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.  

 

Garlicky Lentil Soup with Swiss Chard and Lemon ~ Vegan

Garlicky Lentil Soup With Swiss Chard

The onion and garlic mixture might tempt you to eat just that.  Do not overcook the soup as the ingredients loose flavor.  

Ingredients:           

1/2 cup brown or green whole lentils
1 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
2 cups finely diced yellow onion
Few grinds black pepper
1/8 teaspoon coriander
4 cloves garlic, minced
1 bunch Swiss Chard, cleaned, trimmed, and chopped into 1-inch     

   pieces
3/4 cup cilantro, coarsely chopped
1 1/2 teaspoons unbleached all-purpose flour
3 tablespoons freshly squeezed lemon juice

Directions 

In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.

Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. 

Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Taste and adjust seasoning.

Serve warm, but not piping hot, for best flavor. Top bowls of soup with chopped cilantro.   Serves 4 

Braised Chicken Thighs With Cider, Celeriac & Chard

Braised Chicken Thighs With Cider, Celeriac & Chard            

This dish is an inviting one-pot meal for a cool autumn evening. Broiling the chicken for a moment at the end gives you perfectly crispy skin alongside tender braised meat. Serve with simply cooked grains or crusty bread. Serves 4

Ingredients:

2 lbs (905 g) bone-in skin-on chicken thighs, about 6 to 8 

Salt and freshly ground pepper to taste
1 tbsp (15 mL) olive oil
4 cups (1 L) peeled and diced celeriac, cut into 1 1/2- to 2-inch (4- to 5-cm) chunks
1 can (473 mL) Thornbury Village Craft Apple Cider
6 large cloves garlic, unpeeled
2 sprigs thyme
1/2 tsp (2 mL) dried chili flakes   
1 bay leaf
1 tbsp (15 mL) grainy Dijon mustard
1 small bunch Swiss chard, stems  removed, leaves torn into large pieces, about 4 cups (1 L)

Directions:

Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
 
Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.
 
Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.
 
Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.
 
While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.  

1. Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.

2. Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.

3. Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.

4. Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.

5. While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.

 

Ribolita

Ribolitta

This classic Tuscan vegetarian stew is the perfect dish for cold winter nights. Patiently cooking the vegetables builds a lot of flavours, so it’s best to make this on the weekend when you have the time and save it for an instant weeknight dinner. Cut the rind from your Parmesan and add to the broth (or start saving them in your freezer—they add amazing umami richness to slow-cooked soups).

Ingredients:

1/2 cup (125 mL) olive oil, plus more for brushing on bread
1 1/2 cups (375 mL) chopped onion
1 1/2 cups (375 mL) chopped carrots
1 1/2 cups (375 mL) chopped celery
1 large bunch green Swiss chard, about 1 1/4 lbs (565 g), stems removed and chopped, leaves cut into bite-size pieces
2 tbsp (30 mL) chopped garlic
3/4 tsp (4 mL) chilli flakes
1 tsp (5 mL) dried rosemary
1 can (796 mL) Italian plum tomatoes, strained (reserve liquid)
6 cups (1.5 L) water
1 can (540 mL) white kidney beans, drained, rinsed
1 Parmesan rind
1 bay leaf
Salt and pepper
6 thick slices of Italian country bread
1 large garlic clove, halved
Freshly grated Parmesan cheese and chopped parsley for serving

Directions:

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add onion, carrots and celery, and sauté, stirring occasionally, for 15 minutes or until vegetables are softened. Add chard stems and sauté for 5 minutes longer.

2. Add garlic, chilli flakes and rosemary, and sauté for 1 minute or until fragrant. Turn heat to medium-high. Add strained tomatoes and cook, stirring with a wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to caramelize and stick to the bottom of the pot. Add tomato liquid, water, beans, Parmesan rind and bay leaf, and bring to a boil. Add chard leaves, return to a boil, then turn the heat down to low. Cover pot, leaving the lid slightly askew, and simmer gently for 45‑minutes or until soup is flavourful. Season with salt and pepper. Cool and refrigerate soup if not serving immediately. Discard bay leaf and Parmesan rind before serving.

3. Preheat broiler to high and place rack about 6 inches (15 cm) from the top element. Lightly brush both sides of bread with olive oil and place on a rimmed baking sheet. Broil (watching carefully) for 30 seconds to 1 minute per side or until golden. Rub each toasted slice with a cut side of garlic clove. Cut slices in half.

