Saturday, August 19, 2006

Pasta: Ziti with Roasted Zucchini (Serves 6 as main course)

2 pounds medium zucchini, trimmed and cut into 1/4" thick rounds
12 garlic cloves, peeled and halved
8 large shallots, peeled, halved, thinly sliced
7 T evoo, divided
1/2 t dried crushed red pepper
2 pound box ziti, cooked and drained
3/4 cup reserved cooking liquid (from pasta)
1 cup chopped fresh basil, divided
3/4 cup grated Pecorino Romano

Preheat oven to 400 F.  Toss zucchini, garlic, shallots, 5 T oil, and red pepper flakes in bowl.  Spread on 2 large rimmed baking sheets, sprinkle with s & p.  Roast vegs until tender, turning occasionally, 30-35 minutes.
Toss cooked pasta in large bowl with 1 T oil..  Transfer 1/2 pasta (8 cups) to another bowl;  cool, stirring occasionally.  Cover and chill, reserving for another purpose.
Place remaining pasta in large pot, add roasted vegs, 1/4 cup pasta cooking liquid, and 1 T oil.  Stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding remaining cooking liquid by tablespoonsful to moisten if dry.  Season with s & p.  Transfer pasta to large platter.  Sprinkle with remaining 1/4 cup basil.

Pasta: Orecchietti with Lentils (Serves 6 as main course)

1/.2 cup evoo
3 large onions, (2 lbs) thinly sliced
2 garlic cloves, chopped
1/4 t salt, 1/8 t pepper
1 Turkish or 1/2 Calif. bay leaf
1 cup French green lentils
1 pound orecchiette (or fusili or penna)
10 oz. baby spinach
1 1/2 oz grated parmesan (3/4 cup)

Heat oil in 12" heavy skillet over mod heat till hot, not smoking.  Stir in onions thru bay leaf.  Reduce to mod and cook covered, stirring occasionally, till onions very tender and golden 20-25 mins.  Discard bay leaf.  Meanwhile cover lentils by 1" of water in 1 1/2 - 2 qt. pan, boil over mod heat, covered, till tender and most liquid is absorbed 15-20 mins.  Season with s & p and let stand, covered, till ready to use.  Cook pasta al dente.  Reserve 1 cup water, drain pasta, and return to pot.  Add onions, spinach and reserved water (a bit at a time) to wilt spinach.  Add cheese,  lentils; s & p, and toss.

Pasta: Risotto with Asparagus (Serves 6)

2 pounds thick asparagus
1 sprig fresh thyme or lemon thyme
4 T unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 t grated lemon zest
Freshly ground black pepper
1/3 cup grated parmesan
2 t fresh lemon juice
1 head Bibb lettuce, cut into strips
8 oz. robiola or taleggio cheese, thinly sliced
Evoo for drizzling

Peel bottom third of asparagus stalks with peeler, snap each stalk where it breaks naturally;  reserve 4 of peeled bottoms for crostini.  Thinly slice 6 asparagus bottoms and place rest of the bottome in a saucepan with 8 cups watr and the thyme to make asparagus broth;  bring to simmer.
Heat 2 T butter in saucepan over med heat.  Add shallot and cook, stirring, untiil translucent, abt 2 mins.  Add rice and cook, stirring, until glossy, about 1 min.  Add 1 1/4 t salt.  Pour in wine and stir until absorbed.  Stir in 1/2 cup asp. broth until absorbed (use ladle to add broth, keeping solids in the pan). Continue to add broth in 1/2 cup increments, stirringconstantly and allowing the liquid to be absorbed before adding more, about 10 minutes.  (You should have about half the broth left).  Stir in the sliced asparagus bottoms and lemon zest, add remaining broth, 1/2 cup at a time, until rice is just tender, 5-8 minutes more.
Meanwhile, place asparagus tips n large skillet, cover with water and season with s & p.  Simmer over med-hi heat until just tender, abt. 5 mins.
Add remaining 2 T butter, parmesan, and lemon juice to risotto.  Stir in lettuce, remove from heat, and season with salt.  Divide among bowls, top with robiola and season with pepper.  Drizzle asp tips with evoo and spoon over risotto.

Pasta: Brown Butter Gnocchi with Spinach and Pine Nuts

Serves 4
1 16 oz. package vacuum-packed gnocchi
2 T butter
2 T pine nuts
2 garlic cloves, minced
1 10oz. package fresh spinach, torn
1/4 t salt
1/4 t freshly ground pepper
1/4 cup (1oz) finely shredded Parmesan cheese
Cook gnocchi without salt;  drain.  Heat butter in large nonstick skillet over med heat.  Add pine nuts to pan, cook 3 mins or until butter and nuts are lightly browned, stirring constantly.  Add garlic to pan, cook 1 min.  Add gnocchi and spinach to pan, cook 1 minute or until spinach wilts, stirring constantly.  Stir in s & p.  Sprinkle with cheese.  289 calories each.

Pasta: Baked Lemon-Basil Pasta with Chicken

Serves 6

3 cups bow-tie pasta
1 skinless, boneless chicken breast, half cut into bite size pieces
1 t lemon-pepper
1/4 cup butter
2 T olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 T chopped basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella
1 T chopped fresh parsley
1/2 cup torn fresh spinach
Cook pasta according to instructions.  Drain.  Preheat oven to 375 F (190C). Season chicken with lemon pepper.  Melt butter with olive oil in skillet over med heat, cook and stir the chicken until no longer pink in the center. Remove and place in bottom of a casserole dish.  In same skilled, add garliv, wine, sour cream, basil, lemon zest, and 1/2 lemon juice.  Bring to boil, stirring constantly.  Remove skillet from heat, stir in pasta.  Spoon over chicken and cover with foil.  Bake in oven until heated through, abou 15 mins.  Uncover, sprinkle evenly with cheeses, parsley, spinach, and drizzle with remaining lemon juice.  Bake uncovered 10 mins.

Pasta: Pappardelle with lamb Ragu

Serves 8   Make ahead

3 T evoo
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 t ground coriander
1 t ground fennel seeds
1/2 t ground cumin
1 t chopped rosemary
1 t chopped thyme
Salt, pepper
1 T tomato paste
1/2 cup dry red wine
1 28 oz. can diced tomatoes
1 1/4 cups chicken stock
3/4 pound pappardelle
1 T unsalted butter
3/4 cup fresh ricotta cheese
2 T chopped mint

In large castiron casserole, heat 2 T evoo.  Add carrots, onion, celery and cook over high heat, shirring occasionally until slightly softened, 5 mins.  Add lamb through S & P.  Cook, stirring, until liquid evaporates, about 5 mins. Stir in tomato paste;  add wine and cook until evaporated, 5 mins. Add tomatoes and juices and stock and bring to boil.  Cover partially and cook over mod-low heat until liquid is slightly reduced, 25-30 mins.
Cook pasta, drain, shaking well.  Add pasta to sauce.  Add butter and 1 T oil, toss over low heat.  Serve in bowls topped with ricotta and mint.

Risotto - Pumpkin Risotto

Serves 4

1/2 cup evoo
1 cup onion, finely chopped
1 bay leaf
2 cups Arborio rice
1 cup dry white wine
4 cups hot chicken stock
2 cups fresh pumpkin (potiron) juice
1 medium pumpkin, peeled, roasted, and pureed (reserve one cup)
1 cup diced pumpkin
1/2 cup grated parmesan
1/2 cup mascarpone
4 T unsalted butter, cut into small pieces
2 oz fried sage
2 oz sage pesto

In med heavy saucepan, heat olive oil over med-hi heat; add onion and bay leaf and saute, stirring continuously, just until softened, which takes about 3-4 mins. Add rice and continue to stir, using wooden spoon, to coat rice with the oil. Add wine and continue cookiing, stirring often, until it has been absorbed by the rice. Add diced pumpkin and pour in small amount of chicken stock and pumpkin juice and stir. Cook and allow rice to absorb. Repeat until all liquid has been used. Stir in pumpkin puree and reduce heat to very low so that risotto doesn't simmer anymore. Stir in parmesan mascarpone, and butter to give risotto a nice, creamy finish. Spoon immediately into heated shallow serving bowls. Garnish with sage and dollop of sage pesto.

Pasta - Lemon Pasta

4 T stick unsalted butter
1 cup heavy cream
3 T fresh lemon juice
1 lb. fresh egg fettucini
2 t finely grated lemon zest
Salt & Pepper
Grated Parmesan

Melt butter in deep heavy 12" skillet, stir in cream, lemon juice. Remove from heat, keep warm and covered. Cook pasta. Reserve 1/2 cup cooking liquid, drain pasta. Add pasta to skillet with lemon zest and 2 T liquid, toss well. Add more liquid, 1 T at a time, if necessary to thin sauce. Season with s & p. Serve with parmesan. Serves 8.

Pasta - Seafood Lasagna (from "Crazy for Casseroles" by James Villas)

4 T butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 med onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 T fresh lemon juice
S & p
3 large eggs, beaten
2 cups half and half
1/4 cup grated parmesan
3/4 cup shredded mozzarella

Preheat oven to 350. Butter shallow 2 qt. casserold with 1 T butter. Combine shrimp and crab in large mixing bowl, toss well. Heat large pot salted water to boiling and cook noodles according to pkg directions, until just tender. Drain and set aside.

Melt remaining 3 T butter in large skillet, add onion and mushrooms; cook, stirring till softened, abt 5 mins. Add onion mixt and lemon juice to seafood, season with s & p, toss again.

Combine eggs, half and half, and Parmesan in another lge bowl, stir until well blended. Add about 2/3 of egg mixt to seafood mixt and stir again to mix well. Spread abt 1/3 of seafood mixt over bottom of prepared casserole. Cover with 2 noodles, spread another 1/3 over noodles, cover with 2 more noodles, spread remaining mixt over top. Cover with the last 2 noodles, pour remaining egg mixt over noodles and sprinkle mozzarella evenly over the top. Bake on center oven rack until bubbly and golden, abt 35 mins. Let stand 10 mins before serving.

Serves 6
Note: Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat.

Pasta - Penne, Penne, Penne

Penne alla Checca - Serves 6

1 pound (heirloom) tomatoes
1 pound mozzarella
6 T evoo
5 basil leaves
sea salt
1 pound penne

Cut tomatoes and mozzarella into bite size pieces, abt. 1". Place in large bowl. Tear basil and add to bowl. Cook penne as directed. Drain and immed toss with tomatoes. Sprinkle with s & evoo; serve with black pepper.

Penne with escarole and wild mushrooms - Serves 6
1/3 cup olive oil
5 cloves garlic, sliced very thin
1/4 t crushed red pepper flakes
8 ounces domestic or wild mushrooms, wiped clean, stemmed, sliced
Kosher salt & freshly ground black pepper
1 med head escarole, well washed and dried, chopped into 1" pieces
1 pound penne
Chopped fresh parsley
1/4 cup Parmesan

Bring water to boil for penne. In large saute pan, heat oo over med-hi heat. When shimmers, add garlic and pepper flakes; Take pan off heat and cook garlic in hot oil, stirring or swirling to prevent burning until garlic gragrant and has started to take on some color. Return pan to heat, add mushrooms, season with ample salt and pepper and cook. Stir until mushrooms release most of their liquid, about 4 mins. Add chopped escarold and cook, stirring, until wilted. Keep warm. Cook pasta until al dente. Reserve 1 cup of pasta water and drain pasta. Add pasta and 1/4 cup of cooking water to escarold and mushrooms, return the heat to med-hi and toss everything tog well. Taste and add additional s & p, keeping in mind that the escarold can use a good amount of salt to bring out its flavor. If sauce is dry, add liquid. Sprinkle with parsley and cheese.

