All I have to say about this meal is YUM. Okay, I'll probably say a little more. But if I do say so myself, this was REALLY GOOD!
I've been so busy with the start of the semester and preparing for my new online class... so I haven't been cooking as much. But we had a great weekend planned last weekend-- since our sailing got cancelled a couple of months ago (see: Lamb Burgers dinner party; alternatively see: one day it rained in San Diego this year), we finally rescheduled our sailing date with the Reinkings and the Stayners for last Sunday. We had a great time and liberated quite a few wine bottles of their contents (and Stayner had a delicious pre-bed G&T for good measure) with Kev and Melissa. And some good food. As I mentioned above.
LEMONY HUMMUS
Ingredients:
1 15-to 16-ounce can garbanzo beans (chickpeas), drained
1 small garlic clove, pressed
6 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Directions: Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour and serve with cut-up carrots, celery and other fresh veggies.
LAMB CHOPS WITH FIGS AND THYME
Ingredients:
Lamb chops:
1 tablespoon chopped fresh rosemary
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
2 2-pound racks of lamb, trimmed of fat and sinew
2 tablespoons olive oil
2 garlic cloves, sliced
2 tablespoons grapeseed oil
Roasted figs:
12 ripe Kadota figs, halved lengthwise
16 sprigs lemon thyme or regular thyme
Extra-virgin olive oil
Directions: For lamb: Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
For figs: Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
ZUCCHINI-STUFFED HEIRLOOM TOMATOES
Ingredients:
8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
2 cups white corn kernels (cut from 3 to 4 ears)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cups 1/4-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped fresh epazote or cilantro
1 teaspoon dried oregano (preferably Mexican oregano)
Directions: Core whole tomatoes, creating 2 1/2-inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain. Heat 1 tablespoon oil in large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onions and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, epazote, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper. Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high. Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL
Ingredients:
For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Directions:
Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
Make blueberry compote: Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes. Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken). Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
Make sandwich layers while compote chills: Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined. Divide batter between 2 8-inch square baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
Assemble sandwiches: Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
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