Taylor & Toponia, How Do We Love Thee?

I've written about Fatted Calf a couple of times before. But for some reason, I've never actually sung the praises of the pirate's booty we bring home from their stand at the Farmer's Market once a month.

Unlike so many more forward-thinking folks, I never place my order prior to market day, primarily because I am kinda wishy-washy, and not very good at planning meals that far in advance. Plus, I like walking up and taking my pick of what sounds best to me at that moment.

And so it was that a couple of weeks ago, I found myself giddily asking Taylor to pack up a pair of Lamb Crepinettes with Cumin, Persian Mint & Orange for me. I had visions of using the fat from the crepinette to make a warm vinaigrette for a pungent greens salad...

Of course, after getting home, I realized I'd failed to PURCHASE any pungent greens, and all I had in the fridge was a sad, slightly wilted bunch of baby arugula. So I set about frying up these bad boys (using Biggles' suggestion to use a dutch oven to minimize oil spatter), and rooting around the crisper to find something suitable to accompany such delectable charcuterie.

As they cooked, I steamed some gorgeous stalks of asparagus, asparagus so sweet (even in the raw) that they needed only 5-6 minutes in the steamer. Meanwhile, I measured out some couscous, opened a bottle of Syrah, and set the table.

 

 

 

After removing the crepinettes to our plates to rest, I added a few spoonfuls of orange juice and a dash of champagne vinegar to the rendered fat in the dutch oven, and reduced the whole thing for just a minute. Under Stella's watchful gaze, I tossed the asparagus with the vinaigrette, and
plated those up along with the now-ready couscous.

Orange & Mint Couscous

• 1 c. instant couscous
• 1-2 tbsp. olive oil
• the zest from half an orange
• a small handful of currants or golden raisins
• 1 1/2 tsp dried mint, or 1 tbsp fresh, chopped fine
• 1 small shallot, minced
• 1 1/2 c. boiling water
• 1/2 c. fresh-sqeezed orange or tangerine juice

1. In a heatproof bowl, toss the couscous with olive oil, coating all the grains well.
2. Add the next four ingredients, along with salt & pepper to taste. Stir to incorporate.
3. Stir in the liquid, quickly, and cover the bowl with plastic wrap.
4. Let rest for 5-7 minutes.
5. Uncover, and gently fluff the grains with a fork.

From fridge to table in under 20 minutes, people. Tell me again why anyone would eat takeout?

Technorati Tags: Food | Food & Drink | Recipes | San Francisco | Oakland

Comments

[shuna fish lydon]

INSTANT COUS COUS?!!!??

W H A T ?

You didn't start LAST YEAR and roll those grains BY HAND yourself????!

[Fatemeh]

SMARTASS!!!

[Catherine]

Mmm I am nearly a Fatted Calf virgin (except for a brief biter at the picnic last year) and must must MUST remedy that soon!

[Dr. Biggles]

Ah, little crepinettes, how do I love thee?
A lot.

How'd that dutch oven thing work out?

I do the same thing, don't preorder or put together a list first. I like to stand there and figure that out on my own. How come you only go once a month? Personally I think you should be going every week. They gots hams this week!

Biggles

[sam]

i have a petit sale and a PIG's FOOT.

you have to pre-order the saucisson sec, otherwise it all goes to Fred.

[Jaleh]

Are you ever going to write again!