Dukkah-Crusted Lamb Chops with Pomegranate Molasses

I had my eyes opened to the deliciousness of lamb a year ago. Since then, I've been looking for different ways of preparing it. The usual suspects, rosemary and garlic, work wonderfully but I felt like making something else this time around. I was sold on this recipe as soon as I spotted the pistachios and pomegranate molasses in the ingredient list.

Dukkah is a nut and spice blend used as a dip or side dish in Egyptian cuisine. The ingredients that go into the blend vary but commonly contain coriander, cumin, sesame, salt and pepper. This recipe also calls for pistachios. It makes a nice crumbly crust with a spicy warmth that compliments the lamb really well.

Pomegranate molasses is pomegranate juice that has been reduced until it's thick and syrupy. It's often used in Middle Eastern cuisine. It can be purchased in stores, but isn't difficult to make from pomegranate juice. I used good ol' Pom, since pomegranates aren't in season right now. The pomegranate definitely brightens the dish up with its tartness.

I served the lamb with some couscous on the side. I think this will be my go-to couscous recipe from now on. The shallots and chicken broth give it a really rich "French Onion Soup"ish taste!

Recipe after the jump!

Say Cheese(cake): Low-fat New York Cheesecake

When asked what she would like for her birthday cake this year, my grandma requested a cheesecake. I'd never made cheesecake before so I started with a little research, as usual.

First came the recipe selection. Lately, I've been doing less low-fat baking than I had in the past. I just find that "full-fat" recipes yield tastier baked goods. This time I had to make an exception though. Most of the recipes out there for great cheesecakes contain extremely decadent ingredient lists including some combination of: several blocks of full-fat cream cheese, whipping cream, sour cream, and multiple whole eggs. 

I wouldn't feel great serving something quite that heavy to my family so luckily I found this recipe for a low-fat cheesecake. Even better, it doesn't require any "weird" ingredients like tofu and cottage cheese. While it doesn't quite have the silkiness you can only get with all the rich ingredients of a typical cheesecake, it was still deliciously creamy and light thanks to the meringue. A pretty decent trade-off, if you ask me.  

It seems like every experienced cheesecake baker has their secret to the perfect cake. Most of the tips and tricks I read were aimed at preventing the number one cheesecake-ruining culprit: cracking. Some recommended using the cream cheese straight from the fridge, while others said to wait for the cheese to come to room temperature. Many recipes called for baking the cheesecake in a waterbath or placing a pan of hot water in the oven. There were various ways of cooling cheesecake as well: in the oven, on the counter under a bowl etc. etc...

I used cold cream cheese, baked the cake with a pan of water in the oven and cooled the cake gradually in the oven for about 30 minutes before removing it to a cooling rack. I also found it helpful to line the bottom and sides of the pan with parchment paper so the cheesecake could shrink upon cooling without resistance from the sides. I breathed a sigh of relief when the cake was finished, crack free. It left a nice smooth surface for some personalization, too! 

Recipe after the jump!

Sunday Dinner: Celery Salad, Roasted Halibut and Polenta

This is what was for dinner yesterday:

Parmesan, Walnut and Celery Salad

Parmesan Polenta

Lemon and Herb Roasted Halibut

The menu is identical to one that Ina Garten featured in an episode of her show (I forget which one...) The celery salad is what really caught my eye because I'd never had such a celery-centric salad before. This was tasty and different; the parmesan and anchovy added a subtle savoriness and was balanced with the brightness of lemon juice. 

The three dishes work well together. The super crunchy salad added some welcome texture to what would otherwise be a rather softly textured meal. The polenta contributed richness to the two other leaner dishes.

Recipes after the jump!

Suspended Animation: Summer Fruit, Elderflower and Prosecco Jelly

I remember watching Jamie Oliver on TV during his Oliver's Twist days, back when he'd zip around London on his scooter gathering groceries and have friends over to cook at his kitchen with the big window in the background. I remember seeing him make this recipe one episode. I had forgotten all about it until recently when I was trying to find a use for the big bottle of elderflower cordial that's been sitting in my fridge. 

