Breast of Lamb & Butternut Squash.

Breast of Lamb (lamb brisket) is one of the fattiest cuts of meat besides pork bacon.  It is, in fact, the equivalent cut.  Lamb bacon if there was such a thing!

The piece shown in the bowl above is about 1/3 of a pound of the raw cut, about 4 ribs worth.

1 lb of breast of lamb

1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 Tbs of minced rosemary
1 Tbs minced mint
        (or you can use any other pre-mixed dry rub for meat, I like Atkins Ranch Lamb Spice)

1 cup of beef or chicken broth

1 butternut squash, peeled and cubed in 1/2 inch cubes

Use the spices to create a dry rub for the lamb.  Cover all surfaces of the meat with spice and massage vigorously into the meat.  Place back into the fridge for 3-4 hours or longer if needed.

Two and a half hours before you want to serve the meal, preheat your oven to 300.

Sear both sides of the lamb until the outside is dark brown.  In a properly heated pan this should take about 3 minutes on each side.

In a casserole pan, evenly spread the cubed butternut squash.  Place the meat, bone side down, onto the bed of squash.  Pour the broth into the pan and cover the pan loosely with foil.

Place into oven and bake for 2 hours.

Roast Chicken with Herbed Butter and Roast Root Vegetables

This roast chicken is the simplest method I've found to quickly roast a tasty bird with a minimum of time and fuss.

The finished product, resting on the carving board.

1 3-4 lb whole chicken (pastured provides the tastiest skin and fat)
4 tablespoons butter
4 sprigs of rosemary
4 sprigs of thyme
3 medium carrots chopped coarsely
1 stalk of celery chopped coarsely
1/2 medium red onion chopped coarsely

Preheat the oven to 425.

Melt butter in a small sauce pan.  De-stem the herbs and chop the leaves.  Add to the butter and stir.  Remove butter from heat and allow to cool slightly.

Using a scissors, remove the back from the chicken.  ( I save the backs in the freezer until I have enough to make stock.)  Use your hands to loosen the skin of the bird gently away from the breast.  Pour/spoon the herb butter directly onto the breast, underneath the skin and rub to cover the breasts completely.  Pat the skin back over the breasts and use the remaining butter to rub into the skin over the surface of the bird.

Place your chopped veggies into a thick walled 10 inch (3 quart) saute pan.  Place the butterflied bird over the veggies.  Press the bird a bit to get it flat in the pan.  Put into the 425 oven for 20-25 minutes, then reduce the heat to 350 and roast another 30 minutes or until the breasts reach an internal temp of 160.  Remove from the oven and let the bird rest at least 20 minutes prior to carving.

Roasted Root Vegetables

While the bird is in the oven, you can make these.  You'll need:

2 medium beets
2 medium turnips
1 large fennel bulb
2 large sweet potatoes

3 tablespoons of olive oil
3 sprigs rosemary
salt

Chop all your veggies into 2 inch long pieces that are 1/2" thick.  All pieces should be around the same size.  Toss in a bowl with the oil, salt and rosemary leaves.

Spread onto a cookie sheet and bake at 350 for 45 minutes.  Turn the veggies every 15 minutes and watch closely at the end to make sure they don't overbrown.

Salmon Croquette and Forbidden Rice Pilaf

Salmon Croquettes (aka patties) - serves 3

1 medium carrot diced
1 stalk celery diced
1/4 medium red onion diced
1 small red bell pepper diced
2 tablespoons butter

3 tablespoons of minced dill
Juice from 1 lemon
14 oz of canned salmon
2 eggs beaten
1/2 cup bread crumbs

frying oil or leaf lard

Start a few hours or even the night before.  Briefly saute the carrot, celery, onion and pepper in the butter. They should be cooked, but still crispy.  Transfer them into a medium mixing bowl to allow them to cool.

Add salmon to the bowl and mix well.  Then add remaining ingredients to bowl, stir to mix evenly, cover and refrigerate for at least 1 hour.

After the mix has chilled, form into 2-3 inch diameter patties that have a thickness of 1/2 inch.  Bring oil to a medium high heat in the skillet.  Fry in batches, being careful not to overcrowd the pan.  Cook 1-2 minutes per side until brown.  Alternatively, the patties can be baked on a well oiled sheet pan on 425.  They should cook 10-15 minutes, turning once to achieve a uniform golden brown exterior.



Forbidden Rice (aka Black Rice) Pilaf

2 sweet potatoes diced
2 tablespoons olive oil

1 cup Forbidden Rice
1 3/4 cup chicken broth

1/2 pound of lacinato kale
1 tablespoon red wine vinegar

1 heirloom tomato
3 sprigs of dill
salt

Coat sweet potatoes in olive oil and spread evenly onto a sheet pan.  Cook in 350 oven for 20 minutes until soft.  Set aside to cool.

