seared lamb chops, parsnip and celery root puree, mint pesto, pomegranate reduction

ingredients:

rack of lamb
parsnips
celery root
parsley
rosemary
mint
lemon
pomegranate seeds
garlic
shallots
dijion mustard
chicken broth
heavy cream
red wine
pomegranate jelly
pure agave
extra virgin olive oil
butter
nutmeg
kosher salt
freshly cracked black pepper

directions:

1.  preheat oven to 400 degrees.  french the rack of lamb.  cut into two rib chops.

2.  season meat with kosher salt and black pepper.  rub dijion mustard over lamb and  sprinkle with chopped rosemary.  set aside.

3.  cut the celery root into one inch cubes, cut the parsnips into one inch rounds.  cook until tender in a pot of boiling chicken broth.  when tender, drain out most of the liquid and blend. (using an immersion blender)  stir in a dash of heavy cream, a few pats of butter, and season with salt and light smidge of grated nutmeg.  keep warm.

4.  add roughly chopped parsley, mint leaves, and a garlic clove or two to a bowl with a good amount of extra virgin olive oil.  blend.  season to taste with salt and cracked black pepper, add a squeeze of lemon and some agave for sweetness.  refrigerate.

5.  heat up a flat pan over high heat and sear off the lamb chops.  when browned on all sides, finish the cooking in the oven to desired done-ness.  (I prefer mine rare plus)  make sure to let the lamb rest after removing from oven.

6.  while the lamb is finishing in the oven, lightly saute minced shallots in a medium saucepan.  add in red wine, some pomegranate jelly, and lots of black pepper.  reduce till light syrup-like consistency.  strain, then season with salt to taste and add a bit of agave for sweetness if too tart.  keep warm.

to plate:

put some of the parsnip and celery root puree on a warm white plate.  slice the lamb chop into single ribs and place on the puree. drizzle the lamb with the pomegranate reduction and lightly dallop some of the parsley/mint pesto on the side.  garnish with pomegranate seeds.  serve immediately.

roast chicken, baby carrots, lemon, thyme

ingredients:

whole chicken (preferably organic)
baby carrots
garlic
parsley
lemon
thyme
chicken stock
white wine
extra virgin olive oil
butter
kosher salt
freshly cracked black pepper

directions:

1.  preheat oven to 475 degrees.  season chicken cavity with salt and cracked black pepper.  stuff with some lemon wedges, thyme, and garlic cloves.

2.  season the chicken with salt and cracked black pepper on the outside and top with a few dabs of butter.  place in ovenproof dish and set aside.

3.  toss the baby carrots in another ovenproof dish with some extra virgin olive oil and season with salt and cracked black pepper.  add in some chicken stock and a splash of white wine.  sprinkle with thyme leaves and top with a few dabs of butter.

4.  roast chicken and carrots at 475 degrees for 20 minutes then continue roasting at 400 degrees for another 40-50 minutes, depending on the size of the chicken.

5.  when the internal temperature of the chicken reaches 170 degrees, it's done.  let it rest for 15 minutes under some tinfoil before serving.

to serve:  carve the chicken into 8 serving pieces and drizzle meat with juices from the ovenproof dish.  you can always finish it off with a smidge more of maldon sea salt if desired.  serve the roasted carrots on the side.  garnish with lemon slices and parsley.

giblet ravioli with tomato sauce, arugula, and white truffle oil

yes, yes, i know the word "giblet" sounds funny.  giblet ravioli.  it's good!  this is a great recipe to use up any leftovers from the previous recipe and change it into something different.

ingredients:

liver sauce, reduced so there's no more liquid (see previous recipe)
green pasta sheets (see previous recipe)
egg
garlic
arugula
canned roma tomatoes
1 can marinara sauce
white wine
red chili flakes
extra virgin olive oil
kosher salt
freshly cracked black pepper
sugar

1.  roll out a green pasta sheet and brush egg wash over the sheet.  make raviolis by spooning a bit of the liver mixture about an inch and a half apart and top the liver filling with another pasta sheet.  press firmly around the edges and cut raviolis out.  i just used a glass tumbler upside down like a cookie cutter to cut the ravioli.  you're welcome to use a ravioli cutter, pizza cutter, whatever works.  set aside.

