Dayrecipe Food Community

garnish: fresh rosemary sprigs and lemon wedges

DIRECTIONS

Preheat oven to 350°F.

Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.

In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.

With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.

Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.

Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.

Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.

garnish: 1 tablespoon fresh chervil leaves or fennel fronds

DIRECTIONS

In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.

In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).

Serve soup garnished with chervil leaves or fennel fronds.

for glaze

accompaniment: strawberries

DIRECTIONS

Make cake:
Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.

In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

Make glaze while cake is cooling:
In a small bowl whisk confectioners’s sugar, a little at a time, into lemon juice until smooth and thick.

When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.

Serve cake at room temperature with strawberries.

*available at specialty produce markets and some supermarkets

DIRECTIONS

In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.

In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.

To Sterilize Jars And Glasses For Pickling:
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

galette rounds:

DIRECTIONS

Preheat oven to 400°F.

In a bowl stir together olive paste and basil. In another bowl stir together ricotta, Parmesan, and salt and pepper to taste. Spread olive mixture evenly onto galette rounds and spread cheese mixture over it. Cover cheese mixture with tomatoes and season with salt and pepper. Bake galettes on a baking sheet in middle of oven about 15 minutes. Transfer galettes to a rack and cool.

Serve galettes, cut into wedges, at room temperature.

To prepare the Galette Rounds:
In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.

On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill 1 hour.

Preheat oven to 450°F.

Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. This recipe makes 4 galette rounds.