Cook rice in broth on very low heat for 30 minutes (or in rice cooker.)

Blanch kale and then chop very finely.  Saute briefly, adding wine vinegar at the end.

Mix sweet potatoes, kale and rice.  Salt to taste.  Garnish with slices of tomato and a bit of fresh dill.

Chicken Soup

I thought this would be a great way to use the leftovers from a chicken I had roasted on Thursday.  I had thighs and drumsticks left from that bird along with a bit of breast meat.  Lately, when I roast chicken, I butterfly the bird first by removing the back and neck.  That meant that I also had an uncooked bit of chicken in the freezer.

I started this process by thawing out a quart of chicken stock I had made last month.  That was the base for the broth for this soup.  Cooking the chicken back in the chicken stock to make a sort of "double strength" stock created a super rich flavor that was enhanced by the small amount of fresh ginger and garlic.

Hannah loved this meal.  She ate every bite and slurped every drop of broth.  I guess chicken soup should be on the menu more often.

What you'll need:

1 quart of chicken stock
1 uncooked chicken back/neck
3 cups of water

1 tablespoon of grated fresh ginger

1 clove garlic (pressed)

2 tablespoons of butter
1/2 medium red onion (diced)
1 stalk of celery (chopped)
2 carrots (diced)
5-6 sprigs of thyme (leaves separated and diced)

3/4 pound (approximately) roast chicken, deboned and chopped into small cubes.

1 cup frozen peas

salt

5-6 Basil leaves for chiffonade garnish

Pour stock and water into a soup pot or slow cooker.  Place chicken back into liquid and cook slowly at 190 degrees for 3-4 hours.

Remove chicken bones and strain liquid through a cloth to remove visible particles.   Pour broth back into pot.

Add ginger and garlic.

In a separate pan, saute butter, onion, celery, carrots and thyme until onions just soften.  Pour into broth and add chopped roast chicken.  Stir and cook for 20 minutes on low heat.

Add frozen peas and cook for another 5 minutes.

Add salt to taste.

Ladle into bowls and garnish with basil.

Cioppino!

This is one of the best new dishes I've made in awhile.  I got inspired by the beef broth I had made earlier in the week and a distant memory of having a tomato based fish stew up on the north coast when I was 20.

The best part of this meal was having Hannah happily slurping away at the broth and then say,"Daddy, I think I found something!"  Then she pulled out a mussel and requested it to be opened.  Nice to have your kid get excited about new foods.

Here's what you'll need:

2 Tablespoons of olive oil
1/2 of a red onion (chopped)
1 celery stalk (chopped)
2 garlic cloves (pressed)

1 28 oz can of diced stewed tomatoes (I use the Muir Glen Fire Roasted)
2-3 stalks of tarragon (leaves separated from stem and then diced)
10-15 basil leaves (chopped)
2-3 stalks of oregano (leaves separated from stem and then diced)
1 cup of red wine (I used a zinfandel)
2 cups of beef broth (homemade and thick with bone gelatin will produce the best stew)

8 oz of clam juice

1/2 pound of scallops (I used bay scallops)
1/2 pound of alaskan cod (chopped into small cubes)
10-12 Littleneck clams (whole in shell)
10-12 mussels (whole in shell)
10-12 raw shrimp (shelled)
1 lemon
1/8 cup of chopped italian parsley for garnish

In a 6 quart stock/soup pot cook the onion in olive oil over medium heat until onion is softened.  Add in garlic and celery and cook for a few more minutes.

Add in tomatoes, tarragon, basil, oregano, wine and beef broth.  Bring it to a simmer.  Taste and add salt if needed.  Cook gently and uncovered for 30-45 minutes.

Add clam juice and stir in scallops and fish.  After 5 minutes, add clams, mussels and shrimp.  Bring back to simmer, cook for 5 minutes and remove from heat.  Juice the lemon and add to the soup.

Serve in bowls and garnish with parsley.


One more thing...this is really good with a crusty baguette, brie and red wine.

Buffalo Medallions, Kale and Portobello Casserole

1/2 pound of buffalo, venison or elk medallions cut in 1/4 inch cubes
2 large portobello caps, cubed
3 tablespoons olive oil
1/2 cup of red wine
1/2 cup of beef broth (homemade preferable)
1/2 pound bunch of lacinato kale, blanched briefly and chopped finely
1-2 diced medium yellow squash
3 sprigs of rosemary, de-stemmed and chopped
2 tablespoons of butter
1-2 diced carrots
1 28oz can of diced fire roasted stewed tomatoes
1/4 cup of shredded jack cheese

Place cubed buffalo and mushrooms into bowl along with the marinade of oil, wine and broth.  Let sit in the fridge for 2-3 hours.

