Lamb With Anchovy And Rosemary Sauce

Lamb With Anchovy And Rosemary Sauce

On A Bed Of Beans With Swiss Chard

 This Anchovy and Rosemary Sauce is incredibly easy to make, with anchovy and lifted by the zing from the rosemary and lemon.  Great on chicken thighs roasted radicchio (or any vegetable for that matter), but utter heaven against the fattiness of lamb.  Swiss chard is one of easiest things to grow.  If you cannot find it, lacinato kale or spinach 
are great replacements for this recipe. Serves 4.
Ingredients:
1 rack of lamb
1 lb. Swiss Chard
3 cloves garlic
3 tablespoons olive oil
4 cups cooked white beans, such as Cannelloni or Marcella                              
1 unwaxed lemon
Rosemary and Anchovy Sauce:
3 sprigs of Rosemary
12 salted anchovies (about 1 can)
1/4 cup olive oil
Juice of 1/2 lemon
Directions:
Sprinkle the lamb generously with salt and allow to rest coming to room temperature.

To make the rosemary and anchovy sauce, Put the rosemary leaves in a blender first followed by anchovies and olive oil, blend until smooth.  Taste and add a squeeze of lemon, blitz again and have another taste and keep adjusting until you get the balance right.

When the salt has penetrated the lamb, preheat oven to 400*F.  Heat a large ovenproof frying pan and place the lamb skin side down.  Fry slowly until the fat renders and becomes crisp and caramelized.  You want a deep brown color.  Turn over and briefly brown the other side, then place on a baking sheet in the oven.   For lamb that is pink in the middle, cook 10 to 20 minutes until the center of the meat is 122*F, then remove from oven and tent with foil.  Leave to rest 10 minutes.  By the time the lamb has rested, the temperature will have increased to 131*F which is perfect.

If you don't have a meat thermometer, proof the middle of the meat-if it is still squishy, it is not quite ready.  You are looking for a medium-firm but with some give.  While the lamb is cooking separate the chard leaves from the stalks.  Roughly cut the chard leaves into smaller pieces.  Finely cut the garlic.  Put a heavy bottomed pot on medium heat. drizzle the olive oil, once warm add the garlic.  Gently sizzle to infuse the garlic, then pour in the beans.  Gently simmer with the lid on until the beans are soft.  You may need to add a splash to two of water if there isn't enough liquid.  I sometimes use a potato masher to thicken the sauce if it needs it.

Grate in the lemon zest,  then stir through the chard stalks and make sure there is enough liquid to cover them.  Gently simmer until the stalks are tender, about 3 to 5 minutes, then add the leaves and mix them thorough-they will take no time at all to cook.  Turn the heat off and squeeze some of the lemon juice, grind in some pepper and mix well.  Taste and adjust the seasoning as necessary.  Carve up the lamb and hopefully it should be a beautiful pink-add a generous scoop of beans to each plate, then top with the lamb and top with the rosemary and anchovy sauce.    Julius Roberts of The Farm To Table.  

 

Zingy Clementine And Shaved Sprout Salad

Zingy Clementine And Shaved Sprout Salad

Sprouts are definitely not just to be reluctantly eaten on Christmas day.  Sliced finely, they make a fantastic crunchy salad-cum-slaw.  I love this as a starter, but it is also delicious alongside poultry, ham, or fish.

Serves 4 as a light starter.

Ingredients: 

200g Brussels Sprouts finely shredded (1 cup)

2 clementines

20g whole skin-on almonds (5 teaspoons)

12g flat leaf parsley (6 tablespoons leaves only)

1 tablespoon nonpareille capers, drained

30g Parmigiano Reggiano (1/4 cup)

Dressing:

2 clementines, scrubbed, zested and juiced

3 tablespoons evoo

1 teaspoon sherry vinegar

1 teaspoon Dijon mustard

Generous 1/2 teaspoon castor sugar

3 anchovies in oil, finely chopped

1 clove garlic, crushed

10g Parmigiano Cheese (4 teaspoons)

Directions:

Combine the dressing ingredients in a large bowl with a pinch of salted whisk into a glossy, thick and emulsified.  Add the shredded sprouts and mix well.

Cut the peeled clementines into 0.5cm slices horizontally (1/4 inch), then break these into little segments, letting them fall over the sprouts as you do so.  Add the almonds, parsley and capers and mix again.  Divide between plates and use a potato peeler to create shavings of the cheese and scatter over the salad.

Serve with a Savignon Blanc

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings

Caesar Dressing

Caesar Salad Dressing 

This is a favorite recipe of our grandson Jacob.  He says the secret and flavor is created by the anchovies.  It creates a very tasty salad.

Ingredients: 

6 to 8 cloves garlic

1/2 tin anchovies

1 or 1 1/2 lemons freshly juiced

3/4 to 1 cup olive oil

Salt & pepper to taste

1 tablespoon Dijon mustard

Directions:

Place garlic cloves, anchovies, mustard, in blender to chop.  Drizzle oil, and lemon juice in while blending.  Taste and season with salt and pepper to your liking.    Easy Peasy!

