Lamb Chops (from this recipe) it's supposed to serve 4 people, but Jamie and I ate it all
1 cup apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
In a small sauce pan, boil cider, ginger, garlic, soy sauce, vinegar, and honey until reduced to about 1/4 cup, 10 to 12 minutes, and cool. Preheat broiler.
Pat lamb chops dry and sprinkle with kosher salt. Arrange on a foil-lined cookie sheet and brush one side of the chops with half of the glaze. Broil 3 to 4 inches from heat 3 minutes. Turn them over and brush with the rest of the glaze, then broil 3 minutes more for medium-rare. Transfer chops to a plate sprinkle with scallion. Then devour.
Cauliflower Puree (Serves 6)
1 head cauliflower, separated into 2" florets
1/2 stick unsalted butter
1/2 cup heavy cream
1/4 cup water
Bring a large pot of salted water to a boil and preheat oven to 325. Boil cauliflower for 7 minutes until tender. Drain and transfer to baking sheet. Put in the oven for 5 minutes to dry out a little. Melt the butter in the heavy cream in a sauce pan. Adding a little cauliflower at a time, blend with an immersion blender until all of the cauliflower is incorporated. If it's too thick, add water. Season with salt and a pinch of cayenne, to taste.