Use a 10" diameter deep casserole pan or a 13x9x2 glass pan.  Line the pan evenly with the chopped kale.  Finely chopped kale will result in a more spoon friendly dish for the kids.

Preheat your oven to 350.  Heat a 10" saute pan to a medium high heat with the butter and rosemary.  As you start to smell the rosemary cook, add the chopped squash.   Cook over high heat until the squash is browned slightly.  Spread the squash into the casserole pan as the next layer over the kale.

Briefly brown the diced carrot in the same pan.  Add to casserole.

Next, strain the portobello/buffalo and reserve the marinade.  Bring the saute pan to high heat and then sear the portobello/buffalo mixture.  This should be a brief sear as the buffalo should remain a little pink in the middle.  After searing, place the portobello/buffalo mixture into the casserole. 

Use the reserved marinade to deglaze the saute pan.  After all the fond has loosened up into the marinade, pour the mixture over the casserole.

Top the casserole with a layer of diced tomato thick enough to evenly cover all other ingredients.  Sprinkle the cheese over the top.

Cook in oven at 350 for around 30 minutes or until cheese is slightly browned.

Salmon in Dill Butter & Wilted Arugula - Oyster Mushroom - Goat Cheese Salad

For the salmon you'll need:

1 to 1.5 pound salmon fillet (wild Sockeye is in season now)
3 tablespoons of butter
3-4 tablespoons of finely chopped fresh dill

Preheat your oven to 250 F.

Melt the butter in a small saucepan and add in the chopped dill.  Cook for 2-3 minutes over medium heat while swirling the pan occasionally.

Arrange your fillets in a glass pan.  I put the skin side down, baste each fillet with the butter, turn so skin is facing up and finish off the butter on the skin side.  Put into the oven with skin side up.

Bake for 25 minutes or so, depending on the thickness of the fillet.  I usually use a single fillet that is 1.5 inches at its thickest and fills the pan.

After removing from the oven, let the pan rest for 5 minutes before moving the fish to plate.

For the arugula-goat cheese salad:

1 pound of arugula
1/2 pound of oyster mushrooms
1/4 pound of soft chevre
1/4 cup chopped watercress
1 cup of bread crumbs
1 egg
1/2 cup flour
2 tablespoons of chopped thyme
Leaf lard or other high temperature oil for frying the cheese
Olive Oil
1 clove garlic

First put your cylinder(or whatever shape you have) of goat cheese into the freezer for 10-15 minutes to get it firm.

Place three small bowls on the counter.  Flour goes in one, beaten egg in the next and the last should have a mix of bread crumbs and thyme.  For bread crumbs I usually have a bag of crusts in the freezer that I keep from stale dry leftover breads.  I'll take some of these out, chop them up a bit and then run them through the blender until they are very fine crumbs.  Alternatively, you can use Panko crumbs from the store.

Next, use a small fry pan to melt enough lard to make a centimeter of depth.  I keep this on medium to low while I get the cheese ready to fry.

Pull out your chevre from the freezer.  Using a sharp, unserrated knife, cut the cylinder into into 4-5 evenly divided wheels.  Take each wheel and coat both sides in flour, then egg and finally in the crumbs.  Set each wheel aside on a plate until all are coated nicely in crumb.

Bump the heat up on the lard to medium high.  It should be shimmering, but never smoky.  If it starts to smoke, remove it immediately from the heat.  Place a few of the wheels carefully into the oil, being careful not to overcrowd your pan.  Overcrowding causes diminshed crispness and makes turning the wheels difficult.  Cook on each side 60-120 seconds or until golden brown.  Place them on a wooden cutting board to allow them to stay crisp until serving time.

In a large (14") saute pan, gently heat some olive oil with the crushed garlic.  As soon as the oil is warm, add the oyster musrooms.  These are best if they are in clumps of no more than 2-3 mushrooms.  Cook until the mushrooms soften and brown a little, then set aside in a bowl.  While the pan is hot, stuff in the arugula, put a lid on it and allow it to wilt for 1-2 minutes.  Remove from pan directly to serving plate, top with mushrooms, then chevre, and garnish with a touch of watercress.

Now that you have your salad done, plate the salmon servings next to it and pour any residual herb butter over each piece of salmon.

Quinoa, Watercress and Tomato

Yep, with a 100 degree day, it was time to keep it light.

