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Toasted Pearl Couscous and Arugula Salad with Avocado, Radishes, Cucumbers, Fresh Herbs and Hot Pepper
Butterflied Leg of Lamb *with the best sauce for lamb I've ever tasted (adapted from Ottolenghi and incorportaing mint, cilantro and honey). Great on all leg of lamb but also on lamb chops, lamb burgers and rack of lamb
Potato Smash with Brown Butter and Veggies
Quick Sauté of Sugar Snaps with Scallions and Mint
Caramelized Nut, Meringue and Ice Cream Fané — many people's favorite dessert of all time
About the Class
This is a great fall menu that will take you all the way through spring. . . actually it will take you through the entire year except for the potatoes, which — though delicious — find too substantial in summer.
Pearl (or Israeli) couscous is has much larger grains than regular couscous and has a wonderful chew to it. Here, combined with arugula, all sorts fresh herbs, radishes, cucumbers, and avocado, it makes a perfect starter to a heavier meal though it's also perfect as a side dish. Or add shrimp or chicken and it becomes a go-to lunch.
The lamb marinade and sauce, which are adapted from Ottolenghi, are the best lamb accompaniments I've found do date. LOVE. They can be used with all sorts of lamb — boneless or bone-in leg, chops, rack and even slathered on a lamb burger.
The sugar snap sauté is light and with the addition of scallions and mint, quite delicious and a perfect counterpart to the rich lamb.
I haven't taught Fané in 4 or 5 years because everyone had made it with me more than once, but I think it's time to bring it out again. Caramelized nuts folded into ince cream and molded, then unfolded and topped with whipped cream and chunks of crunchy meringue and chocolate shavings, it's beyond delicious and festive and GREAT for the holidays.