Easter Brunch 2013

Easter is early this year. All these special events seem to sneak up on you. I usually do some egg recipes for Easter but decided to do a nice and easy Easter Brunch this year. I found the perfect one in the new issue of ‘The Food Network Magazine.’ It uses lamb chops not the pricey leg of lamb. I did the entire menu last evening to see how it goes and the beauty of the recipes stem from the fact that you can cook the carrots and the tomatoes at the same time. You can prep the potatoes and stick them in the oven after cooking the carrots and tomatoes. The only thing left is the lamb which is cooked for a few minutes. Simple and tasty!

Enjoy this beautiful time of year and Happy Easter!

From ‘The Food Network Magazine’ April 2013.

Lamb Chops with Tomato-Mint Jam

Serves 6-8

1cup chopped fresh mint

½ cup panko breadcrumbs

¼ cup extra-virgin olive oil

2 cloves garlic (1 minced, 1 whole)

2 teaspoons chopped fresh rosemary

¼ teaspoon red pepper flakes

Kosher salt

8 center-cut lamb loin chops (about 8 ounces each and 1 ½ inches thick)

1 pound cocktail tomatoes

1 tablespoon sherry vinegar or lemon juice

¾ teaspoon sugar

Combine ¾ cup mint, the panko, and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and ½ teaspoon salt and mix until combined.

Unroll the “tail” of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.

Preheat the oven to 450ᴼ. Remove the lamb chops from the refrigerator 20 minutes before cooking.

Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15-20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining ¼ cup mint and season with salt.

Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140ᴼ for medium rate, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.

Roasted Rainbow Carrots

Toss 3 bunches baby rainbow carrots, 1 tablespoon olive oil and ½ teaspoon kosher salt on a baking sheet; arrange in a single layer. Roast at 450ᴼ, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives. (I found rainbow carrots at Whole Foods for a bit more color).

Garlic Potato Gratin

Serves 4-8

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 small onion, thinly sliced

4 cloves garlic, thinly sliced

1 teaspoon chopped fresh thyme, plus a few sprigs

Kosher salt and freshly ground pepper

¼ cup dry white wine

½ cup breadcrumbs

1 tablespoon chopped fresh parsley

1 tablespoon minced fresh chives

2 pounds Yukon gold potatoes, peeled and sliced about ¼ inch thick

1 ¾ cup low-sodium chicken broth

Preheat the oven to 425ᴼ. Heat 2 tablespoons olive oil in a large oven proof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until almost evaporated, about  2 minutes.

Meanwhile, combine the breadcrumbs, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for the topping.

Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.

Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

 

crawfish 2013

It is the time of year for crawfish boils. Families and friends spend hour after hour whipping through pounds and pounds of crawfish and its accompaniments, enjoying the company as much as the fare. All the crawfish heads and shells are coveted for the best seafood stock, and any uneaten tails head straight to the freezer to be used in étouffées and crawfish pies.

We really love crawfish étouffée and I have being cooking it a lot here lately. Also I have tried something new this week that you might want to try and that is crawfish cornbread.  It has a beautiful presentation and tastes great also. Enjoy these crawfish while they are in season and at their cheapest.

Recipes taken from ‘Louisiana Cookin’ March/April 2013.

Crawfish Cornbread

Serves 8

1 cup unsalted butter, divided

½ red bell pepper, seeded and chopped

2 green onions, thinly sliced

1 cup cooked crawfish tail meat

1 tablespoon plus ½ teaspoon salt, divided

¼ teaspoon ground black pepper

¼ teaspoon crushed red pepper

2 cups yellow cornmeal

½ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 ¾ cups milk

2 tablespoon honey

1 large egg, beaten

Place a 10-inch cast-iron skillet in the oven while it preheats to 450ᴼ.

In a medium skillet, melt ½ cup butter over medium heat. Add bell pepper and green onions, and cook about 5 minutes or until softened. Stir in crawfish, ½ teaspoon salt and black and red pepper. Set aside.

In a small microwave-safe bowl, place 7 tablespoons, and cook on high for about 45 seconds or until melted. Set aside.

In a medium bowl, combine cornmeal, flour, baking soda and powder, and remaining 1 tablespoon salt. Stir in milk and honey. Add melted butter and egg; stir until combined.

