Day Recipe Food Community

January 8, 2008

Rosemary, Lemon, and Garlic Leg Of Lamb with Roasted Potatoes Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:40 pm

Serves 6.

INGREDIENTS

  • 2 large lemons, zest of 1 removed in strips with a vegetable peeler
  • 1/4 cup fresh rosemary leaves
  • 3 large garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb
  •  for easier carving)
  • 2 1/2 pounds small red potatoes
  • 3 tablespoons minced fresh chives

  • 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.

    • Share/Bookmark

    • Carrot, Fennel, and Orange Soup Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:20 pm

    Makes about 8 cups.

    INGREDIENTS

  • 1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb, and bulb sliced thin crosswise
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds carrots, sliced thin (about 4 cups)
  • 1 garlic clove, sliced thin
  • 6 cups water
  • 1 teaspoon salt, or to taste
  • 1/3 cup fresh orange juice
  • 1/4 cup sour cream

  • 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.

    • Share/Bookmark

    • Lemon Verbena Pound Cake with Strawberries Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:00 pm

    INGREDIENTS

  • for cake
  • 1 cup cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated lemon zest
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 teaspoon vanilla
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice

  • for glaze

  • 1/2 cup plus 1 tablespoon confectioners’ sugar
  • 1 tablespoon fresh lemon juice

  • 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.

    • Share/Bookmark

    • Pickled Baby Carrots and Zucchini Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Makes about 1 quart.

    INGREDIENTS

  • 35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch
  •  and carrots peeled
  • 16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
  • 3/4 cup white-wine vinegar
  • 1 1/4 cups water
  • 1/3 cup sugar
  • five 1/4-inch-thick slices fresh gingerroot
  • 2 large garlic cloves, halved
  • 6 fresh tarragon sprigs
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon salt
  • 3/4 teaspoon dried hot red pepper flakes

  • *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.)

    • Share/Bookmark

    • Cherry Tomato, Ricotta, and Olive Galettes Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:20 pm

    Makes 2 galettes, serving 2.

    INGREDIENTS

  • 3 tablespoons olivada or other bottled black-olive paste
  • 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into
  •  thin strips
  • 1/4 cup ricotta
  • 1/4 cup freshly grated parmesan (about 3/4 ounce)
  • 2 galette rounds, baked
  • 1 pint small vine-ripened red cherry tomatoes, larger tomatoes halved

  • galette rounds:

  • 1/4 cup milk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 3 large egg yolks
  • 1 large whole egg
  • 2 cups all-purpose flour
  • 1 3/4 teaspoons salt
  • 3 tablespoons chopped fresh chives

    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.

    • Share/Bookmark

    • Asparagus, Prosciutto, and Goat Cheese Galettes Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:00 pm

    Makes 2 galettes, serving 2.

    INGREDIENTS

  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 pound thin asparagus (about 15 spears, 1/4- to 1/2-inch thick), trimmed
  • 3 tablespoons chopped fresh chives
  • 1/4 pound thinly sliced prosciutto, cut crosswise into thin slices
  • 1/3 cup soft mild goat cheese (about 4 ounces) room temperature
  • 2 galette rounds, baked
  • for the galette rounds:
  • 1/4 cup milk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 3 large egg yolks
  • 1 large whole egg
  • 2 cups all-purpose flour
  • 1 3/4 teaspoons salt
  • 3 tablespoons chopped fresh chives

    DIRECTIONS

    To prepare the onions:
    In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.

    Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.

    Preheat oven to 400°F.

    Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. 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 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. Makes 4 galettes rounds.

    • Share/Bookmark

    • Roasted Carrot Sandwich with Hummus and Braised Romaine Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:59 pm

    An open-face knife-and-fork sandwich.

    Makes 4 servings.

