Seascape Commission for a client based on her photograph.
Roasted Leg Of Lamb and The Full Circle Process of Buying Meat
This post about lamb is not only about one of my favorite meats , but how we get it, how it enters a more conscious supply chain. Truly the farm to table way at home. It shows the whole cycle and industry behind conscious good food. For a while I’ve wanted to purchase a lamb from a farmer mentioned by our family friends. I’ve only once purchased a whole spring lamb from a Halal Butcher that was very good. But I wanted to go further , and to the farm or Shepherdess herself. Helen Hettinger raises lamb for eating and sells beautiful fleece. It’s not organic , but farm fresh and humanely raised. She provided some samples of fleece that I want to start felting with when time permits. Here is an actual link to her blog.I put in an inquiry a few months ago and was told to call back in early March , for Easter lamb. Helen explained the process and when she would take the lamb to the locker. From there I was instructed to call the Eureka Locker / Bittners for breakdown instruction. The service and Coordination was great. All that was left was for Certain Someone and I to drive the 200 miles or so to Eureka to pick up the lamb. I had to pay the butchering and hanging weight fee to the locker, and separately for the animal from the farm. It was all frozen except for one leg to marinate and cook for Easter. Each part wrapped and labeled according to my instructions.
Interestingly enough Bittners In 2005 Bittner’s Meat Company became the only “processing facility” in the state of Illinois to receive its Organic Processing Certificate. In order for a product to be labeled and certified as “organic” the product must have been raised organically and then must be brought to a facility that has been certified to continue the organic label. In such a facility, like Bittner’s, the product comes in live and thus is inspected by the USDA to insure “quality” for human consumption. Sadly Scott Bittner, the young owner died in a tragic plane crash last year, but in reading , I’m amazed and touched on how the farming communities in Illinois, Chicagoland restaurants and the local CSAs lost a vital resource and champion. Luckily the business is continuing in the same great tradition.
Now people I know that aren’t as aware or don’t want to know where their food comes are taken aback by this. I cant describe how this whole process feels as opposed to just going to a local market and picking up a cling film wrapped piece of questionably sourced meat. It makes you aware of the cycle of an animals life. This lamb was humanely treated . In reality this is an one off experience. But there are many ways you can buy an animal for your freezer through your CSAs which the farming community linked ups with. I just wanted the spring drive and to go through the experience.
For Easter I made a simple leg roast marinated in toasted fragrant spices and lathered with olive oil.
I roasted it simply in a large cast iron skillet with a bit of water to cover bottom of pan, and more olive oil brushed on top, in my new Thermador Oven on Convection Roast setting at 375 F. I turned it up to 425 for the last 10 minutes. Be sure to let your meat rest a bit before serving. Various cultures like their lamb in different degrees of doneness. For chops I prefer them on the medium side, seared nicely on the outside. However for roasted legs , my personal preference is for it to be more well done like the Greek and Arabic cultures.
In our household we love to take leftover lamb and brown it in a skillet , serve with unleavened breads, cucumber based Tzatziki , tomatoes onions, etc. pickled vegetables, a hot sauce like a Gyro or “kebab” style sandwich.
Toasted Spice Marinade for Lamb
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Ingredients
- 1 tbsp. of black Peppercorns ( or ground)
- 1 tbsp. of fennel seeds ( or ground )
- 1 tbsp. of coriander seeds ( or ground)
- 1 tbsp. cumin seeds ( or ground)
- 1 tbsp. of garlic powder
- 1 -2 tsps. fresh or dried thyme. If using fresh, use less.
- Kosher salt
- Olive oil
Instructions
- In a spice grinder grind all of the spice except the garlic powder and salt.
- Take a dry skillet and gently toast on med / hig temp until fragrant. Be sure to stir around so spices don't burn.
- Add the garlic powder,thyme and salt and mix.
- Slather onto lamb with enough olive oil to form a runny paste. Let marinade overnight.