Penne with Sausage, spinach, and goat cheese - Serves 6

2 T oo
1 med onion, halved and thinly sliced
3/4 pound sweet Italian sausage, casing removed
3/4 pound penne
4 oz spinach, well washed and dried and coarsely chopped (abt 2 cups)
1/2 pint cherry or grape tomatoes
2 T Parmesan
2 T fresh goat cheese
1 T chopped parsley

Bring pot of water to boil. Heat oil in large saute pan over med-low heat. Add onion and saute until tender and begins to color, 10 mins. Crumble sausage into pan, increase heat to med-hi, fully cook meat. Cook pasta until almost al dente. Save 1 cup cooking water, drain pasta. Add spinach and tomatoes and some of cooking liquid to sausage and cook, tossing, until spinach has wilted. Add pasta, half of reserved liquid, and cheeses. Toss well and lightly smash tomatoes. Add a bit more of liquid if needed. Sprinkle with parsley.

Pasta - Fettuccine with butter, peas, and sage

1/2 c butter
12 fresh sage leaves
1 cup frozen petite peas
salt, fresh ground black pepper
1 pound fresh fettuccine
1/4 pound parmesan, grated (1 1/2 cups)

Over med heat, melt 1/4 cup butter in small saucepan. Add sage leaves and cook until they are crisp. When butter begins to brown, add peas and cook, stirring, for 1 min. Add 1/4 cup water, cover saucepan, reduce heat to low. Cook 10 mins, season with s & p to taste.

Bring large pot of salted water to boil. Cook fettuccine until al dente, 2-3 mins. Drain well, toss with remaining butter, 3/4 c cheese, and pea/sage mixture. Sprinkle with remaining cheese. Serves 6.

Pasta: Shrimp and Leek Linguine in White Wine Sauce (Serves 4-6)

1 pound small uncooked shrimp, peeled, deveined, shells reserved.
1 3/4 cups water
6 T evoo
2 large garlic cloves, minced
2 1/2 cups thinly sliced leeks (white and pale green parts only from about 2 large)
(1/4 cup thinly sliced stemmed drained peperoncini, about 4 whole)
3 T chopped fresh oregano
2 t minced lemon peel
1/4 cup dry white wine
2 T fresh lemon juice
1 pound linguine
Chopped fresh parsley

PLace shrimp shells in med saucepan.  Add water and generous pinch of salt, bring to boil over med-hi heat.  Cover, reduce heat to med-low and simmer until reduced to 1 cup liquid, about 15 mins.  Strain into measuring cup, pressing on shells to extract as uch liquid as possible.
Meanwhile heat 3 T oil in heavy large skillet over med-hi heat.  Add shrimp and saute until opaque, abt 2 mins.  Using slotted spoon, transfer to med bowl.  Reduce heat to low, add remaining 3 T oil to same skillet, add garlic and saute until soft, abt 1 min.  Stir in leeks-lemon peel.  Cover and cook  until leeks are soft, about 3 mins.  Uncover, add wine, lemon juice, and shrimp-shell liquid.  Increase heat to high and boil until reduced by half, about 2 mins.  REmove from heat.
Cook pasta.  Drain, reserving 1 cup liquid.  Add pasta and shrimp to skillet with sauce and toss to coat.  Add enough reserved liquid to moisten if necessary, season with s & p.  Transfer to large bowl. Garnish with parsley.

Pasta - Pasta with Sweet Potatoes (nice first course)

Cut sweet potato into 1/2" pieces.  Heat 2 T oil in skillet over medium low heat.  Add potatoes, 3/4 t salt, 1/4 t pepper.  Cook, covered, stirring occasionally, for 10 minutes.  Add 2 sliced shallots and 1 T chopped fresh rosemary.  Cook, uncovered, until potatoes are tender, 3-5 mins.  Toss with pasta and Parmesan.  Dollop with ricotta before serving.

Pasta: Baked Parmesan Risotto (Serves 4) (Great side dish)

1/2 cup (2 oz) grated Parmesan
1/4 cup chopped onion
2 cups milk
1 can (10 3/4 oz) condensed cream of chicken soup.
1 cup instant long-grain white rice
1/4 t salt, 1/8 t black pepper
Addit Parmesan and snipped parsley

Preheat oven to 375 F.  Lightly spray small baking pan with non-stick cooking spray.  In bowl, combine milt, soup, rice, cheese, onion, salt, pepper:  mix well.  Pour rice mixture into baking pan, bake 35-40 mins until bubbly around edges and all liquid is absorbed.  Sprinkle with addit cheese and parsley.

Pasta: Baked Spinach and Pea Risotto

To serve 4.
2 T unsalted butter
1 shallot, chopped
Kosher salt, black pepper
1/2 cup dry white wine
3 cups chicken or vegetable broth
1 cup Arborio rice
1 cup frozen peas
4 oz. flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan, plus more for serving
Heat oven to 425F.  Heat butter in med Dutch oven or ovenproof pot over med-hi heat.  Add shallot, 1/2 t salt, 1/4 t pepper, cook stirring often, until soft, 3-5 mins.  Add wine and cook, stirring until almost evaporated, 2-3 mins.  Add broth and rice and bring to boil.  Cover pot and transfer to oven.  Cook until the rice is tender and creamy, 20-25 mins.  Add peas, spinach, Parmesan, 1/2 t salt, 1/4 t pepper to pot and stir to combine.  If risotto is too thick, stir in up to 1/4 cup hot water.  Sprinkle with additional Parmesan to serve.

Pasta: Mediterranean Campanelle With Roasted Red Peppers and Almonds

To serve 4:
12 oz. campanelle, penne, or other short pasta
4 red or orange bell peppers, cut in quarters and seeded
3/4 cup pitted kalamata olives
1/2 cup coarsely shopped roasted almonds
1/4 cup olive oil
1 T fresh thyme leaves
Kosher salt, black pepper
Cook pasta.  Reserve 1/4 cup of liquid, drain pasta and return to pot.  Meanwhile, heat broiler.  Place peppers on basking sheet skin-side up and broil until blackened, 8-10 mins.  When the peppers are cool enough to handle, scrape away skins.  Cut flesh into 1" pieces.  Add peppers, olives, almonds, oil, thyme, 2 T reserved cooking liquid, 1/2 t salt, 1/4 t pepper to pasta and toss to combine.  Add more cooking liquie if pasta seems dry.

Pasta: Linguine with Shrimp Scampi

From "Barefoot Contessa":

Vegetable oil
1 T kosher salt, plus 1 1/2 t
3/4 pound linguine
3 T unsalted butter
2 1/2 T olive oil
1 1/2 T minced garlic (4 cloves)
1 1/4 pounds large shrimp, peeled and deveined
1/4 t freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 t hot red pepper flakes

Drizzle smoe oil in large pot of boiling salted water, add 1 T salt and the linguine, cook for 7-10 minutes or according to directions.
In another large (12") heavy bottomed pan, melt butter and olive oil over med-low heat. Add garlic, saute for 1 minute, being careful not to burn. Add shrimp, 1 1/2 t salt, and pepper and saute until shrimp have just turned pink, about 5 mins, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, slices, and red pepper flakes. Toss to combine.
Drain linguine and return to pot: immediately add shrimp and sauce, toss well, and serve.
Serves 4.

Pasta - Fettuccine with Pulled Chicken, Pesto, Roast Peppers

2/3 cup basil pesto
1 9 oz pkg fettuccine
1 T evoo
3 garlic cloves, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted peppers
1/2 cup pitted olives, halved
S & P
1/4 cup parmesan, plus more for the table

Place pesto in large bowl. Cook pasta according to pkg instructions. While pasta is cooking, heat oil in large skillet over med-hi heat. Add garlic and cook, stirring until soft and fragrant, abt. 30 seconds. Add chicken, peppers, olives and cook, stirring until hot, abt 3 mins. Season with s& p. Drain pasta, reserving 1/3 cup of pasta water. Whisk pasta water into pesto. Add pasta and cheese to pesto and toss and combine, Add chicken mixture and combine. Divide among 4 bowls and serve immediately with additional parmesan. Serves 4; 300 calories per serving.

Pasta: Risi e Bisi (Serves 6)

5 cups chicken stock
4 T butter
1/2 cup finely chopped onions
2 cups fresh peas
1/4 pound cooked, smoked diced ham
1 1/2 cups raw rice
2 T softened butter
1/2 cup freshly grated Parmesan cheese

Slowly simmer chicken stock in a 2-3 quart saucepan over low heat.  In a heavy 3 qt. casserole, melt 4 T butter over mod heat.  Add onions and cook, stirring frequently iuntil they are transparent but not browned.  Add peas, rice, and diced ham.  Cook for 2 mins until the rice grains are buttery and somewhat opaque.  Add 2 cups of simmering stock and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed.  Add another cup of stock.  When this is absorbed, the rice and peas shold be tender.  If not, add more stock - 1/2 cup at a time - and continue cooking and stirring. When done, gently stir in softened butter and cheese.  Serve at once while the rice is creamy and hot.

Risotto Two Ways

Basics: * Lightly roast raw rice in oil; * After initial cup of broth, add additional broth only a 1/2 cup at a time, * Taste-test as you go and stop cooking when the rice is tender yet firm and the dish has a creamy look.

Spinach/Pea Risotto

2 gloves garlic, minced
2 T oo
1 cup Arborio rice
1/2 cup thinly sliced carrots
3 1/2 cups chicken or vegetable broth
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen baby or regular peas
2 oz. Parmesan
1/3 cup thinly sliced green onions
1/4 cup thin wedges radishes
2 t snipped fresh tarragon

In 3 qt. saucepan, cook garlic in hot oil over med heat for 30 seconds. Add rice, cook 5 mins until golden brown, stirring frequently. Reove from heat, stir in carrots. In 1 1/2 qt. saucepan bring broth to boil; reduce heat and simmer. Carefully stir 1 cup hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup of broth at a time, stirring frequently until broth is absorbed before adding more broth - about 22 mins. Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon. Heat through. Top with cheese shards, serve immediately. Serves 6. 191 cal. per serving.

Asparagus/Leek Risotto

3/4 pound asparagus spears, trimmed
2 T oo
1 1/2 cups sliced leeks
1 cup Arborio rice
3 cups chicken broth
1/3 cup freshly grated Parmesan
2 T shipped fresh parsley
1/2 t finely shredded lemon peel
1 T lemon juice
1/4 t coarse black pepper
Lemon slices, Lemon peel

Place asparagus in single layer on baking sheet, brush with 1 T oo, lightly sprinkle s & p. Bake uncovered in 450 F oven about 10 minutes until crisp-tender. Cool slightly. Cut two-thirds in 2" pieces, set aside all asparagus. Meanwhile, in large saucepan cook leeks in remaining oo untiil tender. Stir in uncooked rice. Cook and stir over med heat about 5 mins until rice begins to turn golden brown. In another saucepan bring broth to boil. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup at a time, stirring frequently until broth is absorbed bfore adding more broth (abt 22 mins). Stir in any reaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices and peel. Makes 4 servings. 256 cal per serving.

Pasta - Tortellini with Butternut Squash, Mushrooms, Fontina (Serves 4)

1 small butternut squash (2 pounds), peeled and cut into 1" cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 T evoo
Kosher salt, black pepper
1 pound fresh or frozen cheese tortellini
2 oz fontina, grated (1/2 cup) + more for serving  (or goat cheese or Brie)

heat oven to 450 deg F.  On 2 rimmed baking sheets, toss squash and mushrooms with sage, oil, 1/2 t salt, 1/4 t pepper.  Roast, tossing once and rotating pans halfway through until vegetables are tender, 20-25 minutes.  Meanwhile, cook pasta according to directions.  Reserve 1/2 cup cooking water, drain pasta, return to pot.  Add vegetables, fontina, 1/4 cup of cooking water, 1/2 t salt, toss gently to coat (add more water if pasta seems dry).  Sprinkle with additional fontina.