    INGREDIENTS

    • 4tablespoons vegetable oil
    • 8medium carrots, peeled, cut to 6-inch lengths
    • 5large garlic cloves, unpeeled, plus 2 teaspoons minced garlic
    • 6large fresh thyme sprigs
    • 2hearts of romaine lettuce, cut lengthwise in half
    • 3/4cup vegetable broth
    • 2tablespoons plus 1/2 cup extra-virgin olive oil215 1/2-ounce cans garbanzo beans (chickpeas), drained
    • 1/4cup fresh cilantro leaves
    • 1bay leaf
    • 2large pinches of cayenne pepper1tablespoon fresh lime juice
    • 1teaspoon cumin seeds, toasted47x41/2-inch slices country-style white bread, toasted
    • parmesan cheese wedge

    DIRECTIONS Preheat oven to 400°F. Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat. Add carrots, 5 unpeeled garlic cloves, and thyme. Sauté until carrots color, about 6 minutes; set aside. Arrange romaine, cut side up, in 15x10x2-inch baking dish. Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper. Cover with plastic wrap, then foil. Roast lettuce until tender, about 35 minutes. Uncover lettuce; roast until lightly browned, about 12 minutes.

    At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes. Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside. Drain and cool lettuce.

    Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil insaucepan. Cover; cook over medium-low heat until beans are tender, about 25 minutes. Discard bay leaf. Peel roasted garlic; add to beans. Mash until almost smooth. Season hummus with salt and pepper.

    Heat 3 tablespoons vegetable oil in small skillet over medium heat. Add minced garlic; sauté until pale golden, about 3 minutes. Pour mixture into small bowl; whisk in lime juice and cumin.

    Spread hummus on toast slices. Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing. Using vegetable peeler, shaveParmesan ribbons over each.

    • Share/Bookmark

    Sorrel, Pea, and Leek Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:40 pm

    Can be prepared in 45 minutes or less but requires additional unattended time.

    Makes about 4 1/2 cups.

    INGREDIENTS

  • white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
  • 1 1/2 tablespoons olive oil
  • 1 small boiling potato (about 1/4 pound)
  • 1 1/2 cups chicken broth
  • 1 1/2 cups cold water plus additional to thin soup
  • 1/2 cup shelled fresh or thawed frozen peas
  • 1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
  • 1/3 cup sour cream
  • 1 teaspoon fresh lemon juice, or to taste

  • garnish: chopped hard-boiled egg and thin strips of sorrel

  • * available seasonally at some supermarkets and specialty produce markets

    DIRECTIONS

    In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

    In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.

    Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

    • Share/Bookmark

    • Grilled Tuna with Warm White Bean Salad Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 9:20 pm

    Serves 4.

    INGREDIENTS

  • 1/2 pound dried great northern beans (1 1/4 cups)
  • 4 cups salted water
  • 2 garlic cloves, 1 crushed and 1 chopped and mashed to a paste with 1/2 teaspoon
  •  salt
  • 2 cups packed arugula leaves, washed well and spun dry
  • 1 small red onion, sliced thin
  • 2 tablespoons chopped fresh flat-leafed parsley leaves
  • 3 tablespoons fresh lemon juice
  • four 4-ounce skinless tuna steaks (each about 1/2 inch thick)
  • 1 teaspoon fennel seeds, crushed
  • freshly ground black pepper

  • accompaniment: lemon wedges

    DIRECTIONS

    In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.

    Prepare grill while beans are cooking.

    Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)

    Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.

    • Share/Bookmark

    • Asian Pork Tenderloin Fallom Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 pm

    Since moving to Stockholm to join my Swedish husband, I’m learning to base my cooking on ingredients that are plentiful here. It seems that pork is more popular–and more readily available–than chicken (my usual standby) so I developed:

    Serves 2 to 3.

    INGREDIENTS

  • for marinade
  • 1/4 cup fresh orange juice
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons asian sesame oil
  • 1 1/2 teaspoons five-spice powder*
  • 1/2 teaspoon dried thyme, crumbled
  • 3 garlic cloves, minced

  • 1 pound pork tenderloin, trimmed of any excess fat

  • all-purpose flour for dredging pork
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2 large shallots, chopped fine
  • 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin
  • 1/4 cup brandy
  • 1/4 cup water
  • 1/3 cup apricot preserves
  • 1/3 cup heavy cream

  • *available at asian markets

    DIRECTIONS

    Make marinade:
    In a large bowl stir together marinade ingredients and let stand 15 minutes.

    Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.

    Preheat oven to 200°F.

    Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven.

    To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes.

    • Share/Bookmark
    • Older Posts »

    Powered by WordPress