Carefully remove skillet from oven; add remaining 1 tablespoon butter, swirling to coat bottom and sides of pan. Pour batter into pan, and bake for 5 minutes. Top batter with crawfish mixture, and bake 10 minutes more or until golden brown. Let cool slightly before serving.

Crawfish Étouffée

Serves 6

3 tablespoons canola oil

¼ cup all-purpose flour

6 tablespoon butter

1 large onion, chopped

½ green bell pepper. Seeded and chopped

½ yellow green pepper, seeded and chopped

½ red bell pepper, seeded and chopped

1 stalk celery, chopped

3 cloves garlic, minced

4 ½ teaspoons salt

4 ½  teaspoons ground black pepper

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

¼ teaspoon ground thyme

2 (8-ounce) cans tomato sauce

1 ¾ cups seafood or chicken stock

1 cup half-and-half

1 pound cooked crawfish tail meat

1 bunch green onions, sliced, plus more for garnish

4 cups hot cooked rice

½ cup finely chopped parsley

In a large pot or Dutch oven, heat oil over medium-low heat. Whisk in flour, and cook about 15 minutes or until roux is the color of chocolate. Increase heat to medium; add butter and onion, and cook 5 minutes.

Stir in bell peppers, celery, garlic, salt, black and cayenne pepper, paprika, and thyme; cook 7 minutes or until vegetables are softened.

Add tomato sauce and stock; bring to a boil, and cook for 3 minutes or until slightly thickened. Reduce heat to a simmer; stir in half-and-half, and cook 10 minutes.

Stir in crawfish and green onion; cook 5 minutes more or until crawfish is warmed through. Serve over rice, and top with parsley. Garnish with green onion, if desired.

 

 

Irish Brunch

Since St. Patrick’s Day is on Sunday this year, Martha Stewart inspired me to think about an Irish brunch. You can make the soda bread ahead saving time, and can prepare the ingredients for the egg bake and just cook it for a few minutes in the oven. A salad could also be served and some sausages or bacon. I tried the egg bake last evening and it was excellent.

Speaking of all things Irish, I have been using Kerrygold butter from Ireland. It is the only butter I can find using grass-fed cows. You can find it on sale at Whole Foods many times during the year. I also bought some Kerrygold cheese, again made from grass-fed cows. If we are going to eat butter and cheese, and who doesn’t love it, why not try and eat the healthier version from grass-fed cows?

Enjoy your St. Patrick’s Day brunch!

From ‘Martha Stewart Living’ March 2012.

Irish Soda Bread

Makes 1 loaf

2 ½ cups all-purpose flour, plus more to work surface, hands, and skewer

1 ½ cups rye flour

1 ½ teaspoons coarse salt

1 ¼ teaspoons baking soda

2 cups well-shaken low-fat buttermilk

Preheat the oven to 425ᴼ. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture in a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.

Transfer dough to a lightly-floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with floured wooden skewer.

Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

Potato and Leek Egg Bake

Serves 6

1 pound small round potatoes (Martha added a little color with a few purple potatoes; I thought about using some sweet potatoes; neither are Irish green so I did neither.)

10 large eggs

¾ cups whole milk

¾ cups heavy cream

Coarse salt and freshly ground pepper

2 tablespoons coarsely chopped fresh chives (from 1 bunch) (Mine were long enough to cut already this spring.)

2 tablespoons unsalted butter

1 large leek (white and pale-green parts only), thinly sliced crosswise and washed well (about 1 cup)

1 tablespoon fresh thyme leaves

Preheat oven to 350ᴼ with rack in upper third. Place potatoes in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat; reduce heat and simmer until potatoes are easily pierced with a knife, about 8 minutes. Drain potatoes, let cool, and cut into ¼ -inch-thick rounds.

Whisk together eggs, milk, cream, 1 teaspoon salt, ¼ teaspoon pepper, and chives until thoroughly combined. Melt butter in an oven-safe 10-inch skillet over medium-high heat. Add leek and ¼ teaspoon salt. Cook, stirring occasionally, until leek is softened and golden brown, about 5 minutes. Add thyme and cook, stirring gently, 30 seconds.

Reduce heat to medium. Pour egg mixture into skillet and stir once; cook, undisturbed, until edge is set, about 2 minutes. Scatter potatoes evenly over egg mixture. Transfer skillet to oven. Bake until edge is puffed and golden brown in places and center is set, about 20 minutes. Let cool slightly before serving.

