FINE DINING AL FRESCO

En­joy our brief sum­mer with a meal you’re proud to serve

Ottawa Citizen - - YOU - ATCO BLUE FLAME KITCHEN

Sum­mers are short, so it’s nat­u­ral to want to be out­side and en­joy the nice weather at every op­por­tu­nity.

Dining out­side doesn’t have to be smoky bar­be­cues and hot­dogs. This menu, which in­cludes grilled lamb chops, gar­licky roasted pota­toes and re­fresh­ing cu­cum­ber salad, makes for some re­fined out­door eat­ing.

Our juicy Herb- Grilled Lamb Chops with Di­jon pack a ton of flavour with min­i­mal plan­ning nec­es­sary. The mari­nade, which in­cludes gar­lic, Di­jon, rose­mary, thyme and bay leaves, takes only 30 min­utes to in­fuse the lamb chops with flavour. And the lamb chops them­selves only need a cou­ple of min­utes to cook on the grill.

Our but­tery Cast-Iron Roasted Pota­toes with Gar­lic and Shal­lots are crisp and caramelized on the out­side, while ten­der and fluffy on the in­side.

Our se­cret? A hot cast-iron pan, plus no-salt-added chicken broth, which helps to add flavour to the pota­toes while speed­ing cook­ing time.

Our re­fresh­ing Cu­cum­ber Salad is the per­fect foil to this hearty meal. Cool, crunchy cu­cum­ber is com­ple­mented with pep­pery green onion and aro­matic cilantro, and tossed in a sweet mint vinai­grette in this Asian-in­spired salad.

Make this salad im­me­di­ately be­fore serv­ing — oth­er­wise the cu­cum­ber will be­come limp and soggy.

Cal­gary-based ATCO Blue Flame Kitchen has been pro­vid­ing ad­vice on food, cook­ing, recipes and other house­hold topics for more than 80 years. Their cook­books in­clude Ev­ery­day De­li­cious and From the Grill.

PHO­TOS: ATCO BLUE FLAME KITCHEN

Cook­ing with broth adds flavour to Cast Iron-Roasted Pota­toes.

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