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summer » digest LA
lamb chops and summer succotash

lamb chops and summer succotash

After work today, I turned down the normal happy hour at Akasha and rushed home. I did a P90X workout and then set to work on making summer succotash and lamb chops. I first made the summer succotash a few weeks ago and loved it. Of course, that time I made it on a weekend and had all day. Between all the bean shelling and bacon cooking just to prep for the recipe, it felt rushed.

I also had some lamb chops that I bought yesterday. I had never made lamb chops before, but my buddy at work said I could just broil them in a toaster oven. I sprinkled them with a spice mix the grocery store gave me and salt. Then I just broiled them around 6-7 minutes on each side. Not bad. I really have to focus some of my cooking learning on all the basics of cooking meat.

sur la table class

Learning to quenelle whipped cream

I am still getting the hang of working classes at Sur La Table while still getting pics to share. On Monday, I worked the Eating Local: Casual Summer Dinner class. All of the recipes we made were from Sur La Table’s Eating Local cook book.

I worked the first course; Summer Squash Carpaccio with Arugula, Pecorino, and Almonds. We basically shaved zucchini very thin with a mandoline, added arugula and made a lemon vinaigrette. We garnished the salad with pecorino and toasted almonds. It was very summery, but a bit bland for my tastes. I would through in some bacon.

We made Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches. Oh the grilled peaches. Delicious. We also made a Yellow Tomato Gazpacho. I usually don’t love gazpacho, but this one was amazing. Dense bread is blended in with the soup, which really makes a wonderful texture.

Warm Cornmeal Shortcake with Farm Stand Berries

Warm Cornmeal Shortcake with Farm Stand Berries

We finished with Warm Cornmeal Shortcake with Farm Stand Berries. Oh I love me a good corn cake.