Roasted Lamb With Mint Sauce

This actually started when I got stuck with a big bunch of mint. I thought about making minty brownies but that would require me to get chocolate and baking soda and other stuff. Then early last week, when I opened the freezer to get my ice cream, I noticed that I still have a lamb shoulder chop from few weeks ago. I had bought a pound of it and took most of the chops to a friend's bbq. I've been buying bulk and storing lots of meat in the freezer.

And since it's been so cool lately, I decided to roast the lamb chop in the oven. That's how this whole thing came about. Also since I had everything I needed for the flatbread, it was an obvious idea.

Annnddd the day before, I bought a pound of ground lamb meat at Fleischer's and made lamb meatballs. All lamb, all weekend.

I was on the phone with my dad today and he told me to eat less meat. =(

There are talks about a Portland, Maine road trip in August. Lobster rolls and clam bake. Soon it'll be autumn.

Mint Sauce 2 cups loosely packed mint leaves 1/2 cup loosely packed parsley 3 cloves of garlic Juice and zest of 1 lemon Few pinches of salt and pepper Olive oil

If you have a food processor, put everything in except the olive oil and give it a good few pulses. Then let the machine run and slowly drizzle in enough olive oil to make a nice green sauce. Or if you're like me and does not have a food processor, slice and dice and chop everything by hand. Again, add enough olive oil to make a sauce. You can make this the night before. Only gets better the longer it sits.

Flatbread 1 cup flour 1 teaspoon salt 1 teaspoon yeast 1/2 cup warm water

*Note, I used 1/2 teaspoon of yeast and it didn't rise as much as I wanted it to. I guess 20mins was too short. So I'm suggesting 1 teaspoon of yeast which should help the dough rise quicker.

Lamb shoulder chops (1 chop per person) Turnips (Or potatoes or carrots or radishes or whatever root vegetables you like) 1 lemon Salt and pepper Olive oil

Pre-heat a 350 degree oven. Take the lamb chops out if they are in the fridge and let them sit for 30-45mins so they come up to room temperature. While you're waiting, start on the flatbread...

In a bowl, mix the flour, salt and yeast together. Then add in the water. Mix the whole thing together until a dough is formed. Put a towel over it and just let it sit till you're ready to roll it out.

If you're using potatoes or carrots, be sure to par-boil them first before roasting in the oven unless you have those tiny thin carrots. I didn't par-boil my turnips.

When the oven is ready, put a piece of parchment paper on a roast pan or sheet pan. Put the lamb chops, vegetables and the lemon, sliced in half, onto the pan. Drizzle olive oil and season everything. Pop the pan into the oven for 30mins if you like medium rare or 40mins for medium. Flip the chops half way through cooking to ensure browning on both sides.

While the lamb and vegetables are roasting, turn the dough out onto a floured surface. This sort of depends on how big you want your flatbreads to be. I rolled the dough into a tube shape, about 2 inches wide. I cut the dough into 4 pieces and stretched each one like making a pizza. I could've made them looked prettier but I don't have a rolling pin =(

Get a pan hot, brush oil onto the flatbreads, and cook the flatbreads on the pan until golden brown on both sides.

When the lamb chops are done, take it out of the oven and let them rest for 10mins.

Serve it with the flatbreads and few big spoonful of the mint sauce.

Squeeze lemon juice on everything.

EAT

A Sort Of Bouillabaisse

Couple weeks ago, I was at the Grand Army Plaza Greenmarket. I went there looking for fruits but left with a heavy bag of fish heads. I couldn't help it, they were free! Such an impulse thing to do. As I was walking back to my apartment, I kept going through a list of things I can do with the fish heads. Though really, the only thing to do with fish heads is to make stock. When I got back to my apartment and finally saw what was in the bag, I freaked out a little. I didn't think I would react this way. Seeing two lifeless heads with their bones and fins and tails still attached, kind of grossed me out. But there was stock to be made! I grabbed the big stock pot available and dumped the heads in. After cooking the fish heads with few carrots, I ended up with 2.5 quartz of fish stock.

Okay, another question popped into my head, what to do with all this fish stock?

Thanks to Camille Becerra, she gave me the idea to make bouillabaisse.

