Over the last few months, I have developing quite a case of Francophilia – blame the trip, blame the Beárnaise. Instead of trying to get rid of it, I decided to further embrace it. Over the few months I’ve been blogging a little more formally, I have become curious about French Fridays with Dorie. FFwD, for short, is an open online cooking group that set off in October to cook their way through Dorie Greenspan’s Around My French Table. To date, they’ve covered twenty-one of over 300 recipes in the book. My curiousity got the best of me and I ordered the book. It is a beautiful addition to our collection – I didn’t have anything on contemporary French cuisine at hand. Since it arrived last weekend, this week is my first entry into the FFwD fray. I lucked out this week – we got a side dish and an easy one to boot! We decided to incorporate the pancetta green beans in our pre-Valentine’s Day ‘Woo Food’ weekend. Green beans on their own might be tasty, but blanched and smothered in pork fat, butter, and a little bit of olive oil they were downright decadent.
If you want to join in the fun, check out the FFwD website. The actual recipe is not posted to encourage everyone interested to look out for the book. I’m sure it will be a welcome addition to any bookshelf – the recipes look simple and the photography is wonderful.
It looks like I earned my badge
This was definitely a weekend of firsts. In addition to this ‘inaugural’ FFwD recipe, we (well, DH) roasted our first rack of lamb. We had been wanting to do one for a while, and found a great recipe for a thick marinade/coating from Ina Garten. We were looking for a recipe that did not include mint, and this one fit the bill perfectly.
Mustard Coated Rack of Lamb
Rack of Lamb
Adapted from Ina Garten
The marinade/coating consists of:
- 1/2 cup dijon mustard
- 3 garlic cloves
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- 2 teaspoons of salt (half of the original recipe)
After allowing the rack of lamb to marinate for 30 minutes, we roasted it in a 450F° for twenty five minutes, allowing it to rest for ten more minutes. While it was in the oven, we worked on the pancetta green beans. It was the easy, tasty meal I needed especially after a few hours of being on my feet baking the Valentine’s Day cookies for work.
I think we’ll definitely be making more racks of lamb in the future!