We had this at a restaurant in Culver City called Sublime and it was so good I did my best to recreate it. What I think I changed was browning the poaching butter and putting a shallot in the vinaigrette, but I cannot be sure. Anyway, here's my version:
The Salad
1 1-1.5 lb. lobster tail
5 oz. package of pre-washed mixed baby lettuce
1 shaved head of fennel
1 cup of grapes
The Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup mandarin orange slices
1 small shallot
1 tablespoon chopped lavender petals/leaves
4 tablespoons of butter for poaching
Combine oil, mandarin oranges, minced shallot and lavender in an immersion blender. Add salt to taste. Set aside. (Pretty soon I am going to try making the vinaigrette with lemon juice [or Meyer lemon juice] and tarragon instead of orange juice and lavender -- perhaps a bit cliched, but dayum I think it will taste good. I might put some lemon zest in the salad, as well.)
Steam the lobster tail for a minute and fifteen seconds per ounce, then put on top of some ice to cool. Heat the butter in a small saucepan. Shave then cut the fennel into thin slices. Cut the grapes in half. Combine fennel and grapes with the lettuce in a large salad bowl. Shell and cut the lobster meat into medium-sized chunks. When the butter is just browning, add the lobster and simmer for a few minutes. Remove the buttery lobster chunks with a slotted spoon, shake off excess butter (is there even such a thing? When I made this the lobster seemed to soak up all of the butter!) and put into the salad, then toss with the vinaigrette.
Wednesday, August 17, 2011
Monday, August 1, 2011
Lemon-Herb Roasted Chicken with Giblet Gravy
Putting herbs and lemon under the skin before roasting makes this recipe somewhat labor intensive, but the end result is well worth it.
1 4-5 lb. chicken, giblets set aside
1/4 cup fresh oregano, finely chopped
1/4 cup fresh savory, finely chopped
1/4 cup fresh marjoram, finely chopped
6 garlic cloves, crushed
2 large lemons (see below)
2 tbsp. olive oil
Kosher salt to taste
Preheat the oven to 400 degrees. Mix the herbs, garlic, olive oil, and the zest from both lemons. Slice the lemons thinly and remove the peel by cutting in a circle with a sharp knife, then mix the lemon slices in with the herbs. Sprinkle salt on chicken and work your fingers under the skin of the breast and thighs, loosening it from the flesh without breaking it. Once you loosen the thigh skin, you can work your fingers under the leg skin. Don't worry about the wing skin, but fold each wing tip under the rest of the wing. Stuff lemon slices coated in herb mixture wherever you can. I can usually fit two per breast, two per thigh, and one per leg. Then add more herbs and massage everything around until it coats the flesh evenly. Rub the remaining mixture (there should be plenty, if not I messed up and you should use more of everything) all over the outside of the chicken. Put the lemon peels inside the cavity. If any skin has torn stretch it back into place, layer it over the skin from which it separated, and hold fast with a toothpick or two. This will keep the meat nice and moist. Place the chicken on a roasting rack in a roasting pan breast side down. Add water to the roasting pan and roast for 45 minutes, making sure to replenish the water before it evaporates. Flip the chicken over (this required some teamwork with the Darling) and cook for another 45 minutes breast side up, making sure there is enough water. The skin should crisp nicely. Remove and let rest, then carve it up. Now for the gravy:
Saute the giblets in a pan with olive oil until browned all over and sticking to the pan without burning. Remove the neck, keep the liver and kidneys. Deglaze with a 1/4 cup of sherry, scraping up any bits. Add 1/2 tsp. each of garlic powder and onion powder, then a cup of chicken stock. Stir thoroughly and simmer for about half an hour. Cut the kidneys into small pieces and smash the liver with a fork and bring to a boil. Add some water if necessary and stir. Whisk in about 1/2 tsp. corn starch mixed with water until the sauce has thickened. Keep warm in a gravy boat until ready to serve.
