While on the Topic of Grilling

The last blog on grilling set the taste buds to going.  So, below is a very fine, yet simple recipe for Grilled Butterflied Leg of Lamb, which calls for a local, organic lamb.  Before we embark on the cooking process, a few words on organic lamb…

Organic farming promotes biological diversity and replenishment of soil without the use of toxic chemical pesticides and fertilizers.Organic certification means that the methods and practices of raising livestock have reviewed by an independent third party.  Organic meat production means that only meats labeled Certified Organic are 100% free of genetically modified organisms, pesticides, medications, and growth hormones.

You know what the word “local” means.  Now, on to the victuals:

Butterflied Leg of Lamb

 

Marinade

2/3 cup fresh lemon juice

1 T rice vinegar

½ cup brown sugar

2 T local honey

½  cup Dijon mustard

½  cup soy sauce

½ cup olive oil

3-4 garlic cloves, finely minced

1 inch slice of ginger root, peeled and finely minced

1 inch slice of ginger root, unpeeled and thinly sliced

Seasoning

2-3 cloves garlic, halved

1 tablespoon salt

1 tablespoon freshly ground pepper

Meat

1 boned and butterflied leg of organic, local lamb (5-6 lbs. boned weight)

Rub the halved garlic cloves over the surface of the lamb.  Next, salt and pepper on both sides.  Then, combine marinade ingredients & pour over lamb.  Marinate at least 2 hours at room temperature and preferably overnight in the refrigerator, turning the meat at least once and hopefully more. If it is marinated overnight in the refrigerator, be sure to bring the meat to room temperature before grilling.

Drain before cooking & reserve marinade.

Prepare coals or gas grill for barbecuing.  If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.  

Place the grill 4-5 inches above coals & grill, fat side down, covered, 15 minutes.  Turn meat & grill, covered, about 10 minutes more on the other side or until it reaches medium rare.

Before carving, let the lamb rest for at least 10-15 minutes to allow the juices to migrate throught.  If you carve too soon, the juices will simply exit the lamb onto your cutting board and you will have a much drier piece of meat.  To serve, slice the lamb across the grain along the bias and fan them onto plates.  Heat remaining marinade, discard the sliced ginger root, and drizzle over the lamb slices.

 

 

Local Foods and Another Recipe from Students Going Green

Our combined efforts, each and every day, week, and year will make a difference to our Earth, so we become part of the solution and not the problem.

Shop local markets to buy food produced, grown, or raised as close to your home as possible. Our food is now grown and processed in fewer locales, often requiring extensive travel to reach your table. Although this production method may be considered efficient and economically profitable for many large suppliers, it remains harmful to the environment, consumers and rural communities. By buying local, you can support your community and likely receive fresher product.

Beyond local, there are a number of other labels and designations to keep in mind, including organic, biodynamic, and sustainable. Organic food is regulated by the U.S.D.A. and must meet certain standards to be certified as such. While there is debate over the value of the U.S.D.A. organic label and how much it corresponds to the initial aims of sustainable architecture, you can usually assume that any food bearing the U.S.D.A. organic label is free from artificial pesticides and fertilizers. Biodynamic farming likewise avoids pesticides and fertilizers which renders a sustainable system in which everything on the farm is reused or recycled.  There are a myriad of other words used to define sustainable agriculture, but in its basic form,  it strives to sustain rather than degrade the environment while also being econonomically viable.

With this in mind, here is another Students Going Green recipe:

Spinach, Leek & Mushroom Frittata

1 1/2 tablespoon of extra virgin olive oil
1 cup chopped leeks (white and pale green parts only)
4 cups loosely packed fresh spinach leaves, rinsed, dried and cut into thin ribbons
1 cup sliced stemmed shiitake mushrooms
8 large organic eggs
sea salt and freshly ground black pepper

a slight dollop of heavy whipping cream
a pinch of cayenne pepper & freshly grated nutmeg

1/2 cup gruyere cheese, shredded
1 cup freshly grated parmigianno-reggiano cheese divided in two equal parts

Preheat the broiler.

Saute the sliced mushrooms and leeks in butter and some olive oil, salt and pepper, then cool them to room temperature—so the mushrooms and leeks do not cook the egg mixture with their ambient heat.

Crack the eggs into a large bowl and beat lightly with a wire whisk.  Add the salt, peppers, nutmeg, spinach, leeks, mushrooms, half the parmigiano-reggiano, then beat and combine those ingredients.

In a 9″ ovenproof non-stick omelet pan or skillet, heat the oil over moderate heat, swirling the pat to coat the bottom and sides evenly.  When the oil is hot, but not smoking, add the frittata mixture.  Reduce the heat to low and cook slowly, stirring the top part of the mixture, but allowing the bottom to set until the egg mixture has begun to form small curds and the frittata is browning on the bottom (4-5 minutes).  With a spatula, gently loosen the the frittata from the edges of the pan.  Sprinkle with the remaining parmigianno-reggiano and the gruyere.

Transfer the skillet to the broiler, placing it about 6″ from the heating element, and broil until the frittata browns lightly on top.  It will puff up and become firm in about 3-4 minutes, but watch carefully as ovens differ.  However, take care to not open the oven too often during the process as the resulting drop in temperatures affects the cooking process. 

Remove the pan from the broiler, give it a slight fresh grate of parmiggiano-reggiano, and let it cool for at least couple of minutes, allowing it to set.  Next, either slide or invert the frittata onto a flat plate.  Frittatas are often served just slightly warm or room temperature.

 

Weekly sage recipes

Sustainable food is always at hand.

 Produce found in the average U.S. grocery store travels nearly 1,500 miles between farm to your home, and some 40% of our fruit is harvested overseas. Vegetables and fruit are trucked across our highways, hauled in freighters over oceans, and flown around the world. Produce shipped from different states and countries can spend as much as seven to fourteen days in transit before they arrive in the supermarket. Vast amounts of fossil fuels are expended to transport foods such long distances with the resulting release of carbon dioxide, sulfur dioxide, particulate matter and other pollutants into the atmosphere.

 Try the healthier avenue of buying local produce.  By buying local, you can support your community and likely receive fresher product.

As spring is upon us, our opening “green” recipe has asparagus as the main event:

                Grilled Asparagus Gribiche 

1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

 Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter. Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.

Welcome the blog world of students going green

A place where free and avid discourse abounds on a wide array of environmental issues such as climate change, clean air, ocean sustainability, biodiversity, energy and green living.