a nice rack

This is probably one of the simplest most delicious dinner ideas that I’ve come across and has become a favorite dinner in my home as of late. A local grocer of mine frequently has a fresh New Zealand rack of lamb that is the perfect dinner for two.

I am of the mind to only season meat with some extra virgin olive oil and then pat it down good with some kosher salt and freshly ground pepper. When cooked properly there is nothing better.

I like to start the cooking with a smoking hot sauté pan that is oven safe. Set the oven to 425° and let it heat up before you get everything going. Then when the pan is ready, set the rack of lamb fat side down. Just let it sit until it gets a good sear, probably for 2-3 minutes at most. Then turn it over and put the pan into the oven to finish off. After approximately 12-15 minutes take it out, put onto a carving board and let it rest for another 10 minutes or so.

After it has rested you will have the most tender, beautifully crusted exterior with a lovely blush pink interior. I like to serve this with a salsa verde on the side with some simply roasted vegetables. It's the perfect dinner.

Enjoy!
Shannon

Chilaquiles Verdes

 

Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in either green or red salsa (depending on the region) until tender.  Slightly tart green tomatillo sauce is my preference and is the base of the recipe from the famed restaurant ¡Lotería! in the L.A. Farmers Market. 

Tomatillos are referred to as the green tomato (Spanish: tomate verde) but are not related to tomatoes, but are in the plant family related to goose berries.  The tomatillo fruit is surrounded by a paper-like husk that can be easily removed.  Fresh ripe tomatillos will keep in the refrigerator for about two weeks.  They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.  They may also be frozen whole or sliced.

Chilaquiles are most commonly eaten at breakfast time, unlike nachos; chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa.  You can top with a fried egg (my choice) or shredded chicken or beef, even black beans.  If frying your own tortilla chips seems too involved (I recommend you try it, though-it is really very easy!), as a shortcut this dish can be made with store bought tortilla chips, but choose the unsalted variety.

Enjoy!

Shannon

Chilaquiles Verdes
recipe from ¡Lotería!

Salsa Verde

8 medium tomatillos (about 1½ pounds), husked and rinsed
1 serrano or jalapeño chile, stemmed
½ white onion, halved again
2 garlic cloves
½ bay leaf
Pinch of dried oregano
Pinch of dried thyme
½ tsp. salt
¼ cup low sodium chicken broth
1 Tbsp. corn oil

Vegetable oil for frying
12 six-inch corn tortillas
2 large eggs, beaten
½ cup shredded Monterey Jack cheese
2 Tbsp. crumbled queso fresco or mild feta cheese
3 Tbsp. finely chopped white onion
1 Tbsp. finely chopped fresh cilantro
Crema fresca or sour cream for garnish

To make the salsa verde:  Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover.  Bring to a boil over high heat.  Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.  Remove from the heat and let cool slightly.  Carefully transfer the boiled vegetables, along with the cooking water, to a blender.  Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety.  Add the ½ bay leaf, oregano, thyme, salt, and broth.  Continue to puree until smooth. You should have about 1 quart of salsa verde.
Place a wide pot or pan over medium-high heat and coat with the corn oil.  When the oil is hazy, pour in the salsa verde; it will bubble a bit.  Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.  Cover, reduce the heat to very low, and keep warm while you fry the chips.
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375° over medium-high heat.  Stack the tortillas and fan them with your thumb to separate.  Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes.  Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool.  (let the oil return to the proper temperature between batches.)
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium.  Just when it starts to bubble, stir in the beaten eggs.  Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it.  Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft.  Take care not to break the chips.  Sprinkle Jack cheese on top and let it melt.
Divide the chilaquiles among 4 plates.  Sprinkle with queso fresco, chopped onion, and cilantro.  Garnish with crema fresca and serve immediately.

ode to the cauliflower

The quest continues on finding new ways (or variations of old ones) for elevating to culinary greatness those precious veggies that I receive from my local organic farm.

I believe I have found a winner. This is based on some research done on some unsuspecting friends we had over for dinner the other night. I am not sure they knew what they were in for. Although I did warn them that they would be guinea pigs for some recipe testing I was doing. They seemed up for the adventure. Until, they spotted the cauliflower. That white bulbous thing that most of us have had only steamed until it was mush and then doused in some processed cheese sauce. Frankly, I would run too! But I reassured them to hang in there. And after the drinks were refreshed, appetizers were served, I continued on with the dinner preparations.

Well, it was time, the moment of truth. We sat down. Gave thanks (I said a little prayer for the cauliflower) and the platters were passed. Slowly the comments started. By the time the cauliflower went around a second time I was getting questions "What is in this sauce?" and "How did you cook this?" I was more than happy to go into every last detail on the process.

So there you have it, the cauliflower was a hit. So much so, that my guests who were proclaimed cauliflower "unbelievers" have now been converted. But I can't take all the credit. I will give that to the salsa verde that accompanied the lovely caramelized slices of cauliflower and perhaps the little prayer.

Salsa Verde, the classic green sauce of Italy, is traditionally made of olive oil and chopped parsley flavored with lemon zest, garlic and capers. It adds a lively freshness to almost any dish. Flat-leaved Italian parsley is my preference, but curly parsley is good too. Fresh parsley is the star of the show, but almost any other fresh, tender herb can enhance salsa verde: tarragon, chervil, cilantro, and chives are good choices.

Zest, is the thin outer layer of the lemon's skin (or lime, orange): avoid grating any of the bitter white part called "pith" beneath. The zest brightens the flavor of the sauce, so don't be shy with it. My tool of preference for zesting is a microplane.

For a little variation try adding a little chopped salt-packed anchovy fillet, or chopped shallot, or finely chopped jalapeno for some extra zip.

Don't hesitate to experiment. I make salsa verde more or less thick depending on what I am using it for. I tend to use less oil when it's for roasted meats, and grilled/roasted vegetables and more for fish.

This recipe is an adaptation from the "classic" Italian salsa verde. But the amounts used here translate to any combination. Be creative!

Enjoy!

Shannon

Caramelized Cauliflower with Salsa Verde

1 jalapeno, ribs and seeds removed, finely chopped

1/3 cup finely chopped cilantro leaves

2 small or 1 large garlic clove, minced with a pinch of salt

zest of 1 lime

3 Tbsp. lime juice

4 Tbsp. extra virgin olive oil

salt & pepper to taste

for the cauliflower

1 medium cauliflower (2 to 2 1/2 pounds)

salt & pepper to taste

extra virgin olive oil

Preheat the oven to 450 F.

First, prepare the salsa verde. In a medium bowl, combine the jalapeno, cilantro, garlic, lime zest, lime juice, and olive oil. Whisk to combine. Add a pinch of salt and pepper, whisk and taste for seasoning. Set aside at room temperature for at least 30 minutes or up to an hour to let the sauce develop in flavor.

Wash and dry the cauliflower. Put on a cutting board stem side down, and slice vertically into 1/4 inch slices, starting from the top going through to the core. You will probably only get 4 or 5 slices that remain in tact. The rest will be broken up, but not to worry.

On a heavy, large, rimmed cookie sheet carefully place the slices of cauliflower. Brush olive oil on both sides of the cauliflower and season with salt and pepper. The smaller pieces can be tossed in a bowl with some of the olive oil and then seasoned with salt and pepper. Place the smaller pieces on the cookie sheet with the slices of cauliflower. Be sure not to crowd or it will steam rather than roast.

Bake until the cauliflower is tender, golden, and deeply browned in spots, 20 to 30 minutes, turning once with a spatula.

Serve hot or warm, with the salsa verde on the side for drizzling.

Yield: 4 side-dish servings or 2 larger servings