Hello! Happy new year! (assuming you, yes you imaginary reader, are reading this at midnight) I’m gonna make a new years special tomorrow if I remember, so that’ll be nice. Is there any one out there? Can someone make a sign? Anyways, today I made a mediterranean garlic soup, followed by boned stuffed leg of lamb on a bed of potatoes, with provencale green beans. I know, awesome.
I started by boning the lamb. To do this, you kind of run the knife down the bone, making little cuts, until you feel you cant really see anymore, then you make a long cut down the middle and continue doing the same as before, it’s something you really have to do to understand, but I recommend doing it as it is so satisfying. Then I made my stuffing. To do this, I fried some onions, added some rice, then some stock, covered, and cooked for 15 minutes. Then I fried some lamb kidneys. She doesn’t say to remove the tubes in then to clean them, but it’s really important to do so. I didn’t, so you don’t have to experience it. So I sauteed them, and thinly sliced them and stuffed the lamb. I tied it up and put it in the oven at 220 degrees. I then added some wine, some potatoes and some onions and returned for 4 hours at 150 degrees.
“Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is boiled, its after-effects are at a minimum, and its flavour becomes exquisite, aromatic, and almost undefinable. Along the Mediterranean, an aïgo bouïdo is considered to be very good indeed for die liver, blood circulation, general physical tone, and spiritual health. A head of garlic is not at all too much for 2 quarts of soup. For some addicts, it is not even enough.” This is what Julia says to describe the soup. It is rather exquisite. The way you make it is rather simple. You take some peeled garlic cloves (about a head and a half) and you boil it with some water, some salt and some bay. Then you whisk some egg yolks with some oil to make a mayonnaise, and beat in the soup slowly. It sounds like it’s supposed to be thick, but I’ve tried it twice and it hasn’t been thick, so I dont think it’s supposed to be.
It was awesome. It was salty, mellow, just all around amazing. The lamb was great so so good, tender and delicious. I’m not sure about the kidneys, it tasted slightly uriney. I just realized that I forgot to tell about the beans, so I cant be bothered to go back and write it in, so I’ll write it here. You fry some onions with some garlic, then add some tomatoes. Reduce it for half an hour, and blanch some green beans. Add them and cook for 10 minutes. They were really good. I really like them done like this.
That was long, it was good though, and another 3 recipes. I hope I can keep this pace up. I’m gonna do a recap of where we are so far tomorrow, and quite frankly, I’m scared. I’m scared that I won’t have enough done. But that’s life, you have to face your fears! anyway, I’m gonna inject some raspberry coulis into my eyes. Bye!