May 2004
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May 2004 |
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Departments |
Mother's Day Menu
Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes Serves 8 4 lamb racks, 8 to 9 ribs each 1/2 cup plus 2 tablespoons extra virgin olive oil 8 large whole garlic cloves, unpeeled and crushed, plus 16 large whole unpeeled garlic cloves 12 (4-inch) fresh rosemary sprigs or 4 tablespoons dried rosemary 12 fresh thyme sprigs or 1 tablespoon dried thyme Freshly ground black pepper 3 pounds fingerling potatoes 3 tablespoons coarse sea salt Salt to taste 1. Marinate the lamb racks the day before roasting and serving. 2. Scrape rib bones clean of the meat and sinew with a small sharp knife. Cut racks in half. In a large bowl, combine 1/4-cup olive oil and the 8 crushed garlic cloves. Hand-crush the rosemary and the sprigs and add. Add the lamb and coat well. Coarse-grind black pepper over all. Cover well and marinate overnight. 3. Preheat the oven to 400 degrees Fahrenheit. 4. Scrub potatoes under running water and drain well. If potatoes are large, cut in half lengthwise. 5. In a large bowl, toss the potatoes, the 16 whole garlic cloves, coarse sea salt and 1/4-cup olive oil together; season with freshly ground black pepper. 6. Spread the potatoes in one layer on a baking sheet or roasting pan and put in oven 15 minutes before lamb racks. The potatoes need to roast until they are tender and golden. 7. Remove lamb from marinade and scrape off as many herbs as possible. Heat a large ovenproof saute pan over medium-high heat; add remaining 2 tablespoons of olive oil. 8. Season the lamb well with salt and sear fat side down until golden, about 7 minutes. Turn racks over so that fat side is up and roast in the oven for 20 to 30 minutes. When done, remove lamb from oven and let it rest on a platter or cutting board for 10 minutes, then cut each rack in half. The potatoescan continue to roast while the lamb is resting; if they are done, remove from oven and cover with foil to keep them warm. 9. Serve lamb on a platter surrounded with the roasted potatoes. Sweet Vidalia Onion and Gruyere Souffle Makes two 1-quart souffles. Serves 8 as an appetizer, 4 as a light supper. Sweet Vidalias arrive in mid-spring. If you can't find Vidalias, substitute another sweet spring onion or a sweet cured onion. Unsalted butter (at room temperature) and 2/3 cup finely grated Parmesan cheese to line souffle molds 3/4-pound Vidalia onions or other sweet onions, spring or cured (see above) 9 tablespoons unsalted butter 2 teaspoons packed chopped fresh thyme or 1 teaspoon dried Salt Freshly ground black pepper 1/2-cup all-purpose flour 21/2 cups whole milk 6 large eggs, separated 11/2 cups grated Gruyere cheese 1/2-cup finely grated Parmesan cheese 1. Butter two 1-quart souffle dishes. Cut a strip of parchment paper 5 inches wide and long enough to fit the inside wall of souffle mold, with ends overlapping, and the top of paper extending 2 inches above the edge of mold. Butter both sides of parchment and press against the inside of mold. Place 1/3 cup of Parmesan into each mold and roll until thoroughly coated. 2. Trim spring onions and dice finely. If using cured onions, peel first. Heat 1 tablespoon of butter in a saute pan over medium-high heat until lightly browned. Add diced onions and cook until lightly caramelized, 5 to 6 minutes. Add chopped thyme and season with salt and pepper. Cool and reserve at room temperature. 3. Melt 8 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Add flour and stir constantly until well combined. Remove from heat and gradually add milk, stirring constantly. When adding milk, mix the batter until smooth before adding more. Add 1 teaspoon of salt and a few grinds of black pepper. Place pan back on heat and stir until mixture is smooth and pulls away from sides of pan. 4. Transfer this souffle base into mixing bowl of a stand mixer. Mix on medium speed using the paddle attachment. Add yolks one at a time, increasing speed to high for 10 seconds. Return to medium speed to add the next yolk; repeat until all yolks are incorporated. After the last yolk, beat for 20 seconds on high. Scrape down sides of bowl. Return to medium speed. Stir in cheese and onion until well combined. 