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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts from the Easy Recipes Category

Major holidays and large celebrations demand a roast: turkey, ham, turducken… Whatever the beast, a roast feeds a crowd and gives a table the event its hosting pomp and circumstance.

Don’t be frightened! Cooking a roast is really not scary. You just need a good butcher and a meat thermometer. For this roast, call your butcher a few days in advance and place your order — while it’s not uncommon, it’s not always just available. You don’t really have to bother with a marinade other than lots of garlic (and, optionally, herbs like rosemary) when you’re ready to cook, so that’s another easy thing, but do definitely have that thermometer on hand because you really won’t be able to tell at what temperature the meat is by looking at it or even poking it as you might do a steak.

Lamb should be pink, and I suggest cooking it to medium-rare, but, other temperatures are included in the recipe below so you can go rarer or more well done. What to serve alongside? You can opt for basics like a green salad with lots of herbs and good olive oil and roasted potatoes, or add a few Middle Eastern touches like labneh and tahini.

ROASTED LEG OF LAMB
Serves 10 – 12

1 (6 to 7-pound) leg of lamb
Kosher salt and freshly ground black pepper
6 heads of garlic plus12 peeled garlic cloves
Olive oil

– Take the lamb out of the fridge 1 hour prior to roasting.  You can set a roasting rack inside a roasting pan, or set an oven-safe cooling rack inside a rimmed baking sheet. Lamb is fatty and will splatter in the oven, so if you’re going with the baking sheet, I recommend covering the oven rack with foil to catch any drips.

– Score (make shallow cuts) the lamb in a criss-cross pattern. Rub generously with salt and pepper. Drizzle with olive oil and rub into the lamb.

– Cut off the top third of each of the 6 heads of garlic and place on top of a sheet of foil.  Drizzle the garlic generously with oil and season with salt. Wrap the garlic and set it on a baking sheet.

– Mince the remaining garlic cloves and add about 1 teaspoon of salt to it to help form it into a paste. Set aside.

– Adjust an oven rack to the middle position and another to the middle-lower position and set the oven to broil. Broil the lamb for  5 to 7 minutes until its golden brown. Carefully remove the lamb from the oven and, with bunched paper towels, roll it over. Add a bit more olive oil and broil once gain for 5 to 7 minutes.  If you have a pastry torch or a propane torch, you can add a bit more charring with it.

– Reduce the oven temperature to 325°F. Place the foil-wrapped garlic in the on the lower rack. Rub the garlic over the lamb, adding more oil if it looks too dry. Tent the lamb loosely with foil and cook for 1 hour on the middle rack. Check the temperature, then continue cooking, checking the temperature every 15 minutes until the lamb reaches the doneness you want.

Rare: 125°F
Medium-rare : 130°F – 135°F
Medium 135°F – 140°F

– Remove the lamb from the oven and allow it to rest for about 20 minutes before transferring it to a cutting board or platter for carving. Use a sharp knife and cut slices perpendicular to the bone, then parallel to release them.

FOR THE SIDES

These are “non”recipes in that you can buy many of the components almost ready to serve and that you can season the rest to taste! Easy!

–    Parsley, watercress, mint, cilantro, and dill salad with sliced scallions and blood orange wedges, seasoned with salt and pepper, extra-virgin olive oil, and blood orange juice.
–    Roasted garlic: once the lamb is done, the garlic can just be arranged on a platter. The garlic will squeeze out easily and spread on pita or other bread.
–    Hummus: store-bought! Top it with some olive oil and black sesame seeds.
–    Sesame tahini with a swirl of tangy date or pomegranate molasses (both available in the international section of many markets, at Middle Eastern markets, or online).
–    Thinly sliced cucumbers and radishes with red onions and red wine vinegar, salt and pepper.
–    Labneh with chopped pistachios and Aleppo pepper.

 

My partner in crime, Maria has been on location for a bit, so I whipped up one of my basics to share on the blog. Almond milk has  been one of my favorite milk alternatives for years. It’s a simple process, and so worth the effort. Trust me, once you make your own, you’ll never buy it in a store again.

I’m a bit of a purist, and I like to keep my milk on the simple side. That said, there are multiple ways to jazz it up if  you’d like. I have some recommended variations that follow the recipe.

