Category Archives: savory

Lambent Lollipops

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It’s very French to savor—to pause after your first bite, with a glass of cabernet in one hand, and let your eyes roll back in delicious bliss—medium-rare lamb, with the tastiest trim of caramelized fat. 

But, of course, my family is not French. In fact, I am the only Francophile in my house that cares about enjoying lamb or any other food in its most flavorful, authentic and intended preparation. 

My family prefers their meat burnt, well done, but tender. No blood at all. Very American. Trust me. They leave quality, medium-rare lamb on their plates for the trash, or they follow my son’s lead, which is to pretend to be a dissatisfied patron in a restaurant, while sending it back to the kitchen. 

I often laugh, remembering how sweet life was, when I could go to a restaurant and sit down for a long, satisfying and solo lunch. I still love to eat with my family but learned to enjoy my food alone. 

One of my favorite solo joints was a cozy New Zealand gastropub in Manhattan’s popular and historic South Street Seaport area. 

Specializing in perfectly cooked lamb, Nelson Blue was a hit among tourists and New Yorkers alike. Perfectly cooked lamb lollipops and a French lamb dip sandwich were two of their top lamb choices. 

I always ordered Nelson Blue’s lamb lollipops medium well and they came out spot on, with a honey mustard dipping sauce, which added an extra point of sweet, tangy and satisfying flavor. 

My super easy lamb lollipops recipe is an homage to Nelson Blue, which closed long before the pandemic, but will always be remembered. If you prefer medium-rare results, then marinade these beauties in the sauce before cooking, instead of letting them simmer in it on your stovetop. But I prefer to cook the lamb lollies in the sauce because when cooking them well done, the sauce is the best way to keep them tender and juicy.

Lamb Lollipops

Ingredients
4 lamb chop lollipops, trimmed
Sea salt and pepper
1/2 tbsp of oregano and Herbs de Provence
¼ cup of onions, chopped
1 tsp crushed garlic
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 clementine, juiced
1 tbsp of fresh herbs of your choice, chopped
1 tbsp honey 

Instructions
1. Season lamb chops with salt, pepper, oregano and Herbs de Provence. 
2. Heat a tiny bit of oil in skillet over high heat and add lamb chops.
3. Sear to a beautiful brown on each side for 3 minutes, then turn heat down to low.
4. Mix onions, garlic, olive oil, honey, mustard, clementine juice, and fresh herbs in a bowl before pouring over lamb. 
5. Simmer for 15 minutes or until tender and cooked to desired doneness. 

Five Reasons to Fall for Carrots, Again

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Lately, I’ve been craving carrots. They’re something I generally don’t crave or even think about, unless I’m having a dire, need-to-lose-five-pounds moment. (I have a carrot and celery temporary weight loss trick that works every time.) It’s surprising to me, that in the last two years, the healthiness and taste of carrots have been up for debate. Here are six reasons why I haven’t lost faith in one of the most underrated and versatile veggies of our time. 

1. It’s pure joy to watch and engineer the transformation of carrots into cakes, soufflés, fritters, salads and any other edible. There are so many fun ways to prepare them. 

Like at Olmsted, the carrot crepe that I woofed down in about five minutes was spectacular. Filled with other veggies and tiny seafood, it was a thing to be remembered and cherished. It was honestly one of the top seven dishes at a resto that I’ve ever eaten in my life. 

Or, like this carrot soup recipe, try it with or without the topping of caramelized onions, homemade bacon bits and scallions, for a creamy and satisfying start to a special occasion meal at home. Perfect for a birthday, anniversary or girlfriends’ brunch.

2. Carrot juice still gives the body a natural and powerful energy boost and a ravishing glow. 

3. The nutritional value of carrots—vitamins A, K, and C, calcium, beta carotene and fiber—promotes overall health and fights disease.

4. As they are one-third of a major French cuisine fundamental, the mirepoix (carrots, celery and onions), carrots have been a mainstay in fine and casual dining for centuries across the globe. Why give up on them now?  

5. They taste divine when you roast them with onions, garlic, fresh herbs and the protein of your choice. The smell that emanates when carrots are roasting is the ultimate ingredient that makes a home feel like a home.