Pasta: Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce

8 oz spaghetti
6 T butter
8 fresh asparagus spears, peeled and cut into 1" lengths
Zest of 1 lemon
2 large eggs
3/4 cup heavy cream
2 T fresh grated Parmesan
4 grates of nutmeg
Juice of 1 lemon
3 T fresh chopped parsley
Freshly ground pepper
Bring 3 1/2 qts water to rolling boil in large pot.  Stir in 1 T salt.  Add spaghetti, stir and cook it al dente, about 6 mins.  Stir often.  Melt butter in a medium-size frying pan.  Add asparagus pieces and cook over heat for abt 6 minutes.  Meanwhile finely grate zest of the lemon;  Add eggs, cream, Parmesan, nutmeg, parsley and half of lemon juice and combine well. Taste sauce.  Lemon flavor should be subtle, not over-powering.  Add more lemon juice as needed.
Drain spaghetti well.  Immediately return to pot and add butter, asparagus, and lemon sauce.  Toss well.  Turn heat to low and continue gently tossing pasta over heat for 30 seconds, until sauce thickens slightly and adheres to the pasta.  Season to taste with salt and pepper and serve immediately.  Serves 3 as main-course servings, 6 as first course.

Pasta - Whole Grain Spaghetti with Garlicky Kale and Tomatoes (Serves 4)

6 oz. whole grain spaghetti
2 T evoo
1 medium red onion, thinly sliced
2 cloves garlic, chopped
Kosher salt, black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 oz), plus more for serving

Cook pasta as directed.  Reserve 1/4 cup cooking water, drain pasta, return to pot.  Meanwhile, heat evoo in large skillet over med-hi heat.  Add onion, garlic, 1/4 t salt, 1/8 t pepper.  Cook, stirring occasionally until beginning to brown, 4-5 mins.  Add kale, cook tossing frequently, until tender, 2-3 mins.  Add tomatoes and cook, tossing frequently, until tomatoes begin to soften, 1-2 mins.  Add kale mixt, almonds, pecorino, reserved water to pasta and toss.  Serve with additional pecorino.  (413 cals/serving).

Pasta: Pasta with Tomatoes and Four Cheeses

Serves 4-6
2 3/4 pounds tomatoes, cored, seeded, and cut into 3/4" dice
1/2 cup shredded fresh basil
1 1/2 t kosher salt
1 large garlic clove, minced
1 cup ricotta cheese, room temp
2 T whipping cream
Freshly ground pepper
Freshly grated nutmeg
2 oz. Fontina cheese, cut into 1/4" dice (1/2 cup)
2 oz. fresh mozzarella, cut into 1/4" dice (1/2 cup)
1 pound rotelle or other short pasta
2 T evoo
1 cup freshly grated Parmesan cheese
Combine first 4 ingredients in medium bowl.  Let stand at room temp 1-2 hours, stirring occasionally.  Fluff ricotta with fork.  Thin to creamy consistency with shipping cream.  Season with pepper and nutmeg.  Mix in Fontina and mozzarella.  Let stand at room temp while cooking pasta.
Drain most of liquid from tomatoes, leaving just enough to keep moist.  Add pasta to large amount of rapidly boiling salted water, stirring to prevent sticking.  Cook until just tender but still firm to bite.  Drain well.  Place in heated bowl.  Mix in oil.  Add cheese mixture and toss until cheese begins to melt.  Spoon tomato mixture over top;  top with parmesan.

Pasta - Ravioli with Caramelized Fennel (Serves 4)

3 T unsalted butter
1 fennel bulb, thinly sliced, plus fronds for serving
1 med onion, thinly sliced
Kosher salt, black pepper
16-18 oz fresh or frozen cheese ravioli

Melt 2 T butter in large skillet (stainless steel or cast iron pans give best results) over medium heat.  Add fennel, onion, 1/2 t salt, 1/4 t pepper, cook stirring occasionally until tender and golden brown, 25-30 minutes.  Meanwhile, cook ravioli according to package directions.  Reserve 1/4 cup of pasta water, drain ravioli, return to pot.  Gently add fennel, reserved pasta water, and remaining T butter.  Sprinkle with fennel fronds before serving.

Pasta - Spaghetti with Tuna

2 lbs. tomatoes, halved, seeded, sliced thin
2 6 oz cans solid white tuna in oil, drained, separated in chunks
1/2 cup olive oil
4 anchovy fillets, minced
2 sm. garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil

Gently mix first six ingreds in lge bowl. Season with s & p. Let stand 1 hour @ room temp.
Cook spaghetti, drain, return to pot. Add tuna and basil, toss. Season with s & p. Transfer to bowl, serve. Serves 4.

Pasta - Suzy's Carmelized Onions and Sweet Red Onion Pasta

1 lb. sweet red onion pasta (or good plain pasta)
2 T unsalted butter
2 T evoo
4 large onions, halved and thinly sliced
3-4 red bell peppers, roasted, peeled, chopped
1 cup water or chicken broth
1 T balsamic vinegar
1/2 T fennel seeds
Freshly grated Parmesan cheese

Melt 1 T butter with oil in heavy large skilled over med high heat. Add onions, saute until tender and carmelized, abt 20 mins (took Suzy 2 hours). Add roasted peppers, saute 5 mins. Add water/broth, vinegar, fennel seeds; reduce heat to med and simmer until sauce reduces slightly, 5-15 mins. Whisk in remaining 1 T butter. Season with s & p. Remove from heat and keep warm. (Could be made ahead and set aside for later use).
Cook pasta. Return to pot and add sauce to coat. Transfer to serving bowl. Serves 4-6.

Pasta - Ravioli with Mushrooms and Chard (Serves 4)

1 pound (or less) fresh or frozen cheese ravioli
4 T evoo
1 pound mushrooms, sliced
1 bunch Swiss chard (or blette), stems discarded and leaves chopped
2 cloves garlic, chopped
Kosher salt and black pepper
1/2 cup shaved pecorino (or parmesan)

Cook ravioli according to package directions.  Meanwhile, heat 2 T oil in large skillet over med-high heat, add mushrooms and cook, tossing occasionally, until they'r tender and any liquid has evaporated, 4-5 mins.  Add Swiss chard, garlic, 1/2 t salt, 1/4 t pepper, cook tossing freq until tender, 3-5 mins.  Top ravioli with veg mixture, drizzle with remaining oil, and sprinkle with the cheese.

Friday, August 18, 2006

Sauces - Tomato Pesto with Garlic and Pimiento

5 Italian plum tomatoes
3 garlic cloves
1 t salt
2/3 cup blanched almonds, toasted
4 large roasted red peppers, packed in brine, drained
1/8 t cayenne pepper
1 cup olive oil
3 T red wine vinegar OR 2 T balsamic vinegar

Char tomatoes in broiler or over flame, turning until skins blacken. Peel off skins. Cut tomatoes in half and squeeze to extract seeds and juice. Drain cut-side down on paper towels.

Mix garlic and salt in processor using several on/off turns. Add almonds and grind finely. Blend in peppers using several on/off turns. Add tomatoes and cayenne and mix until smooth. With machine running, add oil through feed tube in thin stream. Blend in vinegar. Transfer to bowl. Cover and refrigerate several hours or overnight. Serve at room temperature.

Pungent and colorful complement to fish, chicken, or pasta.

Sauces - Red Bell Pepper Coulis

2 1/4 pounds peppers
2 medium onions
2 T butter
2 medium ripe tomatoes
3 garlic cloves
1 large sprig thyme
2 bay leaves
S & P
3/4 chp chicken stock

Seed peppers, slice. Peel onions, slice. Put peppers and onions in heavy saucepan with butter, cover, sweat over very low heat until very soft, 10-15 minutes. Stem the tomatoes, cut in large chunks. Peel, lightly crush 3 garlic cloves. Add garlic, tomatoes, thyme and bay leaves to onions and peppers. Season with s & p, add stock. Cook over med heat 15 minutes, then puree in blender. Optional: add basil, parsley, dill, sage, or rosemary or nicoise olives.

Serve hot or cold with fish, eggplant, zucchini; add to soup. I like to keep some in the freezer - freeze in ice cube tray, then store in zip lock bag.

Sauces: Mustard Sauce from Joe's Stone Crab

Whip together:
3 1/2 t dry Coleman's mustard
1 cup mayo
Add, beating between each addition:
2 t Worcestershire sauce
1 t A-1 sauce
1/8 cup whipping cream
smidgen salt
Serve with crab.

Sauces: Calvados Applesauce

1 lb. Gala apples
1/2 cup water
1/2 cup sugar
1/2 t finely grated fresh lemon zest
1/8 t cinnamon
2 T Calvados
Peel and core apples and cut into 1" pieces.  Bring apples, water, sugar, zest, and cinnamon to a boil in a 2 qt. heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 mins.  Remove lid and simmer until most of the liquid is evaporated, 5-10 mins.  Add Calvados and simmer, stirring occasionally, 1 min.  Mash apples with potato masher or a fork to coarse sauce, then cool.  May be made 3 days ahead and chilled, covered.

Sauces: Kaye Ballard's Spaghetti Sauce (Serves 8-10)

2 chicken legs, cut in half
1/2 pound diced beef, 1/2" pieces
1/2 pound diced pork, 1/2" pieces
1/4 cup oil
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup Italian red wine
 3 1/2 cups tomatoes (30 oz can)
3 1/2 cups tomato puree (30 oz can)
2 t salt, 1/2 t pepper
1 T oregano
1 T basil

Brown chicken and meat in oil over low heat 20-30 mins, stirring frequently.  Add onions and mushrooms and continue to cook 10 mins, stirring occ until browned.  Add rest.  Cover and cook over low heat 2 1/2 hours.

1 lb ground round
1/4 cup grated Locatelli Romano cheese
2 eggs, beaten
1/4 cup chopped parsley
1 T minced onion
1/4 cup milk
3/4 cup bread crumbs
1/2 t salt
1/2 t garlic salt
1/4 t pepper
Combine all.  Shape into 3/4" balls.  Saute over low heat until well browned, turning as necessary (abt 15 mins).  Add to sauce.  Serve over spaghetti. 

Sauces: Dill Pickle Butter (to accompany salmon)

4 T unsalted butter, softened
1/4 cup finely diced dill pickles
1 t minced tarragon
1/2 t Dijon mustard
S & P
In a bowl, blend the butter with the rest.  Serve with salmon.

Sauce - Roasted Garlic/Herb Sauce

Great for seafood.

2 heads garlic
1 t and 2/3 cup olive oil
1 cup coarsely chopped parsley
4 anchovy fillets, rinsed
2 T drained capers
2 T basil, coarsely chopped
1 T grated lemon peel

Preheat oven to 375 R. Cut off top 1/4" of garlic and discard. Place garlic in small baking dish, dirzzle with 1 t oil. Cover with foil, roast 1 hour. Cool slightly, sqeeze garlic from skin to small bowl. Mash with fork. Place garlic and the rest except oil in processor. With machine running, slowly blend in oil. Season with s & p. May be made 1 day ahead; chill. Use at room temp.

Sauces: Caramelized Onion Sauce (for grilled meat, fish, or pasta)

3 T evoo
4 pounds (about 5 large) Spanish onions, peeled, quartered and thinly sliced
4 cloves garlic, peeled and finely chopped
1 cup white wine
1 1/2 t thyme leaves
1/3 cup toasted, chopped walnuts
S & p
Place a large heavy kettle over med heat and heat oil.  Add onions and garlic and cook, stirring frequently until onions are greatly reduced in volume and golden in color, about 50-60 mins.  Lower heat towards the end of cooking if the onions stick to the bottom of the pot.  Add wine, thyme, walnuts to pan and continue to cook until all liquid has evaporated.  Season to taste with s & p.

Sauces - Carol Ann's Honey Lime Dressing

4 whole eggs
1 quart honey
1/2 cup butter
1 cup fresh lemon juice
1/2 cup fresh lime juice

Whip eggs well. Add the rest and bring to a boil. Stir constantly. Cool and use for fruit salad. Can be made weeks ahead, stores well in refrigerator. Carol Ann says she usually makes 1/4 of the recipe.

Sauces - Pesto and Variations

1/4 cup nuts (pine nuts, walnuts, etc)
2 cups packed chopped raw herbs/greens (basil, parsley, kale, etc)
1/2 cup grated hard cheese, such as Parmesan
2 T evoo
2 T lemon juice
1-2 T water (opt)
1/2 t salt
1/4 t freshly ground pepper

Pulse all ingredients in a food processor until smooth.