4. Serve soup topped with toasted bread and a shower of Parmesan and parsley.   Serves 6

 

Smoky Ribollita With Orca Beans. ~. Rancho Gordo

Smoky Ribollita with Orca Beans

The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)  Bean source:  Rancho Gordo.com
Servings 8

Ingredients;
2 1/2 tsp. olive oil
1 medium onion, chopped (11/2 cups)
1 large carrot, chopped (3/4 cup)
1 celery stalk, chopped (1/2 cup)
21/2 tsp. dried Italian seasoning
3 cups chopped savoy cabbage or kale (7 oz.)
3 cups chopped Swiss chard (12 oz.)
2 cups chopped plum tomatoes
4 cups low-sodium vegetable broth
2 cups cooked Orca beans, 2 cups cooking liquid reserved
5 cloves garlic, minced (5 tsp.)
1 chipotle chile in adobo sauce, minced
2 cups rustic Italian bread cubes
1/2 cup grated Parmesan or Romano cheese, optional

Directions:
Heat oil in large pot or Dutch oven over medium heat. Add onion; sauté 8 minutes, or until soft and translucent. Add carrot, celery, and Italian seasoning; sauté 5 minutes, or until celery is softened. 

Stir in cabbage, Swiss chard and tomatoes; cook 15 minutes, or until cabbage and chard have wilted. 

Stir in broth, beans with reserved cooking liquid, garlic, and chipotle chile. Bring mixture to a boil, reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender.

Add bread cubes to soup, gently stir, and cook 5 minutes more, or until bread is soaked. Season with salt and pepper, if desired. 

Serve sprinkled with cheese (if using). If making the soup ahead, reserve bread to add at the time of reheating, just before serving. 

Tuscan Soup

Zuppa Toscana  Tuscan Soup

Previously published October 16, 2013 with 1,304 searches.  A very popular soup from Olive Garden.

Zuppa Toscana (better than Olive Garden!)

Directions:

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)

4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

Garlicky Lebanese Lentil Soup With Swiss Chard And Lemon

Garlicky Lebanese Lentil Soup 

With Swiss Chard And Lemon

You'll be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. Once the chard mixture is added to the lentils, the longer it is cooked the more the chard will lose its vibrant green color and the more the lentils will soak up the liquid, so keep that cooking to a minimum.

Ingredients:
1/2 cup brown or green whole lentils
1 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
2 cups finely diced yellow onion
Few grinds black pepper
1/8 teaspoon coriander
4 cloves garlic, minced
1 bunch Swiss Chard, cleaned, trimmed, and chopped 

   into 1-inch pieces.
3/4 cup cilantro, coarsely chopped
1 1/2 teaspoons unbleached all-purpose flour
3 tablespoons freshly squeezed lemon juice

Directions:
In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.

Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.

Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Taste and adjust seasoning.

Serve warm, but not piping hot, for best flavor. Top bowls of soup with chopped cilantro.   

Asparagus, Swiss Chard, Peas, And Taleggio Tart

Asparagus, Swiss Chard, 

Peas, and Taleggio Tart

Ingredients:
11 oz. butter puff pastry
1 egg, beaten
7 ounces Swiss Chard, stalks, and leaves separated
7 ounces taleggio cheese, rind removed and sliced
1/2 cup green peas
1 pound Asparagus, woody ends removed
Sauce:
1 bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
5 tablespoons extra virgin olive oil
3 tablespoons grated Parmigiano Reggiano

Directions:

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place a large pot of water on the stove to boil.

Unroll the puff pastry and roll it a little wider and lay it on the baking sheet.  (*Shortcut,  Roll out the pastry on the parchment paper and fit the parchment paper on the baking sheet.)  With a sharp knife SCORE, (not cut through) the edge of the pastry sheet about 1 inch from the edge.  Prick the central area with a fork.  Glaze the border with the beaten egg.  Bake in the oven 15 to 20 minutes, until golden and almost cooked.

Meanwhile, put the stalks of Swiss Chard in the pot of boiling salted water and simmer for 1 minute, add the leaves and cook for 30 seconds more until barely cooked and drain.  Refresh in cold water and drain again.  Place on a fresh tea towel and press to remove any excess water.  

Remove pastry from oven and flatten the center of the pastry with the back of a spoon.  Layer the chard, taleggio, peas, and asparagus over the center.  Sprinkle over 1 tablespoon water then bake for 20 to 25 minutes until the tart is golden and crisp.

Combine the parsley, garlic, olive oil, and the Parmigiano Cheese.  Remove the tart from the oven and spoon over the thick parsley oil before serving.

Ribollita ~ Tuscan Vegetable Soup

Ribollita (Tuscan Vegetable Soup)

Recipe courtesy of Eataly

Yield: 8 servings

1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savory cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme, and all of the beans. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.

Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Buon appetito!

