by Kathy Douglas | Apr 20, 2015 | Entrees
Trout really shines when paired with delicious lemon risotto and it’s slightly fatty skin and thin white flesh make it perfect for sautéing. Finish this dish with some fresh dill sprigs and lightly blanched spring vegetables. Be sure to save a little stock to stir into the risotto just before serving. This helps keep it extra creamy. The recipe makes six servings.
6 cups unsalted chicken stock
3-1/2 tablespoons butter
1-1/2 tablespoons olive oil
2 large shallots, chopped fine
2 cups arborio rice
1/4 cup white wine
1 cup fresh grated Parmesan cheese (3 ounces)
1-1/2 tablespoons zest – about one-two lemons
2 tablespoons fresh lemon juice – about one-two lemons
kosher salt
Fresh ground white pepper
RISOTTO DIRECTIONS
Warm the stock in a large saucepan; cover and keep warm. Melt 1-1/2 tablespoons of butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add the rice and stir 2-3 minute. Add wine and stir until evaporated, about 30 seconds. Add 1-1/2 cups hot broth stirring frequently until absorbed. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Reserve last half cup of broth and keep warm. Stir in cheese and remaining 2 tablespoons butter. Stir in lemon juice, and lemon peel. Season risotto with salt and pepper. Cover and keep warm while cooking the trout. Just before serving, stir in the last 1/2 cup of broth so the risotto is creamy.
TROUT INGREDIENTS
1 tablespoons butter
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
4 trout fillets
TROUT DIRECTIONS
Remove any bones from the trout with tweezers. Heat the butter and olive oil over medium-high heat in large saute pan. Sprinkle the trout with salt and pepper. When the butter/oil mixture is hot, add the fish skin-side down to the pan and cook for 3 to 4 minutes or golden brown. Using a fish spatula or other thin spatula turn the fish over and cook for another 3 minutes. Remove from the pan and serve over the lemon risotto and top each fillet with 1/4 of the fresh lemon juice. Add fresh dill springs and blanched baby vegetables if desired.
by Kathy Douglas | Mar 30, 2015 | Entrees
Ham is the perfect dish for holiday celebrations. Chef Jake’s delicious combination of honey, ham, and spices is easy to make and tastes amazing. The caramelized ham exterior makes this recipe simply ham heaven.
HONEY HAM INGREDIENTS
1 (12-to 14-pounds)fully cooked spiral sliced ham
1 cup apple juice
1 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
HONEY HAM INSTRUCTIONS
Preheat the oven to 325 degrees. Remove the ham from the refrigerator. Let the ham sit at room temperature for one hour. Put the ham on a large rack in a roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 hour.
While the ham bakes combine the apple juice, honey, cinnamon, nutmeg and clove in a saucepan. Over medium heat bring to a simmer. Cook until the sauce has reduced at least 25% and is syrupy.
Remove the foil and parchment paper. Baste the ham with the honey glaze every 15 minutes for another 1-1/2 hours or until the ham reaches an internal temperature of 145 degrees.
Turn the broiler on and let the ham sit under the broiler for 3-5 minutes to caramelize the glaze.
by Kathy Douglas | Mar 11, 2015 | Entrees, Holiday
Celebrate St. Patrick’s Day with a tradition Irish meal – potatoes and lamb! This recipe for Roasted Garlic and Kale Colcannon comes from Irish Instructional Chef – Rachel Allen. If you prefer cabbage, you can substitute the kale with cabbage for a more tradition recipe.
Lamb steaks are cut from the lamb leg. If you don’t see them in the meat case at the grocery ask your butcher to cut some for you.
ROASTED GARLIC AND KALE COLCANNON WITH LAMB STEAKS
COLCANNON INGREDIENTS
1 large garlic clove, papery skin still on
2 tablespoons extra virgin olive oil
kosher salt and fresh ground black pepper
1 sprig of rosemary
2-1/2 lbs of russet potatoes scrubbed clean
1 lb of kale (or savoy cabbage)
1 cup whole milk
4 tablespoons of butter
COLCANNON DIRECTIONS
Preheat the oven to 425 degrees F.
Place the garlic clove in a ovenproof dish, drizzle with olive oil, season with salt and pepper and add the sprig of rosemary. Cover with foil and roast for about 45 minutes until the garlic has completely softened.
Place the potatoes in a large saucepan and cover with cold water. Add a large pinch of salt and bring to a boil. Cook the potatoes, covered, in boiling salted water for 10 minutes. Strain off two-thirds of the water and steam over low heat with the lid on for another 20 to 30 minutes until tender. Test using a skewer or feel with your fingers; avoid stabbing the potatoes with a knife because this will make them break up.
Cut out the tough center rib in the kale leaves then slice 1/4 inch thick ribbons. Add the milk to a sauce pan, add the kale, and cook 4 minutes or until tender.
When the potatoes are cooked, drain all the remaining water. When they are still warm peel, and mash with the butter and salt and pepper. (Rachel’s tip – hold the potato on a fork and peel with a knife if they are hot.) Squeeze the roasted garlic out of its papery shell and beat into the potatoes with enough of the warm cabbage milk to make a fluffy puree. Drain the cooked kale and stir it into the potatoes.