Don’t forget to wear your green this Sunday. Happy St. Paddy’s!

 

Short Ribs

It seems that the worst of the winter 2012-2013 is upon us.  We had our hardest frost just this past week.  So I am still cooking warm comfort food.

In looking for grass-fed beef recently I found that the ground beef was not available and I could only get grass-fed in some beef short ribs. I am finding it harder and harder to find grass-fed beef. There is a market out there, but not enough farmers to fill it.

I have never cooked short ribs, but they seemed to be the thing you would do in a slow cooker. They also seem to go well with Asian spices. Winter is the best time to use the slow cooker I believe, since it lends itself to slow cooked stews using tougher cuts of meat. Another way with the short ribs is to braise them. Short ribs braised in red wine are transformed into a rich sauce with little effort. Try these two different recipes with short ribs and I think you will be happy with your effort. And always try to buy grass-fed.

This recipe is taken from Secrets of Slow Cooking by Llana Krissoff.

These ribs can be served as a snack or party dish, hot or at room temperature. To make a main course dish, serve the ribs over steamed white rice, and more of the sauce served over the rice.

Spicy Soy-Glazed Short Ribs

Serves 6 as an appetizer

3 ½ pounds beef short ribs

2 bunches scallions, trimmed and thinly sliced on the diagonal

1 clove garlic, minced

1 1-inch piece fresh ginger, peeled and minced

1/3 cup soy sauce

¼ cup rice vinegar

¼ cup molasses

¼ cup brown sugar

¼ cup chili-garlic sauce (See note)

¼ cup plum or hoisin sauce

Juice of 2 limes

1 tablespoon toasted-sesame oil

1 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

2 tablespoons sesame seeds

Trim any excess fat or sinew off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.

In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.

In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly until they just begin to color. Transfer to a small bowl and set aside.

Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds and the remaining scallions. Serve.

Note: Chili-garlic sauce is a chunky red-chili sauce that can be found in the Asian-foods section of most supermarkets.

 

From the cookbook Harvest to Heat by Darryl Estrine and Kelly Kochendorfeer.

Braised Short Ribs with Red Wine (This recipe was shared by an acquaintance of ours from the North American Devon Association, Ridge Shinn, and you can be assured he meant it for grass-fed beef.)

Serves 6

¼ cup canola oil

5 pounds short ribs, preferably flanken style

Coarse salt and freshly ground black pepper

2 large onions, chopped

4 large carrots, chopped

3 cups dry red wine, such as Merlot

1 bunch fresh thyme

1 head garlic, split in half and sliced

½ bunch fresh chives (about ¼ cup), chopped, for garnish

Heat the oil in heavy-bottomed pot on medium-high heat. Season the ribs with salt and pepper, then add to the pot and brown, turning frequently, until the ribs are nicely browned and caramelized on all sides, about 15 minutes. (You can roast the ribs in the oven at 450ᴼF for 20 minutes, turning a few times so all sides are evenly browned.) Adjust the heat if necessary so the meat doesn’t burn.

Remove the ribs from the pot, remove almost all the fat from the pot except about 3 tablespoons, and add the onions and carrots; cook over medium heat until the vegetables soften and are lightly browned, 5-8 minutes.

Add the wine to the vegetables, turn the heat to high, and boil until the wine is reduced by about one-half, about 15 minutes.

Return the meat to the pot, then add the thyme, garlic, and 4 cups cold water or beef broth (or more if needed) so that the meat is just covered. Bring to a simmer, cover, and cook for at least 3 hours, or until the ribs are tender and the meat pulls away from the bone. Allow to cool completely in the liquid.

Transfer the ribs from the pot to a large serving plate, removing and excess vegetables from the meat; discard any loose bones and fat. Strain the liquid into a medium bowl. If serving right away, press out the liquid from the vegetable solids and discard the vegetables. If not using right away, refrigerate the liquid to allow the fat to rise to the top, then spoon off and discard with the vegetables.

Transfer the strained braising liquid back to the pot, and cook the sauce over medium-high heat until thickened or reduced by one-quarter, about 15 minutes. Add the short ribs and bring to a simmer over medium heat for 5 minutes to heat through. Season to taste with salt and pepper.

To serve, portion the ribs and sauce among serving bowls and sprinkle with the chives. This would be good with mashed potatoes or buttered egg noodles.