(image credit: founds brewing)

 

"You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients." - Julia Child

'Solo Dinner Saturday' – this is our introduction to self-medicating with genuinely good food. And by "good," we mean the "clear your calendar and savor every bite" level of delectable. Cooking isn't merely tossing ingredients together; it's a savory journey, a dance of flavors, a meditative choreography. The act of mastering each dish becomes therapeutic, allowing you to disconnect from the world's chaos and truly connect with the ingredients, yourself, and the ambiance of your home. Our solo dinners are crafted as multi-course affairs, not to show off culinary expertise, but to accentuate the essence of time. Each course is a step, a moment of reflection, culminating in a luxurious result stemming from an intentional process.

Dive in, nourish not only your body but also your mind. We call it 'solo' to highlight how these multi-course meals are designed for simplicity and enjoyment in preparation.Whether you're relishing it solo or sharing the experience with someone special, welcome to your transformative weekend ritual.

A Meal for IPA

For this meal, we are dedicating the entire culinary experience to IPA (India Pale Ale), one of the most beloved and iconic craft beer styles. Known for its robust hop profiles, which can range from floral and citrusy to piney and tropical, IPA offers a canvas for creativity that both chefs and brewers have embraced. Its versatility in flavor and aroma pairs beautifully with a wide spectrum of dishes, allowing us to explore a harmonious blend of flavors that will elevate your dining experience. Prepare to embark on a gastronomic journey that celebrates the intricate interplay between exceptional IPAs and delectable cuisine.

The Menu

1. Appetizer: Prosciutto-Wrapped Asparagus Bundles

   • Fresh asparagus spears wrapped in prosciutto, roasted to perfection, and drizzled with olive oil and balsamic glaze.

   2. Salad: Citrus and Arugula Salad

   • A refreshing salad featuring arugula, segmented oranges and grapefruits, red onion, crumbled feta cheese, and a balsamic vinaigrette dressing.

   3. Main Course: Grilled Lamb Chops with Mint Gremolata

   • Succulent grilled lamb chops seasoned with mint, lemon zest, and garlic, served with a flavorful mint gremolata.

   4. Side Dish: Roasted Garlic and Rosemary Potatoes

   • Baby potatoes roasted to a golden perfection with whole garlic cloves and fresh rosemary sprigs, drizzled with olive oil, salt, and pepper.

   5. Dessert: Honey and Pistachio Baklava

   • Layers of phyllo pastry sheets filled with chopped pistachios, baked until golden, and drizzled with honey and a pinch of cinnamon.

IPA to Pairing

Bell's Two Hearted Ale

This classic American IPA has a balanced profile with floral and citrus hop notes, making it a versatile choice that can complement all courses of your meal.

Grapefruit Sculpin by Ballast Point

The citrusy and slightly tart flavors of Grapefruit Sculpin can enhance the overall dining experience, especially when paired with the citrus salad and fish tacos.

Deschutes Fresh Squeezed IPA

This IPA offers a burst of citrus and tropical fruit flavors, which can pair nicely with the spicy chicken wings, citrus salad, and fish tacos in your meal.

Recipes

Appetizer: Prosciutto-Wrapped Asparagus Bundles

Ingredients: Fresh asparagus spears Thinly sliced prosciutto Olive oil Balsamic glaze Salt and pepper

Instructions:

1. Wrap each asparagus spear with a slice of prosciutto.
2. Drizzle with olive oil, season with salt and pepper.
3. Grill or roast until asparagus is tender and prosciutto is crispy.
4. Drizzle with balsamic glaze before serving.

Salad: Citrus and Arugula Salad

(image credit: bistro go food)

Ingredients: Arugula Oranges, segmented Grapefruits, segmented Red onion, thinly sliced Crumbled feta cheese Balsamic vinaigrette dressing

Instructions:

1. In a salad bowl, combine arugula, segmented oranges, segmented grapefruits, thinly sliced red onion, and crumbled feta cheese.
2. Drizzle with balsamic vinaigrette dressing.
3. Toss gently to combine.

