Poor Jim. February deals him a double whammy each year: First comes my birthday on the 9th, then Valentine’s Day less than a week later. To take some pressure off this celebratory one-two punch, instead of going out we cook dinner at home on Valentine’s Day. Some meals turn out wonderfully, like last year’s rack of lamb and chocolate pots-de-crème. This year was, well…okay. Let’s start with not-so-great and save the best for last:
The Miss: Greek-Style Braised Lambs Shanks
I knew I wanted to make some sort of braised meat for the main course. Doesn’t a slow-cooked, rich piece of red meat sound like the perfect foundation for a romantic meal? (Sorry, vegetarians.) I stubbornly thought so. Lamb shank, a tough cut that responds well to braising, had been on my to-cook list for a long time. I sent Jim off to the butcher with a wave and a smile while I looked for a recipe.
To my surprise, my cookbooks were no help, providing not a single recipe for my desired meal. I turned to the trusty Internet and came across these Greek-style braised lamb shanks. (I still don’t really understand what is so Greek about this recipe; there doesn’t seem to be anything particularly Greek about the dish apart from the lamb. Whatever, I’m not here to argue with Epicurious.)
I’ll cut to the chase: I halved the recipe from 6 shanks to 3, and in a dumb move I decided to reduce the braising liquid without reducing the cooking time. So, after 2 hours in the oven, my extravagant, Merlot-based sauce reduced down to almost nothing, resulting more in a roasted lamb shank dinner instead of the braised-meat-falling-off-the-bone-and-swimming-in-a-deep-romantic-sauce type meal I was hoping for.
Now I am also wondering if there was a mistake in the recipe, which instructed me to cook the shanks in the oven uncovered. Aren’t most braised dishes cooked with the cover firmly in place in order to prevent evaporation of the cooking liquid? The shanks tasted fine, but I have learned my braising lesson. Oh, we also made some lemon orzo and a spinach salad on the side. Meh.
The Hit: Blood Orange Sorbet
Jim gave me a copy of Jack Bishop’s Complete Italian Vegetarian Cookbook for my birthday, and we decided to break it in with the recipe for blood orange sorbet. Making this frosty treat gave me the opportunity to try yet another birthday gift I received, this time from my sister: the ice cream maker attachment for my KitchenAid mixer.
As always, simple recipes yield the best results. After squeezing the juice from several crimson blood oranges, we mixed it with some (a lot of) sugar and threw the entire mixture in the fridge to cool. About half an hour later we put the ice cream attachment to work on the mixer. We didn’t have to lift a finger. The KitchenAid simply twirled away for about 20 minutes, and suddenly our fresh, sparkling dessert was ready. We placed it in the freezer for the end of our meal.
And as I mentioned above, we truly saved the best for last. Cool, sweet, and simply pretty to look at, this refreshing sorbet cheered me up after my braising adventure gone bad. I can’t wait to see what other kind of sorbets and ice creams we come up with. Maybe I should start planning for next year. Jim, are you ready yet?
Recipe for Blood Orange Sorbet (adapted from Jack Bishop’s Complete Italian Vegetarian Cookbook)
6 medium blood oranges
1 regular medium orange
1/2 cup sugar
1 tablespoon lemon juice
fresh mint, for garnish
Wash 1 or 2 of the blood oranges and grate 2 tablespoons of zest from them. Halve and juice all of the oranges, discarding any seeds that fall in along the way. This will leave you with about 1 cup of juice. Put the orange juice and the zest in medium bowl. Add the sugar and lemon juice. Stir until the sugar has dissolved.
Refrigerate the mixture until it is very cold, around 40 degrees. Add the mixture to the ice-cream churner or machine. Churn the mixture until it starts crystallizing, about 15 to 30 minutes. You can stop churning it once it has reached your desired consistency. Transfer the sorbet to an airtight container and place it in the freezer until firm. When ready, scoop the sorbet into 2 bowls and garnish with fresh mint. (The sorbet can be stored in the freezer for 2 days.) Serves 2. Enjoy!