It’s almost July and I am still making soup!! Mhm.. That’s right soup! As many of you know I always make my own stock and keep it stored in my freezer. Stock comes in handy for last minute risotto or a ton of other tasty creations. There are a lot of quick and easy things you make whip up – out of them all, soups are one of my favorite! The key to making a good soup or risotto is the stock. People make yer own stock (don’t know how? Keep reading!)! Do it. Trust me. You will be more creative and being more creative will make you happier!
I was blessed this year by an almost none existent spring, it rained all the way through May here in the Bay Area. I really love the rain and would prefer fog, clouds, and rain over the heat of summer.
Summer and spring is such a double edge sword. The bounty of fresh ripe fruits and vegetables truly inspire me to cook like nothing other, but the heat in my apartment unfortunately puts an end to my plans.
Tom Colicchio’s short rib recipe has been in my Cook ASAP Bookmark folder for about 6 months. I really wanted to make these for Christmas but they were not on sale, and well, I waited, and waited.
Finally last week I asked my butcher if they over go on sale, he says they do and I must of some how over looked them. I usually see a pack of 4 of them, for around 10 dollars, I hardly call that a sale. Any whoo the butcher was nice enough to discount some for me that were going to be past there date the following day. I looked at them, asked him if I could smell them. He obliged and cut open the plastic wrap. They smelled fine, still super red and smelled like healthy cow meat. So I purchased two packs of them at 75% off. Get to know your meat, smell it, touch it, you will know when it is past it’s prime if you know how it feels and smells when it is not.
For me lamb meatballs are a nice change from the standard Italian style meatball. I like the idea of using lamb as it seems to lighten the dish up and really lets the fresh herbs sing. I was inspired to make a lamb style meatball Gyro dish after having one at the Northern California Renaissance Faire. Now I know this is not a Gyro, but these meatballs along with fresh tzatziki sauce bring many of the same flavors and textures to the plate. The only trick to this is you have to let the meatballs rest in the refrigerator over night before you can cook them.
This was inspired from my trip to the Northern California Renaissance Faire. Yes, I ordered street food at the Faire, but it was well worth it. I fell in love with the way the sauce tasted, and how well it complimented the lamb. This sauce is so light, healthy and delectable. For an easy appetizer serve this as a dipping sauce with some Greek lamb meatballs, or you can turn it into a meal with some pita bread and vegetables. The recipe for the tasty lamb meatballs will be up shortly.
I have so many posts to put up that are not really Christmas related so I am going to wait till after the New Year to share them.
So much has been going on and I just finished writing my Christmas Dinner Menu. It’s a little late for me to be doing that, but with all the wedding planning going on it seems the month of December has just flown by. Better for it to fly by then knock me over, so I am grateful.
So, first let’s get to the wedding updates. This month we visited a lovely Golf Course in the south bay area. I just fell in love with the site and it fit perfectly into the budget. So Aaron and I along with my Parents signed the contract and set September 25th, 2011 in stone.
Once we had the date set up we decided to finally ask our friends to be a part of the wedding. My childhood girlfriend/sister Meredith will be standing up for me as my Maid of Honor and my cousin Tanya will be my bridesmaid. I am so excited to start planning all the little details with these fine ladies. I love you both so much!