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Herb & Mustard Crusted Lamb Rack
Herb & Mustard Crusted Lamb Rack
1 lamb rack
1 sprig rosemary, stripped and finely chopped
2 tbsp. dijon mustard
freshly ground black pepper
Preheat oven to 375 degrees.
Mix mustard, rosemary and black pepper in a small bowl. Set aside.
Remove any excess fat on the meat side of the rack, leaving a thin layer. Heat a dry sauté pan (enough fat will come from the lamb itself) and carefully place the rack, meat side down and sear until well browned. Remove the pan from the burner and using a large spoon, rub the mustard mixture along the top of the meat side. Place in the oven. Roast in the rack for 10 minutes for a medium rare lamb. Remove from oven and let rest for 5 minutes before cutting the chops, slicing every 2 bones.
Market Street Meatloaf
Market Street Meatloaf
2 lbs. ground beef
1 onion, finely dice
1 red pepper, fine dice
2 cloves garlic, minced
2 eggs
1/2 cup ketchup
1/4 cup grain mustard
1 tsp ground cumin
1 cup panko
6 strips bacon
Combined all ingredients in a large bowl and mix until well incorporated. Form into a loaf shape on an oiled sheet pan. Wrap bacon around the formed loaf, tucking the ends into the bottom of the loaf. Cook until internal temperature taken from center is 145 degrees. Remove from oven and cover with foil. Let rest for 10 minutes.
Not Your Grandmother’s Irish Lamb Stew
Not Your Grandmother's Irish Lamb Stew
4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into 1/2 inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
1/4 cup fresh mint, rough chop
Greens - beet, spinach or braising greens
Prepare all vegetables and set aside.
Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.
In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.
Stir Fried Turnips with Greens
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Upland Cress and Cucumber Salad
Upland Cress and Cucumber Salad
1 European cucumber, peeled, seeded and cut into half moons
1/2 cup sweet salad turnips, washed and thinly sliced
2 cups upland cress
1/2 cup toasted pecans
Apple cider vinaigrette, to taste
Salt and Pepper
In a large bowl toss cucumber and turnips with just enough vinaigrette to coat them. Season with salt and pepper. Add the cress and gently toss. Mound this mix on plates and crumbled the toasted pecans on top of each. Drizzle some more dressing if needed. Any number of cheeses can be add to this including gorgonzola and goat cheese.
Chicken with Oaxacan Mole
Chicken with Oaxacan Mole
In the spirit of Cinco de Mayo, here is a favorite recipe from one of my favorite regions of Mexico. While it might seem daunting at first, if you double it you can refrigerate what you don’t use on the chicken and use it for lamb. As well, these spices are available at most local stores. While you're at it, check out the story of mole, at least one of them, since there is still debate as to where it originated. ~Bill
1 chicken, quartered
1 tbsp. cumin seeds
4 cinnamon sticks, crushed
3/4 cup almonds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup coriander seeds
4 oz. butter
1 onion, rough chop
2 poblano peppers, seeded, rough chop
2 ripe plantains, sliced
3 cups vegetable or chicken stock
1 cup orange juice
1/2 cup lime juice
2 cups plum tomatoes, rough chop
2 oz. dark chocolate
For the chicken:
Heat some oil in a heavy braiser or large saucepot. Season the chicken generously with salt and pepper and seared until golden on all sides. Place in 350 degree oven and roast until the chicken juices run clear from the chicken when pierced with a knife. Pull from oven, place on a platter and serve with sauce.
For the mole:
Toast first set of ingredients in heavy sauté pan until sesame seeds start to pop. Add coriander and toast for 1 minute more.
Transfer this to a food processor and pulse until you have a powder.
In a heavy saucepot, melt butter and add onions and poblano peppers and sauté until translucent. Add remaining ingredients, with the exception of the chocolate, spice powder and simmer for 30 minutes on very low heat, stirring often. Puree mole in blender. Add crushed tomatoes and chocolate and whisk until incorporated. Season with salt.
Cracked Grain Coffee Cake
Cracked Grain Coffee Cake
1 cup butter
3 eggs
3 cups whole wheat flour
1/2 cup cracked grains
1.5 tsp.baking soda
1 cup brown sugar, packed
2 tsp vanilla extract
1.5 tsp. baking powder
1.5 cups buttermilk
1/2 cup brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease well a bundt cake pan, set aside.
In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, cracked grains, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well.
In a separate bowl, mix brown sugar, pecans and cinnamon.
With a large spoon, place half of the batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.
Bake for approximately 1 hour or just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate.
Tabouli Salad
Tabouli Salad
3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste
Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.
Mixed Grains Pilaf
Mixed Grains Pilaf
This one from the archives was supplied to us by Good Eats members a while back. You can cook the mixed cracked grains as you would rice or barley (as done here) for some very interesting and healthy dishes. This one would be great with some chopped mustard greens and scallions baked in, with rounds of the Baked Goat Cheese on the side.
1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 TB (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 TB butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 TB butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve
Baked Goat Cheese
Baked Goat Cheese
From David Lebowitz website...This isn't a strict recipe, but a technique. I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven.
Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.
Cut your goat cheese into disks about 3/4-inch (2cm) thick. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.
Preheat the oven to 375F (180C).
Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.
Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.
Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.) Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.
Remove from oven and use a spatula to lift the goat cheese rounds from the pan.
Serve with a green salad, and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.
