Easter Lamb

Remember Thanksgiving and Jamie Oliver's lamb my dad and I made? We decided to try Rachel Ray's version for Easter (it just seemed right to eat lamb after seeing all the cartoon lambs all over the place...haha). And, I can't believe I'm saying this, but Rachel's lamb was better than Jamie's. A LOT better. Like... "holy crap you need to make this for your next family par-tay" better.

herb-crusted leg o' lamb

It was soooo easy! Check out the recipe here. The coolest part? You wrap the whole thing in parchment paper, marinate it, and bake it for 3 hours - which creates the most moist, succulent, and flavorful lamb ever. Period.

While the lamb was marinating in it's little pouch (and the lemon, EVOO, and fresh herbs were permeating the meat), we all went out on Dad's boat for a little jaunt on Houston Lake. It was the perfect day to go - it was sunny, not sweltering, and no one was out!

The parents! :)

Rollin' down the River
(or lake, rather...)

Lily pads!

Soaking up some rays

Moi

Enough of the beautiful outdoors, right? Back to the meal...

After we baked it for 3 hours...

It's like opening an Easter present!

Ohhhh yeah...

I forgot to mention we did eat things other than lamb on Easter (lol): Mom's homemade tabbouli, sweet peas with sauteed shitake mushrooms, and fresh baked sourdough bread. Also- Rachel's recipe had a minty shallot sauce that one would serve with the lamb. I think I could have bathed in it. No joke.

I can't take this picture. I must look away.

I had to end on this picture. I'm literally laughing out loud right now at my father's face. :) I think it sums up the whole occasion! Happy eating, everyone!

~ Mari

A Not-So-Bland Thanksgiving

Happy holidays, everyone! I've been looking forward to writing this post for a while, but haven't had a chance to do it! We've had company here at the Bland/Smith household since November 18th! It's been great, but it left little to no time for blogging. But, here it is!

~ Thanksgiving 2010 ~

We started the day off by putting up the Christmas tree!

And now... onto the FOOD!

(how stunning are those carrots, btw?)

Thanksgiving Menu

Fusilli Pasta with Creamy Pumpkin Pancetta Sauce

Roasted Leg of Lamb

and

Cornbread Stuffing with

olives, pinenuts, pancetta, and fresh herbs

with

Cranberry, Apple, and Mint Chutney

and

Roasted Jewel Carrots

Curried Parsnip & Apple Mash

Collard Greens

and

Roasted Baby Artichokes

Pecan Pie

&

Mini Chocolate Eclairs

Baby artichokes - soaking in lemon water

The cornbread stuffing - ready to go inside the leg!

Mmmmm....

Holy moley... that's a beautiful leg. :)

(Thanks, Jamie Oliver, for the recipe)

Are you salivating yet?

The pumpkin pancetta sauce

(Ryan and I had a similar dish in Italy - I wanted to recreate it)

Dad made his famous collard greens :)

Dad carved the lamb and we ate it. For a few days.

Cranberry, apple, and mint chutney

Mmmmm... stuffing

My plate!

( wish I had one in front of me RIGHT now...)

Hope you enjoyed checking out the pictures! It was a wonderful day of food, family, and 80 degree weather. ;) Hope everyone else has the happiest of holidays!

~ Mari

The Most Terrifying Test... Ever

2 hours

4-5 courses

menu must be presented within the first 20 minutes

mystery basket ingredients

all 4 proteins must be used

And that, my friends, was our final practical exam in Culinary III. Holy guacamole, batman. It was terrifying. And when I say terrifying, I mean I woke up at 5:00 am when I didn't have to be up until 7:45. Yay.

My time started at 9:00 am, so, naturally, I had my apron and hat on at 8:30. I waited by the kitchen door until Chef said I could begin. When I walked into the kitchen, none of my classmates were smiling. In fact, they looked stressed, vomit-y, and constipated. Not a confidence booster, let me tell you.

So, I went to my station and checked out my mystery tray. We had a various assortment of veggies (leeks, tomatoes, etc.), fruits (apples and pears) and four proteins (you know, those ones that we HAVE to use): yellowfin tuna, rack of lamb, chicken, and teres major (a tender cut of beef).

I wrote my menu with a shaking but confident hand, and went to work! And here, ladies and gents, is what I accomplished in those two hours (slightly interrupted by a fire alarm...):

Appetizer: Lebanese lamb meat pie seasoned with onions, cumin, and cinnamon served with grilled onions, olive oil, and a fresh mint sprig.


Salad: Seared yellowfin tuna with morrocan carot salad

Entree: Double entree with curried grilled chicken and teres major with zucchini ribbons and rice pilaf

And, the course that got me an A- .....

Dessert: Poached pear turnover with a sticky cinnamon sauce and spiced wine

Oh, you wanted to see another angle? Fine...

So, I'm done. No, not with this class, with EVERYTHING! I am now Chef Bland. HOLY CRAP. Sorry, it's exciting times! I still plan to post yummy culinary creations... and try to be better about doing it more often (mari = slacker face).

Thanks for going on the journey with me!

~ Chef Bland ;)