Ingredients
* 1/2 cup freshly squeezed lemon juice
* 2 tablespoons whole-grain mustard
* 1 tablespoon chopped fresh rosemary
* 3 cloves garlic, minced
* 1 teaspoon kosher salt, plus more to taste
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper, to taste
* Four 8- to 12-ounce lamb shoulder chops
Directions
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
Cook's note: This is the perfect workday-week recipe. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day. When you come home, you'll have ready-to-grill lamb chops waiting for you.
Saturday, April 16, 2011
Monday, April 11, 2011
Caramelized Onion Tarts
Recipe With Phyllo
YIELD: Makes about 20 3-in. squares
TOTAL:45 MINUTES
Ingredients
7 sheets filo dough, thawed
5 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 tablespoon fresh thyme leaves
Salt
freshly ground black pepper
Preparation
1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Recipe 2
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.
Ingredients
2 tablespoons vegetable oil
1 large sweet onion, thinly sliced
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded Gruyère cheese OR Swiss cheese (about 6 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
Directions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
onion and blue cheese tart
http://lunchfortwo.typepad.com/my_weblog/2007/02/onion_and_blue_.html
1 sheet of Pepperidge Farm Frozen Pastry [they come two to a box], thawed about 30 mins
filling
2 Tbs olive or canola oil
4 yellow onions, sliced
1 teaspoon grated lemon rind
6 1/2 oz crumbly blue cheese (roquefort is very good in this recipe)
3 oz small, oil-cured, pitted black olives
2 Tbs fresh thyme, leaves pulled off stalks
fresh ground black pepper
pre-heat oven to 400. Roll out the pastry on a lightly floured surface until it is a rough rectangle shape and about 1/8 of an inch thick. [when you take it out of the box it is 1/4 inch thick to give you an idea] Line a cookie sheet with parchment paper and put the pastry on it.
cook the oil, onions, and lemon rind in a frying pan over a medium heat. you want the onions soft and golden brown. turn of the heat and let them cool slightly.
Sprinkle the cheese evenly over the pastry, leaving a 1 inch or less border. Top with the cooked onions, olives, thyme leaves and pepper. fold over the corners to make a neat looking border. Bake 23-30 minutes until the pastry is puffed and golden. Serve warm....
----
Cheese and Caramelized Onion Tart
This is another one from Nigel Slater's Appetite. This was the first time I had worked with store-bought puff pastry (or any kind of puff pastry for that matter). It's a great way to make something elegant with relatively little effort.
Though the technique is easy, this particular recipe is not quick, because you need to caramelize the onions. I think it took at least an hour, possibly longer - I didn't really keep track, because I was puttering around the kitchen with a friend, making other stuff, and just giving the onions the odd stir now and then. If you were pressed for time, I think the tart would be equally delicious with sauteed mushrooms, or cooked spinach, or thinly sliced artichoke hearts, or perhaps some sauteed eggplant and tomato, or...the possibilities are endless. Expect to see other tarts appear in this blog. (Though probably not right away - with the richness of the puff pastry and the cheese, this is definitely a "sometimes food".)
I served this cut up into itty bitty squares as a party snack, but it would work as a main dish paired with a nice green salad.
The Ingredients
1 sheet (1/2 lb. of pastry) from a package of pre-rolled frozen puff pastry (I used Pepperidge Farm, which is just about the only brand of frozen puff-pastry I ever see around here.) Ambitious types may, of course, roll their own.
6 medium onions, halved and sliced (The thinner the slices, the faster your onions will caramelize. However, thicker slices will give a more substantial texture and will be less likely to burn. We went for 1/4 inch thick slices. This also looks like an impossibly large pile of onions, but it cooks down to next to nothing.)
3 tbsp. butter
4-5 oz. good melting cheese (I used a domestic fontina, which was good, but I think next time I would have picked something slightly sharper, like a real Italian fontina or maybe a Gruyere, and used a bit less of it. Slater actually suggests Taleggio, which is not carried by my local supermarket, or Camembert.)