One of my recent obsessions is Dorset Maple Reserve -Vermont Maple Syrup, Bourbon Barrel Aged.  It is amazing! I’ve been using it to sweeten my almond milk and my coffee.

ALMOND MILK

Makes about 3 cups

1 cup raw soaked almonds
3 ½  cups filtered water
pinch of good salt
sweetener of choice – maple syrup, honey, agave
cheese cloth or nut milk bag
blender

– Soak the almonds in filtered water for at least 6 hours, or just soak overnight.

– Drain, rinse and place the almonds in a blender.

– Add the 3 ½ cups of filtered water and the salt.

– Blend on high for about 2 minutes. Taste, and add a sweetener if desired. I prefer maple syrup, but use what you like. Start with a small amount, about  ½ teaspoon. You can always add more if you need it.

– Strain the almonds with a cheesecloth-lined strainer, or a nut milk bag. Press or squeeze the milk through the strainer in order to get all the milk.

– Store the milk in a jar in your refrigerator for up to 2 days.

Variations: Try adding cinnamon, vanilla bean or vanilla extract, trading out the almonds for raw cashews or raw Brazil nuts.

– You can save the almond meal to use for  things like “breading” for chicken, fish, pork, or casseroles. It can also be added to oatmeal, smoothies or yogurt as a topping.

– Simply line a baking sheet with parchment paper and bake at 200°F for about 2 hours until it is dry and crumbly. Store in an airtight container.

-If you decide to make nut milk more than once, a nut milk bag  will really come in handy, and they’re environmentally friendly. There are plenty to choose from.

 

Be it Christmas or Festivus, whatever you’re celebrating this year will be more special with a  little sparkle and light. We had our friend and prop stylist extraordinaire Penelope Bouklas help us prepare for the holidays. Follow suit with mercury votive holders and use them to infuse your dinner with candlelight or as alternatives to flower vases. Outsize glass candy and cookie jars are a great way to display shiny ornaments, and do break out from the usual reds and greens if you’re feeling less traditional — as you can tell, we love pinks and silvers in everything from our glassware to our Croteaux Vineyards sparkling rosé. And, if you’re opting out of a tree, there’s still room for presents in nooks and corners, and an evergreen wreath to bring the outdoors in and scent the air. We loved these twinkle lights sans the usual green or white plastic strings — they’re demure and perched onto wire for a pared down and elegant look.

If you’re skipping the pre-made cheese platter from the deli (and we suggest you do), take a look at some of our very classic but always festive finger foods—perfect because you can make them all in advance.

Brie en croûte, courtesy of Tara, who had to play food stylist and photographer on this one!

BRIE EN CROUTE
Buttery puff pastry and oozy cheese? It just never gets old.

All-purpose flour for dusting surface
1 sheet puff pastry, thawed according to package instructions
1 (8- to 9-ounce) brie
1 large egg yolk
1 tablespoon heavy cream
Pinch salt
Serving suggestion: Crackers, dried fruits, fruit jams

– Adjust an oven rack to the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

– Lightly dust a work surface with flour and unfold the thawed puff pastry. Set the cheese round in the center and make sure you have about 4 inches of pastry around it so you have enough to wrap it. Roll it out as needed.

– Fold the pastry over the cheese, pressing to seal. Place the cheese seam-side down on the prepared baking sheet. Whisk the egg yolk, cream, and salt together in a small bowl then brush over the cheese. If you have scraps of dough you can cut them out into decorative shapes and press them onto the cheese, then brush them with the egg-cream mixture.

– Bake until the pastry is golden brown, 15 to 10 minutes. Let cool at room temperature for about 15 minutes before serving.

– You can assemble the cheese up to 2 days in advance. Keep it in the refrigerator, wrapped in cling film. Brush with egg-cream wash before baking.

SPICED NUTS
Makes about 3 cups
These nuts have a candy-like coating that shatters when you bite into them. You can use any type of raw unsalted nut, but we prefer a mix.

2 large egg whites, at room temperature
2 tablespoons orange juice
1 teaspoon salt
3 cups mixed raw and unsalted nuts
1 ¼ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
¼ teaspoon Aleppo pepper
1/4 teaspoon ground cloves

– Adjust 2 oven racks to the upper- and lower middle positions. Preheat the oven to 300°F. Line 2 rimmed baking sheets with parchment paper.

