Yay Fall! Yes I am an autumn person. The colors, the temperature, and oh yes the food. Slow roasting, savory, rich, earthy goodness. So tonight, lamb, squash, and spinach. But sorry, no camera on hand at my parents, so no pictures.
Roasted Acorn Squash
1 acorn squash
Extra Virgin Olive Oil
So I cut the squash into eighths (1/8), drizzle with olive oil and then season with slight dashes of the spices. I then roasted it for 45 minutes in a 375F oven, on a sheet pan lined with foil, until fork tender. I then wrapped it in the foil and rested it in the warm oven. In the meantime...
Pan Seared Lamb Chops
8 lamb chops
6 cloves garlic
Toss chops with olive oil and about 15 grinds pepper and salt, add about 1/4 to 1/2 tsp of the tumeric and sage. Drizzle with honey. Set aside. Heat about 2 tbsp olive oil in a sauté pan (~12 inch), and add cloves smashed along with about 1/4 tsp of the tarragon to oil. Brown garlic, about 5 minutes on med-high to high heat. If chops are still cold (or gasp!, frozen) in the middle, turn the heat to medium-low and cook about 10 to 15 minutes until it reaches an internal temperature of about 120F. Then crank it to high and finish it to about 135-140F, while getting a good, brown, crisped outside. reserve the drippings and garlic.
1 tub (5oz) fresh spinach
Put about 3-4 tbsp butter with about 2 tbsp of oil in the saute pan with the drippings. Add spinach and wilt. Season with salt and pepper, then squirt with lemon juice. Raise the temperature and go beyond wilt until you begin to caramelize the spinach in the pan. Add about 2 tbsp wine, and reduce until the glazed greens are being browned again.