Leaves from a few sprigs fresh thyme
The Steps
In your largest skillet, melt the butter over medium-low heat. Pile in the onions, and cook, stirring now and then, until the onions are deep golden-brown and caramelized, at least 45 minutes, possibly longer.
If you're like me, you're probably going to spend the first twenty minutes of this process looking at the onions and thinking, "Uh oh, they're not getting brown. It's not going to work." Patience. It will work.
Thaw the puff pastry according to package directions. Lightly flour a baking sheet and unroll the puff pastry onto it.
Score the pastry lightly with a knife to create a 1/2 inch border around the edges. Prick the area inside the border all over with a fork.
Cut the cheese into small slices or break it up into small chunks.
Spread the caramelized onions over the puff pastry inside the scored border. Tuck bits of cheese into the onion mixture.
Bake in a 425 degree oven for 15-20 minutes, until the pastry is puffed and golden and the cheese is melted.
Cut into squares and serve.
YIELD: Makes about 20 3-in. squares
TOTAL:45 MINUTES
Ingredients
7 sheets filo dough, thawed
5 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 tablespoon fresh thyme leaves
Salt
freshly ground black pepper
Preparation
1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Recipe 2
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.
Ingredients
2 tablespoons vegetable oil
1 large sweet onion, thinly sliced
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded Gruyère cheese OR Swiss cheese (about 6 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
Directions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
onion and blue cheese tart
http://lunchfortwo.typepad.com/my_weblog/2007/02/onion_and_blue_.html
1 sheet of Pepperidge Farm Frozen Pastry [they come two to a box], thawed about 30 mins
filling
2 Tbs olive or canola oil
4 yellow onions, sliced
1 teaspoon grated lemon rind
6 1/2 oz crumbly blue cheese (roquefort is very good in this recipe)
3 oz small, oil-cured, pitted black olives
2 Tbs fresh thyme, leaves pulled off stalks
fresh ground black pepper
pre-heat oven to 400. Roll out the pastry on a lightly floured surface until it is a rough rectangle shape and about 1/8 of an inch thick. [when you take it out of the box it is 1/4 inch thick to give you an idea] Line a cookie sheet with parchment paper and put the pastry on it.
cook the oil, onions, and lemon rind in a frying pan over a medium heat. you want the onions soft and golden brown. turn of the heat and let them cool slightly.
Sprinkle the cheese evenly over the pastry, leaving a 1 inch or less border. Top with the cooked onions, olives, thyme leaves and pepper. fold over the corners to make a neat looking border. Bake 23-30 minutes until the pastry is puffed and golden. Serve warm....
----
Cheese and Caramelized Onion Tart
This is another one from Nigel Slater's Appetite. This was the first time I had worked with store-bought puff pastry (or any kind of puff pastry for that matter). It's a great way to make something elegant with relatively little effort.
Though the technique is easy, this particular recipe is not quick, because you need to caramelize the onions. I think it took at least an hour, possibly longer - I didn't really keep track, because I was puttering around the kitchen with a friend, making other stuff, and just giving the onions the odd stir now and then. If you were pressed for time, I think the tart would be equally delicious with sauteed mushrooms, or cooked spinach, or thinly sliced artichoke hearts, or perhaps some sauteed eggplant and tomato, or...the possibilities are endless. Expect to see other tarts appear in this blog. (Though probably not right away - with the richness of the puff pastry and the cheese, this is definitely a "sometimes food".)
I served this cut up into itty bitty squares as a party snack, but it would work as a main dish paired with a nice green salad.
The Ingredients
1 sheet (1/2 lb. of pastry) from a package of pre-rolled frozen puff pastry (I used Pepperidge Farm, which is just about the only brand of frozen puff-pastry I ever see around here.) Ambitious types may, of course, roll their own.
