Lobster and Lamb

A 25th wedding anniversary should not be taken lightly, especially during the past few decades of multiple divorces, and especially if the couple is happier than when they first married! I must admit, my ideas for celebration were just a bit on the side of grandiose, but what the heck...it only happens once!

I am highly particular about fresh herbs and gourmet taste in food, so I figured we would have to either spend a lot of money eating out, or I'd have to do it myself. It was my mother-in-law who said it was sort of sad I couldn't have someone else cook for us here -- the way I like it. The light came on in my tiny brain, and I thought of my favorite chef...someone who once took beef tongue and made it so delectable, you'd think we were eating Chateaubriand!

He enthusiastically agreed when I approached him, but to my great dismay, a major conflict in schedules and timing developed just 2 weeks prior to the event. *huge drawn out sigh* We were back to square one, but I stayed with my original menu plan: lobster and lamb.

I had a no-fail, in-oven, lobster method I had acquired from the blog, Transparent Mama, and a fabulous wine and liquor store just down the street (right next to Whole Foods Market I might add). What more could I need! It was set in motion, and, on the first of June, 2011...voila!

Charcoal-grilled Mediterranean lamb kabob topped with crimini mushrooms sauteed in a garlic-basil infused olive oil, served alongside a tender 5 ounce Maine lobster tail, accompanied by roasted asparagus with hollandaise and a fluffy, twice-baked potato topped with sour cream and asiago-cheddar. (Note: all on one plate designed for easy cleanup :~)

Yummmmmy! So much food that we opted out of a salad. But we included tiny Italian rosette rolls, and of course, wine :~)

Although a white would be standard with seafood, or possibly a pinot noir to best compliment both entrees, we leaned more toward a Bordeaux -- which we knew would at least work well with the lamb. It proved to be a surprisingly good choice for the entire dinner.

Chateau Guichet, Bordeaux 2008 -- Not top-shelf, but nonetheless, rich and balanced.

Ah yes...although the camera missed the shot, we even squeezed in a sweet finish. My husband, Kelly, went for the Sicilian flair and had cannolis, while I became French indulgent having vanilla creme brulee.

Kelly, insisted I include the picture he took, showing his contentment. There's one thing that puzzles me though...what did he do with the lobster shell?!!

"Nineteen, Twenty...my plate is empty."

Nineteen, Twenty?? Okay...it's from an old, old...actually, very very old counting rhyme. But who's counting! Unless, of course, it's your Silver Anniversary!

What's Next?

So now that I've completed the April 2011 A to Z Blogging Challenge, what's next?

My plate is very full, having pushed aside many things, while endeavoring to produce a noteworthy post nearly every day. Now I will need to peel back the layers to uncover each neglected task and aggressively take them on -- one by one -- hopefully emptying that plate.

It is spring, and our yard has been crying out for attention like a mournful puppy. We've raked and mowed, overseeded and watered, but now it's the weeding and planting (ever wonder what happened to all those bulbs??!)...plus a little bit of pruning. Then there's all the fall debris that still needs to go to yard-recycling.

Our closets, the basement and the garage are all bursting with things for Goodwill, the Veterans, and a possible garage sale. But before any of those tedious projects can begin, there is the simple matter of catching up on my dishes, laundry and other basics in life to clear the clutter. Sound familiar?

And, I have yet to mention any time for reading, bike riding, amigurumi, journal writing, artwork, letters, ukulele, hiking, indoor gardening and piano. At times I wonder how others stay on top of all their interests. I truly need to lock myself down to more of a schedule, just to stay ahead of any possible regrets in the years ahead. Especially since I'll be turning the big 6-0 this summer.

We have a tremendous plan for our 25th (Silver) Anniversary, less than a month away. June 1st is the actual day, but on the eve we will have our favorite chef come into our home to prepare us a fantastic dinner with wine by candlelight. Plus, our live-in mothers will both be out of town that entire week, so we'll be free to make a few day-trips without any other responsibilities (except Ginger, our Cocker Spaniel). What a delightful time this will be for just the two of us!

Guess that about wraps it up for now on What's Next?

-- without pond-ering too deeply, that is :~)

"O" is for Olive Oil

For some of us, when you say Olive Oil, a shapeless, skinny-as-a-bean-pole, round-faced, rather homely gal (Olive Oyl) comes to mind, who had a big hankering for an even more homely spinach-eating sailor guy, who used lousy English, named Popeye. Cartoonist, Elzie Crisler, came up with the beloved female character in 1919 and brought the sailor into town in 1929 -- 10 years later.

But today I'm actually writing about Homer's "liquid gold" -- rubbed on the bodies of ancient Greek athletes, engaged as fuel for Herodian clay lamps, profited by soap makers, and endeared in Mediterranean cuisines.

Some sources say the Island of Crete is where the production of this unique oil began, about 3500BC, then later migrated to other areas because of Greek colonization. Others claim the trees were first grown for oil in Canaan (Israel) as far back as 4500BC. Why the concern? Because it is believed that if one finds the origin of the tree, you will have found the best tasting oil.

I was told that every brand will taste slightly different, so I went through a few to find my favorites. Also, I figured it would be okay to have more than one on the shelf, because they keep about a year before going rancid, as long as they're stored away from direct light.
  

A good Greek label, not too difficult to locate, is terra medi. Spain, presently the world's largest producer, has quite a few interesting brands as well. The oils from France and Turkey have not yet hit my palate, but I'm sure they are equally competitive in both price and flavor. Among the few Italian store-brands I've tried, I always come back to Filippo Berio.

Extra Light is exactly what its name implies -- it doesn't override the flavors of other foods when sauteing and cooking, and can tolerate a higher heat. Extra Virgin has the most intense flavor, and is usually chosen for salads, bread dipping and a bruschetta drizzle. But -- WARNING -- all Extra Virgins may not be what they claim to be as this report shows: Extra-Virgin Olive Oil Fraud: Whole Foods, Rachel Ray, Safeway, Newman's Own, Colavita, Bertolli. 

Olive oil is much like wine in variety, and I was really quite surprised to discover actual tastings are becoming popular. In fact, Filippo Berio even has a link to Host your own tasting. And just like wine, the craft has carried over to the states, with California out front. One I need to try is Williams-Sonoma, but perhaps Corto-Olive will be even better.

Click here to purchase book

My husband and I started our new year of 2011 with the intention of turning more toward a Mediterranean way of preparing foods, which is actually quite low in fat -- the bad kind anyway :~) So, I enthusiastically bought the two best books I could find on the subject:  

• The Complete Mediterranean Cookbook by Tess Mallos (Absolutely to die for if you don't know a lot.)

 

Click here to purchase book

• A Mediterranean Feast by Clifford A. Wright (If you're interested in the fascinating in-depth story from birth, of the merchants and the cuisines plus over 500 recipes, this is totally it.)

Both books have been used and enjoyed frequently over the past few months, as we have become thoroughly amazed at the exceptional difference olive oil makes in a recipe. The amount of butter and sugar I used to use in a month, now lasts an entire year!

Currently, I'm just waiting for a little of that old Olive Oyl image to start showing on me...not much...just a little. I guess it's another one of those things much like wine -- not before its time. LOL