Petit Diner Rapide (Fast Food II)

Petit Diner Rapide (Fast Food II)

petit diner

Still not much time to cook due to the last crunch on my next cd with Michael Bisio (title: “Whisk! Don’t Churn”) scheduled to be released on March 12 at Justin’s in Albany where it was recorded live November 20th 2008, remember?
We still had to eat and I must say I like the challenge of having to make something really quick with whatever is available or brought to me. Pierre went shopping; he strolled down to our favorite local store, Aunt Halime’s Halal Meat on 3rd Avenue and Ovinton, and brought back a beautiful rack of lamb, a bag of frozen artichoke bottoms (unusual to find artichokes bottoms, it is usually hearts) and got a nice bottle of Cahors at the local wine store.

artichoke bottoms

We decided that it was too much to make the entire rack for the two of us. I cut out 6 small chops and he took the rest up to Albany. The artichokes bottoms where a great accompaniments to the simply pan fried chops. I was also impressed by their quality; they were firm & flavorful, grown in Egypt and imported via Beirut, Lebanon. Of course I had to go visit the website, and the Alwadi company doesn’t look like a mom and pop’s business, but more like the Goya of Middle Eastern food. Still I can’t complain about the artichoke, au contraire, and they didn’t list any preservatives, which is rare for frozen artichokes. Though I will not use them too often as I am trying to be mindful of my carbon footprint!

dscn25971

This is how I prepared them:
I steamed artichokes for few minutes. I added olive oil & a dollop of butter to the same pan I had fried the lamb chops in, sautéed the bottoms cut an half for few minutes, adding 2 cloves of garlic. Before serving, add chopped parsley. C’est tout!

We shared the bottle of Cahors with the help of my son Joseph who stopped by for a drink and then we returned to our cd designing happy and satisfied!

Spätzle & Côtelettes

Spätzle & Côtelettes

Spätzle, Lamb Chop & Salad

Spätzle? Oui, oui… and I love them. Alright, not very French, but who’s French here? Pyrenean Gascon mountain girl comes first! So that works for the lamb…Humm! what about the Spätzle? I certainly never had them in the Pyrenees.
I acquired then via more Luxembourgish and Germanic influences. There are simple, delicious, nutritious & cheap to make.

This recipe fed me two meals:

First meal: spätzle with sautéed bacon and lots of fresh grated Parmesan cheese
Second meal: with pan fried lamb chop cut in from my local Turkish butcher.


Photobucket
Batter: 1/2 cup whole wheat flour, 1/2 cup white unbleached flour –i could have used only white flour–
Photobucket
Salt/pepper/nutmeg/parsley/1 egg/ 1/4 cup of water or enough to dilute it to a paste, and voilà the batter is ready
Photobucket
My set up at the stove
Photobucket
How to do it: I dump small amounts of dough in boiling water
Photobucket
Once they come up to the surface, they are cooked! I drained and reserved them
Photobucket
I sauteed some onions & bacon
Photobucket
Returned the drained spätzle to the pan, mixed them in and also added a little water to loosen up all stuck juices at the bottom of the pan…I really didn’t want to loose these “sucs” (not suck, i will have to explain “sucs” another time, remind me if i forget or if you really want to know, send a comment!)

Photobucket
Served with generous fresh grated parmesan cheese and fresh ground pepper

But the best was two days later:

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting
I reheated the left over over Spätzle in the cast iron pan in which I pan fried 3 delicious lamb shops. I complemented it with my favorite –and famous– simple green salad. The video for the green salad is available at:http://www.nicolepeyrafitte.com/cooking/cookingmemorabilia.html. It’s a segment of the cooking show: “Voilà Nicole!” (Producers Joseph Mastantuono & Nicole Peyrafitte). More info on that will be available very soon at: http://voilanicole.com/

Voilà pour aujourd’hui! Please send comments.