Coco Questionnaire 5 Questions with Denise Vivaldo
Chances are you are familiar with Denise Vivaldo’s work, even if you don’t realize it. She’s the behind the scenes cog that keeps that wheel of food going. Chef, caterer, spokesperson, teacher, consultant, producer, author, and now food stylist. She’s in IT, knows IT, and everyone that matters in food. I own several of Denise’s books . I suggest you order them as they are fonts of information. Continue reading “Coco Questionnaire 5 Questions with Denise Vivaldo”
Creamy Artichoke Soup For Easter Brunch
I love the concept of serving a soup in a demitasse. It whets the appetite just enough for the next course. I worked in a place known for luxury that served every patron a small demitasse of chicken consommé. Perfect for the ladies that lunched, or just a soothing balm on a cold rainy day. When you start think of your Easter brunch ideas, dust off the collection of demitasse and fine tea cups you hardly use, and greet your guests with an elegant cup of soup to offer a warm welcome.
I had some artichokes that were screaming to be used in my vegetable bin after serving as models for an illustration. If you don’t have raw artichokes you can use canned bottoms or hearts. It will easier, but I love the process involved in this soup with roasting and coaxing the flavors. Don’t be afraid of the process in the kitchen. It can be very Zen . Use the recipe as inspiration and enjoy. I hope you enjoyed the featured illustration. Its one of many food illustrations I’m working on for Coco Collection and a book project.
Creamy Artichoke Soup For Easter Brunch
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A creamy artichoke soup with roasted garlic and leeks.
Author: Coco Cooks
Recipe type: Soup
Ingredients
- 2 whole raw leeks
- 2 whole raw artichokes
- 1 large leek
- 1 head of garlic
- 3-4 tablespoons olive oil
- 1 lemon
- 4-5 cups chicken or vegetable stock
- 1 large russet potato
- ½ cup heavy cream
- pink peppercorns crushed for garnish
- kosher salt and black pepper to taste
- > and black pepper
Instructions
- Break down the artichokes but slicing off tops and stems.
- Trim to get to the center. Halve and remove any fuzzy center( the choke)
- above the stem and purple leaves if any. You want the
- tender heart of the artichoke.
- Soak in cold water with half a
- lemon to prevent discoloration and browning.
- Slice entire leek ( white and green part) and soak I cold water to remove
- dirt and grit.
- In a roasting pan toss the artichokes and
- leeks with olive oil and the remaining half of lemon juice.
- Season with salt and pepper.
- Slice tip of garlic fist and drizzle with olive oil.
- Wrap in foil and roast with the other veggies.
- Roast on high at 450FPeel and boil the russet
- potato.
- When deeply browned, remove vegetable and start
- pureeing with the chicken stock.
- Squeeze the garlic out of its papery skin and pulse with the other vegetables.
- Peel the skins off boiled potato.
- Add the potato to the blender for puree.
- Now take a strainer and strain the fibrous soup
- through a fine mesh strainer , forcing the liquid out with a
- stirring motion, with a pot or bowl underneath.
- You can use a food mill too.
- Once all strained, transfer the soup into a clean pot.
- Simmer on low.
- Add heavy cream.
- Reheat gently.
- Garnish with pink peppercorns and a bit of minced chives if you have some.
Marzipan Petit Fours For Easter, A Time of Resurrection
Easter is upon us. The most important religious holiday for Christians as it symbolizes Resurrection. If you don’t practice Christianity, spring time is about renewal and hope. That is why this holiday is the most energizing and inspiring time for me. New colors, new foods, new looks. It’s about a fresh start and forgiveness. When I think about where I am merging art, lifestyle and foods I thought about what images I love to see for Easter. I love the richness and nobility of a Faberge Egg . I love dainty teas or coffee breaks with exquisite pastry. So using what I had on hand, marzipan, frozen cake, and edible colors from a cake decoration kit, I wanted to create exquisite edible gifts to celebrate this cleansing season. Continue reading “Marzipan Petit Fours For Easter, A Time of Resurrection”