Lamb CassouletWith great excitement, ChezHelvetica welcomed beloved family to a celebration for the New Year! The centerpiece dish – Mint-Pistachio Pesto Crusted Australian Lamb Chops Over White Bean –TableBefore Wild Mushroom Cassoulet (just learned at the Culinary Arts Center onboard Holland America Line’s Noordam) was a perfect family project. Sous Chef Niece Rachel sautéd Garlic, Onion, Carrots, Celery, Wild (Shiitake, Oyster, Cremini) Mushrooms, Tomatoes, Herbs and Cannelini Beans in one pan and fresh Ciabatta Bread Crumbs and Pecorino Cheese in another. Dark Chicken Meat spiced with Smoked Paprika and Bacon Salt replaced the Pancetta called for in the recipe. Sister Abby artfully plated the Meze dishes including Sabra Pine Nut Hummus and Yotam Ottelenghi’s Burnt Eggplant with Lemon and Garlic. Brother-in-Law Michael helped carve the Lamb Racks and Niece Aliya assisted in dessert-course table setting. A Snickerdoodle Chess Pie announced Sweet ’16 to All!

LambPesto     Meze2     Sweet '16




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