The Menu
American Lamb Loin Chops with Madeira and Cherries
Whipped Idaho Potatoes with Basil Oil
Herb Salad
Greek Lemon Cake
The Recipes
American Lamb Loin Chops with Madeira and Cherries
Makes 6 servings
Recipe provided by the American Lamb Board
12 American Lamb loin chops, cut 1-1/4-inch thick, trimmed
9 tablespoons fresh lemon juice
6 tablespoons olive oil, divided
4 teaspoons dried tarragon leaves, crushed, divided
3 clove garlic, finely chopped
2 1/4 teaspoon salt
1 1/2 teaspoon ground pepper
1 cup Madeira sweet wine or fat-free chicken broth
1 cup dried cherries, finely chopped
1 1/2 cup fat-free chicken broth
6 tablespoons grated lemon peel (additional peel for garnish)
3 tablespoon butter, cut in half
In small bowl, whisk together lemon juice, 3 of tablespoon oil; 3 teaspoons of tarragon; garlic; salt and pepper. Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hours to marinate.
Remove chops from bag and discard marinade. Pat chops dry with paper towels. In a large nonstick skillet with cover, heat remaining 1 tablespoon of oil over medium-high heat. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 minutes.
Pour off liquid from pan. Add Madeira and cherries; cook 3 to 4 minutes, until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.
Whipped Idaho Potatoes with Basil Oil
Makes 4 to 6 servings
While associated with New York's celebrated Park Avenue Café, Chef David Burke developed Whipped Potatoes with Basil Oil—one of the most popular items on the menu. It is served as a side dish or under a poached or grilled fish. Chef David Burke recommends serving the potatoes in a small lidded tureen, topped with the Basil Oil, chopped chives and freshly cracked black pepper.
5 Idaho potatoes, peeled
2 1/2 cups hot milk
3/4 cup extra virgin olive oil
3/4 cup melted butter
salt and pepper to taste
For the Garnish:
cracked black pepper
basil oil (see recipe)
chives
Basil Oil:
2 bunches fresh basil
2 1/2 cups virgin olive oil
Steam or boil the potatoes in lightly salted water (if boiling, less milk may be needed) until for tender, approximately 30 minutes. Drain.
Place potatoes in mixing bowl and beat with electric mixer on "whip," or in a Kitchen Aid mixer with whip attachment. Slowly start beating potatoes, gradually adding the hot milk. When milk is mixed in, slowly drizzle in olive oil and follow with melted butter, salt and pepper. Garnish with pepper, Basil Oil and chives. Serve immediately.
For the Basil Oil:
Plunge basil into an ample amount of boiling salted water for 20 to 30 seconds, and shock in lightly salted ice bath. Squeeze thoroughly to remove water.
Put basil in standard blender and cover with 1/2 cup olive oil. Run blender on "high," and gradually adding remaining olive oil as the mixture is blending.
Pour into glass bottle or jar and leave to decant for one day. Strain basil puree off through cheesecloth or fine sieve and store in refrigerator.
Herb Salad
Serves about 6-8.
101 Cookbooks http://www.101cookbooks.com/
Buy your corn in husk, the best tasting corn I get is from the farmers market - stay clear of the husked, shrink wrapped stuff. If you like a little spicy kick add some chopped serrano chile to the avocado dressing. You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.
2 ears sweet corn, husked
1 big handful lettuce, torn into bite-sized pieces
3 big handfuls green beans or haricots vert, blanched for 20 seconds in boiling salted water, cooled completely under cold water
1/2 red onion, thinly sliced
1 bunch of chives, finely chopped
1 handful cilantro, loosely chopped
1 small handful of small/medium basil leaves
1 handful of pepitas, toasted
fine-grain sea salt
1 clove garlic, peeled
1/3 cup Greek yogurt
1 tablespoon lemon juice
1 medium avocado
Cut each ear of corn in half and carefully cut kernels from cobs. Combine the raw corn, lettuce, green beans, red onion, herbs, and pepitas in a large bowl.
Now make the avocado dressing by sprinkling a big pinch of salt on the garlic clove. Chop and crush it into a paste. Place the garlic in a medium bowl along with the yogurt, lemon juice, and avocado. Puree with a hand blender. Taste, add salt one pinch at a time until properly seasoned. If you aren't dressing the salad immediately, cover with plastic, pressing into the top of the dressing to prevent browning.
Gently toss the ingredients with a couple big dollops of the avocado dressing. Taste, add a bit of salt and/or more dressing if needed.
Greek Lemon Cake
Servings: 14
This is a very lovely and light cake.
