Potato Dauphinoise

Ingredients

1½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
2 ½ pounds potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with 1 teaspoon of salt and 4-5 grinds of pepper. Set aside.

3. Peel the potatoes and slice into 1/8 slice, place in a bowl of cold water.

4. When ready to cook drain the potatoes from the water, and pat dry very well. Place in a large bowl; toss the potatoes with 1teaspoon salt and 4-5 grinds of pepper.

5. Layer the potatoes into an 8x10 oven-proof baking dish over-lapping the slices as you go.

6. Pour the milk mixture on top pushing the potatoes so that they are submerge under the milk.

7. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

8. Remove from oven and let cool 10-15 minutes before serving.

TIPS & TRICKS

• You can prepare the milk mixture & the potatoes ahead, but combine them just before cooking.
• If you want a starchy potato, I like to use Yukon gold potatoes but you can also use Idaho or Russet.
• Potatoes can be peeled and slice a day or 2 ahead, just keep covered in a container with water. Drain and dry well before using.
• Milk mixture can be infused the day ahead, just bring to room temperature or pop in the microwave for a few minutes before adding to the potatoes. The warmer the milk, the quicker the cooking process will be.
• Potatoes need to sit 10-15minutes before serving to allow the cream to set; otherwise they will have a soupy texture.
• They can be cooked earlier in the day and reheated in a 350° oven for 15-20 minutes then served directly after.

Herb Crusted Leg of Lamb, Mint Salsa Verde

Ingredients

Lamb:
10 cloves of garlic, peeled
½ packed cup mint leaves
4T fresh thyme leaves
1 packed cup parsley Italian leaves
1 T lemon zest
5 T Olive oil
1 4-5 pound leg of lamb
salt and pepper

Mint Salsa Verde:
2 clove garlic, peeled
1 cup fresh mint leaves, packed
1 cup fresh Italian parsley leaves, packed
1 shallot, finely diced
2 T capers, rinsed
1 T lemon zest
¼ cup lemon juice
2/3 cup olive oil
salt & pepper

1. In bowl of the food processor, with the motor running, add the garlic and process until chopped. Add the herbs, parsley, lemon zest, and process into a smooth paste. Scrape down the sides of the bowl. Add the olive oil; pulse until combined.

2. Remove the meat from the netting; wash and pat dry. Place the leg of lamb on a cutting board, using a boning knife to “butterfly” the thickest part of the leg areas so that the overall thickness of the meat is the same. If necessary, trim any large pieces of fat off the leg.

3. Place on a baking sheet. Spread the herb mixture all over both sides of the leg of lamb. Roll the lamb up into a roll. Using butcher twine, secure the roll. Refrigerate for 8 hours or over night.

4. Pre-heat oven to 450° F.
5. Remove the lamb from the refrigerator 1 hour before cooking and let rest at room temperature.

6. Transfer the leg of lamb to a rack in a roasting pan. Sprinkle with the salt and pepper. Add enough water to cover the bottom of pan (2-4 cups) and place in a 450° F oven. Close the oven door and immediately lower the oven temperature to 350° F. Roast for 1 hour and 10 minutes (20 minutes a pound) until the meat reaches 130-135° F in the center for medium rare. Check the temperature at 1 hour and every fifteen minutes thereafter until the desired temperature is reached.

7. Remove the lamb from the pan, place onto a platter, and cover with foil. Let rest for at least 15 minutes. Pour the pan drippings into fat separator. Once separated, pour into a small saucepan and reheat.

8. Slice the lamb, place it on a platter, and serve with mint salsa verde

Tips & Tricks

• Rub the marinade all over the lamb and let it sit uncovered in your fridge over night is best for maximum added flavor.

• I feel lamb has gotten a bad rap a lot of people think that is gamey tasting meat. It’s not, the meat has a delicious mild flavored. If there were any hint of gamey taste it would be in the fat. So remove any large pieces from the center of the meat, but leave a fat cap on the outside of the roast to keep it moist as it cooks. Lamb is high in iron, zinc & vitamin B12.

• Since the size of the boneless legs of lamb vary from low 4 to high 5 pounds a leg. I recommend you cook it 20 minutes a pound, checking the meat at a hour to insure that it is not overcooked.

