A great day at the office...
I love my job. I get to work with amazing people and I learn something new every single day. The fact that I get to help shape The Enquirer's food coverage is just, well, gravy. Really, really good gravy. Food is universal yet specific to culture, class, country, etc... All of that makes for a subject matter that is growing and evolving all the time. And it can be, dare I say, fun.
But a good friend of mine had even more fun at work today. He's an exec for a major corporation headquartered here (the company has nothing to do with food, by the way) and his boss took him and his colleagues to The Party Source for a cooking class. The chef made spicy cashews, lamb and feta sliders; caramelized onion, apple, prosciutto and good Parmesan cheese pizza; and smoked salmon with crème fraîche and dill on blini.
My friend shared one of the recipes with me...
Lamb and Feta Sliders
Prep time 25 minutes
1 pound of ground lamb
½ cup of feta
box of frozen spinach, thawed and squeezed dry
1 1/2 teaspoons of rosemary, minced
¼ cup dry breadcrumbs
freshly ground pepper
King's Hawaiian rolls
Combine all ingredients (everything except the rolls) in a large bowl. Form meat mixture into small patties. Saute patties in large skillet (the recipe he gave me didn't call for oil or non-stick spray, but I would recommend it as lamb is pretty lean) over medium heat until browned on both sides and cooked through. Serve on rolls.