From your own garden to your own plate

Posted: April 29, 2010

LAMB SPARERIBS GLAZED WITH BLACK OLIVE CARAMEL

2-3 pounds lamb spareribs, or lamb breast

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon marjoram

1 tablespoon tarragon

1 tablespoon sage

1 tablespoon parsley

2 tablespoons garlic, minced

1 Meyer lemon, zest and juice

2 tablespoons honey

1/2 cup good olive oil

Salt and black pepper

1 cup black olive caramel glaze

Wash and trim the lamb spareribs. Season with salt and pepper. Wash, pick and finely chop all the herbs and place in a large bowl. Grate the lemon zest and add with the garlic to the bowl along with the lemon juice, honey and olive oil. Mix well and coat the spareribs generously with the marinade. Marinate overnight. Cook the next day either covered in a low oven or on a barbecue for 3-4 hours or until tender. Brush the spareribs with the glaze and return to a hot oven or grill to set the glaze. Cut the ribs into individual chops and serve. Serves 4 as an appetizer, 2 as a main course.

Editor's note: Lamb breast is available at butcher shops in Reading Terminal Market and the Italian Market.

BLACK OLIVE CARAMEL GLAZE

1/4 cup sugar

1/4 cup red wine vinegar

1 1/2 cups oil-cured black olives, pitted

2 tablespoons roasted garlic

2 tablespoons shiro miso (white soybean paste, available at Whole Foods and Asian grocery stores)

Combine vinegar and sugar in small pan over low heat, stirring until the mixture starts to thicken. Combine with remaining ingredients in a blender and puree on high until smooth. Makes 1 cup.

Source: From Chef Brinn Sinnott, Noble American Cookery.

ROOFTOP FINES HERB VINAIGRETTE

Two shallots, minced

1/2 cup sherry vinegar

2 cups olive oil

1 teaspoon Dijon mustard

Salt (to taste)

Fresh crushed pepper (to taste)

Herbs (adjust to taste)

1 teaspoon garlic chives, chopped

1 teaspoon chives, chopped

1 teaspoon basil, chopped

1 teaspoon Thai basil, chopped

1 teaspoon purple basil, chopped

1 teaspoon oregano, chopped

1 teaspoon Italian parsley, chopped

In a medium bowl, add Dijon mustard and sherry vinegar. Slowly whisk in olive oil. Finish by adding shallots, herbs, salt and pepper to taste.

Source: Chef Ralph Costobile, Fountain Restaurant, Four Seasons.

TOMATO AIOLI

2 Roma tomatoes or fresh garden tomatoes

1 cup light or blended olive oil

2 tablespoons tomato paste

3 egg yolks

4 tablespoons sun-dried tomatoes

2 tablespoons lemon juice

3 tablespoons chopped parsley

2 tablespoons roasted garlic cloves (or 1 tablespoon chopped fresh garlic)

2 tablespoons honey

1 tablespoon whole-grain mustard (Dijon is fine)

1 tablespoon dry mustard

Salt and fresh cracked pepper to taste

Optional: Add 4 tablespoons basil for stronger flavor

Preheat oven to 350 degrees. Cut fresh tomatoes in half, place on baking sheet cut side up and drizzled with a little of the olive oil, salt and pepper. Roast for 30 minutes to release flavors.

Let tomatoes cool for a few minutes, and then place the remaining ingredients except the oil into a food processor or blender and blend on high. When all ingredients are blended, lower speed and slowly add the remaining oil through the feeding shoot. Keep blending until ingredients emulsify. You'll have a thick, silky mayonnaise consistency. Taste, and adjust seasoning. Makes 2 cups.

Source: From "Tomatoes Garlic Basil," by Doug Oster.

PASTA SAUCE WITH THYME

2 teaspoons olive oil

4 garlic cloves, coarsely chopped

3 pounds tomatoes cut into wedges

1 sprig fresh thyme

1/4 cup dry wine

1/2 cup chicken stock

1 cup basil chiffonade (cut into thin strips)

1/2 pound pasta shells, cooked al dente

Basil leaves (for garnish)

Prepare your pasta shells according to the instructions on the package. While it's cooking, start your sauce.

In a large skillet, heat the oil over medium heat. Add the garlic and sauté until it begins to turn gold, about one minute.

Increase the heat to medium high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer for about 2 minutes. Season with salt and pepper

Remove the thyme and ladle the sauce into serving bowls over the pasta. Garnish with basil leaves. Serves 4-6 as an appetizer, 2 as a main course.

Source: From "Tomatoes Garlic Basil," by Doug Oster.

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