Iron Shepherd Recipes

And Finally, here’s what I cooked (in detail).

Avocado Vinaigrette/Citron (or some other Fancy Name. Did I mention the secret ingredient was Lemon?)
halved avocados, various fancy greens (spinach, baby lettuce etc.) dressed with lemon juice and olive oil. The avocado is filled with a dressing of mayonnaise, Dijon mustard, lemon juice, fresh dill, fresh thyme, and a touch of white wine (in other words, what I usually spread over salmon to grill or bake/as my mother has always instructed me to do)

Lamb, Courgette, New Baby Potatoes a la Citron (or something)
I began by sweating onions and garlic in a beautiful cast iron skillet. When they were all cooked down and fine I dumped them in a bowl and seared the lamb chops (let me just say that it was an awfully special treat to cook lamb, we usually do once a year, a lamb leg for Easter), and then put the onion back on top, poured liberally white wine, lemon juice, lemon zest, fresh thyme, I think that’s it. I covered the skillet with tinfoil and put it in the oven along with my tartlette crusts. I honestly can’t remember how long I left it in, but long enough for it to still be lightly pink but not overdone (I think). When I pulled it out of the oven I removed the chops and added feta, liberal amounts of cream, a touch of sherry and more salt and pepper. And then I strained it and finally, because the texture and taste just needed something, I added an inch of Caprices des Dieux (cheese). The courgettes I sauteed with zest, salt, pepper and olive oil. The potatoes were boiled, buttered, zested and lemon juiced. And then I poured gravy on everything.

Fussy Lemon Curd Tartlettes
I did this, of course, First, as soon as the time started. The pie crust is standard Joy of Cooking (2 1/2 cups flour, 1 t salt, 2 sticks butter, very little cold water, worked entirely by hand). I pressed the dough into individual pie plates (little, cute) and forked them liberally, having nothing to weight them down, and baked them for a while (again, no idea) until they were done. The lemon curd was egg, butter, sugar, lemon juice. I honestly can’t remember the proportions. I whisked desperately but it Did Set Up, thank the Lord. I let it all cool and assembled it toward the end of the hour. I got, I think, kind of carried away with all the pretty fruit-thinly sliced strawberry, grape, and banana.