Lamb Kleftiko With Herb-Pistachio Yogurt

Lamb Kleftiko with Herb-Pistachio Pesto Yogurt

Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who challenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds.  Serves 6

Ingredients:
Herb-Pistachio Pesto Yogurt
1 stalk green garlic, white and light green parts only, or 2 garlic cloves
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh dill fronds, plus more to garnish
1/4 cup (60 mL) flat-leaf parsley leaves
1/4 cup (60 mL) shelled raw pistachios
1/4 cup (60 mL) extra virgin olive oil
1 tub (500 g) full-fat plain Greek yogurt

Lamb
5 medium-size Yukon Gold potatoes, quartered lengthwise
1 large cooking onion, peeled, cut in 6 wedges
1 large tomato, cored, cut in 6 wedges
3 bay leaves
6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature
1/3 cup (80 mL) extra virgin olive oil
Zest and juice of 1 large lemon
4 large garlic cloves, minced
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) mustard powder
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) freshly ground pepper
6 sprigs fresh oregano
Directions:
For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as necessary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight container. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill.

For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 × 11 × 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

Place potatoes, onions, tomatoes and bay leaves in pan. Nestle lamb shanks in between vegetables.

In a medium-size bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, mustard powder, salt and pepper until creamy. Pour all over lamb and vegetables. Add fresh oregano.

Fold parchment on sides over lamb and cover with another piece of parchment. Tuck top parchment down sides, ensuring it is covered tightly to seal in moisture. Cover pan tightly with foil. Bake in oven until lamb and potatoes are fork-tender, 4 to 4 1/2 hours.

Raise oven temperature to 500°F (260°C) and remove foil and top parchment. Bake until lamb is golden, 7 to 8 minutes.

Serve lamb and vegetables straight from pan accompanied by pesto yogurt.   Serves 6

Roast Asparagus Soup With Potatoes.

 

Roasted Asparagus Soup With Potato

Serves 6 to 8

1 lb. fresh asparagus, tough ends snapped off 

1 1/2 T. olive oil 

1/2 tsp. salt 

1/2 tsp. pepper 

4 T. butter, divided use 

1 cup diced onion 

 2 medium-size Yukon gold potatoes, peeled and diced 

4 cups chicken broth 

Salt and pepper to taste 

6 T. crème fraiche 

12 pieces (cut in 1-inch lengths) chives 

Directions:

Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning over after 8 minutes. Remove from oven and let cool. 

 

Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender. 

 

Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. 

 

Process asparagus soup mixture in batches in a blender 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender right in the pot). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, for 5 minutes or until thoroughly heated. Season with salt and pepper to taste. 

 

5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of each bowl.

Alpine-Style Stuffed Duchess Potatoes

Alpine-Style Stuffed Duchess Potatoes

Have you ever found yourself staring at a mound of mashed potatoes, perhaps nestled alongside a perfectly seared steak or jostling for room on an overfilled holiday plate, and thought, “I love my grade-school gravy moat, but there has to be a fancier, fussier, French-ier way of plating these spuds”? If you answered yes, and aren’t already familiar with pommes duchesse, then it’s time to get acquainted. Duchess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg. This mixture could be used as a base for other potato preparations such as pommes dauphine, which incorporates pâte à choux for airy fried potato puffs, or stuffed into a pastry bag fitted with a decorative star tip, then piped and baked into pretty individual portions of rich mashed potato.

Ingredients
1 whole garlic bulb 1 tablespoon olive oil
2 1/2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
4 ounces Roelli Little Mountain cheese (Or a good Swiss Cheese)
1/4 cup butter, melted
4 large egg yolks
3 tablespoons heavy whipping cream
1 teaspoon minced fresh rosemary
Salt and pepper
1 large egg, lightly beaten
Minced fresh rosemary

Instructions

Heat oven to 400°F.

Remove papery outside from garlic (keeping cloves together). Cut off the top third of garlic bulb; drizzle with olive oil. Wrap tightly with aluminum foil. Bake for 35-40 minutes or until garlic is tender. Cool for 15 minutes. Squeeze garlic into a small bowl. Mash with a fork. Set aside.

Place potatoes into a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 20-22 minutes or until potatoes are tender. Drain. 

Meanwhile, cut Little Mountain into 8 cubes, about 1/2-inch each. Freeze for at least 30 minutes. 

Place potatoes on a 17 x 12-inch baking pan. Bake for 12-15 minutes or until the outside of potatoes dries slightly. 

Mash potatoes. Add the butter, egg yolks, cream, rosemary and reserved garlic; mash until smooth. Season with salt and pepper. 

Line the same baking pan with parchment paper. Coat with cooking spray. 

Pipe or spoon potato mixture into eight 3-inch circles on prepared pan. Place Little Mountain into the center of each. Pipe or spoon potato mixture into mounds to cover. 

Bake for 10 minutes. Brush potatoes with egg wash. Bake for 8-10 minutes longer or until golden brown. Garnish with rosemary. 

Roasted Asparagus Soup

Phillis Carey’s Recipe of the Week.  Phillis is such a fun instructor.  I have a friend who formerly worked for my husband in the bank as head teller but now lives just a short distance from me.  We enjoy taking classes together and Phillis is our favorite instructor.  Any recipe Phillis offers has been carefully chosen.

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ROASTED ASPARAGUS SOUP

Ingredients:

1 lb. fresh asparagus, tough ends snapped off 1 1/2 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper

4 T. butter, divided use
1 cup diced onion
2 medium-size Yukon gold potatoes, peeled and diced 4 cups chicken broth
Salt and pepper to taste
6 T. crème fraiche
12 (1 inch lengths) chives

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Instructions:

1. Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.

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2. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender.

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3. Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.

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4. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste.

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5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of the bowl.     Serves 6 to 8