|
Hey there TL!
There's a cooking contest happening in the TL discord. Obviously, it was time for me to come out of retirement and start cooking. :D
This is what I made:
![[image loading]](https://i.imgur.com/gabqCJm.jpg)
Sous vide lamb chops with garlic mashed potatoes and a rosemary-infused blueberry sauce.
The horse head is a carved king oyster mushroom that was seared in the lamb fat.
Want to make it? Here's what you'll need:
Ingredients
- 4x lamb chops (~ 3/4lb)
- rosemary
- garlic
- yukon potatoes (I had like 1lb)
- milk or heavy cream (I just used milk since that's what I had on hand -- if you go with heavy cream, your potatoes will be...well, creamier)
- sour cream
- blueberries
- agave (or some sort of sweetener)
- large king oyster mushrooms (optional)
- butter
- water
- salt & pepper
Instructions
PREPARING THE POTATOES:
Super easy.
Peel some yukon potatoes, chop them up and toss them in a pot of water.
Bring that to a boil.
While that's boiling, use a microplane and grate some garlic.
I used like 5 large cloves ... I also really enjoy garlic.
When the potatoes are soft, strain that and add about 1/3 cup of milk and 1 tablespoon of butter. Mash the potatoes and season with salt and pepper.
Add in the garlic and 1/2 tablespoon of sour cream and stir.
PREPARING THE LAMB:
First things first... You're going to need a sous vide machine. I use an Anova.
In the bag, get your lamb chops, ~3 cloves of garlic, and 2 sprigs of rosemary. Season with just a little bit of salt.
![[image loading]](https://i.imgur.com/gLCB9qQ.jpg)
Set it to 125°F (52°C) for 1 hr.
Let that cook.
Once it's done, remove the lamb chops from the bag. Remove any pieces of rosemary or garlic that have stuck to the lamb.
Pat dry with a paper towel.
Season with salt and pepper.
Set a pan on high heat and sear the lamb.
I used some butter just to grease up the pan -- but there's so much fat on the lamb that you really don't need it.
![[image loading]](https://i.imgur.com/vl1ANsD.jpg)
PREPARING THE BLUEBERRY SAUCE
Super rough estimates -- I just used a clam shell's worth of blueberries. That's roughly like 2 cups.
Throw the blueberries in a sauce pan with 1/4 cup of water and 1 tablespoon of agave nectar (or a sweetener of your choice).
Throw in 2 sprigs of rosemary.
Bring that to a light simmer and let it reduce.
Feel free to squish the blueberries at this time.
Remove from heat and strain.
![[image loading]](https://i.imgur.com/FqCOGuZ.jpg)
PREPARING THE KING OYSTER MUSHROOM (optional)
Here's if you want to go the extra mile and really TL-ify your dish.
Basically, grab a big ol' King Oyster Mushroom and carve it into the horse head.
Here's what my practice looked like:
![[image loading]](https://i.imgur.com/2O70MTA.jpg)
You'll want to cut off the top and bottom of the mushroom. Then, cut all sizes so you have an even surface.
Then, carve away!
I used some soy sauce to lightly trace out a rough shape of the head.
Once you have a finished carving, cut that in half so you have two horse heads just in case you mess up one (like I did). Cut out the eyes and nose.
Then, sear that mushroom in whatever fat was rendered out when you seared the lamb chops.
And there you go!