• Left over lamb, is fantastic in sandwiches. Try it in a pita with tzatziki sauce

Mint Salsa Verde
Makes 2 cups

Preparation:

1. In bowl of a food processor, with the motor running, add the garlic, mint, and parsley leaves. Process until finely chopped, but still has texture.

2. Add the shallots, capers, lemon zest, and juice. Pulse until chopped and combined. Scrape down the sides of the bowl.

3. With machine running, slowly add the olive oil. Mix until smooth.

4. Season with salt & pepper

Tips & Tricks

• I make this sauce right after I make the marinade for the lamb, so I don’t have to wash the food processor twice.

• It can be made 3 days in advance and last a week in your fridge.

• It is wonderful on rack of lamb or on grilled or sautéed fish.

• Replace the mint with oregano and thyme and the sauce is wonderful on other grilled meats.

Yukon Gold Potato Gratin

Ingredients

1 ½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
1 cup dried breadcrumb, or panko
½ cup grated Parmigiano - Reggiano cheese
salt & pepper
2 pounds Yukon Gold potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with salt and pepper. Set aside.

3. In a small bowl, combine the breadcrumbs and cheese. Set aside.

4. Wash and slice the potatoes into 1/8 –inch slices Place in a large bowl, toss the potatoes with salt and pepper. Place them in an 8-x10 oven proof-baking dish, layering and over-lapping the slices as you go.

5. Pour the milk mixture on top, then sprinkle the breadcrumb topping on top.

6. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

7. Remove from oven and allow to cool 10-15 minutes before serving.

Tips & Tricks

• This dish is best cooked then served, but you can prepare all the steps ahead then assemble it at the last moment. You can steep and strain the milk/cream mixture (just rewarm in before adding to potatoes). Prepare the breadcrumb topping ahead and slice the potatoes ahead, just cover them in water to keep them from turning brown, drain and pat very well before assembling dish.

• I love using Yukon gold potatoes because the texture is so creamy and buttery. T. hey also hold their shape very well after being cooked. But you could substitute and use Idaho potatoes. Their texture is fluffier.

• Potatoes need to sit 10-15 minutes after cooking so that the cream mixture will set. They keep warm for up to 30 minutes after cooking, but if you need to reheat cover with foil and pop in oven for just a few minutes, otherwise they will dry out

Roasted Beet & Fennel Salad

Ingredients

8-10 medium red or golden beets
16 oz. goat cheese
½ cup olive oil
1T fresh thyme, slightly chopped
1tsp. fresh rosemary, finely chopped
½ tsp. salt
4-5 grinds black pepper

Vinaigrette:
1T Dijon mustard
2T Balsamic vinegar
½ cup extra-virgin olive oil
3 bulbs of fennel
8 cups mixed greens, washed

1. Pre heat the oven to 350° F.

2. Line a small baking sheet with aluminum foil. Place the beets on the tray and place the tray into the oven to roast until they become soft to the touch, about 50-60 minutes. When they are soft, remove from the oven and set them aside until they are cool enough to handle.

3. When the beets are cool, use a peeler or paring knife to remove the skin. Cut the beets into a large dice and set aside.

4. Cheese: In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Mix until combined. Pour ½ of the oil mixture into a shallow plastic or glass container with a lid. Cut the goat cheese into 1-inch rounds and place on top of the oil. Drizzle the remaining oil on top of the cheese. Cover with lid and place in refrigerator to marinate for 4 hours. Remove the cheese from the fridge 1 hour before serving.

5. Vinaigrette: In a small bowl, whisk the mustard and vinegar together. Slowly add the oil, a few drops at first, and then add a steady stream until the vinaigrette is thick and emulsified. Season with salt and pepper.

6. Salad: Using a knife or mandolin, slice the fennel bulbs into very thin then place in a serving bowl.

7. Add the salad greens and a little of the vinaigrette. Toss until well dressed. Place on platter or plates.

8. Top with beets and the cheese. Spoon a little of the oil marinade over cheese and beets. Serve immediately.

TIPS & TRICKS

• Beets without the green leaves can be stored in your fridge for several weeks. Once roasted, the beets can last for a week. I roast a bunch at time and peel then, as I need them.

