Ted's 60th Birthday Dinner

It was FINALLY Ted’s big 60^th birthday on Sunday, and we celebrated with a very small gathering of new, younger friends who came to join us from Germany.  On our plates was everything in the garden:  beans, potatoes, red peppers, zucchini, eggplant, tomatoes and herbs, and some succulent lamb racks from our cottage butchers,  Morley and Richard Stephen.  

Rack of Lamb with Red Wine Reduction

4 racks of lamb, trimmed and frenched

French’s mustard

 

For the Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 teaspoon mustard powder

1 teaspoon toasted fennel seeds

2 cloves garlic

1 teaspoon dried rosemary leaves

1 teaspoon fresh thyme leaves

zest of 1 lemon

Blitz all ingredients in a blender or spice grinder.  Store in an airtight container for up to 1 week. 

For the Sauce:

2 tablespoons butter

2 shallots, minced

¼ cup brandy

1 cup red wine

1 cup veal demi glace

2 tablespoons pomegranate molasses

2 teaspoons balsamic vinegar

1 teaspoon za’tar

1 teaspoon sumac

Brush the lamb racks with mustard, then massage in the rub.   

Refrigerate for 1-4 hours, and bring to room temperature before grilling. 

Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and brush the grids lightly with vegetable oil to prevent sticking.  Cook the lamb for 20 minutes, turning every 5 minutes for perfect grill marks.  Let rest, tented with foil for 5 minutes before carving.

Meanwhile, prepare the sauce.  Melt the butter in a medium saucepan over MEDIUM LOW heat.  Add the minced shallots and cook until very tender and translucent, and just beginning to turn golden.  Add the brandy, and cook until the liquid is almost evaporated.  Add the remaining ingredients and simmer until reduced by half and quite syrupy. Taste to adjust seasonings, adding salt and pepper if desired. 

Grilled Vegetable Salad

2 zucchinis, sliced lengthwise ¼” thick

1 eggplant, peeled and sliced lengthwise ¼” thick

1 red pepper, cut into chunks

cherry tomatoes, halved

2 tablespoons olive oil

mixed greens

crumbled feta

For the dressing:

Juice of 1 lemon

2-3 tablespoons olive oil

handful each fresh basil, parsley and mint, finely chopped

2 tablespoons pomegranate molasses

1 ½ teaspoons sumac

Salt and freshly ground black pepper

Toss the prepared vegetables with olive oil, and grill until just tender.  Let cool, then chop into bite-sized pieces. 

Whisk together the dressing ingredients in a large salad bowl.  Toss the greens with the dressing, then arrange the grilled vegetables and feta over top.  We also topped our salads with PancettaWrapped Shrimp.  

Rack of Lamb and Other Summer Pleasures

Once again we were inspired by our bountiful summer vegetable gardens. 

This week there seemed to be one happy occasion after another, all shared with friends and family.  On Tuesday we had an impromptu tailgate party in High Park before once again seeing Teddy’s production, The Taming of the Shrew.  Ted had smoked a pork shoulder the night before and we enjoyed pulled pork sandwiches and lots of fresh garden vegetables with hummus.  Adam filled in the rest of the menu with pasta salad and coleslaw as well as some treats from Sabletine.  

Simple crudites cups with hummus to hold everything upright

On Friday our friend Mary Ann whipped up a delicious bean salad to accompany some perfectly grilled flank steak, and we did our best to replicate it for our rack of lamb dinner on Saturday.  This weekend marked the beginning of what will hopefully be a steady crop of zucchini, and Ted prepared it in a simple grilled dish garnish with freshly grated parmesan cheese. 

On Sunday we were treated to a lovely dinner with Gord and Nancy.  Nancy created some simple, fresh appetizers, which we enjoyed with friends on their charming cottage porch.

Bean Salad with Tomatoes and Olives

1 ½ pounds green and /or yellow beans, blanched

assorted cherry tomatoes, halved or quartered, depending on the size

kalamata olives

for the vinaigrette:

1 teaspoon Dijon mustard

3 tablespoons white balsamic vinegar

3 tablespoons olive oil

2 tablespoons chopped fresh tarragon

Salt and freshly ground black pepper

Arrange the prepared beans on a platter an scatter with cherry tomatoes and olives.  Whisk the vinaigrette ingredients together and spoon in over the vegetables.  Serve at room temperature

Grilled Rack of Lamb

2-3 racks of lamb, frenched

for the marinade:

2 cloves garlic, pressed

zest of 1 lemon

2 sprigs fresh rosemary leaves, chopped finely

small bunch thyme leaves, removed from stems and chopped finely

¼ cup Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons olive oil

freshly ground black pepper, to taste

Mix all of the marinade ingredients together in a small bowl.  Brush the mixture generously over the lamb racks.  Set them in a glass dish, cover with plastic wrap and allow to marinate for 6-24 hours.  Bring to room temperature for ½ hour before grilling.

Preheat the barbecue on MEDIUM-HIGH for 10 minutes.  Reduce heat to LOW, and place the lamb racks on the grill, fat-side down on a 45° angle.  Close the lid, but do not leave the barbecue unattended, as the fat may cause some flare-ups.  Cook for 5 minutes, then flip to the other side on the same 45° angle.  After 5 minutes, flip to the other side on the opposite 45°.  After another 5 minutes, turn to the other side on the same 45°.  Remove to a platter and tent with foil for 10 minutes before carving. 

 

Nancy’s Caesar Crisps

6-10 leaves of Romaine lettuce, washed and torn into bite-size pieces

your favourite commercially prepared Caesar Salad Dressing

Shavings of Parmesan Reggiano

Mary’s Gone Crackers

Toss the lettuce leaves with the dressing and arrange 1-2 leaves on each cracker.  Garnish with shavings of cheese.  Serve immediately.