Ambitious Deliciousness – Dont Eat Lazy.

[Would you please help me reach 500 fans on Facebook by 2011, if you are not already a fan? Thank you SO much for all of your support! =) And happy birthday to me!]

Last week was Dan’s birthday, so I decided to make him a special meal. We started with oven roasted bone marrow and toast, paired with a parsley salad, followed by his favorite – Mexican hot pockets, straight out of the box. It’s more of an inside joke but I thought it would make for an ironic addition to an otherwise fancy meal. I made lobster risotto and ribeye as the main entree, then chocolate souffle to finish. And to add another personal touch, I printed out a menu describing all of the dishes, then wrapped it in a sillyband.

Have you ever heard lobsters crying? They were fighting for their lives!!! Then I had a Homer Simpson moment. “Sorry, Pinchy!” Just curious – does anyone out there know how to prevent the lobster from curling the tail during the cooking process, apart from using a rack?

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In the name of culinary experiments, I decided to take one for the team. I made a broth out of grass fed lamb neck and bones that the lovely Ulla graciously shared with me! I felt that it was time to exercise my risotto making skills, as it has been quite a while since I’ve made risotto.

I started out by making the broth first, then making risotto on the next day. The stock was made by placing lamb neck and bones, a small onion, some carrot top, and a carrot along in a pot with 3 cups of water. I let it simmer for about 2 hours over low heat. The broth was rich in color and quite flavorful.

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