Sunday, June 8, 2014
Gone Travelling
My calendar for the next few months is just a wee bit scary thanks to some work trips, so let's just make it official and say that this blog is on hiatus for the summer. With luck, I'll be back here when things calm down and I have a bit more time reliably at home. In the meantime, I'll do my best to keep track of the recipes I manage to sneak in while I am home.
Saturday, May 17, 2014
Spinach Lovage Gratin
Spinach sometimes gets a bad rap, but this dish is simple yet rich. He recommends several herb substitutes for the lovage. I opted for dill which brightened the dish with a bit of anise flavor, keeping it from being too heavy.
One year ago: Vietnamese Braised Scallops
Two years ago: Chicken Curry with Whole Spices, Cream, and Tomato Sauce
Three years ago: Beef Enchiladas with Chipotle-Pasilla Gravy
Four years ago: Peanut Butter Cheesecake Brownies
Spinach Lovage Gratin (from The Herbal Kitchen)
Ingredients
3 tbsp unsalted butter, divided
1 large shallot, finely chopped
12 ounces spinach (baby or regular with stems trimmed), washed and spun dry
kosher salt
2 tbsp all-purpose flour
1 cup milk
3 tbsp chopped lovage OR 1/4 cup chopped dill or mint OR 1 cup chopped sorrel
1 1/2 tbsp melted butter, divided
1/4 cup plus 2 tbsp dry bread crumbs, divided
1/4 cup freshly grated Parmigiano-Reggiano
1. Preheat oven to 375F.
2. Melt 1 tbsp butter in large saucepan over medium high heat. Add shallots and stir for a minute.
3. Add spinach and 3/4 tsp salt. Toss spinach until it wilts, adding more spinach as you go if it doesn't all fit in the beginning. Once wilted, transfer spinach to a bowl and return to heat.
4. Melt remaining 2 tbsp butter in saucepan and whisk in flour.
5. When roux bubbles, pour in milk and whisk until sauce boils and thickens.
6. Stir in spinach, herb of your choice, 3/4 tsp salt, and a bit of ground pepper.
7. Coat inside of a 6x10 baking dish with 1/2 tbsp of melted butter. Sprinkle with 2 tbsp of butter and shake to distribute.
8. Pour sauced spinach into pan.
9. In small bowl, mix together remaining 1/4 cup bread crumbs, cheese, and remaining 1 tbsp melted butter. Sprinkle on top of gratin.
10. Bake gratin for 25 - 30 minutes until bubbly and browned.
One year ago: Vietnamese Braised Scallops
Two years ago: Chicken Curry with Whole Spices, Cream, and Tomato Sauce
Three years ago: Beef Enchiladas with Chipotle-Pasilla Gravy
Four years ago: Peanut Butter Cheesecake Brownies
Spinach Lovage Gratin (from The Herbal Kitchen)
Ingredients
3 tbsp unsalted butter, divided
1 large shallot, finely chopped
12 ounces spinach (baby or regular with stems trimmed), washed and spun dry
kosher salt
2 tbsp all-purpose flour
1 cup milk
3 tbsp chopped lovage OR 1/4 cup chopped dill or mint OR 1 cup chopped sorrel
1 1/2 tbsp melted butter, divided
1/4 cup plus 2 tbsp dry bread crumbs, divided
1/4 cup freshly grated Parmigiano-Reggiano
1. Preheat oven to 375F.
2. Melt 1 tbsp butter in large saucepan over medium high heat. Add shallots and stir for a minute.
3. Add spinach and 3/4 tsp salt. Toss spinach until it wilts, adding more spinach as you go if it doesn't all fit in the beginning. Once wilted, transfer spinach to a bowl and return to heat.
4. Melt remaining 2 tbsp butter in saucepan and whisk in flour.
5. When roux bubbles, pour in milk and whisk until sauce boils and thickens.
6. Stir in spinach, herb of your choice, 3/4 tsp salt, and a bit of ground pepper.
7. Coat inside of a 6x10 baking dish with 1/2 tbsp of melted butter. Sprinkle with 2 tbsp of butter and shake to distribute.
8. Pour sauced spinach into pan.
9. In small bowl, mix together remaining 1/4 cup bread crumbs, cheese, and remaining 1 tbsp melted butter. Sprinkle on top of gratin.