I'm sort of obsessed with elderflower drinks. My favourite summer refreshment involves mixing a little elderflower cordial with fizzy water or sparkling wine. It's quite a unique flavour; it's sort of fruity, a little floral, with a hint of a "greenness". Elderflower is probably best in beverages though. I've tried elderflower flavoured chocolate and I swear it tasted like a chocolate bar that's been sitting in a granny's purse for too long (nastily perfume-y). 

This dessert is quick to prepare and fun to eat. The gelatin captures the bubbles so it stays fizzy on your tongue when you eat it. It can be unmolded or served in a glass. I topped the ones in the glasses with some vanilla mousse. I love the berries and cream combination. The cream mixed with the wine also tastes a bit like syllabub.

I tried making a similar dessert involving grape jello and club soda a few years ago. That attempt literally fell flat so I was worried about all the bubbles dissipating again before the jelly set. I was a bit more prepared this time, having done some extra research!

Tips and the recipe after the jump!

Veggie Tales: Zucchini Corn Fritters

Recently, I caught up with some friends over dinner at the newly opened Acorn restaurant on Main St. I was pleasantly surprised at how satisfying the meal was, considering it's at a vegetarian restaurant. Oftentimes, veggie dishes play a supporting role to meaty star attractions. Not so at The Acorn. I didn't find myself asking, "Where's the meat?" The dishes were really well thought out, not to mention beautiful and colorful to look at.

I guess my dinner at The Acorn inspired this summery veggie dish. Zucchini are plentiful at this time of the year. When grated and turned into fritters, they become crisp on the outside and almost custardy on the inside. I reduced the amount of flour in the batter because I wanted the fritters to be mostly zucchini, rather than pancake-y. I tossed some corn and cumin into the mix for good measure (I think the cumin made a big difference) and served it with a roasted red pepper coulis.

Eat here:
The Acorn
3995 Main St.
Vancouver, B.C.  

Recipe after the jump!

Summer Salad: Chili Lime Prawns with Avocado and Grapefruit

This is a refreshing summery salad. Not only is it healthy and delicious, but I love the way the coral shrimp and pale green leaves look together. I think the tastiest salads always have an interesting combination of flavours and textures. A "salad formula" rather than a recipe, if you will. For example, this salad incorporates:

Sweet: Honey
Sour: Lime juice, grapefruit
Salty: Fish sauce
Bitter: Mixed greens
Creamy: Avocado
Crunchy: Prawns (I'd add cashews or peanuts, if I had them around.)
Heat: Red chili flakes

A perfect light lunch for a hot day in no time at all!

Bucatini all'Amatriciana

I've always found it kind of cool how distinct the myriad of pasta shapes are, despite being made of the same ingredients. A pasta dish can be completely transformed just by changing the shape of noodle used. I can't think of another food that is like this! 

The pairing of pastas and their sauces are usually based on how the shape interacts with the sauce. For instance, short, tubular pastas like penne and rigatoni work well with hearty, chunky sauces, whereas thin noodles like spaghetti and capellini  are often served with thinner, smooth sauces. That being said, when I was little, I couldn't care less about the art of pasta-sauce pairing. All that mattered was that the pasta shape was fun to eat. The right shape made dinner infinitely tastier. Shells and scoobi-doos were my shapes of choice. And I can't forget Zoodles--the safari in a bowl! 

Some of the more unusual shapes I have come across include radiatori (which look like little radiators) and the rather creatively-named Lingua di Suocera ("Mother in Law's Tongue"!). Today I used bucatini, which is a fat noodle with a hole in the center. It used to be a "specialty pasta" but it's becoming easier to find in regular grocery stores. It's Roman in origin and is quite a hearty, chewy pasta. I prepared it with a sauce made from tomatoes and pancetta to make a dish called bucatini all'amatriciana. It's topped with a little basil for extra flavour and served with mozarella stuffed meatballs. 

Recipe after the jump!