Make it Bright, Make it Fresh
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| Spring-time backyard cocktail! |
I just bought myself a new cookbook to add to my somewhat large (the husband thinks overly large) collection. And I'm sooooo in love with this cookbook! Plenty by Yotam Ottolenghi is an ode to vegetables. If you, like me, have ever found yourself staring at the produce in the grocery store wondering what to do to make it interesting (oh joy, steamed broccoli again) this cookbook is necessary. That is where this first recipe sprung from. It's very near the original, but with some tweaks I made to make it suit me.
Soba Noodles with Eggplant, Mango, and Tofu
Serves 6
*Adapted from Plenty by Yotam Ottolenghi
This recipe goes so nicely with a dry rosé like the Domaine Les Aphillanthes Cotes-du-Rhone Rosé 2015.
Ingredients
½ cup rice vinegar
2 tbsp maple syrup
½ tsp kosher salt
2 garlic cloves, thinly sliced
1 serrano chile, finely chopped
1 tsp toasted sesame oil
Grated zest and juice of 1 lime
1 cup Coconut oil for frying
2 eggplants, cut into ¾-inch dice
1 block firm tofu, drained, pressed and cut into ¾-inch dice
1 pkg (app 9.5oz) soba noodles
1 large ripe mango, cut into ¼-inch thick strips
½ red onion, sliced very thinly
½ cup basil leaves, chopped
½ cup cilantro, chopped
½ cup mint, chopped
¼ cup toasted sesame seeds
Preparation
Marinated and Grilled Leg of Lamb with Chimichurri Butter
Serves 10-12
*Adapted from Bon Appetit
Ingredients
12 oz gemelli or other short pasta
Ingredients
½ cup rice vinegar
2 tbsp maple syrup
½ tsp kosher salt
2 garlic cloves, thinly sliced
1 serrano chile, finely chopped
1 tsp toasted sesame oil
Grated zest and juice of 1 lime
1 cup Coconut oil for frying
2 eggplants, cut into ¾-inch dice
1 block firm tofu, drained, pressed and cut into ¾-inch dice
1 pkg (app 9.5oz) soba noodles
1 large ripe mango, cut into ¼-inch thick strips
½ red onion, sliced very thinly
½ cup basil leaves, chopped
½ cup cilantro, chopped
½ cup mint, chopped
¼ cup toasted sesame seeds
Preparation
1. In a small saucepan gently warm the vinegar, maple syrup, and salt for about 1 minute, whisking just until heated through. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2. Heat up coconut oil in a large cast iron skillet and shallow-fry the eggplant in batches until golden brown. Remove browned eggplant to a colander, sprinkle liberally with salt and leave to drain. Then fry the tofu in batches until golden brown, set aside.
3. Cook soba noodles in plenty of boiling salted water for 5-7 minutes, stirring occasionally. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4. In a mixing bowl toss the noodles with the dressing, mango, eggplant, onion, tofu, and herbs. Finish by sprinkling with toasted sesame seeds. Serve warm, at room temperature or chilled!
This next recipe I made for Josh and myself for Easter. Notice the amount of servings you get. Needless to say, we had leftovers. It was the first time I had used my grill since last year, it was gloriously sunny on my back deck and I sipped a cocktail while flipping the giant slab of meat over the flames. The smell was incredible. It might seem like a slathering of chimichurri butter is excessive with the nicely marinated lamb but trust me, it's the perfect amount of lily gilding. The brightness in the butter from the vinegar and herbs makes for a wonderful counterpoint to the charred meat.
2. Heat up coconut oil in a large cast iron skillet and shallow-fry the eggplant in batches until golden brown. Remove browned eggplant to a colander, sprinkle liberally with salt and leave to drain. Then fry the tofu in batches until golden brown, set aside.
3. Cook soba noodles in plenty of boiling salted water for 5-7 minutes, stirring occasionally. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4. In a mixing bowl toss the noodles with the dressing, mango, eggplant, onion, tofu, and herbs. Finish by sprinkling with toasted sesame seeds. Serve warm, at room temperature or chilled!
This next recipe I made for Josh and myself for Easter. Notice the amount of servings you get. Needless to say, we had leftovers. It was the first time I had used my grill since last year, it was gloriously sunny on my back deck and I sipped a cocktail while flipping the giant slab of meat over the flames. The smell was incredible. It might seem like a slathering of chimichurri butter is excessive with the nicely marinated lamb but trust me, it's the perfect amount of lily gilding. The brightness in the butter from the vinegar and herbs makes for a wonderful counterpoint to the charred meat.
Marinated and Grilled Leg of Lamb with Chimichurri Butter
Serves 10-12
*Adapted from Bon Appetit
Pair this meal with a Grenache-based wine from the Southern Rhone. The Domaine Saint-Damien Vin de Pays "Le Dix" 2014 is a nice choice.
Ingredients
1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/4 cup whole grain mustard
¼ cup Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Butter:
1 stick unsalted butter, softened
2 tablespoons minced shallot
1/3 cup packed finely chopped fresh flat-leaf parsley
1/3 cup packed finely chopped fresh cilantro
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Preparation
1. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Blend remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
2. Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
3. To make the butter: Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Set aside.
4. When ready to serve slice lamb against grain to desired thickness and smear with chimichurri butter.
Ingredients
1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/4 cup whole grain mustard
¼ cup Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Butter:
1 stick unsalted butter, softened
2 tablespoons minced shallot
1/3 cup packed finely chopped fresh flat-leaf parsley
1/3 cup packed finely chopped fresh cilantro
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Preparation
1. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Blend remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
2. Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
3. To make the butter: Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Set aside.
4. When ready to serve slice lamb against grain to desired thickness and smear with chimichurri butter.
Another recipe I made recently that was full of freshness and flavor actually came together out of necessity. I had not planned out my dinner as I usually do, or I thought I had but got home and realized I had not. This was a 'what's in the fridge, what's in the pantry' dinner. Pantry: pasta, white beans, olive oil. Fridge: arugula, lemon, pecans, goat cheese
Pasta with White Beans, Arugula, Pecans, and Chevre
Serves 4
Ingredients
12 oz gemelli or other short pasta
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter
1 pound baby arugula
1 can (15 ounces) cannellini beans, rinsed and drained
4 garlic cloves, thinly sliced
4 tablespoons butter
1 pound baby arugula
1 can (15 ounces) cannellini beans, rinsed and drained
zest of 1 lemon
1/3 cup walnut pieces, toasted if desired
1/3 cup walnut pieces, toasted if desired
3/4 cup crumbled fresh goat cheese (3 ounces)
Preparation
1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
2. Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
3. Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Stir in lemon zest, pecans and goat cheese. Serve immediately.
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