1 cup of Quinoa cooked in 2 cups of chicken broth.  I use the rice cooker since it's simple and comes out perfect.

3-4 Heirloom type tomatoes of medium to large size, chopped.

2 cups of chopped watercress.

Mix it all in the bowl and salt lightly.  Deceptively filling for such a simple dish, with the key ingredient being a rich chicken stock that has some fat remaining.  If that's not available and you are going to use the boxed stuff, then be sure to add a tablespoon or two of butter to the quinoa as it cooks.

Chicken Stock

Making homemade stock is what separates good from great cooking in my opinion.  Once you've had a taste of the real thing, you'll never go back to that boxed stuff.  Truly, it's not that hard to do and you can make enough to last for a couple of weeks of cooking.

Beef and lamb stock are very good and have their uses, but I find myself making chicken stock more often because I use it frequently to cook quinoa, beans, lentils and rice.

As usual, try to find chicken that comes from a pasture environment as the taste will be more dimensional than a caged, grain fed bird.

So, yesterday I made a recipe using chicken breasts.  I carved those breasts from a whole chicken and saved the rest of the chicken specifically to make this batch of stock.  I also had purchased a pound of chicken backs from the butcher in order to have around 3 pounds of chicken bones and meat for the stock.

Here's what you'll need:

3 lbs of uncooked chicken meat and bones (one small chicken would work.)
10 cups of water

2 carrots (chopped)
1 red onion (chopped)
2 celery stalks (chopped)
1 bay leaf
1 tablespoon of peppercorns (crush them before adding)
2 sprigs of rosemary
2 sprigs of thyme

1.  Chop the chicken into fist sized chunks to expose more surface area to the water.  Place into stock pot and cover with the water.  On the stovetop, bring it to a simmer.

2.  As the stock gets to a simmer, use a spoon to skim off the fat and gelatin that has risen to the surface.  Discard.

3.  Place the covered stock pot into a 190 degree oven and let it sit in there for 4 hours.  Stock never comes to an actual boil, just simmers at 180-190 for a long time.  The oven is more controllable than the stovetop in that sense.

4. After 4 hours, add the remaining ingredients and return to the oven for another hour.

5.  Pull out the stock and use the lid to pour off most of the liquid into another large pan or bowl.

6.  The final step involves straining away the debris and getting a relatively clear golden broth.  I use a fine mesh strainer (a chinois) lined with a bit of cheesecloth.  I place that over a quart jar and pour the stock directly into it.  Repeat until done.  This recipe makes around 2+ quarts of stock depending on how careful you are with the straining steps.

I let my lidded jars of stock cool on the counter to room temperature and then place one in the fridge for immediate use and the rest into the freezer for use in the coming weeks.

Have fun!

Chicken Breasts, Broccoli, and Sweet Potato Fries

2 chicken breasts (one per person)

2 strips bacon (one strip per breast) - I use uncured, pastured pork.

2 tbls of butter

4 sprigs of thyme

1 sprig of rosemary

4 leaves of sage

In the afternoon, place chicken breasts in bowl, cover with water and add 3 tablespoons of salt.  Let soak in the fridge until just before cooking.

Preheat oven to 400.  

In a saute pan, melt butter and add chopped herbs.  Lightly cook herbs for 1 minute and remove pan from heat.

Remove breasts from brine, rinse, pat dry and place into saute pan, carved side down.  Use a brush to spread the herbed butter over the surface of the chicken.  Place a slice of bacon over each breast (you may need to cut each slice in half and place the two halves over the breast to get better coverage.)  

Put saute pan in oven and cook until desired doneness.  I cook until the bacon is starting to look slightly underdone and the breasts are at 160 F.  Remove pan to stove top and let sit for 10 minutes prior to carving.  They can sit up to 30 minutes in the pan on the stove top.

Sweet potato fries can be purchased pre-made and frozen or easy made ahead of time.  Just cut sweet potato into strips, parboil for a minute and then coat with the oil/lard/butter of your choice.  I use mine straight from the freezer and they cook up fine.  Place them onto a cookie sheet as a single layer and bake at the same time as the chicken.  It should take about 20 minutes to get the desired crispness.  I like mine with mayo, so I prepare homemade mayo with olive oil.  Yummy.

Broccoli.  While the other two items are in the oven, take any heritage or young broccoli and quickly saute in pork leaf lard or other fat of your choosing.  After cooking, add a little lemon juice and a sprinkle of parmesan.  Chop up the bacon from the chicken and add it to the broccoli.  If it's young enough this should only take about 3 minutes, so save it until the end.