garlic

Rosemary and Garlic Roast Leg of Lamb with Minted English Peas

/ Ren

Local pastured leg of lamb is coated with fresh rosemary, garlic, coarse salt and cracked pepper then slow-roasted and served au jus with fresh peas, spearmint and fried shallots..

Rosemary and Garlic Roast Leg of Lamb with Minted English Peas

Rinse leg of lamb and pat dry.  Remove the fell (a thin membrane covering the fat) if present, then coat with extra virgin olive oil and liberal amounts of fresh rosemary, garlic, sea salt and cracked black pepper.

Chop enough equal parts celery, white onion and carrots (mirepoix) to cover the bottom of a cast iron skillet to a depth of 1/2 inch.  Pour in 1 cup of Cabernet Sauvignon then set the lamb on top.  Roast uncovered in a 325 degree oven until an instant-read thermometer inserted into the thickest section reads 125-130 degrees, about 75 minutes depending on size.  Transfer lamb to a cutting board, cover loosely and allow to rest 30 minutes.

Meanwhile, add 2 cups cold filtered water to the roasting pan and stir to scrape up the brown bits.  Place over medium heat and cook until reduced by half.  Strain into a clean pan and adjust flavor with salt and pepper.  Keep warm.

Blanch fresh English peas in 1/4 inch of filtered water for 2-3 minutes, then immediately transfer to a bowl of ice water.  Heat butter in a heavy skillet and add a thinly sliced whole shallot. Fry until golden, then add minced lemon peel and cook 30 seconds.  Add drained peas and lots of chopped fresh mint and heat through.  Season to taste with salt and pepper.

To serve, spoon peas onto a serving plate and arrange 1/2 inch-thick sliced of lamb over the top.  Dress with reduced pan juices and serve immediately.

Chicken Neeka

/ Ren

Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..

Chicken Neeka

Chicken Neeka

Serves 2-3

For the Orzo

1 cup orzo (semolina pasta)
1 1/2 cups chicken stock
1 1/2 cups filtered water
2 tablespoons safflower threads (Carthamus tinctorius), crushed
1/4 cup aged pecorino, shredded
2 tablespoons Italian parsley, chopped

Bring chicken stock and water to a boil.  Stir in orzo, reduce heat, cover and cook until barely tender (about 10 minutes).  Drain off all but a little water, then stir in the pecorino and parsley.

For the Chicken

2 pastured chicken breasts, cut in thirds
2 pastured chicken thighs, cut in half
melted butter
2 tablespoons cold butter, cut into small pieces
1 tablespoon roasted paprika
1 teaspoon sea salt
1 teaspoon freshly-ground pepper
1 Spanish onion, chopped
4-6 sweet peppers, chopped
2 Roma tomatoes cut into wedges
2 cloves garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian parsley, chopped
1 fresh lemon

Rinse the chicken and pat dry.  Place chicken in a heavy skillet, brush with melted butter and season with roasted paprika, sea salt and pepper.  Chop tomatoes, onions and peppers and scatter around the pan.  Place in a 400 degree oven until the chicken is crisp and juices run clear, about 20-25 minutes.  Transfer the chicken to a side dish and put the skillet containing the vegetables on a burner over medium heat.

De-glaze the skillet with the juice of a lemon, then stir in garlic and sauté 30 seconds.  Stir in the chopped oregano, basil and parsley, then whisk in the butter, one piece at a time.

To serve

Spoon orzo into the center of a plate and place chicken pieces on top.  Spoon vegetables and sauce over the chicken, garnish with herbs and serve immediately.

Slow-Roasted Wild Salmon with Genmaicha, Fried Capers and Caramelized Lemon

/ Ren

Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..

Wild Salmon

Slow-Roasted Wild Salmon with Genmaicha 玄米茶, Fried Capers and Caramelized Lemon

For the Salmon

2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper

Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees.  Remove pan from heat and stir in genmaicha.  Allow to steep until the oil reaches room temperature, about 30 minutes.  Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.

Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.

