Equally as we have arrived separate we will leave - that's just the way it is. We are in an existential existence all together, we are a philosophical contradiction.
Dont forget about my guest post at MarxFoods its all about the butter.
This is a wonderful Spanish red. The Condesa de Leganza Crianza 2001 is 100% Tempranillo from Spain. The color is a deep garnet red with purple undertones. The nose is a give-away: it’s going to be good! It is complex with a hint of licorice. In the mouth it feels voluptuous, round, and velvety smooth with an expressive ripe fruit, subtle yet structured tannins, and a perfect degree of dryness. The finish lingers at the back of the throat with hints of pine-sap. This wine really benefited from decanting and grew tastier with every breathing moment - delicious! I have to tell you that this red woke up considerably with the lamb chops, its bright fruitiness was a perfect accompaniment to the gaminess and rich fat.
The flavor of lamb takes me right back to my childhood in New Mexico and it has the power to do it with the very first bite. We raised sheep and typically had around 20 or so most of the time along with a milk cow and a milk goat and about as many chickens. Simple farm life is so different than life in NYC - I can tell you that much right now and I like them both the same.
Lamb chops with wild mushroom polenta and truffle oil surrounded by a mixed green salad looks complex, tasted more complex but came together in a heartbeat.
Wild mushroom polenta with oyster mushrooms, winecaps, blewits a little thyme and truffle oil created a delicate yet substantial balance. I would love to have this meal once a week - it was that good.
I forgot to mention that I won some cookies. Yup thats right it says it right here.
23 comments:
now I want some wine. i don't drink a lot, but i love it don't get me wrong, it just affects me so....
Oh my goodness - that lamb looks irresistible. (And that snowlady looks pretty amazing too)
Wild mushroom polenta and a glass of that wine would make me very happy. Looks like a great meal!
No such childhood memories for me - I didn't taste lamb until well into adulthood. But it's such a delicious flavor, the learning curve wasn't too steep. I would love to have this meal once a week, too!
that damn lucky pup and banana, would love me some of those chops right now..
Lamb and wine a great combo. Cooked perfectly. Mmmm... I still need to try me some polenta. I need to get crackin' on that.
Lamb chops with wild mushroom polenta and truffle oil? Amazing! I love your photos and recently added you to my reader, thanks!
Great post! The wild mushroom polenta rocks! The Spanish red sound much better than my Malbec right now.
Have a great week!
Oh, That plate of lamb looks like something in a good dream! In Norway we say that the way to a mans heart goes through his belly, but right now, I am sure that must be the same for me! Here, have my heart, and hand over some lamb and a glass of wine!
I would definitely have this once a week as well. Lamb is quite possibly my favorite meat. (Sorry pork!)
Yummy! I love lamb and that looked perfect. How much was the red?
dawn: I think it affects everyone - no?
linda: New Yorkers are a creative bunch
lisa: the polenta was so structurally refined and rustic all at the same time
tangled: put the lamb on a grill and I almost well up with tears of nostalgia
snugs: I think I am the lucky one to have them enjoy my food
jenn: come on get on the polenta train
papawow: thanks - I have bookmarked the kombucha info and will be trying it this week
theUN: a bad malbec - say it isnt so
anette: I will treat your heart gently - we have the same saying here as well
joanne: sorry pork and chicken - lambs in the house
doc: very inexpensive - about ten bucks or so but rich beyond its price
That is such a pretty plate... so well cooked and photographed, a perfect post...
and food with it's own handle... I love lamb chops!
Wow nice photo in the tree... dish looks so good.
Pavithra
www.dishesfrommykitchen.com
I love the sound of wild mushroom polenta with truffle oil! Going to check out your guest post now.
I love lamb, despite the fact that I was NOT raised on a farm in New Mexico (or maybe just a big homestead...)
I haven't seen lamb around here in awhile..Easter usually gets the store to carry it- and then I make a killing on it after Easter!
Gotta love the name of your post, the wine and the lamb! Nice photo, too!
Those chops are beautiful.
Love the snowy tree hugger.
love the snow sculpture did you do it and wow yummy lamb, yep they added the miso right at the end through a strainer
Rebecca
The wine sounds wonderful and I am always up to try a new one. The lamb looks so elegant.
Oh man this looks awesome! Now I want lamb chops....
Fennel pollen? Hmmmm....more intense than the seed? Never heard of it but can imagine the flavor. I love the compound butter idea to utilize it, bet it would be great on fish or pork too (hey, the Italians put it in sausage, right?!)
Well, living in Australia for over a decade, you know I love lamb and that's where I see a lot of our lamb come from. Everything tastes like lamb in 'trailia, even their burgers! Lamb and shiraz? Leg of lamb tandoori on the weber is divine too!
I don't get how some Americans think it tastes "gamey" or won't eat it! More for us, right Christo?
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