Melon and Ham
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Cooking time: 70 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Melon with Ham Time: 10 minutes
This is a very subjective starter for all its simplicity. In Spain you would get 4 big wedges of a long, green melon somewhat similar to a honeydew with a hint of watermelon. When I would ask what kind of melon it was I would get an incredibly blank stare and a "how can anyone be that stupid!" look, along with the answer "It's melon!". The melon would be covered in Iberian, Serrano or Jabugo - types of Spanish dry-cured ham. In France you will get a small, orange Provençal melon with Bayonne ham. In Italy, a honeydew - type with Prosciutto. Why am I telling you all of this you ask? Because...
1 melon, your choice Get whatever is in season and ripe - preferably from a farm stand so it is local
8 - 10 slices dry-cured ham, your choice, Prosciutto would be good
Cut the melon in half and scoop out (and discard) seeds. Cut into wedges. How many wedges you serve depends, (you guessed it) on the size of the melon. Cut melon wedges off of rind. Arrange wedges on large plates, drape ham over wedges and serve. Have the rest of the melon (if there is any left) for breakfast tomorrow.
Lamb Chops with Dijon-Basil Butter Time: 20 minutes
4 - 6 center-cut lamb chops - depending on size
1 tbs olive oil
1/2 tsp garlic powder
1 tbs chopped fresh basil
1 clove garlic
1 tsp Dijon mustard
2 tbs soft butter
Sprinkle chops with garlic powder, drizzle with oil and allow to sit until ready to cook. Cook on barbecue grill over medium-high - high heat for 2 - 5 minutes per side. Or in a non-stick skillet or grill pan for the same amount of time. Timing, as always, depends on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). We do ours on a hot grill 2 minutes a side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo... When done to your liking remove from heat, divide basil butter to top each chop and serve.
Dijon-Basil Butter
Mince garlic and basil together. Put into a small bowl, add mustard and butter and mix well. Can be made ahead, shaped into a log, chilled and sliced before putting on chops. Or not!
Potato Salad with Mushrooms and Chevre Time: 30 minutes
2 - 3 potatoes, depending on size - I use 2 medium
3 oz (90 gr) mushrooms
2 cloves garlic
1/2 container soft goat cheese (chevre) my 'brand' is Chevraux, I think in the U.S. it's Chavrie
handful fresh basil leaves - about 2 tbs
2 tbs fresh chives, snipped
2 tbs olive oil
Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices. Trim and slice mushrooms. Mince garlic. Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms and garlic and sauté until they start to brown, about 5 minutes. Remove to a bowl and set aside. Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes. Uncover, stir and let sauté turning every 10 minutes or so. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet. When ready to finish add potatoes to mushrooms and garlic. Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes. Snip basil leaves with scissors and add, along with chives and toss to combine. Serve.
Roasted Green Beans Time: 25 minutes
8oz (250gr) green beans
1 tbs olive oil
1 tsp Balsamic vinegar
Top and tail beans. Leave long. Put beans on a baking sheet with a lip. In small bowl mix oil and vinegar. Pour over beans and roll around to coat - use fingers. Bake in a 400F (200C) oven for 10 - 15 minutes, just until tender - they will start to brown lightly. Remove and serve.
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Cooking Schedule: 35 minutes |
Cut melon, scoop out seeds |
Cooking for Two? Or more?
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