10. Bake gratin for 25 - 30 minutes until bubbly and browned.
Lamb Chops with Parsley, Mint, and Olive Saute
This has an hour marinade time, but you can cut that down if you're in a rush. Other than that, this comes together very quickly. Typically, I don't think of parsley as a green vegetable, but here the wilted parsley mixed with a bit of olives and mint works as a delicious topping for the lamb - something a bit different while allowing the lamb to still be centerstage. Traunfeld calls for finishing the chops in the oven, but if yours are as thin as mine, you might just want to sear them on the stove and be ready to serve.
One year ago: Rigantoncini with Sausage, Fresh Ricotta, and Orange
Two years ago: Cashew Cheese with a Bell Pepper Sauce
Three years ago: Thai-inspired Tacos
Four years ago: Vegetable Lasagna
Lamb Chops with Parsley, Mint, and Olive Saute (from The Herbal Kitchen)
Ingredients
2 cloves finely chopped garlic
2 tbsp fresh lemon juice
1/4 cup finely chopped mint
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
8 lamb rib chops (2 - 2 1/2 lbs)
2 tbsp olive oil
3 cups flat-leaf parsley sprigs
3/4 cup coarsely chopped mint
1/2 cup chopped, pitted black olives (Kalamata or Nicoise)
1. Stir together garlic, lemon juice, 1/4 cup finely chopped mint, salt, and pepper in mixing bowl. Toss in chops and coat with marinade. Let sit at room temperature for about an hour.
2. Preheat oven to 400F. Heat olive oil in a large ovenproof skillet over medium high. Lower chops to pan and brown on all sides. Place in oven and cook 5 - 10 minutes until medium rare.
3. Place chops on warm serving platter and tip excess oil out of pan.
4. Pour 1/2 cup water into skillet and scrape to loosen brown bits.
5. Add parsley and a light sprinkle of salt and wilt. Cook for another 2 minutes.
6. Stir in chopped mint and olives. Mound parsley on chops and serve.
One year ago: Rigantoncini with Sausage, Fresh Ricotta, and Orange
Two years ago: Cashew Cheese with a Bell Pepper Sauce
Three years ago: Thai-inspired Tacos
Four years ago: Vegetable Lasagna
Lamb Chops with Parsley, Mint, and Olive Saute (from The Herbal Kitchen)
Ingredients
2 cloves finely chopped garlic
2 tbsp fresh lemon juice
1/4 cup finely chopped mint
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
8 lamb rib chops (2 - 2 1/2 lbs)
2 tbsp olive oil
3 cups flat-leaf parsley sprigs
3/4 cup coarsely chopped mint
1/2 cup chopped, pitted black olives (Kalamata or Nicoise)
1. Stir together garlic, lemon juice, 1/4 cup finely chopped mint, salt, and pepper in mixing bowl. Toss in chops and coat with marinade. Let sit at room temperature for about an hour.
2. Preheat oven to 400F. Heat olive oil in a large ovenproof skillet over medium high. Lower chops to pan and brown on all sides. Place in oven and cook 5 - 10 minutes until medium rare.
3. Place chops on warm serving platter and tip excess oil out of pan.
4. Pour 1/2 cup water into skillet and scrape to loosen brown bits.
5. Add parsley and a light sprinkle of salt and wilt. Cook for another 2 minutes.
6. Stir in chopped mint and olives. Mound parsley on chops and serve.
Sunday, May 4, 2014
Avocado Macaroni and Cheese
This recipe takes mac & cheese and makes it even more decadent with creamy avocado. The jalapeno, lime, and herbs give it a little bite and brightness to cut the richness just enough. For the cheese, any high quality cheddar works as a good substitute. I was able to find Jasper Hill Cabot Clothbound Cheddar which the author recommends as a substitute. My only caution with this recipe? The leftovers will discolor when exposed to air, so it's most appetizing the day of!
One year ago: Sweet-and-Sour Fish tiles
Two years ago: Chili and Basil Scallops
Three years ago: Egg Drop Soup
Four years ago: Rosemary Parmesan Popovers
Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 jalapeno, stemmed and cut in half
zest and juice of 1 lime
2 green onions, green parts only, chopped
2 garlic cloves, chopped
3 ripe avocados, divided
10 ounces shell pasta
1 1/2 cups milk
2 tbsp butter
3 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
10 ounces Beecher's flagship cheddar, shredded
1/4 cup chopped cilantro
1. In a food processor, combine jalapeno, lime zest, lime juice, green onions, garlic, and flesh of 2 avocados. Process until smooth.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat milk in a small saucepan over medium heat until tiny bubbles form. Turn off heat.
