Pomegranate BBQ Sauced Lamb Meatballs over Apricot Cous Cous with Chickpeas

I love meatballs in pretty much any form. There’s something homey and inviting about them just conceptually, no matter how dressed up they are (and yes, I recognize how pretentious the title of this dish sounds right next to my “homey” statement). For this dish, I returned to one of my favorite meats: lamb. Ground lamb always seems to wow me where I least expect it, and these meatballs kept the trend going.

For the meatballs, I wanted them to be relatively simple with all of the appropriate spices and aromatics that would make the lamb sing without masking it–such as touches of cumin, allspice, garlic, and parsley. A bit of creme fraiche helped to enrich them and keep the texture light and delicate.

With that out of the way, onto the sauce. I have always thought that lamb pairs wonderfully with fruit, so the… click to read more…

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The Best Ever Lemon Cream Tart

I hate the short period that immediately follows the start of the New Year–fad dieting and half-hearted nods towards health-consciousness take over. It bothers me not so much out of pretentiousness, but more in that its what dominates the magazines, gym, and food scene for a month. The annual chant: “New year, new you!”…ugh

This lemon cream tart is what I ate for dessert on New Year’s Eve and is my polite middle finger to these forced habits that don’t survive past January, all of which are responsible for some of the least exciting food of the year. This tart contains a respectable ~2.5 sticks of butter and, in my case, followed a New Year’s Eve dinner of macaroni and cheese with lobster and truffle oil. Take that, health-centric resolutions.

So with that wholly unexciting rant (if it could even be called as much) out of the way, back to the… click to read more…

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Beet Risotto

Did you miss me? Well I missed you–its been a long time since I last posted, so I thought I’d come back with something bold and colorful: beet risotto. Even the beet skeptics will love this one given how rich, bright, and earthy this dish is.

But first, some important business. Yes, there’s no neglecting that Mike’s Table has gotten a little dusty these past few months and I apologize for that. This wasn’t due to a lack of interest–I’ve been cooking as much as before. The past several months have been a bit more hectic for me, one big reason being that I am in the midst of divorce (short version: she cheated). While a source of aggravation, I have been fine and that ordeal is but a small cloud lingering over the vast, clear sunny sky that is the rest of my life. I’ve been focused on myself and the many who truly matter in my life,… click to read more…

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