Greek Lamb with Yogurt Mint Sauce  Image: Laura Messersmith — **Greek Lamb with Yogurt Mint Sauce** Image: *Laura Messersmith*

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Herb Story”

The Set-up: Ina is taking her cues from the herbs she grows in her garden.

The Menu: Greek Lamb with Yogurt Mint Sauce, Oregano, Tomato and Feta Salad, Heirloom Tomatoes with Tarragon

0:21 – Ina takes us back into the garden where she has a Fort Knox level wall around her herbs to keep out the deer. Certainly more attractive than chicken wire fencing!

1:33 – As she lists off everything she grows back here – parsley, basil, chives, thyme, mint – I can see why fresh herbs are such a big part of her cooking this is bordering on a farm!

2:06 – Ina says when she thinks about making a marinade for the Greek Lamb with Yogurt Mint Sauce she goes immediately to the classics. As she said, “what grows together, goes together” … “why fight it?”

3:10 – In this case she’s using a ton of rosemary because it has a strong flavor that can stand up to the lamb.

4:27 – Ina is mixing the marinade right in the dish that the lamb will rest in which I am all about, except that my “dish” is a ziplock bag inside a food storage container. The better to clean up quickly, my dear!

5:39 – Lamb chops are on the grill and Ina cautions us not to overcook them – easy to do with a too hot fire and a teensy piece of meat.

6:44 – We also get a little food safety lesson when she reminds us not to use the marinade on the cooked meat.

10:03 – Back in the garden to collect mint and dill for the Greek Lamb with Yogurt Mint Sauce. Pro Tip #1: Measuring herbs accurately is easier when they’re roughly chopped.

11:18 – This is a straightforwardly Greek inspired recipe and I think I read somewhere that dill is a heavily used herb in Greek cooking. Google will know for sure…

12:42 – The mini food processor makes another appearance for the yogurt sauce which Ina says is so thick that she’s going to put it underneath the lamb chops.

13:01 – Now for the Oregano, Tomato and Feta Salad essentially big wedges of tomato, slices of feta, and a little arugula dressed with a splash of red wine vinegar, olive oil, and a sprinkle of dried oregano.

14:14 – Pro Tip #2: Rub the dried oregano between your palms to release the oils before sprinkling over the salad.

15:26 – Ina’s friend Frank shows up and they escape to the garden to pretend they’re in Mykonos over dinner. (“Don’t tell Jeffrey!”)

19:33 – We’re in New York now at Eli Zabar’s greenhouse on top of his specialty food store picking tomatoes for a salad of Heirloom Tomatoes with Tarragon.

20:05 – A few herbs are selected and then Eli and Ina go down into the kitchen with their flat of loot.

21:47 – We’re getting a little arranging lesson as Eli cuts the tomatoes into vertical slices and wedges of all sizes emphasizing the variety of colors and textures.

22:11 – On to the seasoning and Eli explains that since tomatoes are a fruit the heavy dose of salt and vinegar will draw out the sugars and juices to create the dressing.

23:30 – We’re supposed to let the seasoning sit for a little, but Ina is impatient so they taste immediately. Here’s the word: basil is OUT, tarragon is IN when it comes to tomato salads.

27:02 – A little “Ask Ina” on herb related questions. Not that kind of herb! Bill wants to know if he can substitute dried herbs when Ina’s recipe calls for fresh. Short answer: no. Long answer: who knows how long those dried herbs have been preserved? PS: Look at my spice drawer – no herbs!!

28:38 – Deborah would like a recommendation on which herbs to grow, and Mike needs advice on which variety of basil is best? Ina says you should grow what you like and recommends Genovese basil (the large leafed type commonly found in stores.)

29:45 – Last question - Kim needs help storing her fresh herbs? Ina says wash, dry very carefully, and keep in a sealed plastic bag in the refrigerator. Or, mince them up and store them in an ice cube tray in the freezer so you can pop a cube into a recipe when you’re cooking.

Final Thoughts:
I absolutely need to try Ina’s method for storing herbs – they are the bane of my existence the way they wilt so quickly!

I love the simplicity of the recipes in this episode, just allowing the flavors and freshness to be the stars.

Did anyone else have major flashbacks to My Big Fat Greek Wedding? “That’s okay; I make lamb!”

Lessons Learned:
I have never cooked lamb before and most of my experiences with it have been of the shady, “what’s in this gyro?,” mystery meat variety; the most egregious of which was during our trip to Croatia when we tried the much-hyped ćevapčići. No thanks. All that to say, I didn’t think I liked lamb, but if anyone could convince me it would be Ina Garten and her Greek Lamb with Yogurt Mint Sauce.

Read the Recipe – I must have been half awake when I mixed the marinade for this recipe because in re-reading it I realized I was supposed to use the food processor and the ingredients called for red wine, not red wine vinegar. I also didn’t buy enough lemons (why?) and had to substitute lemon greek yogurt in the sauce. Thankfully it appears that my mistakes were imperceptible in the final results, and dare I say might have even improved the recipe?

Marinating – The recipe recommends at least 2 hours, I marinated mine over night (about 20 hours in total) and it’s well worth doing that far in advance. The flavor really permeates the meat. Same deal with the yogurt sauce, the longer the herbs are in contact with the yogurt the more they meld and develop.