Add black olives, artichoke hearts or sundried tomatoes.
Use pecans, cashews, or soy "nuts" for nuts
Try green onion tops or spinach for herbs/greens
Substitute lime, orange, or grapefruit juice for lemon juice

Pea, Parsley, and Walnut Pesto

1 cup frozen peas
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, and more for serving
3 garlic cloves, smashed and peeled
1/3 cup evoo

Cook one cup peas according to package instructions. In food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 T water. Pulse until paste forms. With machine running, slowly add oil, processing until blended. Season with s & p. (COuld also use almonds and walnuts.)

Makes great pasta sauce (add another cup of peas to pasta for last 30 sec. of cooking); or spread on crackers.

Pea/Basil Pesto

Add 1 cup defrosted peas to 1/4 cup store-prepared pesto.

Sauces: Suzy's Brandied Cranberries

1 orange
1/2 cup water
2-3 cinnamon sticks
6-8 cloves
2 cups sugar
1 lb. cranberries
1/4 brandy

Cut orange into pieces, remove seeds but do not peel Chop in blender to a fine mince. SAve any juice. In saucepan combine orange, juice, water and spices. Simmer 10 mins. Then add sugar and cranberries. Simmer until berries pop. Remove from heat and stir in brandy. Stove in covered containers in refrigerator. Will last all year!

Thursday, August 17, 2006

Chicken: Orange-Glazed Chicken (Serves 4)

1/3 cup sweet orange marmalade
1 T hot mustard
2 t soy sauce
2 t fresh lemon juice
3 1/2 pounds chicken pieces (on bone)
1 t salt, 1/2 t pepper

Oven rack in middle position, preheat to 450 F.  Line large 1" deep pan with foil, then oil.  Stir tog marmalade thru juice in small bowl.  Pat chicken dry and sprinkle with s & p.  Roast chicken, skin sides up, in pan until golden and just cooked through, 30 mins.  Turn broiler on and spoon marmalade over chicken, broil until glaze is bubbling and browned, 3-5 minutes.

Chicken - Chicken Pot-au-Feu with Vegetables

2 t olive oil
1 chicken, abt 3 pounds, in serving pieces
6 cups chicken broth
1 t coriander seeds, crushed
2 cloves garlic, sliced thin
1 medium onion, peeled and quartered
4 small carrots, peeled, sliced in 2" pieces
8 small potatoes, halved
4 leeks, white and light green parts only, cut in 2" pieces
1 t salt, plus more to taste
Freshly ground pepper
2 t chopped Italian parsley

Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, seeds, and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer 20 minutes.

Add onion, carrots, potatoes, leeks, and 1 t salt, partially cover and simmer until the chicken and vegetables are tender, abt 30 minutes. Season with additional s & p, if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve. Serves 4.

Chicken: Maple Roasted Chicken with Sweet Potatoes

Serves 4
1 3 1/2 - 4 pound chicken in 8 pieces
1 yellow onion, cut into 1" wedges
2 small sweet potatoes, peeled and cut into 1" chunks
2 T olive oil
1 t kosher salt
1/4 t black pepper
3 T maple syrup
6 sprigs fresh thyme
Heat oven to 400F.  Rinse chicken and pat it dry.  Arrange chicken, onion, and potatoes in 9x13" pan.  Drizzle the oil over chicken and season with s & p.  Toss to coat.  Drizzle with maple syrup and top with sprigs of thyme.  Roast, stirring vegs once, until chicken is cooked through, about 1 1/4 hours.  Let rest for 10 minutes before serving.

Chicken - Chicken Meatballs, Italian Style

1 pound boneless chicken thighs, cut into 1-2" chunks and frozen for about a 1/2 hour
1 small chunk (about 1 oz) not-too-hard Parmesan
1/4 cup fresh parsley
1 small onion, cut into chunks
1 egg
S & P
2 T evoo
flour for dredging
Lemon wedges

Put chicken in freezer while you prepare other ingredients. Put Parmesan, Parsley, and onion in food processor and process until everything is finely chopped. Add egg, chicken, good sprinkle of S & P, continue to pulse until chicken is coarsely ground - finer than chopped, but not much. Shape into 1" meatballs, pressing no more than necessary.

Put oil in large skillet over med heat. One by one, dredge meatballs in flour and add to oil. Cook, turning as necessary, until nicely browned all over, 10-15 minutes. Serve hot or at room temp with lemon wedges. Serves 8.

Chicken: Chicken with Mushrooms and Green Beans

Serves 4.
1 3 1/2 - 4 lb. chicken, in pieces
3/4 t dried thyme
1/4 t red pepper flakes
1 1/4 t Kosher salt
1/2 t black pepper
4 T olive oil
2 cloves garlic, finely chopped, plus 12 whole cloves, unpeeled
1 small navel orange, halved
3/4 pound green beans, trimmed
1 10 oz package button mushrooms, caps quartered
Heat oven to 400 F.  Rinse chicken and pat dry with paper towels.  Place in roasting pan.  In a small bowl, combine thyme, red pepper, 3/4 t salt, 1/4 t black pepper.  Brush chicken with 1 1/2 T oil and sprinkle with chopped garlic and spice mixture.  Arrange the whole garlic cloves and orange halves around the chicken.  Roast until the chicken is cooked through 35-40 mins.
Meanwhile, place beans and mushrooms on baking sheet, Drizzle with remaining oil and season with remainig s & p.  Roast until mushrooms are cooked through and beans are lightly browned, stirring once, about 15 mins.  Divide chicken and garlic among individual plates and squeeze the roasted orange halves over the top.  Serve with vegetables.

Chicken - Roastted Chicken with Asparagus

To serve 4:
1 T evoo
8 bone-in chicken thighs
Kosher salt, black pepper
1 bunch asparagus, trimmed
1 pint grape tomatoes
1 T fresh thyme, plus more for serving

Heat oven to 400F.  Heat oil in large ovenproof skillet over med-hi heat.  Season chicken with 1/2 t salt and 1/4 t pepper.  In batches, cook chicken, skin-side down, until browned and crisp, 8-10 mins.  Transfer to plate.  Add asparagus, tomatoes and thyme to skillet, top with chicken and roast until cooked through, 20-25 mins.  Serve aprinkled with thyme and serve.

Chicken: Lemon and Olive Chicken with Arugula and White Bean Salad

Serves 4.
2 1/2 to 3 lbs. chicken pieces
Kosher salt, black pepper
2 t olive oil
4 cups arugula
1 15.5 oz. can cannellini beans, rinsed
1/3 cup pesto
1 lemon, thinly sliced
1/2 cup pitted kalamata olives
Heat oven to 400 F.  Season chicken with 1/2 t salt, 1/4 t pepper.  Heat oil in large skillet over med-high heat.  Working in batches if necessary, cook chicken until golden brown, 5-6 mins per side.  Reserve skilled, transfer chicken to rimmed baking sheet and bake until cooked through, 15-20 mins.  Meanwhile in a medium bowl, toss arugula and beans with pesto and 1/4 t each salt and pepper.  Add lemon to drippings in the skillet and cook until golden, 1-2 mins per side.  Mix in olives.  Top chicken with olives and lemon and serve with salad.

Chicken - Chicken Tetrazzini

Serves 6-8

9 T butter
2 T olive oil
4 boneless skinless chicken breasts
2 1/4 t salt
1 1/4 t black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk at room temp
1 cup heavy whipping cream at room temp
1 cup chicken broth
1/8 t ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan
1/4 cup dreid Italian style breadcrumbs

Preheat oven to 450 F. Spread 1 T butter in 13X9X2" baking dish. Melt 1 T each of butter and oil in a deep large nonstick frying pan over med-high heat. Sprinkle chicken w 1/2 t each s & p. Add chicken to hot pan and cook until pale golden and just cooked through, about 4 mins/side. Transfer meat to a plate to cool slightly; Coarsely shred chicken into bite-size pieces and into a lge bowl.

Meanwhile, add 1 T each of butter and oil to same pan. Add mushrooms and saute over med-high heat until liquid from mushrooms evaporates and they are pale golden, abt 12 mins. Add onion, garlic, thyme, and saute until onion is translucent, abt 8 mins. Add wine and simmer until it evaporates, abt 2 mins. Tranfer to bowl with chicken.

Melt 3 more T butter in same pan over med-low heat. Add flour and whisk for 2 mins; whisk in milk, cream, broth, nutmeg, remaining 1 3/4 t salt, and remaining 3/4 t pepper. Increase heat to high. Cover and bring to boil; simmer uncovered until sauce thickens slightly, whisking often, abt 10 mins.

Bring large pot of salted water to boil. Add linguine and cook until al dente, abt 9 mins. Drain. Add linguine, sauce, peas, and parsley to chicken mixt. Toss until sauce coats pasta and mixt is well blended.

Transfer to prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle over pasta. Dot with remaining 3 T butter. Bake, uncovered, until golden brown on top and sauce bubbles, abt 25 mins.

Chicken: Lemon Greek Chicken (Serves 4)

2 lemons
1/4 cup evoo, divided
4 large garlic cloves, pressed
2-3 t dried oregano leaves
3/4 t salt
1/2 t coarsley ground black pepper
4 split (bone-in) chicken breast halves (2 1/2 - 3 pounds)
8 petite red potatoes (12 oz)
1 med red bell pepper, cut into 1" strips
1 med red onion, cut into 1 " wedges
8 oz whole mushrooms

Preheat oven to 400 F.  Zest on lemon to measure 1 1/2 T zest.  Juice lemon for 2 T juice.  In bowl, combine zest, juice, oil, garlic, oregano, s & p:  mix well.  Place chicken in baking pan.  Brush chicken with a portion of lemon juice mixt.  Cut potatoes in half.  Thinly slice remaining lemon.  Combine potatoes, pepper, onion, lemon slices, mushrooms with remaining lemon juice mixture in mixing bowl;  toss to coat.  Arrange vegetables around chicken, bake 1 hour or until chicken is no longer pink in center, brushing chicken and veg with pan juices after 30 minutes.

Chicken: Chicken Boursin

1 5 oz. package garlic and herb Boursin                                  Serves 4.
2 full chicken breasts, split, skinned, boned
lemon or lime juice
s & p
1 egg, well beaten
dry bread crumbs
1/2 cup butter
1/4 cup oil

Two hours or up to 2 days before serving, quarter the cheese and roll each quarter into a finger 1/2" thick.  Wrap each finger in plastic wrap and chill well.  Flatten chicken between 2 sheets of waxed paper and pound until 1/8" thick.  Sprinkle lightly with juice, salt, pepper.  Place cheese fingers lengthwise on long sides of breasts, roll chicken around cheese to enclose it and secure with toothpicks.  Dust chicken rolls with flour, dip in egg, roll in bread crumbs.  Chill 1 hour or longer.  In a heavy skillet just large enough to hold the chicken in 1 layer, saute the rolls in butter and oil over med high heat for 10 mins per side.  Drain on paper towels and serve immediately.

Chicken - Chicken Stew

2 T olive oil
2 stalks celery, cut into bite-sized pieces
1 carrot, peeled, cut into bite-sized pieces
1 small onion, chopped
S & P
1 14 1/2 oz. can chopped tomatoes
1 14 oz can low salt chicken broth
1/2 cup fresh basil leaves, torn in pieces
1 T tomato paste
1 bay leaf
1/2 t dried thyme
2 chicken breasts with ribs (abt 1 1/2 pounds)(I used thighs)
1 15 oz can organic kidney beans, drained (rinsed if not organic)

Heat oil in heavy 5 1/2 quart saucepan over med heat. Add celery, carrot, and onion. Saute until the onion is translucent, about 5 minutes. Season with s & p. Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add meat, press to submerge.

Bring the cooking liquid to a simmer. Reduce heat to med-low and simmer gently, uncovered, until chicken is almost cooked through, turning the meat over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken to work surface and cool for 5 minutes. Discard the bay leaf. Add kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard skin and bones from chicken. Shred or cut meat into bite-sized pieces. Return the meat to the stew. Bring to a simmer, season with s & p. Ladle into serving bowls and serve with bread.