Blue Cheese Tarts

Blue Cheese Tartlets

Ingredients:

8 oz. tart pastry dough or commercial puff pastry 

3 oz. spinach or Swiss chard, trimmed

1 egg

2/3 cup heavy cream 

3/4 cup Emmenthaler cheese, freshly grated

1/4 teaspoon freshly grated nutmeg

salt and freshly ground pepper

3 oz. Roquefort Cheese, crumbled

2 tablespoons pine nuts

Directions:

If using tart pastry, prepare the dough and refrigerate for at least 3 hours.  Remove from the refrigerator 30 minutes before you are ready to roll out.  If using commercial puff pastry, defrost it in the refrigerator or at room temperature.

Preheat an oven at 425F*.  Bring a large saucepan filled with water to a boil.  Plunge the spinach or S Swiss chard into the boiling water and cook for 30 seconds.  Immediately drain in a colander and rinse with cold water to halt the cooking.  Drain again, pressing against the greens to force as much water  as possible; set aside.

Break the egg into a bowl.  Add the cream Emmenthaler cheese, nutmeg, and salt and pepper to taste and beat with a fork until completely blended.  Coarsely chop the spinach or chard and add it to the bowl; stir well.

On a lightly floured board, roll the dough as thinly as possible.  Sprinkle the Roquefort evenly over the dough.  With a fluted pastry cutter about 1 1/4" in diameter, cut out 18 dough rounds.  Use the rounds to line individual tartlet pans or the wells in tartlet trays or miniature muffin pans.  Arrange the the lined pans on a large baking sheet.  Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top.  Place the tartlets in the oven and bake until the filling is set and crusts are golden, about 15 minutes.  Serve warm.  Makes 18 tartlets, serves 6.

Garlicky Lentil Soup With Swiss Chard And Lemon

Garlicky Lentil Soup with 

Swiss Chard And Lemon

You’re going to be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. 
*A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below.
Ingredients:
1⁄2 cup brown or green whole lentils
1⁄2 teaspoon salt, plus 1⁄2 teaspoon salt
1⁄4 cup extra-virgin olive oil
2 cups finely diced yellow onion
1/8 teaspoon freshly ground black pepper
3⁄4 teaspoon coriander
4 large garlic cloves, minced
4 cups Swiss chard, cleaned, trimmed, and chopped into 1” pieces 
3⁄4 cup cilantro, coarsely chopped
1 1⁄2 teaspoons flour
3 tablespoons freshly squeezed lemon juice

Directions:
In a soup pot over high heat, bring lentils, 4 cups water, and 1⁄2 teaspoon of salt to boil. Reduce heat and simmer, covered, just until lentils are tender, about 20 minutes.

Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1⁄4 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.

Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes.

Serve warm, but not piping hot, for best flavor. Garnish with chopped cilantro. 

Vegetable Minestrone .

Vegetable Minestrone

When I visit our daughter in Italy I usually have several wedges of that great Italian Parmesan cheese in my suitcase when I return home. I keep the cheese in my freezer and grate it as I need it. Our daughter Mary told me several years ago that Italians save the rind. When they make soups, the rinds are added for flavor. I have to agree it does add a wonderful flavor.

Ingredients:

1 bunch Swiss chard, rinsed thoroughly

4 medium tomatoes

2 cans cannellini beans, rinsed and drained, divided

2 Tablespoons olive oil

4 cloves garlic, minced

2 medium carrots, peeled and diced into 1/4" dice

2 medium zucchini, quartered lengthwise and cut into 1/4" pieces

1/2 teaspoon salt

1/2 cup dry white wine

2 cups shredded savoy or green cabbage

1 can (14 1/2 ounce) chickpeas or garbanzo beans, rinsed and drained

3 to 4 inch Parmesan cheese rind

4 cups reduced sodium chicken broth

About 1/2 cup freshly grated Parmesan cheese

Directions:

Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V cut into the leaves around the stem. Finely chop stems, cut into ribbons, and set both aside separately.

***

Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under a very cold water. Remove the skin with a paring knife or vegetable peeler. Cut 

tomatoes into quarters, remove seeds and chop. Set tomatoes aside.

***

Whirl half of cannellini beans with 1/2 cup of water in a blender until smooth. 

Set bean puree aside.

***

Cook olive oil and garlic in a large pot over medium-high heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems, and salt. Cook, stirring until stems are tender, about 5 minutes. Add white wine and cabbage. Cook stirring, until cabbage wilts, 2 to 3 minutes.

***

Add reserved chard leaves, remaining cannellini beans, the chopped tomatoes, bean puree, chickpeas, Parmesan rind, and broth. Bring to a boil, then reduce 

heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove Parmesan rind. Serve soup hot topped with shredded Parmesan cheese.