grease a baking sheet 

In a large bowl, mix the florets, olive oil, garlic, salt and pepper

Spread the bowl's contents onto the baking sheet

Sprinkle with juice of 1 lemon and a handful of cheese

Bake for 15 minutes

stolen and adapted from www.droolworthydaily.com/

2 pounds boneless skinless chicken breast or thighs  (just make sure they're not too thick)

1 tablespoon olive oil

1 (8-ounce) package presliced mushrooms

1/2 teaspoon thyme

1/2 cup low sodium chicken broth

1/4 cup white wine

2 teaspoons cornstarch

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons butter 

Preheat oven to 400F.

Season chicken breast with garlic salt and pepper. Place in a lightly oiled baking dish. Cook for 10 minutes. 

Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and thyme; saute for 4 minutes or until mushrooms are slightly browned. 

Stir in wine, broth, cornstarch, salt and pepper. Cook for 2 minutes or until sauce starts to bubble and thicken. 

Remove from heat; add butter, stirring until butter melts.

Pour mushroom mixture over the chicken and return to the oven; bake for another 10 minutes or until chicken is cooked through. (I actually had to bake for 15-18 minutes, but it didn't dry out...)