Valentine's Day Honeymoon Quasi-Re-Creation
Ms. Garlic and I never go out for Valentine's Day, which even if you can get into your restaurant of choice tends to involve prix fixe specials that are inferior but substantially more expensive than the restaurant's typical menu. And a restaurant meal budget can get you some very fancy ingredients for a home meal, so we prefer that. Back in February, I made rack of lamb for the anniversary. I use Thomas Keller's recipe , which reminds me of our honeymoon (we spent part of it in Northern California, and while Keller's most famous restaurant is far beyond our means we did eat at the much more affordable and still excellent bistro Bouchon .) I pretty much follow the recipe as is, although as with most restaurant recipes about half the butter in the rub works fine. You combine anchovy, garlic and butter with a mortar and pestle (or food processor -- we did the former, thanks Ms. Garlic for the mortaring and pestling!), add bread crumbs and herbs. S...