– Whisk the egg whites, orange juice, and salt in a medium bowl. Add the nuts and toss until evenly coated. Transfer the nuts to a colander set in the sink and allow to drain for 5 minutes.

– Meanwhile, in another medium bowl, whisk together the sugar and spices. Add the nuts and toss until evenly coated. Divide the nuts evenly among the 2 prepared baking sheets and spread them into a single even layer. Bake the nuts until they have a crisp shell-like coating, 30 to 40 minutes.

– Transfer the baking sheets to cooling racks and cool the nuts completely. Break the nuts apart and serve them immediately or store them in an airtight container at room temperature for up to 10 days.

RED LIPSTICK MARGARITA
Makes 1

One of our favorite drinks from “Winter Cocktails”

For the Blood Orange Sour Mix  
Makes about 3 cups
1 cup granulated sugar
1 cup water
3 tablespoons finely grated zest and 2 cups fresh juice (strained) from about 6 blood oranges
2 tablespoons fresh lemon juice

For the Cocktail
1/4 cup kosher salt
1/2 lime
2 ounces tequila
1 ounce ginger liqueur
2 tablespoons lime juice or Blood Orange Sour Mix

For the Blood Orange Sour Mix: Rub sugar and zest together to release the oils. The sugar will look damp and barely any strands of zest will remain. Combine water and sugar in small saucepan and cook over medium heat, stirring, until sugar is completely dissolved. Cool syrup to room temperature, then stir in citrus juices. Refrigerate for up to 1 month in an airtight container.

For the Cocktail: Scatter salt over a small plate or saucer. Rub the rim of the glass with the cut lime to dampen. Dip glass into salt, shaking off excess.

– Place tequila, triple sec, and lime juice or sour mix in shaker. Shake vigorously and strain into ice-filled glass. Serve.

 

CLASSIC PATE  
Makes 2 (8-ounce) ramekins
This is classic elegance and easier to make than you ever thought. Look for organic chicken livers in the poultry section of the market.

For the Pâté
10 tablespoons unsalted butter
2 shallots, very thinly sliced
1 garlic clove, minced
2 teaspoons fresh thyme leaves
1 pound chicken livers, trimmed of fat and membranes
Salt and freshly ground black pepper
6 tablespoons dry sherry or port
2 tablespoons heavy cream

For the Jelly
2 tablespoons water
½ cup plus 2 tablespoons dry sherry, port, or unsweetened cranberry juice
1 teaspoon unflavored powdered gelatin
1 tablespoon sugar
Pinch ground allspice
Serving Suggestion: Toast points or crackers

For the Pâté : Melt 8 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, 1 more minute.

– Increase the heat to medium-high. Add the livers and season them with salt and pepper. Cook, stirring occasionally, for about 4 minutes until the livers are browned on all sides but still pink in the middle. With a slotted spoon, transfer the livers to a plate (if some shallots remain in the skillet its alright).

– Add the sherry and cook, scraping the skillet, until it’s almost completely evaporated, about 2 minutes. Remove the skillet from the heat. Scrape the skillet contents and the livers with any accumulated juices into a food processor and pulse until smooth. With the machine running, add the remaining 2 tablespoons butter and cream and process until combined. Taste and adjust seasonings.

– Divide the mixture between 2 (8-ounce) ramekins and cover with plastic wrap, pressing it directly onto the surface of the paté. Chill for 2 hours and make the jelly.

For the Jelly: After 2 hours, combine the water and 2 tablespoons of the sherry in a medium bowl. Sprinkle the gelatin over it and allow the mixture to stand for 5 minutes.

– Bring the remaining port, sugar, and allspice to a gentle simmer over low heat, stirring until the sugar is dissolved.  Stir into the gelatin mixture until completely dissolved. Cool to room temperature and pour over the pâté, then return to the refrigerator and allow to chill until the gelatin is set, at least 2 more hours.

– The completed pâté can be made 5 days ahead and kept refrigerated. It can also be frozen for up to 2 weeks and thawed out in the refrigerator.