Monthly Archives: January 2013

Lamb Chops with Pistachio Tapenade

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1/2 cup pistachios, shelled and toasted
1/2 cup pitted green olives
2 tablespoons capers
1 clove garlic, smashed
1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
2 tablespoons freshly chopped parsley leaves
Extra-virgin olive oil
1 lemon, zested
1 (8-rib) rack of lamb or 6 lamb chops
Salt
Freshly ground black pepper*

To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.

If using a rack of ribs: Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end, remove the 2nd and 7th bones; this will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops.

Cook your chops: Season your six lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking.

Preheat oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.

Chili Scallion Oil

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In a large pot fitted with a deep-frying thermometer, combine 2/3 cup hot red pepper flakes; 4 garlic cloves, smashed and peeled; 3 scallions, cut into thin rings; 2 tablespoons minced fresh ginger; 2 1/2 cups corn or peanut oil, and 1/3 cup roasted sesame oil. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

Variations: Add any or all of the following before cooking: 1/3 cup Chinese black beans, coarsely chopped; the freshly grated zest of 3 large oranges; 1 tablespoon Sichuan peppercorns.

Lemon Curd

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  • 5 egg yolks

  • 1 cup sugar

  • 4 lemons, zested and juiced

  • 1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Chicken Doro Wat

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In Ethiopia, about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly.

In a 4- to 6-quart Dutch oven or heavy stewpot:

Brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly.

Add: 3 oz. BUTTER or OLIVE OIL

1/2 tsp. CAYENNE PEPPER

1 tsp. PAPRIKA

1/2 tsp. BLACK PEPPER

1/4 tsp. GINGER.

Blend the seasonings into the onions.

Add 1 cup WATER.

Soak: 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in

2 cups WATER to which

1/4 cup LEMON JUICE has been added, for 10 minutes.

Drain the water from each piece of chicken.

Add chicken to onion mixture, stirring it through. Cover.

Simmer over low heat until chicken is tender.

Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).

Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.

Szechuan Green Beans

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These beans are “dry-fried,” a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans or runner beans. The recipe normally calls for chili peppers, but I’ve used chili paste – feel free to substitute dried red chilis if desired. Serves 4.

  • 1 pound Chinese longbeans (also called yardlong beans or just longbeans)

  • 1 tablespoon garlic, chopped

  • 1 tablespoon ginger, chopped

  • 2 scallions (spring onions, green onions), white parts only

  • 1/2 teaspoon chili paste

  • 1 tablespoon dark soy sauce

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt, or to taste

  • Pepper to taste, optional

  • 2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
Cut the longbeans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and white part of the scallions.  Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or “pucker” and turn brown (5 – 7 minutes). Remove the long beans and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.

Buttermilk Pancakes

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  • 2 eggs

  • 2 cups all-purpose flour

  • 2 Tbs. granulated sugar

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 2 cups buttermilk

  • 4 Tbs. (1/2 stick) unsalted butter, melted

  • 1/2 tsp. almond extract

  • 1 to 2 Tbs. vegetable oil

in a small bowl, using an electric mixer, beat the eggs until frothy. Add the flour, granulated sugar, baking powder, baking soda, salt, buttermilk, melted butter and almond extract. Continue to beat just until the mixture is smooth; do not overbeat. 

Heat a griddle or a large, heavy fry pan over high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the pan with the vegetable oil (or nonstick cooking spray). Pour about 1/3 cup of the batter onto the griddle. Cook until the surface is covered with tiny bubbles, the batter is set, the bottom is browned and the edges look dry, about 2 minutes. Flip the pancake over and continue to cook until the other side is golden brown, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the pan as needed.

 

Pita Chips

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tortilla chips
olive oil
paprika
sea salt
pepper

Preheat oven to 350.  Cut tortilla shells into chip-sized pieces, and place on baking sheet.   Brush each piece with olive oil, and then sprinkle with salt, pepper and paprika (can also put cajun spice on if you want). Bake for 15 minutes, then dump onto drying rack to cool while the next batch cooks.

BBQ Sauce

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1.5 cups chopped onion (1 large onion)
1 tbsp. minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10oz. can)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tbsp. crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic in the vegetable oil for 10-15 minutes, until translucent but not browned.  Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and red pepper flakes.  Simmer uncovered on low heat for 30 minutes. Use immediately or store in refrigerator.

Lemon Poppy Seed Muffins

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1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/4 cup poppy seeds
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
grated rind of 1 or 2 lemons
1/4 cup lemon juice

In large bowl, combine all-purpose and whole wheat flours, sugar, poppy seeds, baking powder, baking soda and salt.

In separate bowl, mix egg, milk, oil, lemon rind and juice.  Pour into flour mixture and stir just enough to moisten, being careful not to overmix.

Spoon into greased nonstick muffin tins.  Bake in 375 oven for 25-30 minutes or until tops are firm to the touch.

Makes 12 muffins.

Ketchup

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  • 1 (28-oz) can whole tomatoes in purée
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2/3 cup packed dark brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon salt

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavours to develop).