4 servings.

Chicken - Poulet Marine sur Salade d'Avocats & d'Epinards

6 pieces farm chicken
Juice from 1 lemon
15 cl evoo (5 oz)
75 gr. green olives
1 T capers in vinegar
1 bay leaf
4 branches rosemary
Place chicken in oven dish.  Mix the rest and distribute over chicken.  Marinate in refrigerate at least 30 mins.  Cook in oven at 200 C (375F) 20 mins (I found it took longer - abt 45 mins) until juices run clear.  Serve with new potatoes and salad.

Salade:  Blanche 125 gr. green beans in boiling water, then put in ice water.  Scoop out 1 avocado and put in salad bowl with beans and 1 Batavia ou lettuce and 125 gr spinach leaves.  Mix 15 cl evoo, 5 cl balsamic vinegar, add s & p.  Toss salad with dressing and serve.

Chicken - Mustard-Roasted Chicken with Vegetables (Serves 6)

1 4 pound chicken, in 8 pieces
3 T whole-grain mustard
2 T low-sodium soy sauce
Kosher salt, black pepper
6 small carrots, cut in half crosswise
2 medium fennel bulb, cut into wedges
2 red onion, cut into wedges
8 sprigs thyme
2 T evoo

Heat oven to 400 deg F.  Pat chicken dry with paper towels, combine mustard, soy sauce, 1/4 t pepper in large bowl.  Add chicken and stir to coat.  Combine carrots, fennel, onion, thyme, oil, 1/2 t salt, 1/4 t pepper in roasting pan.  Nestle chicken among the veg.  Roast until chicken is cooked through and the veg are tender, 45-50 minutes.  Divide chicken and veg among individual plates.

Chicken - Coq au Vin

4 pieces of chicken
small slab of pork fat, diced (3/4 c.)
12 small white onions
8 large shallots, quartered
4 sliced carrots  (I like more)
2 cloves garlic, crushed
3 T brandy
3/4 T flour
2 c dry white wine
5 sliced mushrooms  (a bit more)

Heat 1 T butter in heavy enameled or stainless casserole, saute the pork pieces until brown. Remove to a side dish. Add another T of butter to the pot if needed, saute onions, shallots, and carrots until lightly brown. Remove and add to side dish with garlic. Rub chicken pieces with s&p, brown over med-hi in the fat left in the pot. Remove. Pour brandy into pot and light. When flames subside, add flour, stir with wooden spoon for about a minute over very low heat. Add wine return chicken and vegetables and pork pieces to the pot. (Can be done up to this point and then wait until guests arrive or entree is served). Cook covered over low heat for half an hour or until chicken is properly done. While chicken is cooking, saute mushrooms in butter over high heat. Add to pot in the last 5 minutes of cooking. Taste the sauce - may need salt. Serve with boiled new potatoes.

Chicken - Chicken with 40 Cloves of Garlic

3 whole heads garlic, about 40 cloves
3 1/2 pounds chicken pieces (8 pieced)
Kosher salt, freshly ground black pepper
1 T unsalted butter
2 T olive oil
3 T Hennessy Cognac VSOP, divided
1 1/2 cups dry white wine
1 T fresh thyme leaves
2 T all-purpose flour
2 T heavy cream

Separate cloves of garlic and drop them into pot of boiling water for 60 seconds; drain and peel. Set aside. Dry chicken with paper towels, season liberally with s & p on both sides. Heat butter and oil in large pot or Dutch oven over med-hi heat. In batches, saute chicken in fat, skin side down first, until nicely browned, about 3-5 mins per side. Turn with tongs or spatula - don't pierce with fork. If fat is burning, turn heat down to med.

When batch is done, transfer to plate and continue to saute all chicken. Remove last chicken to plate and add all of the garlic to the pot. Lower the heat and saute for 5-10 mins turning often until evenly browned. Add 2 T cognac and the wine, return to a boil, scrape brown bits from bottom of the pan. Return chicken to pot with the juices and sprinkle with the thyme. Cover and simmer over lowest heat for about 30 mins, until chicken is done.

Remove chicken to platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into sauce in the pot. Raise the heat, add remaining T of cognac and the cream, boil for 3 mins. Add s & p to taste. Pour sauce and garlic over the chicken and serve hot. Serves 8.

Chicken: My brother Robert's Chicken Cacciatore (Serves 4-6)

2 1/2 - 3 pounds chicken pieces
1/4 cup evoo
2 medium onion, in 1/4" slices
2 cloves garlic, minced
1 1 lb. can tomatoes (2 cups)
1 8 oz can seasoned tomato sauce
1 t salt
1 t crushed oregano
1/2 t celery seed
1/4 t pepper
1-2 bay leaves
1/4 c cooing sauterne
Slowly brown chicken in 1/4 cup hot evoo and remove from skillet. Add onions & garlic, cook till soft but not brown.  combine rest except wine.  Add chicken to skillet and pour sauce over and cover.  Simmer 45 minutes.  Stir.  Cook uncovered, turning chicken, 20 minutes till tender and sauce is thick.  Skim off excess fat and remove bay leaves.  SErve on pasta.

Wednesday, August 16, 2006

Seafood: Willie Mae's Shrimp Stew

For 4 servings:

3 T olive oil
3 cloves garlic, minced
3 stalks celery, chopped
1 large yellow onion, chopped
1 large green pepper, chopped
4 green onions, chopped
1/2 cup tomato paste
1 cup tomato puree
2 fresh tomatoes, chopped
2 russet potatoes
1 T cayenne pepper
2 lbs uncooked, shelled, deveined shrimp
2 T fresh parsley, chopped

Slice potatoes lengthwise into quarters, slice each quarter into 1/2" thick slices.  In a med pot, add potatoes and fill with cold water to cover completely.  Place on stove over med high heat, bring to boil, cook 8 minutes until potatoes are slightly tender.  Strain water and set aside.

In large saute pan over med high heat add olive oil through green onions and cook for about 10 minutes, stirring until vegetables soften.  Blend in tomato paste through potatoes, 1 cup water, cayenne, and season with salt and pepper to taste.  Bring to boil, reduce heat, simmer very slowly stirring frequently, until sauce thickens, abt 10 mins.  Add parsley and uncooked shrimp and continue to cook over low heat for about 7 mins, just until shrimp turn pink.  Taste and adjust seasonings accordingly.  Serve over hot rice.

Seafood: Baked Pesto Salmon (Serves 2)

2 salmon fillets (4-6 oz each) about 1" thick
2 small yellow summer squash or zucchini, cut into 1" slices and halved
1 small red onion, cut into 1" wedges
1 T evoo
1 garlic clove, pressed
1/4 t salt, 1/8 t pepper
1 lemon
2 T pesto

Preheat oven to 425 F.  Place salmon, not touching, in baking pan. In small bowl, combine oil, garlic, s & p and then add vegetable, toss to coat.  Arrange veg around salmon in pan.  Zest lemon for 1/2 t zest;  juice lemon for 2 t juice.  Combine zest, juice and pesto, mix well.  Brush top and sides of salmon with mixture.  Bake 12-14 mins until salmon flakes easily and veg are tender crisp. 

Seafood: One-pan salmon with roast asparagus

Love this recipe from BBC Good Food: easy and delicious!

400 gr. new potatoes, halved if large
2 T olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 T balsamic vinegar
2 salmon fillets, about 5 oz each
handful basil leaves (opt)

Heat oven to 220 C or 410 F. Place potatoes and 1 T olive oil in ovenproof pan, roast for 20 minutes until starting to brown. Toss in asparagus, return to oven for 15 mins. Throw in cherry tomatoes and vinegar and nestle salmon among veggies. Drizzle with remaining oil and return to oven for 10-15 mins until salmon is cooked. Scatter the basil leaves over all and serve in pan.

Serves 2. Easily doubled. 483 calories, 34 g carbs, 25 g fat, 4 g sat fat.

Seafood - Fennel-Crusted Salmon on White Beans

5 t evoo, divided
1 bulb fennel, halved, cored, thinly sliced
1 T chopped fennel fronds
2 15 ounce cans white beans, rinsed
2 med tomatoes, diced
1/3 cup white wine
1 T dijon mustard
1/2 t freshly ground pepper, divided
1 T fennel seeds
2 8oz salmon fllet, skinned

Heat 2 T evoo in large nonstick skillet over medium heat. Add sliced fennel, cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes, wine. Cook, stirring occasionally, until tomatoes begin to break down, about 3 mins. Transfer to a bowl, stir in chopped fennel fronds, mustard, 1/4 t pepper. Cover to keep warm.

Meanwhile, combine fennel seeds and remaining 1/4 t pepper in small bowl; sprinkle evenly on both sides of salmon. Wipe out pan. Add remaining 3 t evoo to pan, heat over high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until golden brown, 3-5 minutes. Turn salmon over, cover and remove from heat. Let stand until salmon finishes cooking off the heat, 3-5 minutes more. Transfer salmon to a cutting board and flake with fork. Serve salmon on top of warm bean mixture. Garnish with additional chopped fennel fronds. Serves 6.

This was really delicious and easy to fix.  Instead of frying the fish, I baked it for about 20 minutes at 350 F so that I wouldn't have to watch it while we were enjoying our first course.  Then I just sliced it in chunks and put it on top of the beans/fennel mixture.  Very tasty!

Seafood - Pan-Roasted Salmon with Soy-Ginger Glaze

14 cup soy sauce
1 t finely grated fresh ginger
1 t honey
1 t Dijon mustard
2 t evoo
4 6-oz skinless salmon fillets
Freshly ground black pepper

Preheat oven to 350 F. In small saucepan, combine say sauce and ginger and bring to simmer. Remove from heat and stir in honey and mustard.

Heat olive oil in large non-stick ovenproof skillet. Season salmon with pepper, add to skillet, skinned side up. Cook over high heat until golden and crusty, 2-3 mins. Turn salmon and spoon glaze on top. Transfer skilled to oven and bake for 5 mins, until cooked through. Using slotted slotted spatula, transfer fillets to plates. Serves 4.

Seafood: Salmon with Lentils

To serve 4:                        Per serving:  510 calories

1/4 cup evoo +
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots diced
3 cloves garlic, chopped
1 T tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 oz center cut skinless salmon fillets
Kosher salt, ground pepper
1 T honey
Juice of 1 lemon

Heat 1/4 cup evoo in skillet over med heat.  Add leeks and carrots, cook until tender, 5 mins.  Add garlic and tomato paste and cook 1 min.  Increase heat to high, add 4 cups water, cinnamon, lentils.  Bring to a boil, then reduce heat to med-high, cover and simmer until tender, 20 mins.  Meanwhile, remove Swiss chard stems, reserve 3 leaves and chop the rest.  Place the whole leaves over the lentils, cover and wilt 1 min.  Remove chard and cover the lentils.  Season the salmon with s & p, wrap a wilted chard leaf around each fillet.  Reserve about 1 cup lentils for other use;  Stir honey and lemon juice into remaining lentils and season with s & p.  Stir in chopped chard.  Place wrapped salmon on top of lentils, drizzle with olive oil, season with s & p.  Cover and cook over med-high heat until fish is just cooked through, 6 mins.  Remove salmon and cut into pieces.  If lentils are dry, add a splash of water.  Divide lentils among bowls, top with salmon.

Seafood - Marinated Salmon

1 pound salmon fillets
4 fluid oz olive oil
4 T orange juice
1 T wine vinegar
3 T finely chopped onion
1 t dried tarragon
1/4 t pepper

Place salmon in large shallow glass bowl. In small bowl combine rest. Whisk, pour over salmon. Marinate 30 minutes, turn, marinate 30 minutes. Bake 375 F for 30 minutes, basting while baking.

Serve with steamed asparagus and lemon/dill rice. Serves 4.