5. Turn batter out into a large mixing bowl and press plastic wrap against the surface. Store at room temperature for up to 4 hours. If you refrigerate the batter, bring it up to room temperature before incorporating the egg whites, or your souffle will be flat. 6. Preheat the oven to 400 degrees F. 7. Using a stand mixer or hand mixer, beat egg whites to stiff peaks on high with 1/2 teaspoon of salt. Fold in thirds into prepared souffle base and mix lightly until whites are incorporated. A few white streaks are acceptable. Spoon into molds, almost to top of dish. Bake until well-puffed and golden, 35 to 40 minutes. 8. For smaller souffles, line 10 small molds in the same manner as the large molds but without the collar. Bake for 20 to 30 minutes at 400 degrees F. Caramelized Rum-Scented Bananas with Bittersweet Chocolate Sauce Served with chocolate sauce and toasted almonds, these caramelized rum-scented bananas taste like a banana split or fancy version of Bananas Foster. 8 large ripe but firm bananas 6 tablespoons unsalted butter 3/4-cup sugar 3/4-cup dark rum Bittersweet Chocolate Sauce (recipe below) Toasted almonds (optional) 1. Preheat oven to 250 degrees F. Lightly butter a sheet pan and keep it handy to hold the cooked bananas. 2. Peel and slice bananas 1/2 inch thick on the diagonal. Heat 2 tablespoons butter over high heat in a heavy-bottomed pan until it bubbles and turns golden. Add a third of the bananas and cook until they are golden brown on the edges. Turn the bananas over and brown the other side. Sprinkle with 1/4 cup of sugar and cook until the sugar is caramelized and dark gold in color. 3. Remove pan from heat or turn off flame, and add 1/4 cup of rum. Keep the pan away from your face and other flammable objects. Place it back on the heat and shake the bananas. Be careful! The run could flame at any time. Do not lean over the pan. Simmer until the rum has reduced to a syrup, about 3 minutes. Pour the caramelized bananas onto the buttered sheet pan and place in the preheated oven to keep warm. Repeat with the remaining bananas. 4. Serve in bowls drizzled with chocolate sauce and topped with a sprinkle of toasted almonds. Another way to serve is to put a scoop of vanilla ice cream in the bowl first, top with warm bananas, then chocolate sauce and almonds. Note: When working with caramelized sugar, keep a big bowl of ice water nearby. If any hot sugar splatters on your hands, plunge into ice water to lessen burning. Bittersweet Chocolate Sauce Makes 2 cups 8 ounces bittersweet chocolate (70 percent cocoa solids) 1 cup heavy cream 1/4-cup whole milk 1 ounce good rum (optional) 4 tablespoons unsalted butter, at room temperature 1. Finely chop the chocolate and place in a 2-quart bowl. 2. Bring the cream, milk, and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cool slightly. 3. Slowly pour the milk-cream mixture into the chopped chocolate, stirring rapidly. Stir until well combined. 4. Stir in the butter until it is completely incorporated. Store at room temperature for 1 day, otherwise refrigerate for up to a month. To serve, warm slightly until about to be poured.
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©2004
WHYY, Inc
The
recipes in Maria Helm Sinskey's debut book The Vineyard Kitchen: Menus
Inspired by the Seasons are a mix of comfort and sophistication,
a seamless blend between the author's current Napa Valley lifestyle and
Northeast upbringing. Emphasizing seasonal ingredients, the 40 menus offered
in this collection focus on the freshness and flavor of each element rather
than on complicated preparations. Sinskey's Mother's Day menu
is no exception, with fresh rosemary and thyme used to season
lamb racks, sweet Vidalia onions added to gruyere cheese for a light souffle,
and bananas caramelized to perfection with dark rum and bittersweet chocolate.
-- Anna Christopher