For the Sauce (adapted from a recipe by Michael Symon)

2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped

Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam.  Add the lemon slices and cook until they begin to caramelize, about 3 minutes.  Flip the lemons over, add the capers and sauté 30 seconds.  Add the shallots and sauté another 30 seconds.  Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.

To Serve

Spoon sauce in the center of a plate.  Place roasted salmon on top and garnish with lemon slices.  Serve immediately.

Lamb Keftedes

/ Ren

A traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil..

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Lamb Keftedes

Makes about 8-10 Meatballs (adapted from a recipe by Michael Symon)

1/4 cup white onion, minced
1 clove garlic, minced
1/4 cup day-old bread, torn into cubes
1/4 cup fresh, whole milk
1/2 pound freshly-ground lamb, 75% lean
1 pastured egg
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon cinnamon nibs
1/2 teaspoon freshly-ground pepper
sprouted wheat flour for dusting
clarified butter
fresh oregano, torn
fresh mint, torn
1 fresh lemon

Toast the cinnamon, cumin and coriander in a dry skillet until fragrant, then set aside to cool.  Meanwhile, sauté the onion with a pinch of salt in a little clarified butter over medium heat until softened, about 2 minutes.  Add the garlic  and cook until softened, about another 2 minutes. Set aside.

Soak the bread in the milk.

Grind the toasted spices and cinnamon together in a mortar, then combine with the black pepper and nutmeg.

In a mixing bowl, combine the onions, garlic and lamb.  Squeeze out the bread and add to the lamb along with the spices, pepper and torn oregano.  Mix everything together by hand.

Form the meat mixture into golf ball-sized balls then roll in the flour, gently shaking off any excess.

Heat clarified butter in a heavy pan over medium heat, then add the meatballs to the pan.  Pan-fry until golden brown and crusty on the outside, then drain briefly on paper towels.

Arrange the meatballs on a plate, drizzle with olive oil then season with sea salt and freshly-ground pepper.  Garnish with lemon zest and oregano and serve with olives and lemon wedges.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!

Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie

/ Ren

Semi-boneless quail seasoned with sea salt and smoked pepper and stuffed with wild rice, pecans, scallions and porcini mushrooms.  Served with blackberry jus lié.

I wish the plate presentation were better, but I was scrambling like mad before losing the light.  Oh, well..

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Pan-Roasted Quail with Wild Rice Stuffing and Blackberry Jus Lie

Serves two

For the Rice

1 cup wild rice
chicken stock instead of water, in the quantity specified on the rice package
2 whole porcini mushrooms, thinly sliced
1/4 chopped pecans
1 clove garlic, minced
3 scallions, thinly sliced
1 teaspoon rubbed sage
sea salt and black pepper

Cook the rice and set aside to cool.  Sauté mushrooms, pecans, garlic, scallions and sage until the pecans are golden brown then stir into the cooled rice.  Add 1/4 cup of chicken stock and season to taste with sea salt and black pepper.

For the Quail

4 semi-boneless quail
2 tablespoons pastured butter, melted
1/2 teaspoon poivron rouge
sea salt and smoked blacked pepper

Rinse and pat dry the quail.  Tuck the wing tips.  Use a teaspoon or your fingers to stuff in as much rice as the bird will comfortably hold.

Transfer the birds to a skillet.  Mix together the melted butter and paprika and use that to paint the birds with.  Place in a 375 degree oven until golden brown and the juices run clear, about 18 minutes.  Transfer to a cutting board and cover loosely with foil.

For the Jus Lié

2 pieces uncured, applewood-smoked bacon, diced
1 shallot, minced
1/4 cup blackberries
2 oz port
2 tablespoons glace de poulet
2 tablespoons filtered water

Sauté bacon and shallots in a tablespoon of the drippings from the pan that the quail was roasted in.  Once the bacon is crisp, de-glaze the pan with port and add the blackberries.  Stir and cook until the berries begin to break apart, then add demi-glace and water.  Cook until the sauce is thick enough to coat the back of a spoon, then strain or not, as you see fit.

To Serve

Split quail in half lengthwise and spoon sauce over the top.  Serve immediately.