BBQ Rack of Lamb

Ingredients

2 racks of lamb, frenched

One medium onion

Olive oil

Dijon or other mustard

fresh chopped thyme

salt and pepper

Grill the onion in its skin for about 15 minutes until it is soft and slightly blackened.

When done let it cool. Remove peel and chop finely. Mix with other ingredients to make a smooth dressing.

Allow lamb to come to room temperature prior to grilling (20 to 30 minutes). Brush the lamb all over with the dressing and wrap the exposed bones loosely with aluminum foil to prevent burning. Sear, bone side down first over direct medium heat for two to four minutes. Move the lamb to indirect heat and grill to desired doneness, about 15 minutes for medium-rare. Remove from grill and allow lamb to rest for at least five minutes before cutting into chops.

We recommend purchasing your lamb from a local farm or market if possible and we would like to thank Topsy Farms on Amherst Island, Ontario for supplying the lamb for this video. Check out their great Canadian wool products at www.topsyfarms.com

Celebrating our First Anniversary with Bananas Foster.

It's hard to believe a whole year has already passed since we posted our first video! Thank you for all of your support, suggestions, and encouragement. We really enjoy making the videos and trying out new recipes and old favourites like Bananas Foster.

Bananas Foster is one of those dishes I heard about on TV or somewhere when I was a kid and it always sounded so fancy so I thought I'd give it a go. It's actually quite simple and easy to make. If you don't have the banana liqueur, don't fret. Just make it without.

Traditionally Bananas Foster is prepared tableside and make for a wonderful show stopper at a dinner party or any special occasion.

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup dark rum
• 4 scoops vanilla ice cream or frozen yogurt for a lower fat version.

Directions:

• Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
• Place the pan over low heat either on an alcohol burner or on top of the stove, and cook on a low heat stirring constantly until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
• When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot then ignite the rum using a torch or long-necked lighter.
• When the flames subside (about 30 seconds) carefully lift the bananas out of the pan and place four pieces over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream and serve immediately.
• Serves Four

Here's the blog post from NPR's 'The Salt' that I spoke of in the video; The sweet success of bananas foster has an unsavory past.

How to Make a Shamrock Shake

Ingredients
1 Cup Milk (I used 2%)
2 scoops of good quality vanilla ice cream
2 oz Creme de Menthe or use Peppermint extract for a non-alcoholic version
Fresh mint leaves and marachino cherries for garnish

Directions
Put all of the ingredients into a blender and blend until smooth.  Add more or less milk to get the thickness desired.

Irish Soda Bread

Ingredients

4 Cups Flour

1 tsp Baking Power

1 tsp Salt

1 1/2 Cups Buttermilk

Directions

Preheat oven to 425 F. Grease,spray or line your baking pan with baking paper.

Combine the dry ingredients in a large deep bowl. Stir in 1 cup of the buttermilk, mixing well until the dough is firm and can be gathered into a ball shape. If it is too dry add up to 1/2 cup more buttermilk.

Don't overwork the dough. Shape the dough into a flat round loaf shape, about 8" in size. Place the loaf on the baking sheet and score the top with a large 'X'. Bake for about 45 minutes. The top should be golden and the loaf should sound hollow when you rap on the bottom with your knuckles. Serve this hot with a delicious bowl of Irish Stew.

Happy Pi Day!

I totally forgot about Pi Day this year, so I didn't even make a pie! How sad. Here is a lovely one that someone else made though.

 Next year I'll have something wondeful for you. Enjoy the day and don't forget the pie!!

Irish Stew (Lamb)

Ingredients

1 lbs lamb shoulder, trimmed and cut into 1-inch pieces

3 TBSP peanut oil or other vegetable oil

2 medium yellow onions, chopped

2 cloves garlic, diced

1 TBSP tomato paste

1/4 cup flour

2 tsp kosher salt

1 tsp black pepper

1 cup red wine

4 cups stock (I used vegetable because that's what I had on hand. You could use beef or lamb)

1 large bay leaves

2 sprigs fresh rosemary

4 medium carrots, peeled and cut into 1-inch chunks on diagonal

5-6 small boiling potatoes, cut in half

• 1 cup frozen green peas
• 3 small leeks, thoroughly washed, trimmed and cut into 1/4 slices
• 1/2 small turnip, peeled and diced
• 2 stalks of celery, cut into 1/2 pieces
• 
  
• Instructions
• Pat the lamb dry or air dry in the fridge for about an hour uncovered. Bring it out and let stand to room temperature before using. Season with salt and pepper. 

1. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in batches, adding one more oil if needed for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. Sprinkle the flour over the lamb and cook for a few minutes. 
2. Add the onions, garlic, leeks, carrots, and turnip to the pot. Cook for a few minutes, stirring with a wooden spoon to scrape any brown bits from the bottom of the pan, about 5 minutes. Your pot will be quite full at this point, so be careful.
3. Stir in the tomato paste and cook a few minutes more. Add wine, stock, bay leaf and rosemary. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour or so.
4. Add the peas and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, about an hour. Be sure to stir a few times to prevent vegetables from sticking to the bottom.
5. Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. 
6. Note: This stew can be made a day or two ahead of time and reheated gently on the stovetop. The gravy will thicken in the fridge so it may be necessary to thin it with a bit of water or stock (add it little by little).
7. Serve with a pint of Guinness and warm, buttered Irish Soda Bread.

Easy Split Pea Soup

I know it is St. Valentines Day and Pea Soup doesn't sound very romantic, but it's February and cold outside. I made this yesterday and it will be the starter for my dinner tonight. This super cheap and super tasty recipe can be dressed up a bit by using a ham bone and adding a carrot and a celery stalk. Please give it a try and let me know your thoughts in the comments below.

Ingredients

2 Cups dried split green peas
8 Cups water
1 tsp. salt
1/2 tsp. pepper
1 TBSP butter

1 small onion, finely diced
2 sliced bacon, diced

Directions

Rinse and drain peas. Melt butter in saucepan and add peas, water, salt and pepper. Bring to a boil and then reduce heat and simmer until peas are softened and soup has thickened. About 45 minutes. In a skillet fry the bacon and onion until onion is softened and bacon is cooked. Drain any fat and add the bacon and onion to soup.

Serve soup warm with a crouton and a dollop of sour cream in the centre and enjoy!

Couscous Salad

Ingredients
1 Cup Couscous
1 Cup Boiling Water
3 TBSP Virgin Olive Oil
Juice of 1/2 a big lemon
2-3 TBSPS White or Red Wine Vinegar
1 Cup  canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil

1 Bunch green onions, sliced
1/2 Red, Orange or Yellow Pepper, diced
1-2 Stalks Celery, sliced
1/2 English Cucumber, diced
1 Cup seedless raisins (dried cranberries would also work)
1/2 Cup julienned Sun-Dried Tomatoes
1/4 tsp Dried Chilli Flakes
1/2 Cup chopped fresh parsley

Directions
Prepare the couscous as per package directions.

Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.

While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad.  Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.

The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.