2.  in a large pan, heat up the extra virgin olive oil and saute garlic with some red chili flakes.  then add in the remaining chicken liver mixture and saute over high heat for 3 minutes or so.

3.  deglaze the pan with white wine.  stir sauce.

4.  add the marinara to the sauce and then using your hands, crush the roma tomatoes and add to the sauce.  let the sauce simmer over medium heat for 20 minutes.  season to taste with salt, cracked black pepper, and a pinch of sugar.

5.  cook raviolis in a large pot of salted boiling water.  meanwhile, fold the arugula into the tomato sauce.

to plate:  carefully place some ravioli in the center of a white plate.  top raviolis with some of the tomato sauce and drizzle with white truffle oil.  top with some parmesan cheese if desired.  serve immediately.

the picture above shows the ravioli cut so you can see the filling.

green lagane in chicken liver sauce

ingredients:

for green lagane (wide noodles):

3 1/2 cups flour
5 eggs
3/4 - 1 cup blanched spinach

for sauce:

chicken giblets (livers, hearts, gizzards - use more liver)
pancetta
dried porcini mushrooms
white chantrelle mushrooms
carrot
onion
garlic
parsley
bay leaf
tomato paste
white wine
extra virgin olive oil
kosher salt
freshly cracked black pepper

directions:

1.  pulse the blanched spinach in a food processor until super fine.

2.  add the spinach into five beaten eggs.  mix well.

3.  mound the flour with a well in the middle on a clean, flat surface. slowly begin to incorporate the spinach/egg mixture into the well and then knead for 10-15 minutes.  wrap the dough in saran wrap and rest for half an hour or so.

4.  slice the chantrelles and soak the porcini mushrooms in some hot water.  when porcini mushrooms have reconstituted, finely chop them up and set aside.  save the porcini liquid.

5.  chop the chicken giblets.  dice the pancetta.

6.  in a large dutch oven, heat up some extra virgin olive oil over medium low heat.  cook the pancetta slowly to render its fat.  meanwhile, finely chop up the carrot, onion, and garlic.

7.  after the pancetta has rendered its fat, throw in the chopped carrots, porcini mushrooms, onions, garlic, and bay leaf.  season with kosher salt and cracked black pepper.  saute for 3 minutes.

8.  stir in some tomato paste, the porcini mushroom liquid, and white wine.  bring to a boil then turn heat to medium low and simmer for 40 minutes.  season to taste.

9.  while chicken liver sauce is simmering, heat up some extra virgin olive oil over high heat to sear the chantrelle mushrooms.  season with salt and cracked pepper to taste and then set aside for garnish.

10.  using a pasta machine, roll out green pasta dough to thin sheets.  fold the sheets as you would a cinnamon roll and then slice into flat, wide noodles.  lightly toss with flour to prevent sticking.  cook the lagane in salted boiling water.

11.  after a minute or two, transfer al-dente lagane into the liver sauce to finish cooking.

to plate:  pile some lagane onto a plate.  top with additional chicken liver sauce and garnish with the caramelized chantrelles and parsley.  serve immediately.

optional: you can top the pasta with shaved parmesan or pecorino romano.  both work.

gnocchi with braised lamb shank

ingredients:

red wine braised lamb shanks (see recipe July 4th posting)

1 lb russet potatoes 

3 egg yolks

flour

parmesan

kosher salt

sea salt

freshly cracked black pepper

directions:

1.  prepare the braised lamb shanks.

2.  bake the russet potatoes on a baking tray lined with kosher salt.  when potatoes baked, scoop out the insides.  grate potatoes either using a potato ricer and any grater will do.

3.  add the egg yolks, parmesan, sea salt and cracked black pepper to taste to the grated potatoes. mix well.  slowly incorporate some flour into the potato mixture using a folding method until the potato "dough" hold well together without sticking to your hands. 

4.  roll out the potato dough and make gnocchi.  (you can look it up on youtube if you need a visual.) 

5.  heat up a large pot of salted boiling water.  while the water is heating, remove lamb shanks from the sauce and reduce the red wine sauce further to a thick gravy consistency.  shred off the lamb meat with tongs and return to the sauce. 

6.  cook the gnocchi for about 1-2 minutes until they float to the top.  drain gnocchi and lightly toss in the lamb sauce.  garnish with fresh parsley and serve immediately.