Mediterranean flavors - Sunday Lunch by Gordon Ramsay

O.k., Gordon Ramsay rocks my world, and Lili loves him too - she sings along with the F word these and "reads" his cookbooks. This was just a perfect meal. It's from Sunday Lunch, which I don't believe has been released in the US yet, I have the UK version, so you have to convert a little on measurements and degrees. I bought it on ebay, for some asinine reason, you can't get UK cookbooks on Amazon US. So, I have no link, but really, it's a great book, google it!

Sunday Lunch features entire meals - starter, main, veg, starch and dessert. The starter for this one was scallops with a cauliflower puree. We skipped this because, well, we live in SC Wisconsin. Scallops here taste like dust - some restaurants can seem to get good ones, but everything I've ever tried from a local grocery store or even a nice seafood shop is just icky.

The main is an herb crusted rack of lamb. I couldn't get a rack, so I made do with individual chops from Columbus Discovery Farm (unfortunately they don't have a website - I do have an e-mail address and they're at the Sun Prairie Farmers Market on Saturdays). The herb crust is a sort of gremolata, parsley, cilantro, thyme, rosemary, bread crumbs and parmesan - there was about half a batch left over after making the chops, but I'm sure I can find something to use it on, it was wonderful.

The potatos are layered with sauteed onions and garlic and cooked in a seasoned chicken broth. The veg was zucchini and cherry tomatoes (I used baby romas) sauteed with a bit of balsamic and olive oil. Dessert was a bread pudding with raisins and dried cranberries, apricot glaze and Cointreau - really simple and very good. Definitely a keeper.

Jolly Green Brussels Sprouts - Michel Richard

Inspired by a blog I tripped over, French Laundry at Home, which has now become one of my favorite spots on the 'net (wish I could write like that!), I decided to try actually cooking recipes from my (expensive!!) collection of cookbooks rather than just flipping through them in search of inspiration. The first is from Michel Richards book, 'Happy in the Kitchen'

The recipe was simple, frozen brussels spouts, boiled, then sauteed in butter with a sauce of whipped cream blended with some thawed frozen peas. a little fleur de sel and pepper. Tasted great, but looked freaky! the first thing Bill asked was whether or not I had put guacamole on the brussels sprouts...it did look like avocado.

Lili wouldn't touch them, the boys weren't home, but the mere mention of brussels sprouts sends them into gag mode, so we were better off without them.

Told ya not to expect writing on the level of FLH...