Seafood: Smoked Paprika Roasted Salmon with Spinach

The spices are pretty expensive but this is delicious; serves 8 - 10

1/4 cup orange juice
2 T plus 1 t olive oil divided
2 t thyme leaves divided
2 pounds salmon fillets
1 T brown sugar
1 T smoked paprika
1 t Saigon cinnamon
1 t grated orange peel
1/2 t sea salt
1 10 oz bag spinach

Mix orange juice, 2 T oo, 1 t thyme. Place salmon in large glass dish and add marinade, turning to coat. Cover, refrigerate 30 mins or longer. Mix sugar, paprika, cinnamon, orange peel, 1 t thyme and salt in small bowl. Remove salmon from marinade; discard marinade. Rub top of salmon evenly w smoked paprika mixt. Roast salmon at 400 F, 10-15 mins until flakes easily. heat 1 t oo in large skillet on med heat. Add spinach, cook and stir 2 mins until wilted. Serve salmon over spinach.

Note: Our fish seller sells 6 oz. pieces. I find that I can cut these in half, each 6 oz. piece serving two people.

Seafood - Sole Caledonia

1 lb sole fillets
1/2 c dry white wine
1 cup cut asparagus, cooked, drained
1/2 cup halved cherry tomatoes
1/2 cup sliced mushrooms
2 T butter
2 T flour
1/2 t salt, dash white pepper
1 1/4 cups milk
1 slightly beaten egg yolk
1/4 cup dry white wine
1 cup soft breadcrumbs (1 1/2 pieces bread)
1/4 cup parmesan cheese, grated

In covered medium skillet, poach sole in wine 2-3 minutes until flaky. Drain, arrange in 10x5x1 3/4 " baking dish, season with s. Top with asparagus through mushrooms. In small pan, melt butter, stir in flour, s & p. Stir in milk, cook and stir till thickens and bubbly. Stir small amount of hot mixture into yolk, return all to pan, cook and stir to boiling. Remove from heat, stir in wine. Pour evenly over fish and vegetables. Combine crumbs and cheese, sprinkle evenly over fish. Bake uncovered at 350 degrees for 30 minutes. Serves 4.

Seafood - Seared Scallops in Mushroom White Wine Sauce

1 pound sea scallops
Olive oil spray
4 cups mushrooms, stemmed and quartered
1/2 cup white wine
1 T minced thyme leaves
Salt & pepper

Spray scallops lightly with oil. Heat a large, heavy-bottomed non-stick skillet over medium heat until hot. Add scallops and sear until browned on both sides. Add mushrooms and saute until cooked. Use a slotted spoon to put on a plate.

Pour wine into the skillet, add thyme and cook, stirring until reduced by half. Season to taste with s & p. Place scallop mixture back into pan and coat with sauce. Divide among 4 plates and serve immediately.

Seafood: Ligurian-Style Sea Bass

To serve 8.
2 pounds Yukon Gold potatoes, peeled and sliced 1/2" thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted green olives
1/4 cup torn basil leaves
1/2 cup plus 3 T evoo
S & freshly ground pepper
2 3 pound sea bass, cleaned
1/2 cup pine nuts

Preheat oven to 425F.  In very large roasting pan, toss potatoes, tomatoes, olives, and basil with 1/2 cup evoo.  Season with s & p.  Make 3 shallow slashes in both sides of each fish.  Rub each fish with 1 T evoo, season with s & p.  Set fish in the roasting pan, tucking them into the veg.  Roast for about 40 minutes, until veg are tender and fish are cooked through. 
Meanwhile in small skillet, toast pine nuts in the 1 T evoo over mod heat, stirring until golden.  Spoon nuts over fish and veg in pan and serve immediately.

Seafood - Red Snapper with Tomato Salad

4 6 oz. red snapper fillets
1 bulb fennel, shaved
Greens of fennel, picked into sprigs
20 pieces kalamata olives, cut into wheels
1 white onion, sliced
3 cloves garlic
1 cup white wine
1/2 cup butter, softened
1 cup evoo
1 beefsteak tomato, diced
8 juniper berries, crushed
4 small bay leaves

Brush center of an 11" x 15" piece of alum foil with evoo. Place onion slices and shaved fennel in center, sprinkle with picked fennel greens, 1 bay leaf, 2 juniper berries. Top with one fillet, skin side up. Season with s, p, garlic, diced toms, butter and wine. Fold left and right sides of foil toward center; bring bottom and top of foil tog and fully enclose fish. Repeat 3 X.

Preheat oven to 380 F. Bake 10-12 minutes. Open papillote, lift fish with large spatula, transfer to serving plate. Top with hot broth from bottom of papillote.

Serve with New Jersey Tomato Salad
Serves 4

Seafood - Roasted Halibut with Grapefruit Fennel Salsa

1 cup ruby red grapefruit segments (abt 2 grapefruits)
1/4 cup grapefruit juice
1 t grapefruit zest
1 fennel bulb, trimmed
1/4 cup evoo
2 T pitted nicoise olives, halved
2 T chopped parsley
1 t salt, 1/8 t red pepper flakes
4 6-oz pieces halibut
1/4 t ground black pepper

Preheat oven to 375 F. In small bowl combine segments - zest. Halve fennel bulb lengthwise, thinly slice and add to the bowl. Add oil, olives, parsley, 1/2 t salt, red pepper flakes. Stir to combine.

Place fish on parchment-lined roasting dish. Sprinkle with remaining 1/2 t salt and pepper and bake 10-12 mins depending on thickness.

Gently transfer fish to serving plate. Top with grapefruit and fennel salsa and serve.

SErves 4.

Seafood - Basque-Style Shrimp with Lemon-Basil Brown Rice

To serve 4:
2 cups water
1/2 cup fresh lemon juice
1 cup whole grain brown rice
2 T fresh basil, chopped
1 T lemon zest
4 T olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 cup pine nuts (or more)
2 minced garlic cloves
2 T minced shallots
8 oz. baby portobello mushrooms, sliced
1 1/2 cup grape or cherry tomatoes
2 T capers, drained
1/2 t Spanish paprika
1/2 t kosher salt
4 sprigs fresh basil
4 lemon wedges

Bring water, lemon juice, and salt to boil in med saucepan over high heat. Stir in rice. Cover, reduce heat, and simmer 45 minutes until water absorbed. Remove from heat, cool for 10 minutes, and stir in chopped basil and zest.

In large skillet, heat 2 T oil over med-hi heat. Add shrimp, saute until pink, about 4-5 mins. Using slotted spoon, transfer to plate, cover to keep warm. To same skillet, add remaining oil, pine nuts, garlic, and shallots. Cook until browned and fragrant, 3 mins. Add mushrooms and tomatoes; continue cooking until tomatoes begin to burst with juices, abt 3 mins. Remove from heat, stir in capers, paprika, salt, shrimp. Place equal amount of rice in four shallow bowls, top each with shrimp. Garnish with basil sprigs and lemon wedges.

Seafood: Crab Cakes

Eastern Shore Style:
1 lb. fresh crab meat
1 egg, beaten
1 hard-cooked egg, chopped
S & p
1/2 cup melted butter
1 T lemon juice
1 T Worcestershire sauce
Soft bread crumbs
Butter for frying

Combine crab meat through Worcestershire.  Add just enough bread crumbs to hold shape.  Shape into small cakes.  Fry crab cakes slowly on each side in butter until browned.  Serves 8.

Crab Cakes with Mustard Sauce
1 cup finely chopped onion
2 T vegetable oil
1/3 cup minced fresh parsley
5 large eggs, beaten lightly
2 T finely ground skinned toasted hazelnuts
3 T milk
2 cups ground Saltines
2 pounds lump crab meat, picked over
For the mustard sauce:
2/3 cup ;dry vermouth
3 T red-wine vinegar
2 shallots, minced
3 black peppercorns
1 1/2 cups white fish stock or bottled clam juice
2 cups heavy cream
White pepper to taste
1 cup Dijon-style mustard
2/3 cup sour cream

1 cup dry bread crumbs
1/2 stick unsalted butter, melted, for brushing cakes
In small skillet cook onion in oil over mod-low heat, stirring occasionally until just turns golden.  In large bowl, combine well: onion, parsley, eggs, hazelnuts, milk and stir in 1 cup Saltine crumbs and crab meat.
Make sauce:  In a saucepan combine vermouth, vinegar, shallots, peppercorns.  Bring to boil and boil until liquid is almost evaporated.  Add stock and boil mixture until reduced by half.  Add heavy cream, boil mixture until reduced by 1/3, add white pepper and salt to taste.  Remove pan from heat and whisk in mustard and sour cream.  Strain sauce through fine sieve into a bowl and keep warm and covered.
Form crab mixture into cakes, using 1/3 cup for each.  Transfer to jelly-roll pan sprinkled with remaining 1 cup Saltines.  Sprinkle crab cakes with bread crumbs, transfer to baking sheet, bake in middle of preheated 450 F oven for 8 minutes.  Brush tops with melted butter and broil under preheated broiler about 4" from  heat 2-3 minutes until just golden.  Serve with sauce.  16-18 crab cakes.

Seafood: Salmon with Port Wine Sauce (Serves 2)

1 4 oz salmon fillets, 1/2" thick
S & p
2 T butter
1 T evoo
1/2 cup port
1/2 cup heavy cream
2 t tomato puree

Lightly s & p fillets.  In med sauté pan, heat butter & oil over med heat.  As butter starts to brown, add fish, cook 2 mins, turn, cover pan and cook 5 minutes.  Transfer to serving plates, keep warm.  Pour fat from pan, place over high heat, deglaze with port, add cream and puree.  Bring to boil and reduce by 1/2.  Adjust seasonings.  Coat fillets with sauce and serve.

Seafood: Stir-Fried Shrimp and Broccoli

Serves 4
1 cup long-grain white rice
1/4 cup soy sauce
2 T honey
1 T cornstarch
1 clove garlic, chopped
3/4 pound frozen peeled and deveined large shrimp, thawed
Kosher salt and black pepper
2 T canola oil
4 carrots, thinly sliced
1/2 bunch borccoli, abt. 1/2 pound, cut into small florets
1 small red onion, sliced 1/2" thick
Cook rice according to directions.  In small bowl, whisk tog the soy sauce, honey, cornstarch, garlic, and 1/2 cup water.  Season shrimp with 1/4 each s & p.  Heat 1 T oil in large skillet over med-hi heat.  Add shrimp and ook, tossing occasionally, until almost opaque throughout, 2-4 mins;  transfer to plate.  Add remaining T of oil to skillet.  Add all veg and cook, tossing, until beginning to soften, 3-5 mins.  Return shrimp to skillet, whisk soy mixture again and add to skillet.  Cook, tossing frequently, till shrimp opaque and sauce thickened, 1-2 mins.  Serve with rice and top with roasted peanuts.

Seafood - Jill Oates's Shrimp Roulade

60 gr butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
250 gr. frozen spinach

2 220 gr cans red salmon
4 shallots
1/2 cup mayonnaise
1 T chopped chived

Cook spinach slowly in a saucepan to evaporate all the liquid.
Melt butter in another pan, add flour and stir 1 minute. Add milk gradually and stir until mixt boils and thickens. Quickly stir in egg yolks and spinach and transfer to a large bowl.

Beat egg whites till stiff and fold gently into spinach mixt. Pour mixture onto greased and grease-proof paper-lined swiss roll tin measuring 25 cm x 30 cm. Bake in hot oven 12-15 mins until golden brown. REmove from oven and turn onto tea towel-covered wire rack. Carefully remove paper and spread evenly with filling. Holding tea towel with both hands, gently roll roulade.

Filling: Combine all.

