Roasted Rack of Lamb with Potatoes February 8, 2011

Serve this complete meal for two for a romantic Valentine’s Day dinner.  It requires little advance preparation and minimal clean-up, leaving you with plenty of time and energy to enjoy a proper “thank you” for your culinary efforts.

Roasted Rack of Lamb

1 Rack (8 ribs) of lamb, frenched (about 1.25 lbs)
2 Tbs. extra virgin olive oil, plus additional for roasting potatoes
3 large cloves of garlic, minced
¼ cup parsley, chopped
1 Tbs. fresh thyme, chopped or ½ tsp. dried thyme
½ tsp. dried oregano
Juice of ½ lemon (about 2 Tbs.)
½ tsp. salt
¼ tsp. fresh-ground black pepper
½ lb. Yucon gold or other potatoes (about 6 small), thinly sliced length-wise

1.            Combine olive oil through salt and pepper in a zip lock bag.  Add lamb and marinate, turning bag occasionally, for at least ½ hour or up to 1 day in advance.  (Place bag in a medium casserole to prevent drips).

2.            Preheat oven to 450 degrees.  Remove lamb from marinate and place in the center of a roasting pan coated with olive oil.  Stack potato slices on either side of the lamb and drizzle with additional olive oil, salt and pepper.  Place roasting pan in the top third of the oven and roast for 20 minutes, removing pan from oven half way through to flip potatoes.  After 20 minutes, remove lamb from pan and place the rack on a plate.  (After resting, lamb will be medium-rare; if you prefer more well done meat, cook for an additional 5 minutes for medium or 10 minutes for medium-well).  Tent lamb with tin foil and let it rest (covered) for 10 minutes.  Spread potatoes into a single layer and return potatoes to oven, continuing to cook until they are medium brown and slightly crispy.  Cut rack of lamb in half and divide between two plates, along with the potatoes.

• Variation:  You can easily add a vegetable to this one-pan dish, such as green beans or spinach.  To make green beans: Add trimmed green beans to the roasting pan after removing the lamb from the pan and cook, along with the potatoes, for 10 minutes.  To make spinach: Remove potatoes from roasting pan when they are done cooking, place 1 bag of prewashed spinach in the roasting pan (not over a heat source – the pan is hot enough from the oven to wilt the spinach), and toss the spinach in the pan until it is fully wilted.  Sprinkle vegetables with salt and pepper and serve along with lamb and potatoes.

Simple & Seductive Valentine’s Day Menu February 7, 2011

Famed food writer Craig Claiborne said: “Cooking done with care is an act of love.”  This Valentine’s Day, forget the reservations and the pricey bill, and seduce the one you love with a romantic dinner at home.

The Menu

Cupid’s love potion (strawberry champagne cocktails)

Marinated mixed olives

Roasted rack of lamb with potatoes and green beans

Chocolate cheesecake with raspberry sauce

Check out my February 2011 column on The Family Groove for the complete Valentine’s Day prep timeline.  The recipes will be posted in the next few days so stay tuned.

http://www.thefamilygroove.com/feb11_EntertainingOnTheEasy.htm

Chocolate-Dipped Coconut Macaroons April 19, 2010

Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

Haute Chocolate Giveaway February 7, 2010

This giveaway features exquisite handcrafted truffles from Haute Chocolate NC, located in North Carolina.  Haute Chocolates uses quality chocolate and infuses it with really delicious and interesting flavors.  HC’s truffle are free of added sugar and butter – just delicious chocolate and natural flavors in these decadent treats.

There will be two winners for this giveaway:  One winner will receive a 6-piece Love is in the Air Collection; the other will receive a 6-piece box of Wine Infused Truffles (flavors in each collection listed below).  You can choose to have the cookies shipped to you or to your Valentine – just be sure to provide the shipping address of where you want them shipped on the giveaway entry form.

Enter this giveaway by completing the form at the link below.  The winner will be randomly selected at 10pm EST on February 9, 2010, and will be notified via e-mail.  One entry per person and shipment must be made to a US address.  Good luck!

https://spreadsheets.google.com/viewform?formkey=dFlBaE9ERFhmWE5TVHdnTVhvZFh3Smc6MA

Love is in the Air Collection features the following flavors:

* Champagne and Strawberries (Dark chocolate over white chocolate infused with REAL champagne (no flavoring here!) and strawberries)
* Bellini (Dark chocolate over white infused with REAL peaches and champagne)
* Mimosa (Dark Chocolate infused with orange zest and champagne)
* Mojito (Dark chocolate over white infused with lime zest, rum and fresh spearmint leaves)
* Creme Brulee (White chocolate with the signature creme brulee flavor profile and topped with caramelized sugar)
* Hazelnut (Dark chocolate with freshly ground hazelnuts)

