“I dunno. Maybe rabbit,.... a baby chick and a baby lamb? What if we ate all the baby animals associated with Easter? THAT would be hilarious,” said the Kid.
My thoughts went more the way of morbid or sacrilege, but the Kid is funny. Now bear with me. I don’t get a lot of face time with Colt in the kitchen, so I took the opportunity of a long weekend & an entertaining theme to teach him some classics. (I refuse to let him graduate from home without some solid deep-fat frying skills under his belt.)
I went to Whole Foods and picked up some small portions of, well, baby animals - a half a lamb loin, a poussin, and two petite veal shanks - there were no bunnies in the ‘burbs to be had.
Dish One: Roasted poussin served with wild rice, dried fruit and almonds
Dish Two: Osso Buco (veal shanks braised in tomatoes, broth, cinnamon, bay and orange), topped with gremolata (parsley, lemon zest and garlic) and served with Risotto alla Milanese (infused with saffron and Parmigiano-Reggiano Grana).
Dish Three: Pan-seared lamb loin with rosemary-red wine jus, Jerusalem artichoke puree and grilled asparagus.
And for dessert? “I dunno”... meatballs? Did I mention he wants to cook with the Jesus candle lit? Oh, he’s funny alright. We’ll let you know how it goes.
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