I’m tempted to do a series of food posts because Natasha and I cook up a storm on a pretty regular basis. Valentine’s Day was exceptional this year, anyhow, so it at least deserves a post.

Typically in the kitchen I’m the “prep guy” – I do all the cleaning and cutting, Natasha’s the “chef” – she combines all the results in a warm pot and throws the magic in. This is only mostly true, though, because I’ve been manhandling her meat dishes (I’m a stickler for temperature control), and she’s been edging in on my knifework turf. It makes for a pretty busy kitchen and lots of arguing over timing and seasonings. She’s a Jamie Oliver pukka-tukka type, I’m more an Alton Brown molecular precision guy. Neither of us get Gordon Ramsay nasty, though. (Too many Food Network references in one paragraph…)

You’re looking at Valentine’s Day 2009 – Rosemary Encrusted Lamb in a Balsamic Vinegar Reduction, with Roast Sweet Potatoes in a Chili Cumin Yoghurt sauce, and a side of caramelized Onions & Asparagus. Bon Appetit!