Not knowing the importance or deliciousness of Rose Bakery, I was intrigued by a simple summary in our guidebook: a London bakery in Paris using seasonal organic produce to make delicious scones, lunch and breakfast food. I had to go.
Up a winding street, filled with bucheries, patisseries, and produce stands, people lined up to purchase to go items.
We sat down to creamy scrambles eggs with a cheese and an herb scone accompanied by a corn and tomato salad. The scone was tall and tender. And the combination of all three was delicious. The pancakes were extremely fluffy but the berry sauce needed to be sweeter. I also enjoyed the fennel/apple salad with walnuts, which was crunchy, light and refreshing.
I was so captivated by this place and figuring out its’ highly regarded reputation, I came back for seconds. This time I had a savory tart of broccoli and smoked salmon. The crust was buttery and crispy and the broccoli and salmon were layered to ensure that every bite was in balance.
My boyfriend bought me the cookbook, where Rose, the owner handed me the copy. Returning home with my great big green book, I wanted to try to recreate the delicious meals I had in Paris. My first recipe was braised artichoke with lemon and grilled lamb chops.
Finding some baby artichokes at the farmers market and Sonoma raison loin lamb chops, I knew I had the ingredients that Rose herself would approve of.
The artichokes were rich in flavor from braising, with just a hint of lemon. The mirepoix that they were cooked in was just as tasty. And the lemon and artichokes was a great earthy complement to the grilled lamb. It also makes a lovely presentation. Breakfast, Tea and Lunch is a great cookbook with beautiful pictures. I will say, the recipes aren’t exact because of measurement conversions and sometimes the recipe instructions are spotty. But after going to the establishment, it is not just a cookbook but also a keepsake.
Lamb Chops with Braised Artichokes and Lemon
Juice 2 lemons (for acidulated water)
12-14 medium globe artichokes (or smaller ones – which I prefer)
4 tablespoons extra virgin olive oil, plus extra for chops
3 onions finely diced
1 teaspoon salt
Pinch of ground black pepper
Grated zest of 1 lemon
2 garlic cloves, crushed
About 3 cups vegetable or chicken stock
18 lamb chops
Chopped fresh flat leaf parsley, to garnish
Half-fill a large bowl of water and add lemon juice.
To prepare the artichokes, remove their stalks and the tips of their outer leaves, then peel them down to the light pale green leaves. Halve them and scoop out and discard the fuzzy inside.
Put the artichokes the acidulated water to stop them from turning brown.
Heat 4 tablespoons oil in a saucepan and cook the onions over a low heat until softened.
Add the celery, carrots, salt and pepper and lemon zest. Continue to cook over a low heat until all the vegetables are turning golden (nice carmelization has occurs) – about 15 minutes
Add the garlic and the artichoke hearts.
Pour enough stock to cover vegetables and simmer for about 25-20 minutes until the artichokes have just cooked and the liquid has reduced by half.
Check seasoning and set aside.
Season the chops and frill them, till they are cooked through but still slightly pink – about 5 minutes each side.
Serve with the artichokes on the side or underneath the chops. Garnish with parsley and Enjoy.