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Grilled Leg of Lamb Steaks
Grilled Leg of Lamb Steaks
2 bone in lamb steaks
2 cloves garlic minced
1/2 tablespoon rosemary
1 tablespoons olive oil
Salt and pepper to taste
Place the steaks in a shallow dish in one layer. Sprinkle with the garlic, rosemary, oil, salt and pepper. Turn the steaks to coat both sides. Let set about 30 minutes. Meanwhile, heat a grill over high heat. Add the steaks and cook until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. Serve immediately.
Grilled Leg of Lamb
Grilled Leg of Lamb
1/3 cup tamari
4 tablespoons rice wine vinegar
1/2 cup chopped green onions
4 tablespoons garlic, sliced
2 tablespoons clover honey
1 teaspoon sesame oil
4 tbsp. fresh ginger, peeled chopped fine
1 tablespoon toasted sesame seeds
3# leg of lamb, butter flied
Place all ingredients in a bowl large enough to hold the lamb and whisk until incorporated. Place lamb in bowl and turn a few times. Cover with plastic and marinated for at least 12 hours, up to 24.
Preheat the grill. You can also sear this in a hot pan but make sure the you have adequate ventilation as this will produce a lot of smoke.
Oil the grill grate. Place lamb on the grill. You can get rid of the marinade. Cook 15 minutes on each side. Depending on how you like your lamb, cook it to an internal temperature of 135 and let it rest for 10 minutes, covered with a piece of foil. This will give you a medium lamb. If you like it either rare or well, subtract or add 10 degrees respectively. When rested, sliced thinly.
Curried Potato Salad
Curried Potato Salad
baby potatoes
1 tablespoon cumin seed
2 cloves garlic, minced
1/4 cup finely chopped onion
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 cup chicken or vegetable broth
Cut potatoes into 1/2 inch cubes. In a large pan, sauté the cumin seeds in the sunflower oil for 2 minutes, or until golden. Add the minced garlic and onion and cook until soft. Add the potatoes, chicken broth, and the spices and cook on medium low heat, stirring occasionally. Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking, until potatoes are tender. Cook 2-3 minutes more, until the outsides of the potatoes are slightly crispy and golden brown.
Marinated Beets
Marinated Beets
This recipe just landed in my in box this very moment. How coincidental! By Martha Rose Schulman for the NYT. A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.
1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar
Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.
Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.
Mushroom Casserole
Mushroom Casserole
I pulled this recipe from our blog. It's one Nancy Baron posted a while back and it might come in handy this week for any of you seeking a richer dish. Looks mighty tasty. Adapted from 101cookbooks.com. Serves 8.
2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese
Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.
Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.
In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.
Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.
Quick Stir Fry of Pac Choi & Peppers
Quick Stir Fry of Pac Choi & Peppers
1 lb. pac choi
1 lb. sweet peppers, defrosted, drained well
1 Tbsp fresh ginger root, finely chopped
2 cloves garlic, thinly sliced
2 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp sunflower oil
Separate the pac choi leaves and cut off the chunky stalks.
Slice the stalks finely. Roughly chop the leaves. Heat the sunflower oil in a wok or sauté pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes. Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.
Celeriac Remoulade
Celeriac Remoulade
Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.
1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated
In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew
1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced
Rinse barley and place in pot with the water. Cook until tender but not mushy.
In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.
***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.
SAVORY GREEN SAUCE
SAVORY GREEN SAUCE
2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens
Position rack in the center of the oven and preheat to 450°F.
Place the potatoes on a baking sheet. Bake until the potatoes are tender, about 1 hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Mash the potato flesh with the butter and milk, and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm.
In the meantime, make the sauce. Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.
Steamed Greens with Sesame-Ginger Sauce
Steamed Greens with Sesame-Ginger Sauce
.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias 1/4 inch thick
.5 lb. spinach
1/2 cup water
1/2 cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
1/4 cup vinegar ( anything but balsamic)
1/4 cup sesame seeds, lightly toasted
In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.
Potato, Celeriac & Zucchini Casserole
Potato, Celeriac & Zucchini Casserole
2 lbs. celeriac;, peeled, halved, thinly sliced
2 lbs. russet potatoes, thinly sliced
1 bag frozen zucchini, defrosted, pressed to remove excess water
1/2 tsp. ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups grated Gruyère cheese
2 cups chicken broth or vegetable broth
1 cup whipping cream
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish.
Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 tsp. nutmeg. Top with half of onion slices, half of garlic, then all zucchini, then half of cheese. Repeat layering 1 more time.
Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Let sit 15 minutes.