Traditionally a bouillabaisse is made with many types of fish and is tomato based. Can the dish I made be called bouillabaisse? Probably not. When I was picking up ingredients, I totally forgot to get tomatoes. Well that and also I only bought 1 type of fish, perch. I really need to write down what I need to buy. Like just the other day when I walked into CVS for toothpaste, medicine, tissue, and paper towels. I walked out with everything except the toothpaste. Anyways, we can call this a "sort of" bouillabaisse or maybe just a plain ole seafood stew.

Serves 3-4

Dozen clams Dozen shrimp 1/2 lb perch (or whatever fish you like) 4 medium sized potatoes 2 tablespoon miso paste 1 onion Few cloves of garlic Peas Salt + pepper Fish stock

Fish stock Put bones from 2 fish into a large pot, along with few carrots and couple daikons. I used already peeled frozen shrimp for the seafood stew or else I would've added the shells from the shrimp into the pot as well. Add enough water to cover everything. Turn the heat to high and bring it to a boil. Once the water starts to boil, turn the heat down and simmer for 30mins or so. After that, strain the liquid. You can freeze whatever you're not using for later.

Fish stew Add oil to a tall pan or pot or Dutch oven. Throw in diced onion and garlic and cook till fragrant, then add the diced potatoes. Saute for about 15mins and add in a quart of the fish stock. Bring it to a boil and lower the heat to let it simmer for another 15mins or until the potatoes are soft.

Stir in the miso paste to dissolve. Add the shrimp, fish, and clams and cover the pot. Leave the lid on for 5mins before checking if all the clams have opened their shell. Some of them may still be closed. If so, put the lid back on for another minute or 2. Add more fish stock if you want more liquid in the stew. Season to taste.

Turn off the heat. Add creme friache or heavy cream if you like and a handful of peas. Give the stew a good stir. Serve it with slices of thick toasty bread.

Scrambled Eggs With Shrimp

I love eggs. I go through a dozen a week. Poached, fried, sunny side up, over easy, scrambled, hard boiled, soft boiled, omelettes, and steamed (think chawanmushi). One of my favorite dishes to get at Chinese restaurants is the scrambled eggs with shrimp.

When I was still living in Hong Kong (oh.....pre-1985), every time my family got take-outs there would always be scrambled eggs with shrimp. Besides the baked pork chop rice, the scrambled eggs with shrimp was probably my favorite thing to eat. It's a Cantonese classic dish and thankfully I can get some really tasty ones here in NY (and in LA). Ever since I learned how to cook for myself, I've been trying to replicate this dish but I can never get it right (texture and taste wise). My mom said the cooks add MSG to the dish and obviously uses a wok.

Check out my recipe for scrambled eggs with shrimp and peas. I use my mom's method of cooking eggs. Instead of using salt, she adds few squirts of Maggi seasoning and undercooks it so it doesn't dry out.

Serves 1

2 eggs 8 shrimp (Cause it's a lucky number?) Handful of peas (Or no peas if you hate peas) Salt and pepper Maggi seasoning (No Maggi? Try a splash of soy sauce)

Put a frying pan on medium flames and add oil to the pan. When the oil and pan are hot, add in the shrimp. While the pieces of shrimp are frying, crack 2 eggs into a bowl, add few dashes of the maggie seasoning and pepper. Beat and whisk the eggs till none of the egg whites are visible.

When the pieces of shrimp are pink, throw in the peas. Season with salt and pepper. Give the shrimp and peas a good stir and cook for another 30seconds. If the pan is a little dry, add some more oil.

Pour in the egg and let it sit on the pan for a moment. Let the egg set around the edge a bit before stirring it. Stir and turn the egg mixture until it's done but still a little bit runny. You want to leave it runny cause it'll keep cooking itself afterwards. You don't want dry scrambled eggs.

Other variations: My mom usually cooks eggs with just slices of plain onions or whitebait or yellow chives. They are all delicious.

Funny fact: When I was around 7, almost every morning my mom would make scrambled eggs over toast for me for breakfast before going to school. I'm not sure why but I remember hating it. BUT, when she makes it over the weekend, I couldn't get enough of it. Weird.

Sundae Fun