Pissaladiere (French Onion Tart)

Pissaladiere (French Onion Tart)

Serves 4

Ingredients:

Bread dough:

2 cups all purpose wheat flour
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup lukewarm water
1 tablespoon olive oil
1/2 teaspoon herbs de Provence,  i.e rosemary. thyme. basil

Topping:

1 tablespoon olive oil
1 1/3 pounds yellow onion thinly sliced
1/4 teaspoon sea salt
1 3/4 oz. fillets of anchovies, packed in oil, drained
a dozen black Nicoise olives packed in oil
Fresh Thyme or rosemary
Fleur de sel

Directions:
Start preparing the bread dough 2 hours before.

Place the flour in a large bowl and form a well in the center. Pour the lukewarm water into the well, add the instant yeast, and let rest for 5 minutes.

Add the salt, rosemary, and oil, and mix with a fork until it comes together. Knead on a clean countertop or in a stand mixer fitted with a dough hook, until the dough is smooth and elastic, about 8 minutes with a mixer and 12 to 15 minutes by hand.

Gather the dough into a ball.

Clean the bowl, grease it with a little oil, and add the ball of dough. Cover with a kitchen towel and allow to rise at room temperature for 1 hour.

In the meantime, prepare the sautéed onions.

Heat 1 tablespoon olive oil in a skillet. Add the sliced onions and the salt. Cover, switch to low heat, and cook for 30 minutes, stirring every now and then, until the onions are tender and translucent.

Remove the lid, switch to medium heat, and cook for 5 more minutes, stirring regularly, until almost all the cooking juices have evaporated. 

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) in width, and transfer to the prepared baking sheet. Spread the sautéed onions on the circle of dough, leaving a margin of about 1 cm (1/3 inch) around the edge.

Bake for 20 minutes, until the edges of the crust have risen and turned golden brown.

Add the anchovies on the pissaladière in a star pattern, top with the olives, and bake for 10 more minutes.

Add a little fresh thyme or rosemary, and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side.

Crisp Chicken Schnitzel With Lemony Spring Herb Salad

Crisp Chicken Schnitzel With 

Lemony Spring Herb Salad

Ingredients:

6 anchovy fillets
1 small garlic clove
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion

Directions:
1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

2. Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

3. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Yield: 3 to 4 servings.

Grilled Romaine Lettuce

Ingredients:
For the dressing:
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste

For The Salad:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½ cup grated Parmesan

Directions:
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.

Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Butterflied Lamb With Italian Seasonings

BUTTERFLIED LAMB WITH ITALIAN SEASONINGS This recipe makes a superb lamb with lots of flavor highlighted by the vinaigrette, which should be lightly drizzled onto the meat when serving. Ingredients: 1 boneless leg of lamb, 3 lbs (1.5 kg), butterflied 2 tbsp (30 mL) sliced garlic 2 tbsp (30 mL) small rosemary sprigs 4 anchovy fillets, cut into pieces 2 tbsp (30 mL) olive oil 1 tsp (5 mL) grated lemon rind Salt and freshly ground pepper BAGNA CAUDE VINAIGRETTE ⅓ cup (80 mL) olive oil 1 tbsp (15 mL) chopped garlic 2 tbsp (30 mL) chopped anchovies ¼ cup (60 mL) lemon juice 1 tsp (5 mL) grated lemon rind ½ cup (125 mL) chopped mint Directions: Cut slashes in the fat of the lamb leg with a sharp knife. Stuff half of garlic, rosemary and anchovies into slashes. Turn lamb over and stuff remaining garlic, rosemary and anchovies between the folds of the meat. Combine oil and grated lemon rind and brush all over lamb. Leave to marinate for 2 hours or overnight in refrigerator. Preheat grill to high. Season lamb with salt and pepper. Place lamb, fat-side down, on grill and sear each side for 3 minutes. Turn off middle burner and place lamb, fat-side up, on turned-off side. Close lid and grill for 15 to 20 minutes or until meat is pink. Remove from heat and let rest. Combine olive oil, garlic, anchovies, lemon juice, lemon rind and mint in a bowl to make vinaigrette; season with salt and pepper. Drizzle over lamb when serving. Serves 6 to 8

Wilted Spinach And Garlic Crostini

Wilted Spinach And Garlic Crostini

Deep, earthy, green spinach with lots of garlic sits atop a toasted baguette slice for the perfect contrast of crunch and softness. For an added flavour hit, place a shaving of aged manchego cheese on top of the spinach before serving. Make the crostini ahead of time and keep on hand for a quick appetizer accompaniment. Ingredients: Half French baguette, sliced 1/3 cup extra virgin olive oil Sea salt Two 10 oz. bags baby spinach, rinsed 6 garlic cloves, minced 2 anchovies, minced ½ tsp hot pepper flakes Topping: Roasted garlic Shaved Monchego cheese * Directions: Preheat oven to 425ºF 2. Brush baguette slices with some of the oil and place on large baking sheet. Toast in oven for about 8 minutes or until golden brown. Sprinkle with salt and let cool. 3. Cook spinach, 1 bag's worth at a time, in large nonstick skillet over medium-high heat, stirring often for about 5 minutes or until wilted. Place in colander and drain well. Repeat with remaining bag. Set aside. 4. Heat remaining oil in skillet over medium heat. Cook garlic, anchovies and hot pepper flakes for about 2 minutes or until golden. Add spinach and toss to coat with oil and garlic sauce. Cook for about 2 minutes or until well coated and warmed. Remove from heat and season to taste with salt. 5. Divide mixture among toasted baguette slices, top with roasted garlic or Monchego cheese and serve. Makes about 24 crostini