Fo’ Shizzle

Ran out of soy milk and cow milk the other morning.  Was contemplating the sad possibility of eating dry cold cereal when I noticed the half-empty container of heavy cream in the fridge.  Could I?  That’s crazy, but…

D asked me “do you know how much fat you’re pouring on your cereal?”  Then, a minute later: “How is it?”  Me: Glorious.

It really was glorious.

Food & Wine 2000, p. 233

Serves 4.

Ingredients

Salad

• 6 ripe plum tomatoes, coarsely chopped
• 1/2 cup coarsely chopped red onion
• 1/2 cup (about 3 oz) Calamata or other black olives, pitted and coarsely chopped
• 1/2 cup crumbed feta cheese
• 2 tbsp minced mint
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice

Lamb

• 1 tbsp minced rosemary, or 1 tsp dried, crumbled
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Eight 4-5 oz lamb rib chops (1 1/4 in. thick)

Instructions

1. Make the salad: In a glass or stainless steel bowl, combine the tomatoes, onion, olives, feta and mint. Add the oil and lemon juice and toss to combine. Season with salt and pepper.

2. Prepare the lamb: Preheat the broiler. In a glass or stainless steel bowl, combine the rosemary, lemon juice, olive oil and garlic. Rub the mixture on both side of the lamb chops and season with salt and pepper.

3. Arrange the lamb chops on the rack of a broiling pan. Broil about 2 inches from the heat for 3 to 4 minutes per side for medium rare. Transfer the lamb chops to a platter, spoon the salad alongside and serve.

Wine

Full-flavored Rhone or Rhone-style red.

Bon Appetit, March 2008, p. 59

Serves 4

• 1/3 cup chopped fresh mint
• 2 tsp ground paprika
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 3 tbsp olive oil, divided
• 1 1/3 lb. ground lamb
• 4 hamburger buns or small ciabatta rolls (best!), halved lengthwise
• 1 1/2 cups baby spinach leaves
• 1 1/3 cups crumbled feta
• 4 1/4-thick red onion slices
• 1 1/2 tsp balsamic vinegar

Instructions

Mix first 4 ingredients and 1 1/2 tbsp oil in medium bowl; mix in lamb. Shape into 4 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.

Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 1 1/2 tbsp oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

Fine Cooking, April/May 2008, p. 51

Serves 4.

Ingredients

• 2 Tbs. unsalted butter
• 10 scallions (white & light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. creme fraiche

Instructions

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for presh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and creme fraiche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with the salt and pepper and server.

Notes

Whole Foods had fresh English Peas, so I bought a couple of packages. I never really appreciated good peas until I tried these recipes… Wow. Unlike those sad canned peas I remember from childhood, and the boring frozen peas I usually get, these peas had a wonderfully nutty and earthy flavor to them.

I forgot to look for creme fraiche, and I didn’t have time to attempt to make it, so I improvised with some heavy cream and lemon juice. I used 1 Tbs. of heavy cream and maybe 1/4 tsp. lemon juice. Seemed to work alright.

Fine Cooking, April/May 2008, p. 48

ingredients

For the lemon-zest breadcrumbs:

3 Tbs. olive oil1 cup coarse fresh breadcrumbs (from a rustic loaf)

1 Tbs. finely grated lemon zest

Kosher salt and freshly ground black pepper

For the horseradish aïoli:

5 Tbs. mayonnaise

2 tsp. prepared horseradish

3/4 tsp. fresh lemon juice

1/2 tsp. minced garlic

1/2 tsp. tomato paste

Kosher salt and freshly ground black pepper

For the fish:

3 Tbs. olive oil

4 thick skinless haddock or cod fillets, about 6 oz. each

Kosher salt and freshly ground black pepper

2 cups fresh flat-leaf parsley leaves, washed and dried

1 lemon

About 1 tsp. extra-virgin olive oil

how to make

Heat the oven to 425°F.

Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.

Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.

When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.