One of my favorite things to do on the weekend is to go to Fulton or Kingfield farmers’ markets (depending on the day) with Jack and Lizzie, and to make our leisurely way around the stalls and wind up at Chef Shack, one of the yummier food trucks in Minneapolis. Sometimes their mini-donuts are Indian-spiced, and go especially well with a latte. Jack’s favorite food is “purple tacos,” (his impatient pronunciation of “pulled pork” giving the dish a pretty cool moniker). My favorite items are the pickled toppings, which range from cabbage to peppers to cukes.
Archive for June, 2012
Inspired by my new countertop appliances, the slow cooker and the food mill, (which I really didn’t need since I have a mini-chop. But the food mill’s bigger. And looks sleek. Post-consumer rationalization…) I’ve been pureeing a lot. Last night I whipped up a big batch of garlicky hummus with the chickpeas I’d simmered in the slow cooker. The meal came together around these chickpeas from various points: ground lamb I’d picked up recently and frozen, not knowing what to do with it; a selection of Mediterranean nightshades shivering and withering in the fridge (zucchini, eggplant, peppers, grape tomatoes); a craving for my favorite tahini sauce; and the inspiration of Cafe Maude‘s lamb skewers, which my family loves.
I roasted the veggies with whole garlic cloves and a good glug of olive oil, grilled the lamb kebobs, and served it all with pita and fruity red wine.
For the lamb, I basically made meatballs shaped like lozenges, combining 1 lb. of ground lamb with salt, pepper, cumin, coriander, and paprika to taste, and adding an egg and about a quarter cup of coarse bread crumbs and coarsely chopped parsley and/or cilantro. And this tahini sauce, from an old issue of Gourmet, is delicious as a condiment on so many things.
2 garlic cloves
1/2 tsp fine sea salt
1/2 c. tahini
1/3 c. fresh lemon juice
1/4 c. water
1/4 c. olive oil
1/4 tsp. ground cumin
Mince garlic and mash to a paste with sea salt. Whisk together with other ingredients until well combined. Serve at room temperature.