6 medium onions, halved and sliced (The thinner the slices, the faster your onions will caramelize. However, thicker slices will give a more substantial texture and will be less likely to burn. We went for 1/4 inch thick slices. This also looks like an impossibly large pile of onions, but it cooks down to next to nothing.)
3 tbsp. butter
4-5 oz. good melting cheese (I used a domestic fontina, which was good, but I think next time I would have picked something slightly sharper, like a real Italian fontina or maybe a Gruyere, and used a bit less of it. Slater actually suggests Taleggio, which is not carried by my local supermarket, or Camembert.)
Leaves from a few sprigs fresh thyme
The Steps
In your largest skillet, melt the butter over medium-low heat. Pile in the onions, and cook, stirring now and then, until the onions are deep golden-brown and caramelized, at least 45 minutes, possibly longer.
If you're like me, you're probably going to spend the first twenty minutes of this process looking at the onions and thinking, "Uh oh, they're not getting brown. It's not going to work." Patience. It will work.
Thaw the puff pastry according to package directions. Lightly flour a baking sheet and unroll the puff pastry onto it.
Score the pastry lightly with a knife to create a 1/2 inch border around the edges. Prick the area inside the border all over with a fork.
Cut the cheese into small slices or break it up into small chunks.
Spread the caramelized onions over the puff pastry inside the scored border. Tuck bits of cheese into the onion mixture.
Bake in a 425 degree oven for 15-20 minutes, until the pastry is puffed and golden and the cheese is melted.
Cut into squares and serve.
Friday, April 08, 2011
Brown Butter and Sage Sauce with Naked Ravioli
Brown Butter and Sage Sauce
Ingredients
# 1/2 lb. unsalted butter
# 1 cup fresh sage leaves
# Fresh ground pepper
# 1 cup water
Cooking Directions
Melt half of the butter in a sauté pan with the sage, over medium-low heat.
Once sage and butter start to get golden brown, add the pepper and the water little by little.
Keep stirring and adding water on a low flame until you have a creamy, velvety butter sauce.
If the sauce looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce.
Naked Ravioli
Ingredients
# 3 lbs. fresh baby spinach
# 1 tsp. baking soda
# 2 lbs. of fresh ricotta cheese
# 8 oz. parmesan cheese, grated
# 1 whole nutmeg, grated (or 2-3 tsp. ground nutmeg)
# 1 tsp fresh ground black pepper
# 2 eggs
# 1 Tbsp kosher salt
# 4 oz. parmesan cheese for topping
#
Cooking Directions
Bring a large pot of water to a boil and add the baking soda.
Add the spinach and let cook until it's completely wilted (about 4 minutes).
Strain the spinach, and then place in a clean kitchen towel to squeeze all of the water out. Place spinach on cutting board and chop. Not too big, but not completely minced.
In a separate bowl, mix the ricotta, parmesan, grated nutmeg, pepper, eggs, and salt until you have a uniform paste. Do not use a mixer or food processor -- you should use your hands.
Once ricotta mix is ready, add the chopped spinach and keep mixing until you have a uniform clump that's not too white, and not too green. You are welcome to add more spinach or ricotta to your taste. If it's still a bit wet, you can dust it with some flour, but only if you really need to.
Using two soup spoons, shape the mixture into quenelles (oval-shaped balls), and drop them on a sheet pan coated with non-stick spray.
Cook in the oven at 500 degrees for 5 minutes. Let rest for 2-3 minutes, then add to plates with a flat spatula. Be careful, as they are delicate and may fall apart.
Top each plate with Brown Butter Sage Sauce (CLICK HERE FOR RECIPE), and some nice shavings of parmesan cheese.
http://abcnews.go.com/GMA/recipe?id=8277372
---------
Emeril's Brown Butter Sage Sauce
(4 main course servings, 6 appetizer servings)
1/2 pound unsalted butter
2 tablespoons fresh sage eaves, minced
Salt
Pepper
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
Ingredients
# 1/2 lb. unsalted butter
# 1 cup fresh sage leaves
# Fresh ground pepper
# 1 cup water
Cooking Directions
Melt half of the butter in a sauté pan with the sage, over medium-low heat.
