Roast Lamb with Lemon and Garlic
Serves: 6
Ingredients
Instructions
Serves: 6
Ingredients
- 2 racks of lamb, frenched
- 2 tbsp olive oil
- 6 cloves of garlic, finely diced
- juice of 1 lemon
- salt and pepper, to taste
Instructions
- Generously season rack of lamb with salt and pepper.
- In a large bag, add lamb and olive oil, garlic, and lemon juice.
- Let marinate at least two hours, or overnight.
- Preheat oven to 350 degrees.
- Heat a heavy cast iron pan on the stovetop at medium-high heat.
- Remove lamb racks from marinade, pat with paper towel
- Add racks to pan and brown on each side, about 4 minutes per side.
- Move pan to oven and let roast for 15 minutes, fat side down. Take the temperature reading. Mine was done at this point. If not, flip it and put it back in.
- Let stand for 10 minutes before carving.
Fresh Tomato & Peach Caprese Salad with Wild Blueberries & Thyme
Ingredients
Ingredients
- 2 tablespoons fresh thyme leaves, packed, plus more for garnish
- 1/2 teaspoon fine sea salt
- 1 small clove of garlic, chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 2 pints cherry tomatoes of all colors
- 2 medium peaches, firm ripe
- 250 g fresh mozzarella or buffalo mozzarella
- a handful of wild blueberries
- In a small mortar and pestle, grind thyme and salt together until it is a dark green paste. Add garlic and pulverize again until smooth. Drizzle in lemon juice and olive oil and mix to combine. Finish the dressing by sprinkling with the black pepper.
- Slice cherry tomatoes in half. Slice the peaches into 1/2 moon wedges. Toss both tomatoes and peaches with 2 tablespoons of the dressing in a medium bowl. Arrange the fruits on a large rimmed platter.
- Tear apart the fresh mozzarella into eight or ten pieces and arrange it on and around the tomatoes. Sprinkle a handful of wild blueberries over the top.
- Drizzle salad with remaining dressing and top with more fresh thyme leaves, if desired. Serve at room temperature.
Raspberry Vinegar Tart
Raspberry Vinegar
(Makes about a cup of vinegar syrup, more than you need for the tart. Use the rest in cocktails!)
1/4 c red wine vinegar
2 c fresh red raspberries
sugar, as needed
In a nonreactive bowl, combine vinegar and raspberries. Cover and let macerate for 3 days.
Mash the berries in the bowl and strain the liquid through a fine mesh sieve lined with cheesecloth. To every 1 cup juice, add 8oz of sugar. Combine the juice and sugar in a saucepan. Bring to a boil and simmer, gently, for 15 minutes. Let cool, then bottle it. Keep refrigerated for up to 3 mos.
Chocolate Cookies
(Makes approx. 2 dozen; more than you need for the crust)
6 oz (approx. 1 1/2 c) unbleached AP flour
3 oz (approx. 3/4 c) high quality unsweetened cocoa powder)
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 large egg
1 tsp vanilla
3/4 c (1 1/2 sticks) unsalted butter, room temp
1/2 c firmly packed dark brown sugar
In a large bowl, whisk together the flour, cocoa, baking soda, and salt.
In a separate bowl, stir together syrup, egg, and vanilla.
In a third bowl, beat together butter and sugar on low speed until ight and fluffy.
Pour in liquid ingredients and mix until fully blended. Add dry ingredients and mix until just combined.
Chill in refrigerator 30 mins or overnight.
Preheat oven to 350. Line two baking sheets with parchment.
Roll dough into balls about 1 1/2 inches in diameter. Space about two inches apart on baking sheets and press down gently to flatten.
Bake about 10 minutes, rotating pans halfway through, until puffy. Remove cookies and allow to cool completely.
Store at room temp. in an airtight container for up to one week.
Chocolate Cookie Crust
(Makes one 9-inch pie crust)
1 1/2 cups (175 g) finely ground chocolate cookie crumbs
5 to 8 tablespoons (70 to 115 g) unsalted butter, melted
Raspberry Vinegar Tart
Filling:
2 large eggs
1 c sugar
1 T unbleached AP flour
2 T red wine vinegar
1 T raspberry vinegar (above)
Topping:
1 c heavy cream
2 T raspberry vinegar, plus extra for garnish
1 T elderflower liqueur
Make the filling:
In a large bowl, whisk together the eggs and 1/4 c of sugar.
