Can be prepared in 45 minutes or less.
Serves 4.
INGREDIENTS
1/4 cup olive oil
1 tablespoon balsamic vinegar
4 garlic cloves, minced
8 frenched 1-inch-thick rib lamb chops (about 1 pound total)
DIRECTIONS
In a small bowl whisk together oil, vinegar, garlic, and salt and pepper to taste. On a plate or in a shallow dish coat lamb chops on both sides with marinade and let marinate at room temperature, turning once, 30 minutes.
Preheat broiler.
Broil chops on rack of a broiler pan 2 inches from heat 7 minutes, turning after 5 minutes, for medium-rare meat.
Can be prepared in 45 minutes or less but requires additional unattended preparation time.
Makes about 1 quart.
INGREDIENTS
2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice
DIRECTIONS
In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
Chill mixture until cold and freeze in an ice-cream maker.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
2 tablespoons olive oil
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry
DIRECTIONS
In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add spinach. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
Active time: 1 1/2 hr Start to finish: 4 hr (includes making icing)
Makes 3 to 5 dozen cookies (depending on size of cookie cutters).
INGREDIENTS
- 2 1/2cups all-purpose flour
- 3/4teaspoon salt
- 1 1/2sticks (3/4 cup) unsalted butter, softened
- 3/4cup sugar
- 1large egg
- 1teaspoon vanilla
- decorating icing
- various food colorings *
- special equipment:2- to 3-inch alphabet cookie cutters**; several sealable plastic bags (not pleated)
DIRECTIONS Whisk together flour and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined. Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. Put oven rack in middle position and preheat oven to 350°F. Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely. Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets. For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies. Cooks’ notes:
• Dough can be chilled up to 3 days.
• Cookies (with or without icing) can be made 1 week ahead and kept in an airtight container, layered between sheets of wax paper or parchment, at room temperature. *Wilton Paste Food Coloring available at wilton.com.
**Available at some bakeware shops and Sweet Celebrations (800-328-6722).
Active time: 20 min Start to finish: 20 min
Makes 8 servings.
INGREDIENTS
- ,?l?k-cut slices meaty smoked bacon (1/2 lb), cut crosswise into 2-inch-long pieces
- 2tablespoons white balsamic vinegar
- 1tablespoon finely chopped shallot
- 1/2teaspoon dijon mustard
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- 3tablespoons extra-virgin olive oil
- 1 1/2lb boston lettuce (3 heads), torn into bite-size pieces (16 cups)
DIRECTIONS Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.
Cooks’ note:• Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