4. In a medium saucepan, melt butter over medium heat. Add flour and stir until light brown, ~ 3 minutes.
5. Slowly add milk to flour and butter and stir until sauce thickens. Remove from heat.
6. Stir in salt, pepper, and cheese into milk until completely melted.
7. Add avocado-onion paste to cheese sauce and stir until well-blended.
8. Add pasta and cilantro to sauce.
9. Dice remaining avocado, toss with mac and cheese, and serve.
One year ago: Sweet-and-Sour Fish tiles
Two years ago: Chili and Basil Scallops
Three years ago: Egg Drop Soup
Four years ago: Rosemary Parmesan Popovers
Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 jalapeno, stemmed and cut in half
zest and juice of 1 lime
2 green onions, green parts only, chopped
2 garlic cloves, chopped
3 ripe avocados, divided
10 ounces shell pasta
1 1/2 cups milk
2 tbsp butter
3 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
10 ounces Beecher's flagship cheddar, shredded
1/4 cup chopped cilantro
1. In a food processor, combine jalapeno, lime zest, lime juice, green onions, garlic, and flesh of 2 avocados. Process until smooth.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat milk in a small saucepan over medium heat until tiny bubbles form. Turn off heat.
4. In a medium saucepan, melt butter over medium heat. Add flour and stir until light brown, ~ 3 minutes.
5. Slowly add milk to flour and butter and stir until sauce thickens. Remove from heat.
6. Stir in salt, pepper, and cheese into milk until completely melted.
7. Add avocado-onion paste to cheese sauce and stir until well-blended.
8. Add pasta and cilantro to sauce.
9. Dice remaining avocado, toss with mac and cheese, and serve.
Saturday, April 26, 2014
Marinated Rack of Lamb with Coriander and Honey
We've slowly been making our way through 2 lbs worth of a rack of lamb. Almost anything you do with lamb is tasty, but this is something special with an herby mix of sweet and sour. While you do have to remember to marinate this the night before, the dish itself is quick and easy to cook. It's perfect for company or as a weeknight meal.
One year ago: Chargrilled Morocco Chicken
Two years ago: Lamb Merguez Burgers with Harissa Mayonnaise
Four years ago: Lamb Yogurt Cake with Blackberry Sauce
Marinated Rack of Lamb with Coriander and Honey (from Ottolenghi)
Ingredients
1 kg rack of lamb, French trimmed
20g parsley, leaves and stalks
30g mint, leaves and stalks
30g cilantro, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chilies seeded
1/2 tsp salt
50 ml lemon juice
60 ml soy sauce
120 ml sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water
1. Cut lamb into portions of 2 or 3 cutlets. Place in a non-metal container.
2. Blitz remaining ingredients in a blender or food processor. Pour over lamb. Cover and refrigerate overnight.
3. Preheat oven to 400F. Heat a cast iron skillet over a medium-high flame. Remove lamb from marinade (reserving it) and sear on all sides, ~5 minutes in total.
4. Cook in oven for 10 - 15 minutes depending on how cooked you want the lamb.
5. Meanwhile, heat marinade in small saucepan and simmer for 5 minutes.
6. Serve lamb with sauce.
One year ago: Chargrilled Morocco Chicken
Two years ago: Lamb Merguez Burgers with Harissa Mayonnaise
Four years ago: Lamb Yogurt Cake with Blackberry Sauce
Marinated Rack of Lamb with Coriander and Honey (from Ottolenghi)
Ingredients
1 kg rack of lamb, French trimmed
20g parsley, leaves and stalks
30g mint, leaves and stalks
30g cilantro, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chilies seeded
1/2 tsp salt
50 ml lemon juice
60 ml soy sauce
120 ml sunflower oil
3 tbsp honey
2 tbsp red wine vinegar
4 tbsp water
1. Cut lamb into portions of 2 or 3 cutlets. Place in a non-metal container.
2. Blitz remaining ingredients in a blender or food processor. Pour over lamb. Cover and refrigerate overnight.
3. Preheat oven to 400F. Heat a cast iron skillet over a medium-high flame. Remove lamb from marinade (reserving it) and sear on all sides, ~5 minutes in total.
4. Cook in oven for 10 - 15 minutes depending on how cooked you want the lamb.
5. Meanwhile, heat marinade in small saucepan and simmer for 5 minutes.
6. Serve lamb with sauce.
Avocado and Sumac Whip
This of this as a cross between guacamole and hummus ... in other words, the perfect snack. This works great as a dip with bread or as a side dish to some fish that's been crusted with toasted cumin and a bit of sumac.