Seafood: Flounder Saute with Asparagus and Crab Vinaigrette (Serves 4)

1 bunch asparagus (about 12 oz), cut in 1" pieces
2 t fresh line juice
3 T olive oil
1 cup lump crab meat, picked over for shells
S & P
2 T flour
4 3-4 oz flounder fillets or 2 8 oz fillets, split down the middle
Bring medium-size pot of water to boil.  Ass asparagus and blanch until tender, but not soft, about 3 mins.  Drain and place under cold running water until cool.  In a med-size bowl, whisk tog lime juice and 2 t evoo.  Toss in asparagus and crab meat and season with s & p.  Set aside.
Place flour on a plate and season with s & p.  Lightly dust flounder on both sides.  Heat remaining t evoo in large heavy nonstick skillet over high heat.  Place flounder in pan and sauté on one side for about 90 seconds.  Turn fish over and immediately divide asparagus mixture evenly among the fillets, spooning mixture into a mound.  Remove from heat.  Cover the pan and let stand for one minute.  Plate and serve.

Seafood: Wall-Eye Pike Fiesta (Serves 3)

1 pound fresh walleye pike fillets
1 1/2 t s, 1/4 t p
1 small onion, thinly sliced
1 tomato, sliced in 1/2" slices
1 T lime juice
1 T salad oil
1 T snipped parsley
8 pitted ripe olives

Arrange fish in ungreased baking dish.  Season with s & p.  Cover fish with onion and tomato slices, sprinkle lime juice, salad oil and parsley on top.  Top with olives.  Cover and refrigerate or cover and bake at 375 F, 30 minutes.  Uncover, bake until fish flakes easily with fork, about 15 minutes.  Garnish with lime wedges.

Seafood: Roast Salmon and Vegetables Serves 4

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic, peeled and halved
1 lemon, thinly sliced
1/4 cup evoo
2 t kosher salt
1/2 t black pepper
6 sprigs fresh thyme
4 6 oz salmon fillets, skin removed

Heat oven to 400 F.  Cut each fennel bulb in half lengthwise. Cut each half into 6 wedges.  In very large roasting pan combine fennel, tomatoes, garlic, lemon, oil, 1 1/2 t salt, 1/4 t pepper, thyme.  Spread mixture into single layer.  Roast until fennel is tender, about 40 minutes.
Season salmon with remaining s & p. Place fillets on top of veg mixture.  Return to oven, roast until fillets are done and flake easily, about 12 mins.  Remove and discard lemon to serve.

Seafood - Roasted Pacific Cod with Olives and Lemon (Serves 4)

2 pounds Pacific cod (or other white fish such as halibut)
3/4 cup dry white wine
1/2 cup mixed olives
Zest from 1 lemon, cut into strips
1 T evoo
Kosher salt, black pepper
1/4 t red pepper flakes
1/4 cup fresh parsley, chopped

Heat oven to 400 deg F.  Place fish in small roasting pan  Add enough wine (about 3/4 cup) to readh halfway up the sides of the fish.  Scatter the olives and zest around the fish.  Drizzle with oil and season with 1/2 t salt, 1/4 t pepper, red pepper flakes.  Roast until fish is cooked through and flakes easily with a fork, about 20 minutes.  REmove from oven and sprinkle with parsley. 

Seafood - Shrimp and Fennel with Fettucine

3 T olive oil
1/2 pound shrimp, peeled/devined
2 cup thin sliced fennel (1 lge)
1/4 t dried crushed red pepper
1/4 c chopped drained oil-packed sundried tomatoes
1 T minced garlic
1 1/2 t grated orange peel
1 1/3 cups bottled clam juice
3 T chopped basil
1/4 pound fettucine, freshly cooked

Heat oil in heavy large skillet over med-hi heat. Add shrimp, saute till just cooked thru (abt 3 mins). Using slotted spoon, transfer shrimp to bowl. Add fennel and crushed red pepper to skillet, saute till fennel begins to soften (abt 5 mins). Add tomatoes through orange peel, stir 1 minute. Add clam juice and basil, simmer 4 mins to blend flavors. Add pasta and shrimp, toss to coat, about 2 minutes.

I find this to be too much pasta. Serves 2.

Seafood - Steamed Scallops on Greens with Tomato Dressing

The dressing:
1 T Worcestershire sauce
1 T red-wine vinegar
1 T red balsamic vinegar (mix the two)
1/4 cup evoo
1/2 t salt
1/2 t freshly ground black pepper
1 pound very ripe tomatoes (2-3), skinned, cut in half, pressed to remove seeds, and cut in 1/4 " dice (about 1 1/4 cups)

For the dressing: Combine Worcestershire though s & p and mix well. Add tomatoes, stir gently and set aside at room temp until serving time.

3 T corn oil or canola oil
1 T chopped garlic
1/4 t red-pepper flakes
1 pound spinach, stems removed, washed (about 12 oz)
2 bunches watercress, lower 1/2 of stems removed, washed (about 8 oz)
1/2 pound medium size sea scallops (about 60) with sinews removed
1 T fresh chives, chopped for garnish

Heat oil in large saucepan with a lid. When hot, add garlic and pepper flakes and cook about 30-40 seconds, just long enough to brown garlic slightly. In large bunches, to prevent splattering, add spinach and watercress still wet from washing and half t of salt. Stir the greens into the garlic so the galic doesn't remain on the bottom of the pan and burn. Cook, covered, over med to high heat for 4-5 mins, until greens wilt and soften.
Meanwhile steam scallops in a wok or large pan. Place a steamer over rapidly boiling water. Arrange scallops on a plate that will fit inside the steamer, then place the plate in the steamer, cover, and steam over high heat. The scallops should be cooked in about 4 1/2-5 mins. This should be done at the last minute and the scallops should be just cooked through.
At serving time, divide the greens between 8 plates, spreading them with a fork so they cover the bottom of the plates. Arrange the scallops, about 7-8 per person, in the center of the greens. Top with tomato dressing, sprinkle with chives and serve immediately.

Seafood - Whole Fish

Set a 2 1/2 - 3 pound cleaned, scaled whole fish (eg wild striped bass) on a rimmed baking sheet and stuff the cavity with a small handful each of chervil and flat-leaf parsley sprigs. Roast in a preheated 400 F oven for about 30 minutes, until the flesh easily flakes off the bone. Serve with evoo and fresh lemon juice and sprinkle with salt.

Seafood - Andrea's Baked Halibut with Almonds

Non-stick veg oil spray
1/2 cup yellow cornmeal
1/4 t salt, pinch pepper
4 5-6 ounce halibut fillets (fletan)
1/4 cup butter
1/2 cup golden raisins (or half and half with dried cranberries or cherries)
1/4 cup dry white wine
1/2 cup chopped toasted almonds
2 T fresh lemon juice
2 T chopped Italian parsley

Preheat oven to 400 F; spray baking sheet with non-stick Whisk cornmeal with s & p in small bowl. Dredge fillets in cornmeal and place on prepared sheet. Bake until opaque in center, 10-13 minutes. Meanwhile, melt butter in small saucepan over med heat; add raisins and wine and bring to boil. REduce heat, simmer 5 mins to soften raisins. Add almonds, lemon juice, and parsley. Place fish on platter and spoon sauce over.

Andrea: She added corn and some grated shallots to the sauce which ended up more like a compote than a sauce. Thanks, Andrea!

Seafood - Tilapia and Summer Veg Packets

Serves 4
181 calories

1 cup quartered cherry tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1" pieces
1/4 cup pitted and coarsely chopped black olives
2 T lemon juice
1 T chopped fresh oregano
1 T evoo
1 t capers, rinsed
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
1 pound tilapia fillets in 4 equal portions

Preheat grill to medium. Combine tomatoes through capers plus1/4 t salt and 1/4 t pepper in large bowl.
To make a packet, lay 2 20" sheets of foil on top of each other (double layers to protect contents from burning). Generously coat top piece with cooking spray. Place one portion of tilapia in center of the foil, sprinkle with some s & p. Top with abut 3/4 cup of vegetable mixture. Bring short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with remaining fish.
Grill packets until fish is cooked through and vegs are just tender, about 5 minutes. To serve, CAREFULLY open both ends of the packets and allow steam to escape. Use a spatula to slide contents onto plates. OVEN VARIATION: Preheat to 425F. Place green beans in a microwavable bowl with 1 T water, cover and microwave on HIGH until beans are just beginning to cook, about 30 sec. Drain and add to other vegetables as above. Assemble packets. Bake packets directly on an oven rack until tilapia is cooked through and veg are just tender, about 20 minutes.

Seafood - Scallops with Avocado Salsa

Serves 4

1/4 cup finely shredded basil leaves
2 T fresh lime juice
1 T evoo
1 small onion, minced
1 jalapeno, halved, seeded and thinly sliced
1 small garlic clove, minced
2 Hass avocados (10 oz each), peeled, pitted, cut into 1/2" dice
S & P
2 T vegetable oil
2 pounds sea scallops
1/4 cup water
4 plum tomatoes, cut into 1/2" dice
1 T balsamic vinegar

In a large bowl, combine basil through garlic. With a rubber spatula, gently fold in avocados and season with s & p.

In a large skilled, heat veg oil until shimmering. Season scallops with s & p, cook over high heat until browned outside but still rare in the center, about 2 mins per side. Transfer scallops to a warmed platter.

Add the water and tomatoes to the skillet and cook over mod high heat, scrapiing up any browned bits from the bottom, until the water has reduces to 2 T, about 2 mins. Remove from heat. Stir in vinegar and season with s & p. Pour pan sauce over scallops and serve the avocado salsa on the side.

Seafood - Grilled Shrimp with Mango Salsa

Serves 4-6, Approx 200 calories per serving

2 ripe medium mangoes
1/2 - 1 serrano chili, to taste, seeded, minced
1/4 cup minced red onion
1/3 cup fresh lime juice
3 T minced cilantro
1 t kosher salt
1/8 t freshly ground black pepper

Cut skin from mangoes. Cut flesh away from broad oval pit, dice flesh and transfer to a bowl. Squeeze excess pulp from pit into bowl. Puree 1/3 of mango in blender or processor. Combine diced mango with puree and rest of the ingredients. Set aside.

2 T canola oil
1 1/4 pounds uncooked medium shrimp, peeled, deveined
4-6 romaine lettuce leaves
1 lime, cut into 4-6 wedges

Prepare large ridged grill pan. In a bowl, toss shrimp with oil and lightly season with s & p. Grill shrimp over med high heat, 2-3 mins per side until shrimp turn pink and begin to curl. Do not overcook. Lay lettuce leaves on salad plates, divide fruit salsa on lettuce. Place shrimp on salsa along with lime wedges. Serve warm or at room temp.

Seafood: Pan-Roasted Cod and Fennel (Serves 4)

2 T evoo
1 bulb fennel, cut into wedges
1 med red onion, cut into wedges
Kosher salt, black pepper
1/4 cup dry white wine
1 1/2 pounds skinless cod (or other firm white fish fillets)
1/2 t ground coriander

Heat over to 400 deg F.  heat oil in large ovenproof skillet over med-hi heat.  Add fennel, onion, 1/4 t salt, 1/4 t pepper.  Cook, tossing frequently, until beginning to soften, 8-10 minutes.  Add the wine.  Season cod with coriander and 1/4 t salt, 1/4 t pepper.  Nestle fish in vegs.  Transfer skilled to oven, roast until cod is opaque thoughout, 8-12 minutes.

Seafood: Shrimp in Sherry Butter Sauce

Serves 8 as main course
1 T veg oil
3 lb. med shrimp in shell, rinsed, peeled, and shells reserved
8 cups water
1 onion, halved plus 1/2 cup minced onion
1 carrot, halved
1 Turkish or 1/2 California bay leaf
2 parsley sprigs
1 fresh thyme sprig
1/2 t whole black peppercorns
1 1/2 t salt
1 1/2 T flour
1 stick unsalted butter, cut into T pieces and softened
1/2 cup med-dry sherry
2 t fresh lemon juice

Heat oil in 4-5 qt. pot over mod high heat until hot but not smoking, then cook shrimp shells, stirring, 1 min. Add water, onion halves, carrot thru salt and simmer uncovered 30 mins.
Pour stock through large sieve lined with dampened paper towel into large bowl, discarding solids. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling) stirring frequently until just cooked, abt 2 mins. Transfer shrimp w a slotted spoon to large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to abt 1 1/2 cups, 30-40 mins; transfer to a bowl.
Stir tog flour and 1 1/2 T butter until paste forms; set aside. Cook minced onion in 1 T butter in cleaned pot over mod low heat, stirring until softened, abt 3 mins. Add sherry and boil until liquid is reduced to abt 1/3 cup, abt 2 mins. Add shrimp stock and bring to simmer, reduce heat to low and whisk in remaining 5 1/2 T butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, abt 2 mins. Add lemon juice, shrimp, and salt and pepper to taste and cook over mod heat, stirring, until shrimp are just heated through, abt 1 min. (Shrimp can be cooked in stock and stock reduced 1 day ahead. Cool stock, chill shrimp and stock separately, covered).