Main Course: Grilled Lamb Chops with Mint Gremolata

(image credit: the o'neals way)

Ingredients: Lamb chops Fresh mint leaves Lemon zest Garlic, minced Olive oil Salt and pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
   
2. Season the lamb chops with salt and pepper.
3. Heat an ovenproof skillet over medium-high heat and add a bit of olive oil.
4. Sear the lamb chops for about 2-3 minutes on each side until they develop a nice crust.
5. Transfer the skillet to the preheated oven.
6. Roast the lamb chops for about 5-10 minutes, depending on your preferred level of doneness.
7. While roasting, prepare the gremolata by mixing finely chopped mint, lemon zest, minced garlic, and olive oil in a bowl.
8. Spoon the gremolata over the roasted lamb chops just before serving.

Side Dish: Roasted Garlic and Rosemary Potatoes

Ingredients: Baby potatoes Garlic cloves Fresh rosemary sprigs Olive oil Salt and pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the prepared baby potatoes with olive oil, salt, and pepper in a roasting pan or on a baking sheet.
3. Spread them out in a single layer to ensure even cooking.
4. Roast in the preheated oven for about 30 to 40 minutes, or until the potatoes are golden brown and tender when pierced with a fork. You can check their doneness by testing one potato for tenderness.
5. Optionally, you can sprinkle fresh rosemary leaves over the potatoes for extra flavor during the last 10-15 minutes of roasting.

Dessert: Honey and Pistachio Baklava

(image credit: Pasha International)

Ingredients: Phyllo pastry sheets Pistachios, chopped Honey Butter, melted Cinnamon

Instructions:

1. Layer phyllo pastry sheets, brushing each with melted butter.
2. Sprinkle chopped pistachios between layers.
3. Cut into squares or triangles.
4. Bake until golden.
5. Drizzle with honey and a pinch of cinnamon.

Shopping List

serving: 1 person     Proteins: Prosciutto · Lamb chops (adjust quantity based on servings) Produce: Fresh asparagus spears · Arugula · Oranges · Grapefruits · Red onion · Fresh mint leaves · Garlic · Baby potatoes · Fresh rosemary sprigs Dairy: Feta cheese · Butter Pantry: Olive oil · Balsamic glaze · Balsamic vinaigrette dressing · Salt · Pepper · Phyllo pastry sheets · Pistachios · Honey · Cinnamon

 

Let's make a plan: 

  Friday After Work  

  Saturday Morning - Prepping  

Prep Work Before Lunch (10 am - 12 pm):

• Appetizer (Step 1): Prepare the asparagus bundles, season them, and wrap them with prosciutto.

• Salad (Step 1): Prepare the citrus segments, slice the red onion, and crumble the feta cheese, put in the fridge for tonight.

• Side Dish (Step 1): Prepare the baby potatoes, garlic, and rosemary, store them in the fridge.

• Dessert (Step 1-5): Make Baklava and put them aside, then control yourself not to munch on them till dessert time...at least try.

  Saturday Evening - Finalizing  

Finalize (5 pm or later, this will take you 1.5 to 2 hours):

• Side Dish (Step 2-4): Roast the baby potatoes and set aside.

...wait for the potato...

• Side Dish (Step 5): Add rosemary and finish baking for 15min.
• Main Course (Step 2-4), (Step 5-7): Season and sear the lamb (3-4), wait for potato to be done, then put the lamb into the oven (5-6). While the lamb is in the oven, get the gremolata ready (7). When the lamb is done, let it rest for 10 minutes.

• Appetizer (Step 2-3): While waiting for the lamb to rest, grill or roast the asparagus bundles until they are tender, and the prosciutto is crispy.

• Appetizer and Salad (last steps): Drizzle oil and dressing and ready to serve.

• Main Course(Step 8): Adding the gremolata to the lamb.
• Plate, Serve and Eat!