Wine Infused Truffles features the following flavors:

* Rooster Red – A Chianti style wine with a hint of cranberries (dark chocolate)
* Sweet Mountain Bliss – A sweet Blush with a hint of Raspberries (white chocolate)
* Grand Vieux Chateau du Roi – Made in the style of Chateauneuf-du-Pape, a deep red with hints of cherry and berry (dark chocolate)
* Blue Norther – Blueberry (dark chocolate over white chocolate)

For a complete list of flavors offered, check out Haute Chocolate’s website at www.hautechocolatenc.com.

HC’s individually wrapped truffles are perfect party favors for any time of year.

Another Valentine’s Day Cookie Giveaway February 5, 2010

Ms. Tay’s pretty Valentine’s Day cookies are here for the taking!  Choose between the black hearts in honor of S.A.D (Singles Awareness Day), the more traditional Valentine’s Day cookies in pink and brown (pictured above), or the red and white mini cookies.  Check out Ms. Tay’s selection at http://www.etsy.com/shop/Ryjoliean and indicate which type you would like on the entry form. 

You can choose to have the cookies shipped to you or to your Valentine (just be sure to prove the shipping address of where you want them shipped).  

Enter this giveaway by completing the form at the link below.  The winner will be randomly selected at 12pm EST on February 6, 2010, and will be notified via e-mail.  One entry per person and shipment must be made to a US address.  Good luck!

https://spreadsheets.google.com/viewform?formkey=dC1qRERwbEVHOTZKcjJFa3dEa1doMXc6MA

Sundried Tomato & Pesto Torta January 16, 2010

Rather than a making a dip, give this torta a try.  Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness.  This hearty spread will serve a large group and is a true crowd-pleaser.

It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it.  The torta can be prepared up to three days in advance and kept refrigerated.  It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving.  Be sure to make neat layers so each color is separate once inverted.

This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).

Sundried Tomato & Pesto Torta

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 2/3 cups cream cheese, room temperature (about 21 ounces)

1 cup goat cheese, softened

1/4 cup freshly grated Parmesan cheese

1 1/3 cups oil-packed sundried tomatoes, drained

1/3 cup tomato paste

1/2 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Sourdough baguette slices, lightly toasted

To make pesto:  With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced.  Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined.  Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended.  Transfer to a medium bowl.

To make sun-dried tomato pesto:  Puree tomatoes in food processor until smooth.  Add tomato paste and mix into tomato mixture.  Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.

To make goat cheese mixture:  Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy.  Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish.  Freeze for a few minutes to harden and help evenly spread next layer.  Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer.  Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto.  Top with remaining goat cheese mixture.  Cover with plastic wrap and chill overnight.  (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)

Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish.  Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water.  Top with sprigs of fresh basil and toasted pine nuts.  Serve with sourdough baguette slices.

Hip Tip – Make Your Own Chocolate Covered Strawberries February 11, 2009

Why pay for expensive chocolate covered strawberries when you can make your own batch in about 15 minutes?  These are perfect with a glass of champagne for dessert on Valentines Day.  Or place them in individual candy wrappers (as shown), and place them in a small box or bag as a party favor or gift for your Valentine.

 

Chocolate Covered Strawberries

 

8oz high quality dark (70% cacao) or semi-sweet chocolate

1 lb. strawberries with stems attached, preferably organic

 

1.       Wash strawberries carefully to keep stems intact.  Dry them completely – you don’t want any water left on the berries.  Line a sheet pan with parchment or waxed paper and set aside.

 

2.       Chop chocolate with a serrated knife and place in a microwave-safe bowl.  Heat in the microwave at 30 second intervals until half of the chocolate is melted, stirring each time you take it out.  Once half is melted, stir until the chocolate is smooth and shiny (the heat from the melted chocolate will melt the remaining chocolate and this method ensures that the chocolate won’t seize or burn).

 

3.       Hold the stems of the strawberries away from the berry and dip the berries into the melted chocolate.  Twist the berries as you lift them out of the chocolate to let the extra chocolate drip back into the bowl.  Place dipped strawberry on prepared parchment lined pan.  Repeat with remaining strawberries.  Allow the chocolate to harden at room temperature (about 30 minutes).  If you make these in advance or on a warm day you can put them in the refrigerator after they have set but cover them with plastic to prevent the chocolate from absorbing other flavors in your refrigerator.