Once sage and butter start to get golden brown, add the pepper and the water little by little.
Keep stirring and adding water on a low flame until you have a creamy, velvety butter sauce.
If the sauce looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce.
Naked Ravioli
Ingredients
# 3 lbs. fresh baby spinach
# 1 tsp. baking soda
# 2 lbs. of fresh ricotta cheese
# 8 oz. parmesan cheese, grated
# 1 whole nutmeg, grated (or 2-3 tsp. ground nutmeg)
# 1 tsp fresh ground black pepper
# 2 eggs
# 1 Tbsp kosher salt
# 4 oz. parmesan cheese for topping
#
Cooking Directions
Bring a large pot of water to a boil and add the baking soda.
Add the spinach and let cook until it's completely wilted (about 4 minutes).
Strain the spinach, and then place in a clean kitchen towel to squeeze all of the water out. Place spinach on cutting board and chop. Not too big, but not completely minced.
In a separate bowl, mix the ricotta, parmesan, grated nutmeg, pepper, eggs, and salt until you have a uniform paste. Do not use a mixer or food processor -- you should use your hands.
Once ricotta mix is ready, add the chopped spinach and keep mixing until you have a uniform clump that's not too white, and not too green. You are welcome to add more spinach or ricotta to your taste. If it's still a bit wet, you can dust it with some flour, but only if you really need to.
Using two soup spoons, shape the mixture into quenelles (oval-shaped balls), and drop them on a sheet pan coated with non-stick spray.
Cook in the oven at 500 degrees for 5 minutes. Let rest for 2-3 minutes, then add to plates with a flat spatula. Be careful, as they are delicate and may fall apart.
Top each plate with Brown Butter Sage Sauce (CLICK HERE FOR RECIPE), and some nice shavings of parmesan cheese.
http://abcnews.go.com/GMA/recipe?id=8277372
---------
Emeril's Brown Butter Sage Sauce
(4 main course servings, 6 appetizer servings)
1/2 pound unsalted butter
2 tablespoons fresh sage eaves, minced
Salt
Pepper
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
Wednesday, April 06, 2011
Rack of Venison
Food and Wine: Charlie Palmer's Balsamic-Glazed Rack of Venison
Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venison cuts, including tenderloin and leg steaks, for the elegant racks. He serves a sweet-sour red cabbage slaw alongside.
http://www.foodandwine.com/recipes/balsamic-glazed-rack-of-venison
Ingredients
1. 1/4 cup balsamic vinegar
2. 2 tablespoons olive oil
3. 1 1/2 tablespoons ketchup
4. 1 tablespoon Worcestershire sauce
5. Coarsely ground pepper
6. Kosher salt
7. 1 tablespoon canola oil
8. Two 1 1/ 4-pound venison racks, 4 chops each, frenched
Directions
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
2. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1 1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
Notes
One Serving Calories 340 kcal, Protein 46 gm, Carbohydrate 3 gm, Cholesterol 169 mg, Total Fat 14.9 gm, Saturated Fat 3 gm.
------
Recipe 2
Preheat the oven to 400°F.
Blot the venison dry and generously salt all over. In a large ovenproof skillet, heat the oil over medium-high heat until very hot. Cook the venison racks, turning them with tongs, until deeply browned around their circumference, 8 to 10 minutes.
Transfer the skillet to the oven and roast to the desired doneness, 15 to 18 minutes for medium-rare, or when an instant-read thermometer registers 125°F
After 12 minutes, carefully transfer the skillet to the stove top and add the garlic, thyme sprigs, and 4 tablespoons of the butter, tilting the pan to let the ingredients mingle.
Baste the meat with the butter for 30 seconds.