Thanks for reading, TL. <3
 
|
<3
unrelated i wanted to do it with my "noob" punch making
![[image loading]](http://www.rumtherapy.com/wp-content/uploads/2016/09/Caribbean-Rum-Punch-new-copyright-600-O.jpg)
IF interested: for +/- 4 people (please read all the recipe before trying it out)
GET
12/16 (depending on their sizes) oranges (meant for juice)
2 grapefruits
2 dozen strawberries
2 dozen red raspberries
2 lemons
1 pineapple (not too big, not too small)
(you can also add 2 kiwis if you know no one involved in the drinking is allergic)
(you can add other fruits like nectarines apples melon etc, but those additions will have to mean you add the juice required, something like 2/3 oranges per extra fruit like nectarines and 6 for a melon, something something  )
a good chunk of fresh mint to be minced/chopped as small as u can)
liquid honey
1 bottle of "white" rum
MAKE
make the orange/pineapple juice in a big enough bowl,
do not add the flesh of the grapefruits, leave "some" "juicy" flesh of oranges but not all of it (and cut it if necessary in smaller chunks)
chop the pineapple into "drinkable sized" lumps and add it in the bowl
chop the mint into smallest lumps (avoid keeping any "branch" and keep only the leaf)
you need to think "what will not be stuck in the teeth during consumption"
quantity wise you need to be able to cover the fruits in the pot when u are going to cook it.. too little and it wont affect the taste, too much and it could eventually ruin it.. i would advise something like cut too much and sprinkle it on it but stop when u feel every fruit has some ;P )
COOK
in a non stick pot put the strawberries/raspberries and 22 cl to 33 cl of best rum
(i choose 'damoiseau' or '3 rivières' brands but to each his/her own)
then make it "bubble" and add the mint over the fruits/rum
(as sparse a sprinkling a u like it)
make it so all fruits are "bathed" in all the elements,
the raspberries will disintegrate quickly enough so just be patient and let the magic happen slowly
quickly add the spritzed (liquid) honey on the fruits before the raspberries have a chance to disappear in the rum
(the idea is for each fruit to be "clothed" in honey not immersed)
nicely stir the fruits around sensually
careful you are heating alcohol so the fumes are getting to you
the whole deal should take a few minutes and you are suppose to "cook" some of the rum "out" but not let it disappear altogether.
You can also add some lemon zest in there but that's edgy so beware  and do start by just a whiff (very little and widely spread and sparse).
Once you can clearly see there is no raspberry left alive, add a little extra rum if you feel there is not enough "left" (something like 5/10 cl max, this depending on how "alcoholic" people involved in the drinking usually like their drinks.. personally i don't mind not tasting it too much but to each his her own)
then add to the bowl of fresh fruit, trying to disperse it all around as much as possible
Add a lemon or 2 freshly squeezed (depending on the amount of juice they deliver) for chemical purposes
again, try to add it all over so as to do as little stirring as possible next
stir :D gently
ENJOY
Put in freezer for an hour or two (depending on how cold it gets in there) and get it out before it freezes because it will freeze! and that's going too far! If it does freeze, take it out and serve it as desert <3 or wait for it to resume liquid form with "normal" temperature)
put in fridge until consumption
(remembering to cover it to avoid catching freezer/fridge smells and/or to turn said fridge into a nightclub)
(you can drink it right away :D but the freezing process is of use if you can manage it)
CAVEATS
The idea is to not have to issue forks so the cut bits of fresh fruits have got to be well calibrated, neither should the mint bits show up stuck on people's teeth!
This is meant to have a fresh fruit drink which taste is heightened by the presence of rum, not a rum punch to get drunk, so do tell people that "here's your rum bottle" and they can add as much extra rum they want (to get drunk) in the first glass ..
this recipe is meant so everyone (even people who hate alcohol) can drink one or two without feeling inebriated at all, or not even "smell" the sign of said alcohol they abhor if you keep it to a minimum in the pot (22cl)
..
so do bring the bottle next to the punch bowl and make the bowl inherently last longer!
Caveat follow up:
be wary because the rum is still there and people not used to it will get tipsy 20 minutes after the first glass (especially if they NEVER drink any alcohol and they fall in love with your punch).. the rum is there and you can feel it still!
Don't take in all the fumes from cooking the rum out on anyone 
|
|
|
|
|
|
|
|
EPT
Love lamb, good temperature, and the sauce makes total sense. 