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
2. Sift the flour, baking soda, and salt together. Set mixture aside.
3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
American Lamb Loin Chops with Madeira and Cherries
Whipped Idaho Potatoes with Basil Oil
Herb Salad
Greek Lemon Cake
The Recipes
American Lamb Loin Chops with Madeira and Cherries
Makes 6 servings
Recipe provided by the American Lamb Board
12 American Lamb loin chops, cut 1-1/4-inch thick, trimmed
9 tablespoons fresh lemon juice
6 tablespoons olive oil, divided
4 teaspoons dried tarragon leaves, crushed, divided
3 clove garlic, finely chopped
2 1/4 teaspoon salt
1 1/2 teaspoon ground pepper
1 cup Madeira sweet wine or fat-free chicken broth
1 cup dried cherries, finely chopped
1 1/2 cup fat-free chicken broth
6 tablespoons grated lemon peel (additional peel for garnish)
3 tablespoon butter, cut in half
In small bowl, whisk together lemon juice, 3 of tablespoon oil; 3 teaspoons of tarragon; garlic; salt and pepper. Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hours to marinate.
Remove chops from bag and discard marinade. Pat chops dry with paper towels. In a large nonstick skillet with cover, heat remaining 1 tablespoon of oil over medium-high heat. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 minutes.
Pour off liquid from pan. Add Madeira and cherries; cook 3 to 4 minutes, until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.
Whipped Idaho Potatoes with Basil Oil
Makes 4 to 6 servings
While associated with New York's celebrated Park Avenue Café, Chef David Burke developed Whipped Potatoes with Basil Oil—one of the most popular items on the menu. It is served as a side dish or under a poached or grilled fish. Chef David Burke recommends serving the potatoes in a small lidded tureen, topped with the Basil Oil, chopped chives and freshly cracked black pepper.
5 Idaho potatoes, peeled
2 1/2 cups hot milk
3/4 cup extra virgin olive oil
3/4 cup melted butter
salt and pepper to taste
For the Garnish:
cracked black pepper
basil oil (see recipe)
chives
Basil Oil:
2 bunches fresh basil
2 1/2 cups virgin olive oil
Steam or boil the potatoes in lightly salted water (if boiling, less milk may be needed) until for tender, approximately 30 minutes. Drain.
Place potatoes in mixing bowl and beat with electric mixer on "whip," or in a Kitchen Aid mixer with whip attachment. Slowly start beating potatoes, gradually adding the hot milk. When milk is mixed in, slowly drizzle in olive oil and follow with melted butter, salt and pepper. Garnish with pepper, Basil Oil and chives. Serve immediately.
For the Basil Oil:
Plunge basil into an ample amount of boiling salted water for 20 to 30 seconds, and shock in lightly salted ice bath. Squeeze thoroughly to remove water.
Put basil in standard blender and cover with 1/2 cup olive oil. Run blender on "high," and gradually adding remaining olive oil as the mixture is blending.
Pour into glass bottle or jar and leave to decant for one day. Strain basil puree off through cheesecloth or fine sieve and store in refrigerator.
Herb Salad
Serves about 6-8.
101 Cookbooks http://www.101cookbooks.com/
Buy your corn in husk, the best tasting corn I get is from the farmers market - stay clear of the husked, shrink wrapped stuff. If you like a little spicy kick add some chopped serrano chile to the avocado dressing. You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.
2 ears sweet corn, husked
1 big handful lettuce, torn into bite-sized pieces
3 big handfuls green beans or haricots vert, blanched for 20 seconds in boiling salted water, cooled completely under cold water
1/2 red onion, thinly sliced
1 bunch of chives, finely chopped
1 handful cilantro, loosely chopped
1 small handful of small/medium basil leaves
1 handful of pepitas, toasted
fine-grain sea salt
1 clove garlic, peeled
1/3 cup Greek yogurt
1 tablespoon lemon juice
1 medium avocado
Cut each ear of corn in half and carefully cut kernels from cobs. Combine the raw corn, lettuce, green beans, red onion, herbs, and pepitas in a large bowl.
Now make the avocado dressing by sprinkling a big pinch of salt on the garlic clove. Chop and crush it into a paste. Place the garlic in a medium bowl along with the yogurt, lemon juice, and avocado. Puree with a hand blender. Taste, add salt one pinch at a time until properly seasoned. If you aren't dressing the salad immediately, cover with plastic, pressing into the top of the dressing to prevent browning.
Gently toss the ingredients with a couple big dollops of the avocado dressing. Taste, add a bit of salt and/or more dressing if needed.
Greek Lemon Cake
Servings: 14
This is a very lovely and light cake.
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
2. Sift the flour, baking soda, and salt together. Set mixture aside.
3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
