July 29,
2014 Lunch Hot Dog at Costco Dinner
Talas rack of lamb with purslane couscous and tzatziki sauce
I went by
Costco after my meeting this morning and got my favorite inexpensive lunch, a Nathans
all beef Polish hot dog with a drink for $1.60.
I put everything on it, including fresh chopped onions, deli mustard
relish and catsup. It is a great light
lunch.
Then I drove
to Trader Joe’s and bought a 32 oz. container of European style yogurt ($3.19) and
several bottles of wine.
At 6:00 I
went out to the driveway and picked a basket of purslane. With all the rain this year the purslane is
larger and more prolific than ever.
Here is some
information on purslane.
Common
in our yards but little known in the North American kitchen, purslane is both
delicious and exceptionally nutritious. Common purslane (Portulaca oleracea)
— also known as duckweed, fatweed, pursley, pussley, verdolagas and wild
portulaca — is the most frequently reported “weed” species in the world. It can
grow anywhere that has at least a two-month growing season.
Until
recently, most research on purslane has focused on its eradication. A
frequently overlooked approach to controlling this weed is to eat it! Purslane
is so surprisingly tasty, North Carolina market gardener Patryk Battle says, “I
have rarely had anybody not buy purslane after they’ve tried it.”
Purslane
is somewhat crunchy and has a slight lemony taste. Some people liken it to
watercress or spinach, and it can substitute for spinach in many recipes.
Young, raw leaves and stems are tender and are good in salads and sandwiches.
They can also be lightly steamed or stir-fried. Purslane’s high level of pectin
(known to lower cholesterol) thickens soups and stews.
Battle
also uses purslane in pesto. He throws basil and purslane (upper stems and all)
into a blender or food processor, adds a small amount of olive oil, garlic,
pine nuts and enough hot water to get a good consistency. Because it’s so
juicy, purslane helps create a low-fat pesto without too much oil.
A
Nutrient-Rich Weed
Purslane
may be a common plant, but it is uncommonly good for you. It tops the list of
plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic
acid (ALA). Purslane provides six times more vitamin E than spinach and seven
times more beta carotene than carrots. It’s also rich in vitamin C, magnesium,
riboflavin, potassium and phosphorus.
Omega-3s
are a class of polyunsaturated essential fatty acids. Your body cannot
manufacture essential fatty acids, so you must get them from food.
Unfortunately, the typical American diet contains too few omega-3s, a shortage
that is linked to a barrage of illnesses including heart disease, cancer and
Alzheimer’s disease.
ALA is
most commonly found in plants and grass-fed meat and eggs. Artemis Simopoulos,
co-author of The
Omega Diet, says purslane is one of the richest known plant sources
of ALA: It contains 15 times the amount found in most iceberg lettuce.
In
addition to ALA, other omega-3s include eicosapentaenoic (EPA) and
docosahexaenoic (DHA) acids mostly found in aquatic plants and animals,
especially oily fish. Nutritionists now think all forms of omega-3s need to be
plentiful in our diets p lants such as purslane may be part of the missing link
to better nutrition. Ethnobiologists — scientists who study the relation
between primitive human societies and the plants in their environment — believe
that the plants humans ate long ago provided a greater proportion of nutrients
than the plants we consume today. They estimate, for instance, that humans
40,000 to 10,000 years ago consumed an average of 390 milligrams per day of
vitamin C from wild plants and fruits. In contrast, the average American today
consumes just 88 milligrams of vitamin C per day. One cup of cooked purslane
has 25 milligrams (20 percent of the recommended daily intake) of vitamin C.
Suzette
arrived a little after 6:00 as I was still picking a few leaves of chard in the
garden, a cucumber and mint for the tzatziki sauce.
It turned
out the package of lamb contained two racks, so we decided to grill both racks and
make couscous with purslane and Tzatziki Sauce.
Suzette took on the prep
responsibilities for the couscous and the grilling and I looked up a recipe for
tzatziki and prepared it.
Suzette
chopped a tomato into cubes and sliced the large leaves of purslane into ¼ inch
wide strips and then made the couscous by melting 2 Tbsp. of butter in a sauce
pan and then sautéing the purslane and tomatoes for a minute and then added 1 ½
cups of water and when that started boiling she added 1 cup of couscous and
turned down the heat to low for a minute and then turned off the heat to allow
the couscous to absorb the liquid.
The Tzatziki
Sauce Recipe
1 cucumber
1 cup of Greek
style yogurt
2 cloves of
garlic
1 Tbsp. of
dill
Zest of 1
lemon and 1 Tbsp. of lemon juice
Salt and
pepper to taste
I also added
1 Tbsp. of fresh chopped mint and 1 Tbsp. of olive oil.
Actually I
doubled the recipe.
When the lamb
was grilled I tried to slice it into riblets and we discovered that it
contained a tough cartilage membrane covering the riblets. This was a surprise to us and we are not sure
if it is because the lamb is churro lamb or if the Australians remove the cartilage
covering the riblets. Anyway I cut the cartilage
away and then was able to easily slice the riblets between each rib. We opened a bottle of the 2012 Pontificis red
Southern Rhone blend I bought today at Trader Joe’s ($6.99, a blend of 40% Grenache,
40% Syrah and 20% mourvedre from the Languedoc-Roussillon region). The wine label indicated that it was from an
Indication Geographique Protegée.
Here
is what Indication Geographique Protegée means:
Vin de pays is a French
term meaning "country wine". Vins de pays are a step in the French
wine classification that is above the table wine
(Vin de table) classification, but below Appellation d'origine contrôlée
(AOC) and formerly below VDQS classifications. Legislation on the Vin de pays terminology
was created in 1973 and passed in 1979,[1] allowing producers to distinguish wines
that were made using grape varieties or procedures other than those required by
the AOC rules, without having to use the simple and commercially non-viable
table wine classification. Unlike table wines, which are only indicated as
being from France, Vin de pays carries a geographic designation of
origin, the producers have to submit the wine for analysis and tasting, and the
wines have to be made from certain varieties or
blends. Regulations regarding varieties and labelling practices are typically
more lenient than the regulations for AOC wines. In 2009, the Vin de pays
classification was replaced by the new IGP - Indication Géographique
Protégée, or Protected Geographical Region - designation.[2]
There are three tiers of Vin de Pays: regional, departmental and local.[1]
There are six regional Vins de Pays, which cover large areas of France. The
most voluminous contributor to this category of wines is Vin
de Pays d'Oc, from the Languedoc-Roussillon area in Mediterranean
France.
We loved the
slightly gamey flavor of the lamb. The
Couscous was moist and saturated with subtle flavor of tomatoes (the purslane
has no flavor, just nutrients) and the wine had a slightly unpleasant finish to
it that went away as it opened up or after we had had a glass or two of it.
I liked the
tzatziki sauce also, but the garlic tasted raw. Hopefully it will mellow overnight in the
fridge. We will eat this same meal
tomorrow evening since we have an equal amount of all the dishes left.
Suzette and I were both impressed by the large quantity of ingredients we had grown in our garden; the cucumbers, mint, dill, garlic, and purslane. And the lamb was New Mexico raised churro lamb. So this was a very fresh, local dinner.
For dessert
I ate a bowl of spumoni ice cream and
Suzette ate a bowl of poached figs and vanilla ice cream with chocolate sauce.
Bon Appétit