Don’t like Lamb? Here’s my Secret Ingredient that transformed it from “baaaahhh,” to “aaaahhh!”Beef / October 9, 2015
Titles are everything, apparently. Especially when you think of the oft maligned prune, which now is simply referred to as a dried plum. I guess the people who renamed it don’t understand that prunes are the most sweet, versatile, nutritious snack ever. But then the whole, ‘Rose by Any Other Name’ thing comes to mind and I get it. We’re PRUDISH about PRUNES.
If you’re a cook, though, you don’t look at the name of an ingredient first, you consider the composition of it: Protein, fibrous, sweet, sour, savory. Is it moist, is it crunchy, what happens when heat gets to it, or cold for that matter. Does it help bind the food you’re making or does it need a binder. You know, your garden-variety nerdy cook questions. I guess that’s why turning to prunes to make my lamb meatballs more moist and flavorful seemed so very, very logical. So I had to do a double-take when my diners were surprised.
Pleasantly I might add. I have proudly recruited two new lamb-lovers with my dish. And when paired with a spicy Zinfandel, the evening was quite a “success.” A word when repacked means, “totally awesome.”