Prep = 25 min; Inactive = 1 hr 15 min; Cook = 30 min; 4 servings Ingredients For the pepper relish: 1/2 pound Fresno peppers 2 red bell peppers 3 cloves garlic, sliced thin on the mandoline 1/2 cup red wine vinegar 1 tablespoon salt …
Prep = 25 min; Inactive = 0 min; Cook = 2 hr 30 min; 6 servings Ingredients Extra-virgin olive oil 8 large onions, thinly sliced from stem to root end Kosher salt 6 ounces dry sherry 4 bay leaves 1 bundle thyme 2 quarts chicken …
Prep = 30 min; Inactive = 0 min; Cook = 1 hr 40 min; 10 servings
*Note: You might not feel comfortable buying a big piece of meat and then boning it out yourself. That’s ok. Have your butcher do it, but keep the bone. You paid for it. Have the butcher separate the bones at the joints.
Preheat the oven to 425 degrees F.
Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don’t try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.
Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.
Remove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.
Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
Remove the lamb from the oven and let rest for 15 to 20 minutes.
Carve the lamb as desired and serve with the veggies and pan juices.
Prep = 15 min; Inactive = 0 min; Cook = 20 min; 8 servings Ingredients 2 pounds red bliss potatoes 3 cloves garlic, smashed 2 tablespoons olive oil 6 slices bacon, cut into lardons 1 red onion, diced 3 ribs celery, diced 1/2 cup red …
Prep = 15 min; Inactive = 10 min; Cook = 35 min; 8 servings Ingredients 1 tablespoon toasted coriander seeds 1 tablespoon toasted cumin seeds 1/2 tablespoon cayenne pepper 1 beef tenderloin, trimmed (about 3 pounds) Kosher salt Extra-virgin olive oil 2 bunches spring onions, …
Prep = 25 min; Inactive = 12 hr; Cook = 2 hours; 6 servings
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That’s why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
Prep = 20 min; Inactive = 15 min; Cook = 4 hours; 10 servings Ingredients For the pork: 1 bunch fresh rosemary, leaves finely chopped 1 bunch fresh sage, leaves finely chopped 20 garlic cloves, thinly sliced 1 tablespoon crushed red pepper flakes Extra-virgin olive …
Prep = 20 min; Inactive = 1 hr; Cook = 10 min; 4 servings Ingredients 1 large celery root, peeled and julienned 2 Granny Smith apples, julienned 1/2 cup apple cider vinegar, divided 4 trumpet royale mushrooms, or some other large mushroom Kosher salt Extra-virgin …
Prep = 25 min; Inactive = 10 min; Cook = 1 hr; 4 servings
With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat but not into the meat. Season generously with salt.
Preheat the oven to 350 degrees F.
Put about a tablespoon of olive oil in a large saute pan over low heat and schmear it around to coat the bottom of the pan. Arrange the duck breasts, skin side down, in the pan. Be sure that the duck fits in the pan comfortably and is not crowded. Slowly render the fat from the duck breasts. This needs to be done s-l-o-w-l-y, otherwise the fat with be sealed into the skin and will not render out. The idea is to make crispy duck skin. This process will take about 30 minutes or so. As the fat builds up in the pan, remove it, but SAVE IT! It will be used to saute the kale later.
When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides of the duck breast. When the duck is browned on both sides, move it to a sheet pan and put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes. Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing.
Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan. When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season the whole shootin’ match with salt. Continue to cook until the stock has reduced by half, then add a little more of the chicken stock. Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency. Taste for seasoning and add salt, if needed.
While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan. Add the garlic cloves and bring to a medium-high heat. When the garlic is golden brown and aromatic, remove it from the saute pan and discard it. Toss in the prepared kale and season with salt, to taste. Add some of the reserved chicken stock to help steam the greens. Saute the greens until they are wilted but still vibrant looking. Taste for seasoning.
Divide the greens among 4 serving plates. Slice each duck breast and fan the slices over the kale. Spoon some of the sauce on and around the duck. Garnish with the supremed clementines and the pomegranate seeds.
Prep = 15 min; Inactive = 2 hours; Cook = 15 min; 8 servings Ingredients 3/4 cup soy sauce 1/2 cup rice wine vinegar 1 tablespoon hot chili sauce (recommended: sambal oelek) 1 (1-inch) piece ginger, finely chopped 3 garlic cloves, smashed and finely chopped …