In a medium, heavy-bottomed saucepan, whisk together flour and remaining 3/4 c sugar, then whisk in 1 c cold water and the vinegars. Bring to a boil, whisking until sugar is dissolved, then add mixture to the egg bowl in a slow, steady stream, whisking constantly to prevent eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 12-15 mins. Do not let it boil.
Put the crust on a baking sheet. Pour the filling onto crust and bake until the filling has just set and is still slightly wobbly in the center, about 20 mins. Remove the pie to cool completely, the refrigerate.
Make the topping:
Whip cream, vinegar, and liqueur until stiff peaks form. Spread whipped cream over the filling, then drizzle with more raspberry vinegar. Pie can be made ahead, without the topping, and refrigerated one week, covered in plastic wrap.
Raspberry Vinegar
(Makes about a cup of vinegar syrup, more than you need for the tart. Use the rest in cocktails!)
1/4 c red wine vinegar
2 c fresh red raspberries
sugar, as needed
In a nonreactive bowl, combine vinegar and raspberries. Cover and let macerate for 3 days.
Mash the berries in the bowl and strain the liquid through a fine mesh sieve lined with cheesecloth. To every 1 cup juice, add 8oz of sugar. Combine the juice and sugar in a saucepan. Bring to a boil and simmer, gently, for 15 minutes. Let cool, then bottle it. Keep refrigerated for up to 3 mos.
Chocolate Cookies
(Makes approx. 2 dozen; more than you need for the crust)
6 oz (approx. 1 1/2 c) unbleached AP flour
3 oz (approx. 3/4 c) high quality unsweetened cocoa powder)
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 large egg
1 tsp vanilla
3/4 c (1 1/2 sticks) unsalted butter, room temp
1/2 c firmly packed dark brown sugar
In a large bowl, whisk together the flour, cocoa, baking soda, and salt.
In a separate bowl, stir together syrup, egg, and vanilla.
In a third bowl, beat together butter and sugar on low speed until ight and fluffy.
Pour in liquid ingredients and mix until fully blended. Add dry ingredients and mix until just combined.
Chill in refrigerator 30 mins or overnight.
Preheat oven to 350. Line two baking sheets with parchment.
Roll dough into balls about 1 1/2 inches in diameter. Space about two inches apart on baking sheets and press down gently to flatten.
Bake about 10 minutes, rotating pans halfway through, until puffy. Remove cookies and allow to cool completely.
Store at room temp. in an airtight container for up to one week.
Chocolate Cookie Crust
(Makes one 9-inch pie crust)
1 1/2 cups (175 g) finely ground chocolate cookie crumbs
5 to 8 tablespoons (70 to 115 g) unsalted butter, melted
- Preheat the oven to 350.
- Crumble the cookies into the work bowl of a food processor and process until finely ground. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie or tart pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
- Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.
Raspberry Vinegar Tart
Filling:
2 large eggs
1 c sugar
1 T unbleached AP flour
2 T red wine vinegar
1 T raspberry vinegar (above)
Topping:
1 c heavy cream
2 T raspberry vinegar, plus extra for garnish
1 T elderflower liqueur
Make the filling:
In a large bowl, whisk together the eggs and 1/4 c of sugar.
In a medium, heavy-bottomed saucepan, whisk together flour and remaining 3/4 c sugar, then whisk in 1 c cold water and the vinegars. Bring to a boil, whisking until sugar is dissolved, then add mixture to the egg bowl in a slow, steady stream, whisking constantly to prevent eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 12-15 mins. Do not let it boil.
Put the crust on a baking sheet. Pour the filling onto crust and bake until the filling has just set and is still slightly wobbly in the center, about 20 mins. Remove the pie to cool completely, the refrigerate.
Make the topping:
Whip cream, vinegar, and liqueur until stiff peaks form. Spread whipped cream over the filling, then drizzle with more raspberry vinegar. Pie can be made ahead, without the topping, and refrigerated one week, covered in plastic wrap.