The past few weeks have been a blur due to some exciting things on the horizon in my professional life. Yet as the demands of the workplace increase, my personal life typically suffers. The time of year when I’m usually glued to the TV watching 65 teams compete to determine who is the best across the land, has been anything but routine. However, I carved out some free time in my schedule to watch the Final Four and indulge in my take on gastropub food.
Burger and Fries anyone? I decided to step things up a notch and make a lamb burger with homemade tzatziki and sweet potato fries tossed with truffle oil. To make the lamb burger, I ground fresh rosemary with cinnamon, nutmeg, curry powder, garlic, black pepper, and chopped onion. While the mixture set, I sautéed mushrooms in white wine with some pepper and apricot preserve. My goal was to balance the wide array of spices in the lamb with the slight sweetness of the white wine and jam. In addition, I made my favorite Greek condiment on the earth, tzatziki!! Using greek yoghurt as the base, I blended parsley, ground dill, fresh mint, diced cucumbers, black pepper, olive oil, garlic, sea salt, red pepper spread, and a little lime juice.
Once I was done, I let it sit in the fridge to allow the herbs and spices to blend. For an appetizer, I prepared a warm spinach salad with candied almonds, chopped onion, and a combination of balsamic vinegar and EVOO.
After the rabbit food, I enjoyed the creamy goat cheese burger on a whole-wheat bun topped with red leaf lettuce and radish. Bon Appétit.
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