- acorn squash
- lamb medallions
- green beans
- hot bread
The squash and beans were prepared pretty normally, as was the bread. The lamb was just sautéed in a little bit of olive oil.
The real experiment tonight was the sauce I made; red wine, beef stock, carrots, celery, shallots and garlic; sauté the veg, then add the liquid and reduce, then strain. Zil found it too salty; next time I'll use less stock. I quite liked it though. It goes very well with lamb. And also bread.
Yum.... bread and sauce...
I've still got about 1/2 a cup of this stuff left. I think it is going to temporarily my new favourite topping... for everything!
It should be noted that between the 2 cups of wine for the sauce, and me, an entire bottle of wine was consumed tonight. By me.