At 2am I got out of bed and went to the kitchen to write down a recipe idea for a lamb, blood orange, feta and mint tapas. Yes, 2am, if I have an idea and I don't write it down it is apt to disappear. I will stop anything I am doing to write down a recipe. I went back to sleep and on Sunday I started working on my new idea. Made it, loved it and its many layers of flavor. I photographed it and went about my day. The recipe makes 16 meatballs so there were leftovers and now it was dinner time. This was a spur of the moment creation that happened at the stove and it, at least to us who ate it, is amazing. The blood orange zest, mint and feta all stand out and hit the palate in different places and at different times. This uses whole milk yogurt and I usually don't care if people substitute but this is probably one time I would think twice and not use lowfat yogurt. Normally I would have sauteed the meatballs in the same pan as I was going to make the sauce but in this case I think by precooking them it keeps all the flavors from becoming muddled. I served it with a simple cous cous and some braised kale with pine nuts and raisins.
Oct. 1, 2021, 11:49 a.m.
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