Reflections...

This week marks the beginning of Lent on the Christian calendar.  First is Fat Tuesday (Shrove Tuesday in the UK) and then Ash Wednesday.  During the 46 day period before Easter it is tradition to 'give up' something, usually the eating of meat. and/or a habit. So, Fat Tuesday is a last chance to indulge before the six week abstinence.  With that thought in mind  here is what is on Marilyn's Table this week:

Grilled Rib Lamb Chop with Fennel Relish
Herbed Yukon Gold Sweet Potato Mash

Fat Tuesday's menu is traditionally pancakes.  I'm not much of a fan of pancakes, but these were easy to prepare and there enough left from the weekend to warm on Tuesday.

Blender Pancakes with Lemon and Powder Sugar
Winter Fruit Salad

First, the lamb chop meal.  Penzeys makes a very nice no salt lamb seasoning which I used for the grilled chop. However, the two stars of this meal were the fennel relish and the potato mash.

Chop a bulb of fennel and saute with chopped shallot and garlic.  When softened, remove from heat and stir in a bit of anchovy paste, chopped parsley, chopped Calamata olives,  capers,  red pepper flakes and sherry vinegar.  Set aside while making the potato mash.

In a pot cook until just tender, cubed, peeled Yukon Gold and sweet potatoes.  Remove from heat and drain.  Mash with a small  bit of butter.  While the potatoes are cooking, in another pan put milk, whole peppercorns, a bay leaf and herbs, I used fresh thyme, rosemary and sage.  Heat until the milk bubbles around the edges.  Remove from the heat and set the mixture aside for 10 minutes while the flavors of the herbs can infuse with the milk.  Strain and whip into the potatoes. Season with salt and pepper if you desire.

Can you hear them?  I can!   Simon and Garfunkel.  Parsley, sage, rosemary and thyme perked up the flavors of this meal. The relish added a crunch and the herbed potatoes were truly amazing..

On to the practice pancake meal.  These pancakes were more like crepes,  Eggs, milk, melted butter, sugar vanilla and salt are put into a blender.  When completely blended, flour is added a bit at a time.  The batter is very thin.  Cook one at a time using two tablespoons of the batter.  Cover with a paper towel and keep warm in the oven.  Fold them over and put on the plate.  Drizzle with fresh lemon juice and dust with powder sugar.   Along with these I served a winter fruit salad.  Fresh orange and grapefruit supremes (segments), sliced fresh pineapple and kiwi.  A pretty colorful plate and the citrus cut the sweetness of the pancakes.

Next week I am planning a New Orleans Mardi Gras meal.  I hope you check in!  Have a great week!