Posts tagged ‘lemon’

Lamb, Beans, Salad

Menu: Lemon-Garlic Lamb Chops with Yogurt Sauce * Marinated Pink-Eyed Peas and Fresh Herbs * Cucumber Tomato Artichoke Salad

Lemon-Garlic Lamb Chops with Yogurt Sauce (from The Gourmet Cookbook)
I didn’t change this much if at all, so I’ll type it in as it is in the cookbook.

In Turkey, lamb – the meat of choice – is very often served with this simple yogurt sauce, a Mediterranean classic (the key is fragrant mint). To give the yogurt a thicker texture, we drain it before mixing in the garlic and mint.

Yogurt Sauce:
1 c plain yogurt
1 garlic clove, minced
2 T chopped fresh mint
salt and freshly ground black pepper

Chops:
1/4 c fresh lemon juice
2 large garlic cloves, chopped
1/2 tsp dried oregano, crumbled
3 T olive oil
4 1/2-inch thick shoulder lamb chops
salt and freshly ground black pepper
1 T water

Yogurt sauce: Set a sieve lined with a double thickness of cheesecloth over a bowl, add yogurt to sieve, and let drain at room temperature for 20 minutes. Transfer to a bowl and stir in remaining ingredients. (Note: I don’t keep cheesecloth around, so I used a #4 unbleached basket coffee filter and it worked just fine.)

Chops: Stir together lemon juice, garlic, oregano, and 2 T oil in a shallow baking dish. Add chops, turn to coat, and marinate 20 minutes. (I have an Italian herb blend grinder; I used that.)

Remove lamb from marinade (reserve marinade) and season with salt and pepper. Heat remaining 1 T oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Cook chops in 2 batches, turning once, about 4 minutes per batch for medium rare. Transfer to plates and cover loosely with foil.

Add reserved marinade to skillet with 1 T water, and deglaze skillet by boiling, stirring and scraping up any brown bits, for 1 minute. Pour pan sauce over chops and serve with yogurt sauce.

Marinated Pink-Eyed Peas and Fresh Herbs (from Frank Stitt’s Southern Table)
Again, I didn’t change this much, so here it is as Frank Stitts of Highlands in Birmingham wrote it.

This Southern take on a French lentil salad has become a regular staple in summertime, when peas are at their prime. It is a great barbecue side dish, easy to make, and holds up well for several hours. I like to serve it with creamed corn and fried okra as part of a vegetable plate.

2 pounds pink-eyes, black-eyes, crowders, or butter peas, or a combination, shelled
2 onions, quartered
1 ham hock or a small chunk of slab bacon
2 dried hot chile peppers
2 bay leaves
1 tsp kosher salt
1/4 c extra virgin olive oil
2 garlic cloves, crushed
1 bunch sage, leaves removed and torn into small pieces
1 bunch thyme, leaves removed
fresh ground black pepper
hot pepper sauce, such as Tabasco or Cholula (my note: since living in New Orleans, Crystal is the hot sauce of choice)

In a large pot, combine peas, onions, ham hock, hot peppers, bay leaves, and salt; add cold water to cover by three inches. Bring to a simmer, then reduce heat to low and simmer til tender, 30 to 45 minutes, depending on the freshness of the peas. Set aside to cool in cooking liquid, then drain, reserving about 1/2 cup of the liquid. Discard onions, peppers, and bay leaves; if desired, remove meat from ham hock and reserve for another use (discard the bacon if that’s what you used).

In a large pan, heat olive oil with garlic, sage, and thyme until fragrant. Add peas along with reserved cooking liquid and toss to mix. Season with salt and pepper and serve with hot pepper sauce.

(I spaced out and accidentally drained all of the liquid; I tried to make up for it with a few shakes of Pickapeppa sauce and soy sauce, plus some cane vinegar. The flavors were good, but the peas were slightly dry, only slightly, but next time I would pay more attention.)

Cucumber Tomato Artichoke Salad
Sunday evening’s recipe again, replicated successfully.