LAMB STEAK INGREDIENTS
Two1-1/4-pound lamb leg steaks, cut about 1-1/4 inches thick
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
Kosher salt
Freshly ground pepper
2 tablespoons canola oil
4 small thyme sprigs
2 garlic cloves
6 tablespoons unsalted butter, cubed
1 shallot, minced
1 cup dry red wine
1 cup chicken stock
LAMB STEAK DIRECTIONS
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the heat to moderate. Add the thyme, garlic and 4 tablespoons of the butter and cook for 5 minutes, basting the lamb with the butter. Turn the steaks and cook, basting, until an instant-read thermometer inserted in the thickest part registers 130°, 5 minutes; transfer to a carving board and let rest for 10 minutes.
Pour off all but 1 tablespoon of the fat. Cook the shallot over moderately high heat until softened. Add the wine and simmer until syrupy. Add the stock and simmer until slightly reduced, 3 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
Serve the lamb steak with sauce and colcannon.
by Kathy Douglas | Feb 23, 2015 | Entrees
Braised dishes have a robust hearty flavor. By partially submerging meat in liquid, tougher cuts become tender as the moist heat penetrates the meat and gently soften it. Choose a heavy-gauge braising pan and a shape best fitting the the meat or poultry for even slow-cooking. Use a fork to test for doneness and a spoon to remove the sauce. Lamb shanks come from the foreleg of the animal, are one of the toughest cuts of lamb, and require braising. However, once braised the meat becomes “melt in your mouth” delicious.
LAMB SHANKS WITH GREMOLATA
INGREDIENTS
6-8 trimmed lamb shanks (about 6 lbs )
2 Tbsp. kosher salt plus more for seasoning
Freshly ground black pepper
2 tsp. minced fresh rosemary
1 tsp. coarsely ground fennel seeds
7 garlic cloves, 1 grated, 6 minced
4 Tbsp. olive oil
2 large onions, minced
2 Tbsp. unbleached all-purpose flour
2 tsp. paprika
½ tsp. crushed red pepper flakes
2 cups drained canned diced tomatoes
½ cup dry white wine
4 cups (or more) low-sodium chicken broth
Gremolata
¾ cup flat-leaf parsley leaves
2 garlic cloves, minced
1 Tbsp. finely grated lemon zest
1 tsp. minced fresh rosemary
DIRECTIONS
Season the lamb shanks all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour.
Preheat oven to 350°. Heat 1 tbsp olive oil in a large wide heavy pot or dutch oven over medium-high heat. Sear the lamb shanks until just browned on all sides, remove and set aside. Add 3 tbsp olive oil to the pan and then onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8-10 minutes. Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
Gradually stir in 4 cups broth. Simmer until flavors meld, 3-4 minutes. Season to taste with salt and pepper. Add lamb shanks back to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.
To make the gremolata – Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
Spoon meat with juices over. Sprinkle meat generously with gremolata.
by Kathy Douglas | Feb 10, 2015 | Entrees, Holiday
Chicken with Roasted Grape Tomatoes & Parmesan Cream Sauce
Great for a special Valentine, this deliciously creamy sauce is perfect served over your favorite pasta. (Chef Jake’s tip – choose a pasta with spirals to hold more sauce!) Easy and fun to make together, this entree is Valentine’s Day dinner perfect with the addition of just a simple side salad.
INGREDIENTS
10 grape tomatoes
olive oil
1 large boneless skinless chicken breast
kosher salt
fresh ground black pepper
1 tablespoon fresh garlic (minced)
3 cups heavy cream
1 tablespoon tomato paste
1 teaspoon fresh thyme (minced)
1½ tablespoons fresh basil (minced)
1/3 cup fresh Parmesan cheese
DIRECTIONS
2-3 servings of your favorite pastaPreheat the oven to 425 degrees. Toss the tomatoes in a teaspoon of olive oil, lightly salt and place on a sheet pan. Roast tomatoes in the oven about 10 minutes or until skin begins to split and wrinkle. Allow them to cool slightly and remove the skins.Thinly slice the chicken breast. Heat a skillet to med/high heat and coat with 1-2 tablespoons of olive oil; when oil is hot add the chicken and season with salt and pepper. Cook, allowing the chicken slices to brown on the outside and cook thoroughly. Remove and set aside – keeping it warm.Heat a sauce pan on medium heat and add 1 tablespoon olive oil. Add the minced garlic to the pan and cook until it softens and becomes aromatic. Add the skinless roasted tomatoes to the sauce pan; using a spoon or spatula smash the tomatoes then allow them to cook for a couple of minutes. Add the cream and increase the heat to med/med high to allow the cream to slowly boil while stirring frequently. Cook until the cream is reduced by about 1/4. At this point it will appear to be a thin sauce, reduce the heat to a simmer.Prepare your pasta according to the package directions.
Stir in tomato paste, thyme and basil and simmer for 10-15 minutes. Add the parmesan cheese to finish and thicken the sauce. Season with kosher salt and fresh ground pepper to taste. Stir in the chicken and serve immediately over your favorite pasta.
Trout really shines when paired with delicious lemon risotto and it’s slightly fatty skin and thin white flesh make it perfect for sautéing. Finish this dish with some fresh dill sprigs and lightly blanched spring vegetables. Be sure to save a little stock to stir into the risotto just before serving. This helps keep it extra creamy. The recipe makes six servings.
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