I am trying to compile menus for a full day of firing. Over the weekend I cooked some Italian sausage on my griddle pan as I was firing up the oven...temp was about 450. I cooked the pizzas (put the cooked sausage on them), and served them with fresh asparagus (that I had boiled the day before for 8 minutes, then dunked in ice water, drained and added salt, lemon pepper and olive oil). The asparagus are good at room temp and can be eaten by hand like the pizza. Then, I took my creme brulee out of the fridge (made the day before, put demerara sugar on them, and stuck them in the oven maybe 10 seconds to carmelize the sugar.....ooh la la......a very good and very easy dessert. (I got the recipe from Alton Brown on the Food Network) Later in the day when the oven was cooler I cooked a rack of lamb (cooked about 12 minutes on my griddle pan....rotating positions, and a dish of roasted potatoes with rutabaga. Then I tried the famous macaroons. Honestly I should have waited an hour or two for the oven to cool more, but I was tired and ready to call it a day. Looking back, I think I should try the lamb chops on the way up the temp, let them rest and serve them as appetizers before the pizzas. One of these days I will provide pictures! By the way, a total stranger called me today and had heard about my WFO....is coming by tomorrow for a look-see.
No announcement yet.
Rack of Lamb, Potatoes and Creme Brulee