Saturday, April 01, 2006

A Fabulous Dinner at Georgette's
With Thanks to Elise!

Last night I went to dinner at the home of my friend Georgette, who is really a great cook. You might recognize her name from Georgette's Greek Zucchini and Georgette's Really Lemony Greek Pilafi, just two of the much-used recipes I've gotten from her. We were having dinner partly to celebrate her new condo, which was just beautiful.

Georgette served a wonderful Basque Lamb Stew, which I'm sorry I did such a messy job of plating in the photo above. I have a hard time focusing on my food photography when I'm sharing a great dinner with friends, but I think you can see that it looks delicious. She accompanied the lamb with pilafi made with Uncle Ben's Converted Rice, a low glycemic-index rice which is great for the South Beach Diet, and some lovely asparagus.

The lamb was so incredible tasting that I asked Georgette if I could take a photo and write about it on my blog. But when she got the recipe and I saw where it came from, I realized that we should have toasted Elise from Simply Recipes at this dinner. The lamb was Elise's recipe for Basque Lamb Stew, which I recommend you make as quickly as you can get your hands on some lamb! This was such a complex blend of flavors and tasted amazing.

Not only that, but the asparagus was Georgette's variation of the Perfect Way to Cook Asparagus, a recipe I had also gotten from Simply Recipes last summer when I was just starting to read the food blogs. Georgette was one of the friends I made the asparagus for then, and they had urged me to put a link to it on my blog. Last night I took mental notes as Georgette added a little fresh lemon juice and some slivered almonds to the original recipe, for her own version. The crunch of the almonds was delightful, and the fresh lemon juice delightfully upped the lemony flavor of the lemon zest. I had served the original version of this great asparagus at the Utah Food Bloggers Dinner, and I love both versions.

Another great dinner with interesting, intelligent, and funny women friends. In my mind, it's a great way to spend an evening.
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10 comments:

  1. That's not bad plating. It looks wonderful!!!!!

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  2. Sher, you are too kind. I spilled a bit and didn't wipe it off that well, but it was so fantastic tasting.

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  3. Kalyn, the food looks amazing! Love the vivid colors...AND the plates :) Please tell your friend Georgette that those dinner plates are gorgeous: I happen to have many of them in different colors :)
    M

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  4. Hi Kalyn, I told my mom and dad about your story and they both had a good chuckle. It is a good recipe, isn't it? So glad that you and Georgette enjoyed it. Please give her my best regards.

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  5. Kalyn, the plating is just perfect! Absolutely nothing wrong with it. I know what you mean about taking food photos when amongst friends - one can get so distracted. lol.

    The photo looks yummy.

    I'll echo melissa on those plates... and they're green - need i say more?

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  6. Oh man, lamb ... baaahh, it looks so delicious! I love lamb and I love that recipe. Elise & Georgette are genuises. By the way, just decided that I do have time to participate in WHB this week so I will be emailing you the link shortly.

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  7. Hi Kalyn,

    (tried to post a few days ago but my computer hiccuped and it was lost). I was wondering about how rice and pasta can be made low-carb. I know very little about the low-carb phenom (Italy is still solidly focused on the Mediterranean diet:D) So to me, it seems like rice and pasta ARE carbs. How do they get the carbs out?

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  8. Hi Susan,
    Thanks for the question. It's a complicated answer. The South Beach Diet is actually based on the glycemic index, which is how fast the food is turned to glucose in your body. Certain types of rice (Uncle Ben's Converted Rice especially) and Pasta (Dreamfield's Pasta) are lower on the glycemic index. I don't fully understand the science behind it, but for the rice it is the parboiling treatment (the "converting" that keeps in more vitamins and makes the rice slower to digest. For the Dreamfield's pasta, there is more protein and fiber included with the flour when the pasta is produced. I use the term "lower carb" kind of interchangeably with "lower glycemic" just because a lot of people are not familiar with the glycemic index, but a more accurate description for the pasta would be lower "net" carbs, which are the carbs that are digested by the body. Anything that is fiber is subtracted from the total carb count in figuring net carbs. Hope this is helpful. Nice to hear from you.

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  9. Great post, and what a coincidence. I have so much lamb stew meat in the freezer I need to use up, and I have been wanting to make Elise's recipe ever since it landed in my inbox. Now I definitely need to try it!

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

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