One year ago: Chile-Smothered Pork with Vinegar
Two years ago: Hare and Chocolate Sauce
Four years ago: Lemon Sugar Cookies
Avocado and Sumac Whip (from Purple Citrus and Sweet Perfume)
Ingredients
2 ripe avocados
juice of 1 small lemon
1/4 cup tahini
3 tbsp olive oil
1/2 tsp crushed sumac
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 garlic cloves, minced
1 tbsp black sesame seeds
1. Peel and cube the avocados, discarding the pits.
2. In a food processor, blend avocado with lemon juice until smooth.
3. Add tahini, olive oil, sumac, cinnamon, cumin, and garlic and mix until the consistency of mayo.
4. Sprinkle with sesame seeds and serve.
One year ago: Chile-Smothered Pork with Vinegar
Two years ago: Hare and Chocolate Sauce
Four years ago: Lemon Sugar Cookies
Avocado and Sumac Whip (from Purple Citrus and Sweet Perfume)
Ingredients
2 ripe avocados
juice of 1 small lemon
1/4 cup tahini
3 tbsp olive oil
1/2 tsp crushed sumac
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 garlic cloves, minced
1 tbsp black sesame seeds
1. Peel and cube the avocados, discarding the pits.
2. In a food processor, blend avocado with lemon juice until smooth.
3. Add tahini, olive oil, sumac, cinnamon, cumin, and garlic and mix until the consistency of mayo.
4. Sprinkle with sesame seeds and serve.
Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle
This salad is a celebration of spring. While limes are at a price premium now, the acid really brightens this salad and the zest adds a few beautiful green flecks. If you can't find ricotta salata, the author suggests that feta is a good substitute. I remember very early in my cooking on here (before I had a full appreciation of the amazingness of fresh mint) suggesting that you could skip the mint in an orzo salad. That was just crazy talk. Don't skip the mint here! This is a quick weeknight pasta salad.
One year ago: Creamy Lamb Meatballs
Two years ago: White Chocolate and Raspberry Tartlettes
Four years ago: Tomato and Olive Penne
Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle (from Melt)
Ingredients
1 cup shelled fava beans (1 lb in the pod)
10 ounces farfalle
1 lb asparagus, woody ends broken off, cut diagonally into 1" sticks
3 tbsp avocado oil, divided (or olive)
8 ounces ricotta salata, broken into small chunks
1/4 cup mint leaves, cut into chiffonade
juice and zest of 1 lime
1. Bring a large pot of salted water to a boil. Blanch the fava beans for 1 minute (or until they begin to float). Scoop out with a slotted spoon, rinse under cold water, and when they cool remove the outer skin. Do NOT discard the water.
2. In the same water, cook pasta until it's al dente. Drain and set aside.
3. Meanwhile, heat 1 tbsp oil in saute pan over medium-high heat. Add asparagus, season with salt and pepper, and cook until asparagus is slightly blistered, 4 minutes.
4. Toss fava beans, pasta, asparagus, ricotta salata, mint, lime juice, and lime zest in a large bowl. Season to taste with salt and pepper. Drizzle with remaining 2 tbsp oil and serve.
One year ago: Creamy Lamb Meatballs
Two years ago: White Chocolate and Raspberry Tartlettes
Four years ago: Tomato and Olive Penne
Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle (from Melt)
Ingredients
1 cup shelled fava beans (1 lb in the pod)
10 ounces farfalle
1 lb asparagus, woody ends broken off, cut diagonally into 1" sticks
3 tbsp avocado oil, divided (or olive)
8 ounces ricotta salata, broken into small chunks
1/4 cup mint leaves, cut into chiffonade
juice and zest of 1 lime
1. Bring a large pot of salted water to a boil. Blanch the fava beans for 1 minute (or until they begin to float). Scoop out with a slotted spoon, rinse under cold water, and when they cool remove the outer skin. Do NOT discard the water.
2. In the same water, cook pasta until it's al dente. Drain and set aside.
3. Meanwhile, heat 1 tbsp oil in saute pan over medium-high heat. Add asparagus, season with salt and pepper, and cook until asparagus is slightly blistered, 4 minutes.
4. Toss fava beans, pasta, asparagus, ricotta salata, mint, lime juice, and lime zest in a large bowl. Season to taste with salt and pepper. Drizzle with remaining 2 tbsp oil and serve.
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