Month: March 2013

Kategorien
Recipes

On The Lamb

On The Lamb
Recipe adapted from Sara Jenkins, New Italian Pantry
Makes 6 servings (plus about 1¾ cups porchetta salt)
Start to Finish: 1 hour 45 minutes (plus 24 hours resting time for the porchetta salt)
https://d3d127vhjgkwcw.cloudfront.net/images/articles/2013_03/NewItalian549x305.jpg

Leg of lamb might be a quintessential Easter dish, but we’ll be making this dramatic iteration for dinner parties well beyond the forthcoming holiday. We found this recipe in the New Italian Pantry, chef Sara Jenkins’s wildly creative and gorgeous new iPad cooking app. Here, Jenkins (of Manhattan’s popular Porsena) departs from the traditional mint-lamb pairing with a rosemary-laced rub, then further amplifies the dish with a dusting of porchetta salt. Jenkins admits you could season the lamb with everyday salt and pepper, but we recommend making her flavorful seasoning on Saturday and cooking the lamb on Sunday–Easter or no Easter.

Porchetta Salt

2 tablespoons roughly chopped garlic

2 tablespoons fennel seeds

2 tablespoons roughly chopped rosemary leaves

2 tablespoons roughly chopped sage leaves

1 tablespoon fennel pollen

1 cup fine sea salt

 

Roasted Leg of Lamb

¼ cup pitted kalamata olives

2 garlic cloves

3 sprigs rosemary, leaves removed and finely chopped

1 sprig fresh oregano, leaves removed

One 4-pound boned and butterflied leg of lamb

Freshly cracked black pepper

2 tablespoons extra-virgin olive oil

1. Make the salt: In a food processor, pulse the garlic with the fennel seeds, rosemary, sage and fennel pollen until finely chopped. Add the salt and pulse until incorporated. Spread the mixture on a large rimmed baking sheet and let dry out at room temperature for 24 hours.

2. The next day, return the mixture to the food processor and blend until finely ground. Transfer the porchetta salt to an airtight container and set aside.

3. Make the lamb: Preheat the oven to 375º. Finely chop the olives, garlic, rosemary and oregano together. Using a paring knife, make small slits, about ½-inch deep, all over the skin side of the lamb and rub the herb mixture into each one. Spread any leftover herb mixture on the inside of the leg and tie the leg with kitchen twine. Season the lamb all over with the porchetta salt and black pepper. (Reserve the remaining porchetta salt for another use.)

4. In a large ovenproof skillet, warm the olive oil over medium-high heat. Sear the lamb until browned on all sides, about 4 minutes per side. Transfer the skillet to the oven and roast the lamb for about 1 hour or until the internal temperature registers 155º on a meat thermometer for medium. Remove the lamb from the oven and let rest for 10 minutes before transferring to a cutting board to slice and serve.

Kategorien
Recipes

Herb Appeal

Herb Appeal
Recipe adapted from “Vegetable Literacy” by Deborah Madison (Ten Speed Press)
Makes about 2 cups
Start to Finish: 50 minutes
https://d3d127vhjgkwcw.cloudfront.net/images/articles/2013_03/EggSalad549x305.jpg

At first glance, Deborah Madison’s new cookbook, Vegetable Literacy, might look like another encyclopedic ode to vegetables. In truth, the groundbreaking title offers home cooks an entirely new way to look at the topic by considering the relationships between vegetables, herbs and edible flowers within the same botanical families. We were particularly taken with a chapter on the sunflower family, which includes artichokes, endive and anise-like tarragon. The latter makes an appearance in this light and lovely egg salad, which is as delicious served with toast and a green salad for dinner as it is piled onto a sandwich the next day.

6 eggs

1 small shallot, finely chopped (about ¼ cup)

¼ cup white wine vinegar

1 tablespoon thinly sliced chives

1 tablespoon finely chopped flat-leaf parsley leaves

1 tablespoon finely chopped tarragon leaves

3 tablespoons reduced-fat mayonnaise

Sea salt and freshly ground black pepper

Chive blossoms, for garnish (optional)

Toasted bread, for serving

1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process.

2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.

3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives, parsley, tarragon and mayonnaise and mix until combined. Season to taste with salt and pepper.

4. Drain the shallots and mix them into the egg salad until combined. Pile the egg salad into a serving bowl and garnish with the chive blossoms, if desired. Serve immediately with the toasted bread.

 

Reprinted with permission from “Vegetable Literacy” by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Kategorien
Recipes

Toast Of The Town

Toast Of The Town
Recipe adapted from Nathan Thurston, Stars Rooftop & Grill Room, Charleston, S.C.
Makes 6 bruschetta
Start to Finish: 40 minutes
https://d3d127vhjgkwcw.cloudfront.net/images/articles/2013_03/Bruschetta549x305.jpg

Though we usually associate bruschetta with juicy summer tomatoes, we’ve discovered we don’t have to wait for sandal season to make the Italian antipasti worth our while. At Charleston’s Stars Rooftop & Grill Room, chef Nathan Thurston weds seasonal mushrooms and mustard greens with a heady truffle vinaigrette to create bruschetta that’s ready for a winter feast. Just don’t expect to serve them as passed hors d’oeuvres: These generous toasts should be offered up as a plated first course with a knife and fork, not a dainty cocktail napkin.

Black Truffle Vinaigrette

2 tablespoons extra-virgin olive oil

2 tablespoons Champagne vinegar

1 tablespoon black truffle oil

½ teaspoon sugar

1 teaspoon finely chopped shallot

1 teaspoon finely chopped flat-leaf parsley leaves

Salt

 

Mushroom Bruschetta

½ pound mixed mushrooms, such as oyster, shiitake and maitake

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ pound roughly chopped mustard greens (about 2 cups)

Six ½-inch-thick slices multigrain bread, toasted

2 ounces crumbled feta cheese

1. Make the vinaigrette: In a small bowl, whisk the olive oil with the Champagne vinegar, truffle oil and sugar. Add the shallot and parsley and let rest at room temperature for 10 minutes. Season to taste with salt.

2. Make the bruschetta: Meanwhile, clean the mushrooms and cut them into bite-size pieces. In a medium bowl, combine the mushrooms with 2 tablespoons of the truffle vinaigrette and season with salt and pepper. Set the mushrooms aside to rest for 15 minutes.

3. In a large skillet set over medium heat, warm 1 tablespoon of the olive oil. Add the mushrooms and cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are golden brown and tender, about 6 minutes. Transfer the mushrooms to a small bowl and cover to keep warm.

4. In a medium bowl, toss the mustard greens with the remaining tablespoon of olive oil and a pinch of salt. Add the mustard greens to the skillet and cook, stirring, until slightly wilted, about 1 minute.

5. Arrange the toasted bread on a serving platter and divide the feta among the toasts. Top the toasts with the mustard greens and reserved mushrooms. Drizzle the remaining truffle vinaigrette around and on top of the toasts to taste and serve immediately.