Rack of Lamb

This is the better blog!

Yesterday was the day where we focused on lamb and veal. The lamb I made and tried of others was really good. I have had lamb before when I was in England. It was the best lamb I have ever eaten. Even though that was my first time, it set the bar extremely high. I’ve never had veal the way we had it yesterday. Veal is a male baby calf. Depending on who you are and what you believe in, you may not believe in veal. There are two types: formula fed and free range. Formula fed calves are the ones that are kept in a cage (only slightly bigger than their body) to restrict movements and are fed a nutrient rich formula. By restricting their movements, the meat is lighter in color and more tender. Buuuuut I’m not down with that. Free-range calves are allowed to roam freely and eat grasses and other natural foods. Their flesh is a reddish pink. When it comes down to it, I just get sad knowing that I’m eating an 8 month old calf. I know that they are raised for food but I don’t know. I’m not sure how I feel about veal just yet. But at this moment, I don’t want it.

From the movie, Ratatouille.

Our vegetable of the week was zucchini and yellow squash. I channeled my inner Remy from Ratatouille. I wanted to layer my squash and so I did. At my dads, we always make veggies in aluminum foil. Potatoes, mushrooms, asparagus, etc. Then we put it on the grill and let it roast. Yesterday I put it in the oven. I layered my squash and between every layer put clarified butter and chopped garlic. I also added a squeeze of lime juice. When I opened up the foil, the smell was absolutely fantastic! I’m not even exaggerating. It looked pretty but best of all, it tasted fantastic!

We also had to make Spaetzle. Don’t even worry about pronouncing it. I messed mine up. It’s a lot of work and requires wayyy too many dishes. I’m not giving up on it, it just wasn’t even fun to make. It looked weird too. It tasted like an egg noodle. But little baby spermy egg noodley things. A lot of us said we never want to make it again. I’m sure we will though. He usually has us make the hard things twice.

On to the good stuff! I made rack of lamb yesterday! I was pretty excited about it because rack of lamb was a big seller when I worked at Josef’s. I never got to make it, I only got to watch. But yesterday I made it and it turned out amazing! It was so tender. I loved it. We made a mint pesto and let it marinate on top of the lamb for an hour or so. Then we put it in the broiler until the top got perfectly crisp. Then we finished it in a 350 oven. I was told to cook mine to medium. It came out perfect.

Looks like an alien face.
That is the Spaetzle under the veggies.

And last but not least, the best news! I have gotten a new job. I have wanted to work/learn at Social ever since the first time I had eaten there. I worked my ass off this summer. Working two jobs and taking in all that I could. 2013 was the year I would apply at Social and hopefully get in. I love the food at Social but most importantly I love that they use seasonal ingredients and have their own garden. I don’t have the most experience but that is why I’ve wanted to work there. So I could get my experience up at a restaurant that I love. To me, Social is my favorite restaurant in Rockford and I’m so proud that I am now a part of this team. I have worked so hard for this and I plan on working my ass off every day that I work there. I just want people to know that hard work DOES pay off and if you have a dream, GO FOR IT. Don’t let anyone tell you “you can’t do it.” When you reach that dream, don’t stop there. Keep going and work harder. I couldn’t have done it alone and I am so lucky that I have the best support system and I appreciate every ounce of support I have ever gotten. If I had one word to describe myself right now, it would be BLESSED.

Extra pictures:

Marinating

Broiling