• The marinated goat cheese can be made up to a week in advance. It is also great spread on crostini for a delicious and quick appetizer.

• You substitute fete for the goat cheese.

• You can change the mustard and vinegars to change and create different vinaigrettes.

Ratatouille

Ingredients

¼ cup olive oil
3 onions
2 medium Italian or globe eggplants
2 red peppers
4 medium zucchini
2 pounds Roma tomatoes, (or one 14oz can diced tomatoes)
3 cloves garlic, crushed
2T fresh thyme
Salt & pepper
2T fresh basil, chiffonade

1.    Cut the onions, eggplants, peppers, and zucchini into a medium dice. Set aside. 

2.    In a large sauté pan over medium heat, warm the olive oil. Add the onions and cook 10-15 minutes until soft and transparent. Add the garlic and cook 5 minutes, stirring often so that the garlic doesn’t burn.

3.    Add the eggplant, toss with the onions, and cook 10 minutes.

4.    Add the peppers and zucchini and toss with the onion/eggplant. Cook 10 - 15 minutes.

5.    Add the tomatoes and thyme. Cook 10-15 minutes more until all the vegetables are soft and the tomatoes have released their juices.

6.    Season with salt and pepper.

7.    Transfer to serving bowl and top with basil. Serve warm or cold.

TIPS & TRICKS

•    Use your largest sauté pan or even a soup pot to sauté the veggies. I like to use my 6qt sauté pan it is big enough that all the vegetable fit in it nicely.
•    By adding the vegetables in stages, they have a chance to cook and soften but do not become a mushy mess. They are colorful and full of flavor.
•    I use 2 wooden spoons to “toss “the vegetable (like you would a salad) Toss them frequently until they are well mixed and slightly soften. 
•    Ratatouille freezes beautifully.

Herbed Breadsticks

Ingredients

Dough:
1 package active yeast
1½ cup very warm water (110° F) 
4 cups all-purpose flour
1½ tsp salt
2T olive oil

1T fresh rosemary, finely chopped
1T fresh thyme, finely chopped
½ cup Parmigiano-Reggiano cheese
½ cup olive oil
Salt

1.    Preheat oven to 400° F. 
2.    Place the flour and salt in the bowl of a food processor and pulse a few times to mix together.

3.    Dissolve the yeast in the warm (110° F) water 

4.    With the food processor running, add the water-yeast mixture in a steady stream. 

5.    Turn off the machine and add the oil. Pulse a few times to mix in the oil.

6.    Scrape the dough out of the bowl onto a floured board or counter.  Gather any bits of dough and flour and quickly knead into a large ball.  Cut the dough into 4 equally sized pieces and roll each piece into a tight, smooth ball. Cover with a clean dishtowel and allow to rise until dough doubles in size, about 45 minutes. 

7.    In a small bowl, combine the rosemary, thyme and cheese. Set aside.

8.    Place a ball of dough on a lightly floured board and, using a rolling pin, roll the dough into a rectangle, approximately 10”x15”.  Sprinkle one half of the dough with the herb-cheese mixture.

9.    Fold the dough over the herb-cheese mixture like a book.  

10.    Cut the dough lengthwise into 1-inch strips. Then cut the dough strips in half perpendicular to the length of the strip.  

11.     Using your hand, roll and twist the dough into thin breadsticks. Place on baking sheet. Repeat with the remaining dough. 

12.     Bake in 400°F oven for 15-20 minutes, or until golden brown. 

13.     Remove from the oven. Brush with olive oil and sprinkle with the remaining herb-cheese mixture and salt.  

14.     Serve hot or room temperature.

TIPS & TRICKS

•    You will need 1 baking sheet for each ball of dough, or bake it in batches.
•    You can make the breadsticks sweet by substituting the herb/cheese mixture with ½ cup granulated sugar and 1 tsp. of cinnamon. 
•    You can make these 2-3 days ahead through step #8. Store in an airtight container or giant zip lock bag. Before serving, reheat in a 400°F oven for 5 minutes. Then brush with oil and sprinkle with herb-cheese mixture and salt.
•    This dough is great for making pizzas too!!