Wednesday, August 18, 2010

Garlic Rosemary Lamb Steaks with Chickpea Puree, I'm Still Cooking...


It's been weeks since my last post, a first for me and criminal in the world of food blogging. A family member is ill. When I first learned - in an instant - this blog seemed too time consuming and blithe to continue.

How with such a heavy heart...am I to cook, photograph and write about food?

How with still so much uncertainty...am I to sit here and pretend this is easy?

The truth is, not much is easy right now. Just when I have a moment where I forget and drift back into the world of two months ago (when what to make for dinner consumed my every thought) it takes one turn...one word...one ring... to bring me right back to our new reality.

I miss writing. I miss expressing myself through these virtual pages. I miss exchanging with my food blogging buddies. In groups, we find comfort. What I'm struggling with most (aside from the obvious), is keeping to Design Wine and Dine's mission. I'm afraid I'm turning a blog that some people visited to possibly catch a smile...into a one-sided, cryptic emotional purge...a vagueness and sadness no one signed up for. So I guess consider this "chapter" in my blog a diversion to my usual posts...posts I hope will return.

I am still cooking, because like most of you I find comfort and solace in the kitchen. When I feel sad, I can chop an onion and not have to explain why I'm crying. When I am pensive, I can escape to my stove and stir for an hour. When the day is painfully mundane, I can retreat to my pantry and dream, not only about food...but life. And when I am feeling up to sharing, I will sit in my kitchen and write.


Chickpea Puree
Follow the Chickpea Soup recipe but only add 2 cups stock (as oppose to 4) to get a puree consistency (not soup). We find this a nice alternative (as there is no substitute) to mashed potatoes. Though chickpeas are not a "low carb" food, they are packed with good carbs and high in dietary fiber.

Garlic Rosemary Lamb Steaks (use this concept with any cut of lamb)
Early in the day (or at least 2 hours before) place lamb steaks in a single layer in a low rimmed bowl. Drizzle both sides with olive oil. S&P both sides. Lightly press into the meat fresh & finely chopped garlic, rosemary and thyme. Grill for approx. 2 minutes each side. Start out lamb on hot portion of grill and move to low heat side to finish cooking. These steaks were made on our Weber Charcoal Grill - love the smokiness and depth the charcoal lends a lamb dish. Lamb should be slightly pink inside to be sure it's not overdone.

8 comments:

Chow and Chatter said...

oh I am so sorry to hear this much love and hugs Rebecca

The Food Hound said...

Hang in there, girl-- I hope everything turns out ok :) Take the time to be with your family, and we will eagerly await your return to the blogging world full force when you're ready!

Katerina said...

I can understand the feeling. We have a family member in the hospital for three months now. It is very difficult for all the people involved. But sometimes it is good to keep your mind occupied with something that makes you happy. It relieves the anxiety and sadness. Cooking can be healing. I love your steaks!I hope everything will go better.

Design Wine and Dine said...

Thanks you guys. It helps to hear well wishes and to know you're not alone. Really thank you so much.

Mary said...

I am so sorry to hear you are dealing with a family illness. It is good to have an outlet to help distract you from the constant worry. You have a lovely blog and I'll be back often. I like your recipes and the photos of the food you make. I hope the day treats you kindly. Blessings...Mary

Cedarglen said...

So sorry to hear it. Hang in there - and COOK, both for the supportive folks and the dear one who is not well. It is near-perefect therapy for all.
**I'm glad that you posted a LAMB recipe**. For some reason, this ordinary, Western, white kid with no exposure to "foreign foods" as a kid, is a HUGE fan of lamb: Anytime, any form, I love it. If I have a bitch, it is that cuts other than legs and chops, usually ends up as pet food. Why can't I find good shanks for braising? They are sooo good. Other (meat) parts make a wonderful stew, but it it so hard to find. Within reason, I'd even eat mutton if I could find it. I know, buy a whole lamb. It is a challenge and when cooking for a table of one, almost not worth the trouble.
Hearts and thoughts to you in your time of need; Your readers have been there and we understand. Cook more and love more is my suggestion. And know that your postings are valued.
-Cedarglen

Cedarglen said...

Sorry, but one more... If you have a stock of lamb, or reasonable access, your ill family member may enjoy a light-side Scotch Broth. Lamb, a little barley and veggies. There are not rules, so make it as light as necessary. Best wishes to you and your family. Yup! Even total strangers care. Part human, and part of 'Amerikan' culture. We are a harsh people, but some of us really do care. I'm with you.
-Cedarglen

Design Wine and Dine said...

Thanks Cedarglen for your kind words and comments. These lamb steaks were tender b/c my husband cooked them perfectly but I agree, certain cuts tend to be tough. I love the lamb chops the best but as we all know, they come with a hefty price tag! Thanks so much, things are looking up and we're all keeping positive.