i are what i eat: a food blog

17th February 2010

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How a Fondess for Rachael Ray Gave Me a Lamb Chops Dinner

We find inspiration and influence in avenues that appeal closely to our own.  Both in delivery, and message.  There’s no rule in the book that says you have to be Julia Childs to be legitimate source of food knowledge.

Enter Rachael “Yummo” Ray.  When Sam is home during the day, she’ll pop over to her television show to watch her whip up some “30 Minute Meals”.  I’ve had my reservations about her, but let’s face it: food made quick, easy, and delicious … who can argue with that?

In one episode, Ray served up some broccolini, which I can only describe as the perfect hybrid between Chinese kai-lan and its standard namesake.  Sam loved the name, and went out in search of the vegetable.  And in her mind, if her ambition took her the grocery story to find sometime she’s never heard of, why not go the full monty and make a main course that she’s never made either: lamb chops.

Sam’s lamb was incredibly tasty, and prepared in such a simple way that really captures the natural bold, semi-gamey taste of the meat.  A small dash of pepper and salt, and the chops went right on the cast iron skillet, searing in juices and giving it a beautiful color.  The cuts were thick enough to have a nice chew to them, while thin enough to cook all the way through without having to go into the oven.  She left the fat on the cuts, which I had no problem removing, which added to the delicious flavor of the lamb.  My grandmother always said the fat parts the best, and I won’t be the one to tell her she’s wrong.

The broccolini tasted great.  Sam blanched them in hot water, and sautéed them with olive oil and garlic.  It embodied what I love about Chinese broccoli and regular broccoli.  The stalks had a earthy, bold flavor that I find in kai-lan, while the freshness of the tops resonated with the latter.  The vegetable itself is a pretty goofy looking one, but in this food game, flavor can easily trump looks.

Finally, my loving girlfriend hand mashed potatoes, leaving big chunks to mix in just the way I like it.  She followed her grandmother’s recipe and used non-dairy creamer, which I didn’t object too.  Thoroughly mashing the spuds also produces a creaminess that most would assume is only accompanied with milk and butter.  I also like a little chew to my potatoes, which I know defeats the purpose, but to each their own.

So Ms. Ray, I thank you for bestowing some of your influential culinary wisdom onto Sam.  And Sam, I love you for taking an ambitious step towards cooking!

Tagged: dinnerhomemadelamb chopsbroccolinimashed potatoes