Then my grandmother Mutti helped me clean them, season them, dust them in flour and fry them in brown butter.

shallots, finely chopped.beef demiglace (see Note).

In each of 2 large heavy skillets, heat 1 tablespoon of the oil until almost smoking.Season the lamb chops with salt and pepper, add them to the pans and cook over high heat, turning once, until browned and crusty, 5 to 6 minutes.Transfer the lamb to a platter, cover loosely with foil and keep warm.. Add half of the shallots to each skillet and cook, stirring constantly, until softened, about 2 minutes.

Add 1/4 cup of the wine to each pan and cook until almost completely reduced, scraping up any browned bits, about 5 minutes.. Scrape the shallot mixture into 1 skillet and add the tomato paste.Cook over high heat until beginning to brown, about 2 minutes.

Add the demiglace and cook until reduced by half, about 8 minutes.

Add the butter and swirl until it melts.It’s about the pleasure of the meal that makes the trip worth taking..

Whether it’s a grilled chicken sandwich with steel-drum music in the Keys or a pink cocktail invented decades ago and still poured from memory in Milwaukee, the Apple Maps Let’s Eat: Summer Travel Edition feels less like a roundup and more like an invitation..Hot Picks From Apple Map’s ‘Let’s Eat: Summer Travel Edition Guide’.

Guerneville Taco Truck (Guerneville, California):.The Russian River Valley has no shortage of twee wine bars and “elevated” sandwiches, but if I want something unfussy and delicious before my Muir Woods hike?