• off in the boonies 799

    From Michael Loo@1:2320/100 to All on Sun Aug 17 19:33:02 2014
    So - I'm still at Ian's, having today been in the
    Xaintrie, a somewhat wild and woolly part of the
    world where a hundred years ago there were in fact
    not roads at all.

    Ian tells me that he once knew a woman who had to
    walk 20 km on a path to get to the county seat
    Tulle to get the marketing done or to visit her
    mother, and this was in relative civilization.

    Lilli and I are having a terrific time, heading
    to Bergerac tomorrow - home of sweet white wine
    and Cyrano via Sarlat, home of foie gras, truffles,
    and potatoes cooked in goose fat (or duck fat).

    As Ian says, life is very hard, isn't it.

    I trust that everyone's been behaving him/herself.
    Hard to tell when our feed has busted itself.

    Pesto-crusted lamb chops
    cat: main, hotel
    Serves: 4

    2 lamb racks (about 16 chops)
    - boned, frenched and outer fat removed
    2 c basil leaves
    5 garlic cloves
    1/4 c pine nuts, lightly toasted
    1/2 c extra virgin olive oil
    1 pn chili flakes
    1 1/2 c panko bread crumbs
    2 Tb olive oil blend
    Salt and pepper to taste

    Preheat oven to 425F. For pesto, in a blender on medium,
    pulse garlic, pine nuts, extra virgin olive oil, and chili
    flakes until roughly chopped. Add all basil leaves and
    blend until slightly coarse. Remove half of mix and set
    aside. Blend remaining pesto until very smooth. In a
    bowl, mix smooth pesto with bread crumbs and set aside.
    In a saute pan, heat oil over high heat. Season lamb with
    salt and pepper. Sear lamb racks on both sides until
    golden brown and place in oven to desired doneness,
    about 10 min for medium rare. Remove from pan and place
    on a baking sheet. Let rest for 5 min. Brush lamb with
    chunky pesto, then pack with pesto bread crumbs, lightly
    pressing crumbs into pesto. Return to oven for 4 min.
    Remove from oven. Let rest again for 5 min. Cut racks
    into individual chops and serve four per guest with
    your choice of accompaniments.

    David Robins, Wolfgang Puck Fine Dining Group

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