Blog
|
Monday, April 6, 2009
mortar and pestle roasted golden beet and gorgonzola tortellini, lemon pesto, shaved red beets and arugula much more labor intensive than a food processor, grinding pesto by hand using a motar and pestle results in a beautifully creamy and intensely flavorful sauce.  4 oz toasted pine nuts 1/2 oz salt 4 oz of basil 15 ea roasted garlic cloves 1 oz parmigiano-reggiano 3 oz preserved lemon 6 tbls olive oil grinding and crushing all the ingredients together, starting with toasted pine nuts and salt until an smooth wet past is formed. add the garlic and incormerate the basil in four stages. mince the preserved lemon (squeeze as much of the juice into the pesto as you can) and add it with the cheese, finish with the olive oil. when the tortellini is cooked, mix a small amount of the pasta water with the pesto (just enough to loosen it up, you're pesto is thick) and toss with the tortellini. shaved red beets, arugula, lemon juice, olive oil, and salt are tossed together and placed on top of pasta.  Saturday, April 4, 2009  roasted lamb shanks 1 1/2 -2 lb lamb shank 1 1/2 cup diced onion 3/4 cup diced carrot 3/4 cup diced celery 1 sprig fresh rosemary 3 bay leaves 1 tablespoon olive oil salt ground black pepper basting liquid for the lamb 1/2 cup dry sherry 1/2 cup balsamic vinegar 2 cups of chicken stock in large bowl mixed together sherry, balsamic, and chicken stock and set aside farro 1/2 cup farro 2 cups of water 2 cups of chicken stock 2 tablespoons of butter chard 4 stocks of chard, stems removed and roughly choped 2 teaspoons of diced shallots 1 teaspoon of diced garlic 1 tablespoon of olive oil 3 tablespoons of white wine for the lamb pre heat oven to 500 degrees rub the shanks with olive oil, salt, and pepper. mix the diced vegetables, fresh rosemary, and bay leaves and put them into a roasting pan, place shanks on top of the vegetables. cook uncovered at 500 degrees for 30 min. turn heat down to 350 degrees and baste with 1 cup of chicken stock and sherry mixture, continue roasting uncovered for 3 1/2 to 4 hours or until the meat is falling off the bone. continue basting every 1/2 hour with 1/2 cup of liquid. for the farro bring the water and chicken stock to boil, add butter and farro. simmer for 25 min or until tender, season with salt to taste for the chard saute garlic and shallots in olive oil over med-high heat for 1-2 min add chard and deglaze with white wine, season with salt to taste Wednesday, April 1, 2009 lamb belly cured for 36 hours, wrapped in caul fat and roasted over onions for 7 hours  served with braise red and yellow lentils, pickled okra and candied onions 
Subscribe to Posts [Atom]
Archives
|