Cooking Lamb – If you can cook a pork chop or a bone-in steak then lamb is essentially just a miniature version of those two cuts. A cast iron grill pan pre-heated over medium flame is your friend and Ina’s cooking time (4-5 minutes per side) is perfect. Make sure the meat good contact with the pan so that it sears and don’t neglect to crisp up the edges!

Small Kitchen Friendly?
Yes! A small food processor will be helpful in both stages, along with and measuring cups and spoons. I also used a medium cutting board, chef’s knife, a cast iron grill pan, and tongs. A ziptop bag, aluminum foil and a large food storage container will come in handy too.

The Verdict:
I was really prepared not to like Greek Lamb with Yogurt Mint Sauce and frankly I was nervous to serve it to Mike, but we both though this recipe was delicious!!! (Yes, three exclamation points.) The marinade imparts a great blend of bright lemon and spikey rosemary; and the sauce is beautifully fresh and light. I don’t know if I’ll be ordering lamb left and right in restaurants now, but I can fully endorse this recipe, even for people who think they don’t like lamb. A perfect special occasion dish that takes very little effort to get great results.

Curried Winter Squash Soup with Pumpkin Greek Yogurt Crème Fraîche | Image: Laura Messersmith — **Curried Winter Squash Soup with Pumpkin Greek Yogurt Crème Fraîche** | Image: *Laura Messersmith*

Maybe this makes me weird, but one of the things I love most about late fall is the arrival of the pumpkins and squashes. Their deep orange and gold tones echo the leaves on the ground and are a welcome splash of color on the dinner table, especially now when sunset seems earlier and earlier.

I love them roasted and tossed with cranberries, or grilled on salads, and of course I love them pureed into beautifully smooth soup. Butternut squash bisque is a classic for a reason – it’s delicious – but I wanted to try something a little different by adding some elements that would complement the richness of the squash and add a little depth. The flavors are influenced by Indian food, but the amount of each spice called for us relatively small, so the effect is a subtle undercurrent of warm, perfumed spice. That richness is brought into balance by the tang of the cool pumpkin and cinnamon greek yogurt.

Extra bonus: this is a two-in-one recipe, because if you’re not curry-inclined it’s easy to skip the last four spices (garam masala, ginger, curry, turmeric) and just use a plain greek yogurt for the crème fraîche step. A slice of multi-grain bread with toasted Gruyere and you’re in business with a light meal that’s still satisfying.

Curried Winter Squash Soup with Greek Yogurt Crème Fraiche (serves 6-8)

Ingredients:

6 cups (1 medium) diced butternut squash
2 cups (1/2 medium) diced acorn squash
1/2 cup (2 medium) minced shallots
4 tablespoons unsalted butter
2 1/4 tablespoons olive oil, divided
6 cups chicken broth
1/4 teaspoon garam masala
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
5.3 ounces (1 container) Chobani Pumpkin Spice Yogurt
1 teaspoon 2% milk
1/4 cup squash seeds
ground black pepper
kosher salt

Instructions:

Peel the butternut and acorn squashes, cut in half length-wise, and scoop out the pulp and seeds from the core with a spoon. Reserve the seeds in a small bowl and discard the pulp. Cut the two squashes into approximately 1/2 inch cubes. Next, mince the shallots.

Meanwhile, in a medium French oven or large pot melt the butter and 2 tablespoons of olive oil over medium-low heat. Sauté the shallots in the melted butter until softened, then add the squash pieces and stir to coat with the butter and shallot mixture. Season with 1/2 teaspoon ground black pepper and 1 1/2 teaspoons kosher salt.

Add the chicken broth to the pot and raise the heat to bring the soup to a simmer. Cook, stirring occasionally, for 15-20 minutes or until the squash pieces are easily pierced with a fork.

Meanwhile, spread the reserved squash seeds on a baking sheet and toss with 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toast in a 350 degree oven for 10 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.

Next, use a blender or food processor to puree the softened squash and broth in batches until the texture is smooth (about 1-1 1/2 minutes per batch), reserving the pureed soup in a large bowl. Return the pureed soup to the pot and stir in the garam masala, curry powder, ground ginger, and turmeric. Bring the soup back up to a low simmer.

Stir together the Chobani Pumpkin Spice Yogurt and 2% milk in a small bowl (or right in the yogurt container) until evenly combined.

Finally, serve the winter squash bisque hot with a teaspoon or two of the pumpkin greek yogurt crème fraîche (a plastic squeeze bottle will help get that perfect swirl) in each bowl and a sprinkle of toasted squash seeds and a finishing pinch of garam masala. Accompany with a toasted piece of whole grain bread.

Small Kitchen Friendly?

Yes, indeed! The Le Creuset French oven (5.5 quart) rides again, along with a large cutting board, a chef’s knife, Y-shaped vegetable peeler, wooden spatula, measuring spoons and cups. I also used a blender, a medium bowl (for reserving pureed batches of the soup), a sheet pan, and plastic squeeze bottle to get that perfect swirl of greek yogurt crème fraîche.

The Verdict:

Mike and my sister Katherine humored me by doing “blind” taste tests of the various combinations of classic/curried squash soup with both plain and pumpkin spice yogurt to see which we liked best. I didn’t realize they were fans of curry, but they surprised me when by giving the spicier version high marks. In the end, all the combinations were successful, so you really can’t go wrong here. And, since this is such a simple soup it would be a perfect make-ahead first course for an elegant Thanksgiving supper.