1 4-5 lb. chicken, giblets set aside
1/4 cup fresh oregano, finely chopped
1/4 cup fresh savory, finely chopped
1/4 cup fresh marjoram, finely chopped
6 garlic cloves, crushed
2 large lemons (see below)
2 tbsp. olive oil
Kosher salt to taste
Preheat the oven to 400 degrees. Mix the herbs, garlic, olive oil, and the zest from both lemons. Slice the lemons thinly and remove the peel by cutting in a circle with a sharp knife, then mix the lemon slices in with the herbs. Sprinkle salt on chicken and work your fingers under the skin of the breast and thighs, loosening it from the flesh without breaking it. Once you loosen the thigh skin, you can work your fingers under the leg skin. Don't worry about the wing skin, but fold each wing tip under the rest of the wing. Stuff lemon slices coated in herb mixture wherever you can. I can usually fit two per breast, two per thigh, and one per leg. Then add more herbs and massage everything around until it coats the flesh evenly. Rub the remaining mixture (there should be plenty, if not I messed up and you should use more of everything) all over the outside of the chicken. Put the lemon peels inside the cavity. If any skin has torn stretch it back into place, layer it over the skin from which it separated, and hold fast with a toothpick or two. This will keep the meat nice and moist. Place the chicken on a roasting rack in a roasting pan breast side down. Add water to the roasting pan and roast for 45 minutes, making sure to replenish the water before it evaporates. Flip the chicken over (this required some teamwork with the Darling) and cook for another 45 minutes breast side up, making sure there is enough water. The skin should crisp nicely. Remove and let rest, then carve it up. Now for the gravy:
Saute the giblets in a pan with olive oil until browned all over and sticking to the pan without burning. Remove the neck, keep the liver and kidneys. Deglaze with a 1/4 cup of sherry, scraping up any bits. Add 1/2 tsp. each of garlic powder and onion powder, then a cup of chicken stock. Stir thoroughly and simmer for about half an hour. Cut the kidneys into small pieces and smash the liver with a fork and bring to a boil. Add some water if necessary and stir. Whisk in about 1/2 tsp. corn starch mixed with water until the sauce has thickened. Keep warm in a gravy boat until ready to serve.
Sunday, June 19, 2011
Roast Leg of Lamb - Variation with Rosemary, Oregano, Lemon
I just winged this last night based on the fact that I had fresh rosemary and oregano in the garden. I often use thyme, not oregano, but I don't have fresh thyme in the garden right now (a disastrous oversight that must be corrected), and as it turns out the oregano was a welcome change. I get my leg of lamb at Costo because it comes butterflied with a little net around it.
5ish lb. boneless leg of lamb
5 garlic cloves
1/4 cup loosely packed fresh rosemary leaves
1/4 cup loosely packed fresh oregano leaves
2 tablespoons olive oil
Juice of 1 lemon
Salt per your taste
The evening before your dinner party, blend the garlic, rosemary, oregano, salt, olive oil and lemon juice to a paste in a food processor. Stab the lamb all over with a little knife. Remove netting. Work paste into the holes and also rub all over the inside and outside of the lamb. Re-net the lamb and seal it in a Ziploc bag. Refrigerate until an hour before you are ready to cook, whereupon you should remove the lamb and let it approach room temperature. Pre-heat the oven to 450 degrees. Place still netted lamb on a roasting rack in a roasting pan, roast for 20 minutes then turn the temperature down to 325 and continue roasting until a meat thermometer inserted into the thickest part of the meat registers 125 degrees (per the experts, and the experts are right! [I changed the cooking temperatures and recommended final internal temperature from my last lol recipe]). This will result in a very tender lamb (maybe the lemon juice helps?), rare in the middle of the leg and medium rare on the ends. Serve with mushrooms au gratin and oven fried potatoes.
5ish lb. boneless leg of lamb
5 garlic cloves
1/4 cup loosely packed fresh rosemary leaves
1/4 cup loosely packed fresh oregano leaves
2 tablespoons olive oil
Juice of 1 lemon
Salt per your taste
The evening before your dinner party, blend the garlic, rosemary, oregano, salt, olive oil and lemon juice to a paste in a food processor. Stab the lamb all over with a little knife. Remove netting. Work paste into the holes and also rub all over the inside and outside of the lamb. Re-net the lamb and seal it in a Ziploc bag. Refrigerate until an hour before you are ready to cook, whereupon you should remove the lamb and let it approach room temperature. Pre-heat the oven to 450 degrees. Place still netted lamb on a roasting rack in a roasting pan, roast for 20 minutes then turn the temperature down to 325 and continue roasting until a meat thermometer inserted into the thickest part of the meat registers 125 degrees (per the experts, and the experts are right! [I changed the cooking temperatures and recommended final internal temperature from my last lol recipe]). This will result in a very tender lamb (maybe the lemon juice helps?), rare in the middle of the leg and medium rare on the ends. Serve with mushrooms au gratin and oven fried potatoes.
Mushrooms and Savory Au Gratin
This recipe was a big hit with our guests last night. It was really easy to make and went very well with roast leg of lamb and Syrah. Here's what you need:
1 lb. sliced cremini mushrooms (other types should work, too)
1/2 medium white onion, diced
1/4 cup loosely packed fresh savory leaves (savory also goes very well with asparagus)
1/4 cup cooking sherry
Gruyere cheese
Crumbled crackers (I used Glutinos) or breadcrumbs
2 tablespoons butter
Pre-heat the oven to 350 degrees. Melt the butter in a big skillet and saute the onions over medium heat until soft. Add the mushrooms and saute until they give up their liquid, then add the savory and stir. Turn up the heat, add the sherry and reduce, scraping up any bits. Transfer everything to a 9x9 shallow baking dish. Grate as much Gruyere as it takes to just cover the mushrooms and sprinkle cracker/breadcrumbs on top. Bake in the oven for 20-30 minutes until the cheese melts and the crumbs are golden. Remove and let rest for a few minutes before serving.