Turn the racks over, baste again, and return to the oven to finish roasting.
When done, baste the meat once more and transfer the venison to a cutting board.Tent loosely with aluminum foil and let rest for 5 minutes.
----
Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.
* SERVINGS: 4
* MAKE-AHEAD
Ingredients
1. One 1 1/2-pound rack of venison
2. 4 garlic cloves, smashed
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/2 cup plus 2 tablespoons coarsely chopped cilantro
6. 6 thin slices of smoky bacon (3 ounces)
7. 1/2 cup chicken stock or canned low-sodium broth
8. 1 tablespoon unsalted butter
Directions
1. Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
2. Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
3. Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
5. Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
6. Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.
Make Ahead
The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.
Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venison cuts, including tenderloin and leg steaks, for the elegant racks. He serves a sweet-sour red cabbage slaw alongside.
http://www.foodandwine.com/recipes/balsamic-glazed-rack-of-venison
Ingredients
1. 1/4 cup balsamic vinegar
2. 2 tablespoons olive oil
3. 1 1/2 tablespoons ketchup
4. 1 tablespoon Worcestershire sauce
5. Coarsely ground pepper
6. Kosher salt
7. 1 tablespoon canola oil
8. Two 1 1/ 4-pound venison racks, 4 chops each, frenched
Directions
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
2. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1 1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
Notes
One Serving Calories 340 kcal, Protein 46 gm, Carbohydrate 3 gm, Cholesterol 169 mg, Total Fat 14.9 gm, Saturated Fat 3 gm.
------
Recipe 2
Preheat the oven to 400°F.
Blot the venison dry and generously salt all over. In a large ovenproof skillet, heat the oil over medium-high heat until very hot. Cook the venison racks, turning them with tongs, until deeply browned around their circumference, 8 to 10 minutes.
Transfer the skillet to the oven and roast to the desired doneness, 15 to 18 minutes for medium-rare, or when an instant-read thermometer registers 125°F
After 12 minutes, carefully transfer the skillet to the stove top and add the garlic, thyme sprigs, and 4 tablespoons of the butter, tilting the pan to let the ingredients mingle.
Baste the meat with the butter for 30 seconds.
Turn the racks over, baste again, and return to the oven to finish roasting.
When done, baste the meat once more and transfer the venison to a cutting board.Tent loosely with aluminum foil and let rest for 5 minutes.
----
Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.
* SERVINGS: 4
* MAKE-AHEAD
Ingredients
1. One 1 1/2-pound rack of venison
2. 4 garlic cloves, smashed
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/2 cup plus 2 tablespoons coarsely chopped cilantro
6. 6 thin slices of smoky bacon (3 ounces)
7. 1/2 cup chicken stock or canned low-sodium broth
8. 1 tablespoon unsalted butter
Directions
1. Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
2. Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
3. Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
5. Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
6. Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.
Make Ahead
The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.
Tuesday, April 05, 2011
Tomato, Goat Cheese, and Onion Tart
Gourmet | August 2002
yield: Makes 4 servings
active time: 20 minutes
total time: 35 minutes
Ingredients
* 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
* 3 tablespoons olive oil
* 1 large onion, very thinly sliced
* 6 oz crumbled goat cheese (1 1/3 cups)
* 1 lb plum tomatoes, thinly sliced crosswise
* Garnish: fresh basil leaves
* Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice
print a shopping list for this recipe
Preparation
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.
Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
http://www.epicurious.com/recipes/food/views/Tomato-Goat-Cheese-and-Onion-Tart-106898#ixzz1IiYA3qUp
yield: Makes 4 servings
active time: 20 minutes
total time: 35 minutes
Ingredients
* 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
* 3 tablespoons olive oil
* 1 large onion, very thinly sliced
* 6 oz crumbled goat cheese (1 1/3 cups)
* 1 lb plum tomatoes, thinly sliced crosswise
* Garnish: fresh basil leaves
* Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice
print a shopping list for this recipe
Preparation
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.
Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
http://www.epicurious.com/recipes/food/views/Tomato-Goat-Cheese-and-Onion-Tart-106898#ixzz1IiYA3qUp
Ricotta Gnocci with Lemon Thyme Butter Sauce
Gnocchi:
250g ricotta cheese
¼ cup (25g) grated parmesan
1 egg, lightly beaten
½ cup (70g) all purpose flour
¼ cup finely chopped parsley
sea salt
freshly ground black pepper
extra grated parmesan, to serve
Sauce:
80g unsalted butter, room temperature
pinch of salt
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Start with the sauce: place all the ingredients in a small saucepan and cook over low heat, stirring, until the butter melts completely. Remove from heat and set aside.
Now, the gnocchi: place the ricotta, ¼ cup parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well until smooth – the ricotta cheese we have here in Brazil is a bit dry, so I started by breaking it with a fork and then added all the other ingredients. You'll see specks of ricotta in the gnocchi because I did not want to overmix the dough.
Transfer the mixture to a lightly greased or coated with cooking spray surface and shape into a long log; cut the gnocchi – they should be about 2cm.
Make indentations in each dough ball with a fork – I did not do that.
Cook the gnocchi in a large saucepan with boiling salted water – as soon as the balls come up to the surface, they will be almost ready; let them cook for another 30 seconds then remove them carefully from the pan, using a skimming ladle.
Heat the sauce, pour over the gnocchi, sprinkle with parmesan and serve at once.
Serves 2
http://technicolorkitcheninenglish.blogspot.com/2008/04/ricotta-gnocchi-with-lemon-thyme-butter.html
Lemon Thyme Butter Sauce
# 4 teaspoons butter
# 4 teaspoons extra-virgin olive oil
# 1/2 cup finely chopped shallots
# 1 tablespoon grated lemon rind
# 2 teaspoons chopped fresh thyme
# 2 teaspoons fresh lemon juice
# Dash of kosher salt
# 2 tablespoons shaved fresh Parmigiano-Reggiano cheese
# 1/4 teaspoon freshly ground black pepper
Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt.
250g ricotta cheese
¼ cup (25g) grated parmesan
1 egg, lightly beaten
½ cup (70g) all purpose flour
¼ cup finely chopped parsley
sea salt
freshly ground black pepper
extra grated parmesan, to serve
Sauce:
80g unsalted butter, room temperature
pinch of salt
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Start with the sauce: place all the ingredients in a small saucepan and cook over low heat, stirring, until the butter melts completely. Remove from heat and set aside.
Now, the gnocchi: place the ricotta, ¼ cup parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well until smooth – the ricotta cheese we have here in Brazil is a bit dry, so I started by breaking it with a fork and then added all the other ingredients. You'll see specks of ricotta in the gnocchi because I did not want to overmix the dough.
Transfer the mixture to a lightly greased or coated with cooking spray surface and shape into a long log; cut the gnocchi – they should be about 2cm.
Make indentations in each dough ball with a fork – I did not do that.
Cook the gnocchi in a large saucepan with boiling salted water – as soon as the balls come up to the surface, they will be almost ready; let them cook for another 30 seconds then remove them carefully from the pan, using a skimming ladle.
Heat the sauce, pour over the gnocchi, sprinkle with parmesan and serve at once.
Serves 2
http://technicolorkitcheninenglish.blogspot.com/2008/04/ricotta-gnocchi-with-lemon-thyme-butter.html
Lemon Thyme Butter Sauce
# 4 teaspoons butter
# 4 teaspoons extra-virgin olive oil
# 1/2 cup finely chopped shallots
# 1 tablespoon grated lemon rind
# 2 teaspoons chopped fresh thyme
# 2 teaspoons fresh lemon juice
# Dash of kosher salt
# 2 tablespoons shaved fresh Parmigiano-Reggiano cheese
# 1/4 teaspoon freshly ground black pepper
Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt.
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