Friday, August 28, 2009
Haiku Friday: Cooking
Those who know me know that I love to cook for friends. There is something magical about preparing a good meal-- equal parts chemistry and alchemy. There are a few ritual meals that I make every year, and several others scattered around the change in seasons. I grew up in a family that believed in the occasional feast; that is, a meal marked not by gluttony but by careful attention to and appreciation of good food and one another.
Tonight, I will be making some very nice lamb. It is from Homestead Heritage, a place outside of town, where they raise their own and slaughter them on site. It's good meat, so it does not need much spice; the best you can do is to let the wonderful flavor of the meat itself emerge. Yum.
For now, though, let's go ahead and haiku about food and cooking. It can be a memory, a recipe, an idea... just haiku it.
Here's mine:
Even in summer
Texans love an open flame
It can heat them twice.
Now you go...
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To cook lamb, get mint
Crush the leaves, release the scent
Make into tasty sauce
Brush lightly over meat
Use smoky real wood fire
Oak and apple are best.
No, seriously. A simple mint and malt vinegar sauce is best... sugar, crushed and chopped mint leaves, some malt vinegar and onions. Brush it over your cuts as you slow cook it over a smoky fire. My favorite way of doing that is to let the oak coals burn down and then place a metal pan filled with soaked applewood chips on top. This lets the aroma of the applewood mix with the headiness of the oak and bake into the meat as you marinate it with the mint sauce.
Crush the leaves, release the scent
Make into tasty sauce
Brush lightly over meat
Use smoky real wood fire
Oak and apple are best.
No, seriously. A simple mint and malt vinegar sauce is best... sugar, crushed and chopped mint leaves, some malt vinegar and onions. Brush it over your cuts as you slow cook it over a smoky fire. My favorite way of doing that is to let the oak coals burn down and then place a metal pan filled with soaked applewood chips on top. This lets the aroma of the applewood mix with the headiness of the oak and bake into the meat as you marinate it with the mint sauce.
Homemade Moussaka
Bon Appetite mes amis
ground lamb and eggplant
Perhaps I will pair
the Moussaka with cold Cuke
and Tomato soup
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Bon Appetite mes amis
ground lamb and eggplant
Perhaps I will pair
the Moussaka with cold Cuke
and Tomato soup
<< Home