1 lb. sliced cremini mushrooms (other types should work, too)
1/2 medium white onion, diced
1/4 cup loosely packed fresh savory leaves (savory also goes very well with asparagus)
1/4 cup cooking sherry
Gruyere cheese
Crumbled crackers (I used Glutinos) or breadcrumbs
2 tablespoons butter
Pre-heat the oven to 350 degrees. Melt the butter in a big skillet and saute the onions over medium heat until soft. Add the mushrooms and saute until they give up their liquid, then add the savory and stir. Turn up the heat, add the sherry and reduce, scraping up any bits. Transfer everything to a 9x9 shallow baking dish. Grate as much Gruyere as it takes to just cover the mushrooms and sprinkle cracker/breadcrumbs on top. Bake in the oven for 20-30 minutes until the cheese melts and the crumbs are golden. Remove and let rest for a few minutes before serving.
Wednesday, May 11, 2011
California Maine Lobster Rolls
The Darling wanted lobster for her Mother's Day brunch, so I ran over to Gelson's immediately because they steam and crack the crustaceans for you at no extra charge. I served them with drawn butter, of course, and also Chive Basil Parmesan Omelets with Rosemary Leek Pesto (recipe forthcoming). The lobsters were pretty big, and the Precious Angel decided to eat only her omelet, so there was a lot left over. That's where the California Maine Lobster Rolls come in.
Take about a pound of cooked, chilled lobster meat cut into bite-sized chunks and place in a mixing bowl. Add two diced avocados and a quarter cup of loosely packed fresh cilantro leaves (just pull the leaves off the stems). Squeeze in the juice of half a lemon and season with a pinch or two of salt. Stir it all up and scoop generously into (onto?) warm hot dog or hamburger buns. You will be delighted. Next time I might add some chives.
Take about a pound of cooked, chilled lobster meat cut into bite-sized chunks and place in a mixing bowl. Add two diced avocados and a quarter cup of loosely packed fresh cilantro leaves (just pull the leaves off the stems). Squeeze in the juice of half a lemon and season with a pinch or two of salt. Stir it all up and scoop generously into (onto?) warm hot dog or hamburger buns. You will be delighted. Next time I might add some chives.
Sunday, April 24, 2011
Roasted Curried Potatoes
I served this as an accompaniment to Double Cut Lamb Chops with Spicy Red Wine Gastrique and Moroccan Carrots (from May's Food & Wine, http://www.foodandwine.com/recipes/double-cut-lamb-chops-with-spicy-red-wine-gastrique) and everything was so good the Darling decided to renew our vows on the spot.
6 peeled, diced medium Russet potatoes
3 tablespoons canola oil
1 tablespoon granulated garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Preheat the oven to 425 degrees. Spray some oil on a large, rimmed baking sheet. Combine all the spices. In a large mixing bowl, pour the canola oil over the potatoes and mix well by hand. Sprinkle the spice mixture on the potatoes, mixing by hand as you go. Spread the potatoes out evenly on the baking sheet and place on middle rack of the oven. After about 15 minutes the house will be so fragrant you will feel faint. Gather your strength and stir the potatoes, turning the dish around. After another 15 minutes stir them again, then cook until nearly crunchy on the outside. Tweak cooking time and spice mixture as needed.
6 peeled, diced medium Russet potatoes
3 tablespoons canola oil
1 tablespoon granulated garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Preheat the oven to 425 degrees. Spray some oil on a large, rimmed baking sheet. Combine all the spices. In a large mixing bowl, pour the canola oil over the potatoes and mix well by hand. Sprinkle the spice mixture on the potatoes, mixing by hand as you go. Spread the potatoes out evenly on the baking sheet and place on middle rack of the oven. After about 15 minutes the house will be so fragrant you will feel faint. Gather your strength and stir the potatoes, turning the dish around. After another 15 minutes stir them again, then cook until nearly crunchy on the outside. Tweak cooking time and spice mixture as needed.
Monday, April 18, 2011
Gefilte Fish with Horseradish-Beet Gelee
The Darling made this up and I love it. If we went all out I guess we would actually encase each piece of gefilte fish in gelee, but instead we place a thin slice atop the gefilte fish, or a cube on the side. (Obviously we buy a jar or two of gefilte fish, no carp in the bathtub for us.)
3 large beets, peeled and cut into 1" cubes
2 bottles of prepared horseradish
2-3 packets of unflavoured gelatin
Place the beets in saucepan with just enough water to cover them and cook till tender. Remove the beets and half the liquid and place in the fridge to cool. When cool, puree in a food processor. Add 1/4 cup of cold water to the gelatin and wait till it has bloomed before using. Place beet puree into a large bowl and add the horseradish till combined. Place the reserved beet liquid in the saucepan and add gelatin. Cook over low/medium flame till the gelatin is melted. Add resulting beet gelatin to the horseradish-beet puree and mix well. Pour into lightly oiled molds and chill till set. If you prefer a firmer gelee use 3 packets, a softer consistency use 2.
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