Artwork by Jacob

Artwork by Jacob

Monday, October 1, 2018

Lamb Chops, Baked Potato and Brussels Sprouts

I Heart Cooking Clubs
Welcomes New Chef Ruth Reichl

There is nothing fancy about this meal but sometimes it takes a recipe to get me out of my cooking rut. From Ruth Reichl's latest book, My Kitchen Year 136 Recipes that Saved My Life. The book is part memoir and part cookbook which is organized in seasons and also follows her life after Gourmet Magazine. It is the last recipe in the cookbook as well as the tail end of summer which happens to be the season I am in now.

We enjoyed this meal very much. We never make lamb and so this was a treat. Brussels sprouts are in season and I liked her preparation method of shredding them, cooking them with a diced onion, garlic, miso, salt, pepper and finishing with soy sauce and maple syrup. She did not give much direction for the potato but I baked mine for an hour at 400 degrees. It was a delicious meal and reminds me that Autumn is coming along with cooler weather and pumpkin!

Recipe is available on page 304.

2 comments:

  1. Autumn is certainly in the air. Lamb chop and shredded Brussels sprouts is the combination that my family would enjoy too.

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  2. I'm with you on this meal! I love the idea of shredding Brussels sprouts and adding all those flavorings, especially the miso. Looks like a delicious way to get started with Ruth!

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