Comments on: Fiesta interruption

By: Elle

Elle — Thu, 09 Aug 2007 02:02:27 +0000

I couldn’t help but notice that your veggies are not dressed in any kind of fat “after” cooking. Is it better to eat the veggies “plain,” rather than dressed with fat? I know you said you rub them with a little olive oil, but I doubt you’re eating much fat after the cooking… Just curious as to the “added fat” content of yours and MD’s meals?

Thanks.

Hi Elle–

We usually don’t use added fat on the grilled vegetables.� If there is some butter at hand, I may put a little on, but I won’t get up and walk to the refrigerator to get the butter if it’s not at hand.� In thinking about it, we don’t eat very much added fat at all – maybe a little olive oil in a vinaigrette salad dressing, but that’s about it.

Cheers–

MRE�

By: Esther

Esther — Mon, 06 Aug 2007 20:00:53 +0000

I had that steak on my plate last night minus the blue cheese. It sure was tasty. The lamb looks so wonderful. Hubby won’t touch lamb although I know I made lamb chops for us when we were first married and he liked them. He swears he’s never eaten lamb and won’t because they are too cute. Oh well. At least he doesn’t think cows are too cute to eat. Meanwhile, I’ll just think fond thoughts of the leg of lamb mom used fix for Easter and other special occasions.

Are those Fiestaware plates peeping out from under the food?

Hi Esther–

Nope, those are our everyday dining plates.

Cheers–

MRE�

By: simon fellows

simon fellows — Mon, 06 Aug 2007 19:22:18 +0000

Sirs and Madams have a go on this..it’s implications are immense..truly superb and whislt literally off topic not at all given it’s axial to the way we view life and living and thus cooking !

http://www.edge.org/video/dsl/bloom.html

Hi Simon–

It is a fascinating clip.� Thanks for sending it my way.

Cheers–

MRE�

By: Karen J

Karen J — Mon, 06 Aug 2007 04:17:25 +0000

This suffering is so awful. Actually, I prefer my steaks slathered with butter AND blue cheese. Sometimes bacon as well.
And Steak Diane… so monotonous on a low carb diet. Honestly, I could eat that every day.

For Lena- grilling broccoli is simple. Slice up into the stems of the florets a little bit so they cook evenly. “Blanching” quickly (for about a minute) in the microwave allows the broccoli to grill faster, and the seasonings stick better.
Cauliflower isn’t so great grilled, imo, because it’s flavor is so subtle to begin with. Julia Child once said that the worst preparation one can give to a veggie is grilling it.

I disagree, but can understand where she came from.

I’m with Julia on some vegetables, but not all.�

By: Patricia

Patricia — Sun, 05 Aug 2007 22:42:43 +0000

Yeah, it really sucks to have to eat a caesar salad, a chicken breast topped with broiled gorgonzola and mozzarella and tomato slices, smashed cauliflower with parmesan and broccoli for dinner. I feel so deprived … not!

By: Mike

Mike — Sun, 05 Aug 2007 19:26:45 +0000

I must agree with the other posters about how appetzing those pictures are. Any chance we could see your recipe for the lamb? (I already know how to serve Cafe Americain for after dinner!) Cheers! Hi Mike-- My kid has another project for film school so MD and I are going to do a short video on making the lamb as pictured.� Until then, here is the recipe: Preheat oven to 450 degrees. Take a Frenched rack of lamb and salt and pepper both sides.� Mix together one finely minced clove of garlic with one tablespoon each of finely minced fresh thyme, fresh mint, and finely grated parmiggiano reggiano.� Melt 2 tablespoons of unsalted butter in the microwave and stir in the herbs and garlic to make an herbed basting oil. Set aside. Lightly oil a large skillet and place over high heat; when hot add the lamb rack and sear fat side down for 1-2 minutes to brown, then bone side down for 1-2 minutes to brown.� Now brush the herbed basting oil all over the lamb, coating heavily.� Place the rack of lamb, bone side down into the skillet and put the skillet into the oven for 15 minutes. Remove from oven and allow to rest for 5-10 minutes before carving into individual chops. (Leave a towel or thick pot holder on the handle of the skillet, since we know from first-hand experience how easily it is to forget the handle is flaming hot!)� Enjoy! MRE�

By: Hellistile

Hellistile — Sun, 05 Aug 2007 00:02:16 +0000

Ya, I’m suffering too on this low carb diet. Last night I had a T-bone as big as a dinner plate, covered in grilled mushrooms with a huge side of caesar salad (no croutons) with gobs of real parmesan cheese on top. Tea with lemon. I am so suffering

By: Pam

Pam — Sat, 04 Aug 2007 16:36:18 +0000

Confession: this is about the third or fourth time I’ve been back to just look at these pictures and the ones of the food in Italy. Those trendy pictures in the magazines have nothing on these photos — compared to yours, they look like they belong in a wax museum (yes, I know that there are reasons for that). So anyway, that’s how I’m entertaining myself lately, looking at pictures of real food on your blog!

Hi Pam–

I’m glad you enjoyed the photos.� Maybe this will inspire me to put up some more.

Cheers–

MRE�

By: Anne

Anne — Fri, 03 Aug 2007 23:58:02 +0000

See now that’s what I like about you guys. You understand that you can still be a foodie and eat good food. This is some serious food porn. I can’t stop looking and I might just try to lick the monitor.

Hi Anne–

I should have posted the pictures of the aftemath: nothing but gnawed bones.

Cheers–

MRE

By: labrat

labrat — Thu, 02 Aug 2007 23:19:48 +0000

Boy – do your posts like this make my mouth water!