It’s no secret that I really, really love food. But lately, it’s been challenging to know when to unplug.
That being said, I took a short blog-breather and brought this food scene offline (admittedly, instagram did not suffer). It was a great way to start 2013 without too many commitments. As a result, I attempted my first 21 day cleanse. I fell in love with juicing, wandered aimlessly around farmers markets, and have actually stuck to my new years resolution of lifestyling (diets are no fun).
But all good things come to an end, which is why I’m excited to end this blog hiatus. And I promise to never leave you again.
Grilled Skewered Lamb with Garlic, Cumin, and Ginger
I spent last weekend at my parents house in Marin. My mom and I were rummaging through piles of old Gourmet magazines, and came across a lamb recipe we hadn’t had in years.
One of the reasons I love food so much is that the best recipes are timeless, regardless of the decade. This recipe was published in the February 1993 issue of Gourmet and couldn’t be any more current. I know you’ll love it. It’s the perfect crowd-pleaser for the onset of daylight savings time, spring, and barbecues.
You will need:
1/2 cup soy sauce
1/4 cup Chinese rice wine
1 1/2 tsp Asian toasted sesame oil
2 1/2 tbsp sugar
2 1/2 tbsp minced garlic
1 1/2 tbsp minced peeled fresh ginger
2 tsp ground cumin
1 1/2 tsp ground coriander seeds
1 1/4 tsp dried hot red pepper flakes
3 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
Twelve 10-inch bamboo skewers, soaked in cold water for 1 hour
1 tsp sesame seeds, toasted lightly
1 bunch of watercress, rinsed, spun dry, and the course stems discarded, for garnish
1. In a large bowl whisk together the soy sauce, rice wine, sesame oil, sugar, garlic, ginger, cumin, coriander, and the red pepper flakes, whisking until sugar is dissolved. Add the lamb well, and let the lamb marinate, covered and chilled, stirring occasionally for at least 8 hours or overnight.
2. Thread the lamb loosely onto the skewers, reserving the remaining marinade, and grill the skewers, turning them and basting them occasionally with the reserved marinade, for 6 to 10 minutes, or until they reach the desired degree of doneness. Transfer to a platter, sprinkle them with the sesame seeds, and garnish them with the watercress. Serves 6. Try it with sweet-and-sour cabbage slaw! (recipe below)
Sweet-and-Sour Cabbage Slaw with Hot Peppers
1/2 medium cabbage, cored and cut into very thin shreds
1 tbsp salt
1 cup rice vinegar
1/2 cup sugar, honey, or agave
2 tbsp minced peeled fresh ginger
one 3-inch fresh hot red chili, seeded and sliced thin (wear rubber gloves) or 1 1/2 tsp dried hot red pepper flakes
3 medium carrots, cut into very thin shreds (about 1 cup)
1. In a large colander toss the cabbage with the salt, weight the cabbage with a plate and a 1-pound can, and let it drain, at room temperature for 3 hours.
2. In a large bowl whisk together the vinegar, sugar, ginger, and chilies, whisking until the sugar is dissolved, and add the cabbage and the carrots. Toss to combine, and chill for 4 to 8 hours before serving.