Seafood - Shrimp Fried Rice

3 T cooking oil
1 T garlic, chopped
1/2 onion, sliced
1-2 eggs
250 gr. fresh shrimp
2 cups cooked steamed rice
1 cup cauliflower, sliced
1 cup cabbage, sliced
1 cup straw mushrooms
2 tomatoes, sliced
1 T ginger, sliced
1 T fish sauce
1 T light soy sauce sugared to taste
1 T long chilli, sliced and seeded
2 T spring onions, chopped
2 T coriander

In a wok, fry garlic and onion in oil. Add egg through mushrooms while stirring. Add tomato through coriander. Serve. Serves 2-4.

Seafood - Baked Fish

Heat oven to 350 F. Place fish on aluminum foil in shallow baking pan or in greased shallow pan. Aprinkle with salt, pepper, and melted butter. Bake 20 mins for fillets, 30 mins for steaks, 15 min per pound for whole fish.

Tuesday, August 15, 2006

Meats: Pork and Sweet Potato Stew Serves 6-8

2 1/2 - 3 pound pork loin, cut into 1 1/4" cubes
3-4 T flour
3 T olive oil
1 large onion, chopped
2-3 stalks celery, chopped
2-3 clovces garlic, minced
1 14 oz can chicken broth
1 10 oz bottle apple/cranberry juice
2 large sweet potatoes, peeled and cut into 1 1/4" cubes
1-2 T snipped fresh sage
Grated fresh nutmeg
Fresh sage leaves

Sprinkle pork with 1/2 t salt and 1/4 t pepper.  Place flour in large bowl, add pork and toss to coat.  In 5-6 quart Dutch oven, heat 1 T oil over med-high heat.  Add half the pork, brown on all sides.  Remove, repeat with another 1 T oil.  Remove pork from pan.    Add remaining oil to pan along with onion and celery, cook 5-7 mins until tender.  STir in garlic.  Sprinkle with any remaining flour;  stir to coat.  Slowly stir in broth, juice, 1 cup water.  Return pork to pan, add potatoes and sage.  Bring to a simmer.  Reduce heat and cook 20-25 mins more until potatoes and pork are tender.  Season to taste with S & P.  To serve, top with nutmeg and fresh sage leaves.   (481 calories per person).

Meats: Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce Serves 4

1 1/4 pound pork tenderloin
2 t veg oil
S & P
1/2 cup naturally sweetened apple juice
1/2 cup low-sodium chicken broth
1 T low sodium soy sauce
3 T golden raisins
1/2 t ground ginger
1/4 t cornstarch dissolved in 1 t water

Preheat oven to 350 F.  Coat pork with oil, season with s & p.  In large nonstick ovenproof skillet, cook pork over mod-high heat until browned all over, 3 mins per side.  Transfer the skillet to the oven and roast for about 18 mins, turning twice, until an instant-read thrmometer insered in the thickest part of the meat registers 140.  Transfer pork to carving board and let rest for 10 mins.  Add apple juice, broth, soy sauce, raisins and ginger to same skillet and bring to boil.  Cook until liquid is reduced by half, 4 mins.  Stir in cornstarch slurry and cook, stirring until thick enough to coat a spoon, about 30 seconds.  Remove from heat.  Carve the pork and arrange on plates.  Stir any carving juices into the pan sauce.  Spoon sauce over the pork and serve.  (235 cal per person)

Meats - Slow-cooked lamb with onions and thyme

Serves 4

1.25 kg (2 lb. 12 oz) half leg lamb
1 kg onions
handful of thyme sprigs
300 ml red wine
large handful parsley

Heat oven to 160 C (325 F). Wipe meat all over and season well. Heat 3 T olive oil in large heavy flameproof casserole, add meat and fry all over on fairly high heat, abt 8 mins, turning till evenly well browned. Remove to plate.
Slice onions thin and add to pan, fry 10 mins until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season w s & p. Sit lamb on top of onions, then add wine. Cover tightly. Bake 3 hours. You can make to this stage up to 2 days in advance, reheat 45 mins.

To finish, strip leaves from 2 thyme sprigs and chop w parsley. Scatter over before serving.

Meats - Oven-Roasted Pork Loin with Chanterelle Mustard Sauce

Serves 6 or more

1 T minced fresh thyme
1 T minced fresh rosemary
1-2 cloves garlic, minced
2 T whole grain mustard
2 T veg oil
Kosher salt, freshly ground pepper
1 3 pound boneless pork loin roast

Preheat oven to 425 F. Whisk thyme through oil until emulsified. Season w s & p. Rub pork liberally with mixture, place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until pork is caramelized and a themometer registers 145 F, 55-60 mins. Transfer to cutting board and let rest 10 mins.

6 oz (abt. 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 T minced shallots
1/4 cup cognac
1 1/2 cups chicken stock
1 T dijon mustard
1 T fresh thyme
2 T heavy cream
1 T unsalted butter
1 T minced fresh parsley
Kosher salt, freshly ground pepper

Pour off all but 2 T drippings from roasting pan, heat on stove over med heat. Add mushrooms and cook until caramelized, 6-8 mins. Add shallots and cook until translucent, about 2 mins. Remove pan from heat and add cognac, return to heat and scrape up any browned bits from bottom of the pan with wooden spoon. Simmer until almost all of liquid has evaporated. Whisk in stock, mustard, thyme. Bring to boil and cook until reduced by half, 8-10 mins. Add cream and butter and gently boil until thickened. Add parsley and s & p to taste. Slice into 12 pieces, drizzle with sauce.

Serve with German POtato Salad and Braised Red Cabbage.

Meats: Spring Stew of Veal and Carrots with White Asparagus (Serves 4)

1 T unsalted butter
1 T veg oil
2 pounds boneless veal shoulder, cut into 2" pieces
S & P
4 large shallots, coarsely chopped
1 oz sliced prosciutto, minced
3/4 cup whit wine, preferable Gruner Veltliner
5 cups chicken stock or canned low-sodium broth
4 medium carrots, cut into 1" lengths
2 large thyme sprigs
1 pound white asparagus, peeled (or green asparagus)
1/2 cup heavy cream

In a large enameled cast-iron casserole, melt butter in oil.  Add half the veal, season with s & p and cook over mod-hi heat, turning, until browned on all sides, transfer to plate.  Repeat.
Add shallots and prosciutto to casserole and cook over mod heat, stirring, until shallots are softened, abt 3 mins.  Add wine and cook over high heat until reduced by half, abt 4 mins.  Return veal and any accumulated juices to casserole.  Add stock, carrots, and thyme.  Bring to boil, simmer over low heat until veal is very tender, about 1 1/2 hours.
Cook asparagus in saucepan of boiling salted water until tender, abt 8 mins.  Drain, cut into 2" lengths.
Add heavy cream to casserole and simmer until slightly reduced and flavorful, about 5 mins.  Season with s & p.  Add asparagus pieces, simmer 1 minute longer, and serve.

Meats: Red Wine-Braised Short Ribs (Serves 8)

5 pounds bone-in beef short ribs in 2" pieces
Salt & Pepper
3 T veg oil
3 med onions, chopped
3 med carrots, peeled, chopped
2 celery stalks, chopped
3 T flour
1 T tomato paste
1 bottle dry red wine (Cab Sauvignon)
10 sprigs parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs thyme
4 sprigs rosemary
2 bay leaves
1 head garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350 F.  Season ribs with s & p.  Heat oil in large Dutch oven over med-high heat.  Working in 2 batches, brown short ribs on all sides, about 8 mins per batch.  Transfer to plate, pour off all but 3 T drippings from pot.
Add onions, carrots, celery to pot and cook over med-high heat, stirring often, until onions are browned, abt 5 mins.  Add flour and tomato paste, cook stirring constantly until well combined and deep red, 2-3 mins.  Stir in wine, add ribs and accumulated juices.  Bring to boil, lower heat to medium and simmer until wine is reduced by half, abt 25 mins.  Add all herbs to pot along with garlic (can be made day before up to this point);  Stir in stock.  Bring to boil, cover, transfer to oven.
Cook until ribs are tender, 2-2 1/2 hrs.  Transfer ribs to platter, strain sauce into a measuring cup. Spoon fat from surface of sauce and discard.  Season sauce to taste with s & p.  Serve in shallow bowls over mashed potatoes with sauce spooned over.  Calories: 566.

Meat - A16's Meatballs

2.5 lbs. ground pork, lamb, or beef (or a combination)
salt, chile flakes, fennel seed, oregano to taste
1 small onion, finely diced
1.5 cloves garlic, finely chopped
1/2 bunch parsley, finely chopped
4 oz. grated Parmesan
1 lb. stale bread, cubed (crust removed)
1/2 lb. ricotta
Milk, as needed
4-5 eggs
1. Season the meat generously with salt, chile flakes, fennel seed, and oregano. Add the onions, garlic, parsley, and Parmesan. Mix by hand.
2. Put the bread cubes in a food processor; process until finely crumbled.
3. Add the bread and ricotta to the meat; mix by hand. Add milk to achieve a moist, soft texture.
4. Add eggs; continue to mix by hand until eggs are barely incorporated. (Don’t overmix).
5. Form into balls; place in an oiled roasting pan and roast at 400° F until browned.
6. Remove from roasting pan, discard remaining fat, and place the meatballs in a heavy saucepot.
7. Meatballs can then be braised in any combination of pureed tomatoes, wine, stock, and aromatics.
8. Cook at 300° for 2-3 hours; allow to cool in the braising liquid.
9. Reheat the meatballs in the braising liquid. Sprinkle with grated Parmesan and extra virgin olive oil and serve.

Meat - Everyday Pot Roast

3-4 pound beef chuck
1/3 cup horse-radish
salt & pepper
6-8 small onions
6-8 carrots
6-8 pieces of celery
3 potatoes, cut in half

Brown meat well on all sides in hot fat. Spread with horse-radish. Season with s & p. Add a little water, cover and cook slowly 2 - 2 1/2 hours, adding more water if necessary. Add vegetables and continue cooking 1 hour. Serves 6.

Meats: Peppered Leg of Lamb with Red Currant Sauce

1 leg of lamb, 5-6 pounds
16 oz. roughly chopped onion, celery, carrots
1 T black peppercorns, crushed
1 T green peppercorns, crushed
1 sprig rosemary, remove small sprigs from stem
2 garlic cloves, crushed
2 garlic cloves, slivered
1 t sea salt
1/4 cup lemon juice
1 T olive oil

Pre-heat oven to 375F.  Mix tog peppercorns, crushed garlic, salt, lemon juice, and oil.  If not already done, remove outer layer of skin from lamb.  Make 6 incisions in the surface of the lamb and insert slivered garlic and small rosemary sprigs.  Rub pepper mixt. over lamb.  Place vegetables in roasting pan and place lamb on top.  Roast until medium rare, about 1 1/2 hours until internal tep reaches 125F). Remove lamb from pan and allow to rest before serving.

Red Currant and Ginger Sauce
1 T all purpose flour
1 can beef or chicken broth (12 oz)
1/4 cup red currant or cranberry jelly
1 T frresh ginger, chopped
Remove excess fat from roasting pan.  Place pan over low heat on stove top and evenly sprinkle flour over the vegetables. Stir constantly to form a roux (thickens).  Add broth, jelly, and ginger, and bring to boil while stirring.  Lower heat and reduce broth until thickened to your taste.  Strain the vegetables and serve.