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June 25, 2008 at 1:45 am Leave a comment

Chicken, Pasta, Veg

Menu: baked lemon-rosemary marinated chicken * oven-roasted zucchini romanesco with parmesan shavings * trecce dell’orto pasta with roasted cherry tomatoes and fresh basil * vanilla yogurt with fresh blueberries
Wine: Famega vinho verde

I made my grocery run this afternoon to provide main dishes with the farmers market veggie sides this week. Tilapia and salmon from Sam’s, marinated chicken breasts, marinated pork tenderloin, and a flank steak at Central Market.

Zucchini romanesco
1 large-ish zucchini romanesco, purchased from the fine water-challenged growers at Tecalote Farms

Preheat oven to 400. Slice zucchini in half; place cut side down on oven rack. Roast 30 minutes.

Roasted cherry tomatoes
Three dozen cherry tomatoes
Olive oil
Drizzle oil on nonstick rimmed baking sheet. Add tomatoes; shake to coat. Place in oven with zucchini. Roast 25-30 minutes.

Chicken
1 large split boneless chicken breast, marinated in lemon juice with chopped garlic and rosemary by the fine butchers at Central Market
Olive oil
Drizzle olive oil in glass baking dish. Set marinated breast in; place in oven for last 15 minutes of zucchini and tomatoes’ 400-degree baking. Turn oven heat to 375. Continue roasting until chicken reaches safe poultry temperature of 165.

Pasta
Note: this is the same pasta I cooked last week, and last week I completely mis-read the package. Trecce dell’orto, not trecce dell’oro. Which makes it, rather than “braids of gold,” “braids of the vegetable garden.” It’s a specialty pasta whose multi colors come from vegetable. I love “braids of the vegetable garden” (or, to make it even more fun, “braids of the kitchen garden” or “braids of the market garden”). Boil water; add pasta; cook 10-12 minutes. Drain; toss with butter and fresh-ground salt. Chiffonade a handful of fresh basil leaves.

Plate a zucchini half for each person; grind fresh salt and garlic over, add parmesan shavings and basil chiffonade. Plate a pile of pasta; top with cherry tomatoes and basil chiffonade. Plate chicken. Serve.

For dessert, a handful of blueberries with Brown Cow organic vanilla yogurt over.

Chef’s sustenance:
vodka-tonic (still no gin) with Beemster graskase (a Belgian pilsner for M)

Chef’s soundtrack:
final round of the U.S. Open, play-by-play provided by M as I cooked

How did it turn out?
I loved all of it. M felt the zucchini was bland. I thought it was intensely zucchini-flavored, and loved the rich note of the parmesan, but could experiment next time with a shake of cane vinegar or lemon juice for him. Would have tied it in nicely with the chicken. That chicken, by the way, is now on my standby list of Things To Pick Up At Central Market To Cook Quickly In The Evening. Very nice. And I am convinced that you just cannot go wrong oven-roasting (or sauteeing) cherry tomatoes. It really concentrates the flavor.

Would I make it again?
Yes.

June 16, 2008 at 12:58 pm Leave a comment


Some of my cookbooks

In no order except for how they appear in my LibraryThing cookbook catalog: True Women Cookbook: Original Antique Recipes, Photographs, & Family Folklore, Janice Woods Windle (1997) * Made in Texas; H-E-B's 100th Anniversary Cookbook (2005) * The Texas Cowboy Cookbook: A History in Recipes and Photos, Robb Walsh (2007) * The Silver Palate Cookbook, Julee Rosso, Sheila Lukins (1982) * In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks, Ti Adelaide Martin & Lally Brennan (2007) * Braise: A Journey Through International Cuisine, Daniel Boulud (2006) * Moosewood Cookbook : Recipes from Moosewood Restaurant, Mollie Katzen (1977) * Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, Susan Spicer (2007) * Saveur Cooks Authentic American: By the Editors of Saveur Magazine, ed. Colman Andrews (1998)

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