Friday, September 17, 2010

Cafe World Challenge Week 28

Despite starting a volunteer job this week, I actually managed two dishes. Although the lamb was made on the weekend when I had more time. I was exhausted after the first two day's work, but am now faring better and am having a fun and rewarding time after spending the last six years at home with the kids.

Rack of Lamb

There are so many flavour options with lamb: traditional with mint sauce or rosemary or North African/Middle Eastern spices, but I came across a recipe for Cranberry-crusted Rack of Lamb, which combines cranberry, sun dried tomato and thyme, and I thought, "Here's something different!" This actually describes my approach to recipe selection pretty well, I tend to decide the type of flavour (if this makes any sense) first, as in do I want plain, herby, spicy, fruity, rich, zesty or an interesting fusion. Then I either look what I have and make up my own dish or browse through the various sources and get inspiration.

The chosen recipe was delicious and my family really enjoyed this meal. The leftover lamb was a favourite as well, eaten as my son called it "Caveman"-style using the frenched bones as a grip to tear into the yummy lamb.

Clubhouse Sandwich

A Clubhouse or just Club Sandwich is one of my favourites. I must have mentioned before that I love bacon?? So for those that aren't familiar with this one, it's a combination of turkey (in some cases chicken), lettuce, tomato and bacon which are usually layered with three toasted bread slices, although many restaurants serve them in a sub (bread roll).

My Clubhouse sandwich was layered as follows, starting at the bottom:
1. Toasted bread
2. A healthy smear of Dijon mustard
3. Lettuce
4. Smoked Turkey deli meat
5. Toasted Bread
6. Mayonnaise
7. Bacon
8. Tomato, with a sprinkling of salt & pepper
9. Mayonnaise
10. Toasted bread

I then cut my sandwiches in triangles and speared them with a cocktail stick to hold them all together.

This makes a fantastic lunch, but I served mine for dinner with some garlic seasoned baked fries. My son actually loved it so much he's asking for the same for lunch everyday for school and he actually eats it....Hooray!!! I just skip the middle toast layer for his school lunch, his little 4 year old mouth doesn't quite handle the layers yet.

Up Next: Seriously!! Who knows, I'm still adjusting to working and have a very busy weekend too, but I'll make something. I've actually already picked out a Stuffed Turkey recipe for Thanksgiving in October (in Canada) and that is something to look forward to.

Progress: 53/80

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