Really Good Garlic Bread.

Really Good Garlic Bread.

Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.

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INGREDIENTS

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  • 1 teaspoon garlic powder
  • 1 teaspoon water
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 4—5 garlic cloves, minced to paste (1 tablespoon)
  • 1 (1-pound) loaf soft Italian bread, halved horizontally

 

INSTRUCTIONS

SERVES 8

A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.

  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
  2. Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
  3. Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.

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The lighter bread toasted a little quicker than I thought but was still good.  I guess I’ll just forget about my love handles and keep trying till I perfect this.

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Grilled Lamb with Lemon and Garlic

Grilled Lamb with Lemon and Garlic

To be trendy Gluten Free

 

Ok spring has officially hit us although the last two days have been in the 40s and raw I managed to cook this over the weekend when the weather was warmer, wet but warmer and it was not only easy but good. This coming from someone who used to grill all year round. You would see my little shoveled path to the grill on the deck. Another sign of spring besides those horny little peepers in the pond across the street is a permanent shelf space reserved for asparagus.

Anyway this was easy and definitely a do it again I did add my version of Tzatziki Sauce

This was a Lyn find, with a batting of the eyes and a simple do you think you could make this? From : theperfectpantry.com recipes

Serves 8.

Steve Note:  I had a smaller piece of lamb about 1 lbs. so cut everything in half. Oh on cooking check it at 5 minute on side 2.

Ingredients

  • 2-1/2 lb boneless butterflied leg of lamb (a bit larger or smaller won’t make a difference)
  • 1/2 cup plain yogurt (I use nonfat)
  • Zest of 1 lemon
  • 4 cloves garlic, peeled and sliced
  • 1/4 tsp chopped fresh rosemary & or oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 3 Tbsp extra-virgin olive oil (try to find a fruity oil)

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How:

Remove the lamb from the refrigerator. Dry with a paper towel and set aside while you make the marinade.

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In a large bowl, combine remaining ingredients and mix well. Add the lamb to the bowl, and massage to coat completely with the marinade. Transfer the meat and all of the marinade to a large ziploc plastic bag. Squeeze the air out of the bag, seal, and flatten the lamb so the marinade coats the entire piece of meat. Refrigerate for at least 12 hours, or up to 2 days (the longer, the better).

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To cook, heat a grill to 500°F. While the grill is heating, take the lamb out of the refrigerator and let it come to room temperature. Wipe off all of the marinade, and discard. If necessary to create a uniform thickness (it usually is not), run some long metal skewers through the meat to hold it flat on the grill. When the grill is hot, cook the lamb for 5 minutes on the first side. Turn, and cook for 10 minutes on the second side. Then, remove the lamb from the grill and take its temperature with an instant-read thermometer inserted into the thickest part; if the temperature registers 125F (for rare lamb), remove the meat from the grill, and if not, put the meat back on the grill for a minute or two.

Remove from the heat and let the meat sit for at least 10 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.

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Pomegranate-Glazed Lamb with Carrots and Parsnips

Pomegranate-Glazed Lamb with Carrots and Parsnips

Last week Lyn went shopping for a few things on her own and there were a few impulse buys. We all do that I did it yesterday and ended up with American Chop Suey nice comfort food for a snowy day. Anyway she got a 4 lb. boneless leg of lamb. I used 1 lb to make ground lamb last weekend for Gyros. Today we made this roast and it was well worth the impulse buy well worth it.

Ingredients

Glaze

  • 1 1/2 cup Pomegranate juice
  • 3 tablespoon Sugar
  • 1 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Red pepper flakes
  • 1/8 teaspoon Cinnamon, ground

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Veggies

  • 4 whole carrots, peeled
  • 1 1/2 cups large parsnips, peeled and thinly sliced – STEVE NOTE I did not have parsnip so I used potatoes
  • 1/3 cup Water

Lamb

  • 3 lb Boneless leg of lamb, trimmed of excess fat
  • 2 teaspoon Minced garlic
  • 1 teaspoon Kosher salt
  • 2 teaspoon Cumin seeds – STEVE NOTE I did not have used ground Cumin
  • 1 tablespoon Unsalted butter
  • 2 tablespoon Chopped fresh mint

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How:

Look for a mini boneless leg of lamb roast that weighs approximately 3 lb. These small roasts sometimes come prepacked in netting. For a leaner, cleaner tasting lamb we like to trim the fat off the surface. This requires removing the netting, trimming the fat, and retying your roast. The extra work is definitely worth it.

1. Adjust oven rack to middle position and preheat oven to 350 degrees.

2. Combine pomegranate juice, sugar, 1/2 tsp. of the black pepper, red pepper flakes, and cinnamon in a medium saucepan and bring to a boil over high heat.

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Reduce heat to medium-high and simmer until mixture is thick and syrupy and reduced to about 1/3 cup, about 20 to 25 minutes.

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3. Cut carrots and parsnips in half lengthwise and then cut into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Remove plastic wrap and toss vegetables with 2 Tbsp. of the pomegranate glaze.

4. Place lamb in the center of a large baking dish or roasting pan. Rub garlic into roast. Season with 1/2 tsp. of the salt, remaining 1/2 tsp. black pepper, and cumin seeds. Brush the top and sides of lamb liberally with pomegranate glaze. Distribute vegetables and their liquid around the roast. STEVE NOTE – I rubbed the roast with garlic and the spices wrapped in plastic wrap and set in refrigerator for a few hours. Took out and let get to room temperature.

5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees. Brush roast with any remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven temperature to 500 degrees. Cook until meat begins to brown in spots and the temperature reaches about 125 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done, according to your preference (about 10 to 20 minutes).

6. If you prefer your lamb more well done and it begins to overbrown, lower heat to 475 degrees and cover meat loosely with foil.

7. Transfer lamb to cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spread vegetables evenly over baking dish and return to oven to bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes; watch that they don’t burn. Remove baking dish from oven and stir butter and mint into the vegetables.

8. Remove strings and use a sharp knife to cut lamb into thin slices. Transfer vegetables and lamb to platter and serve warm.

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Source: Hannaford fresh Magazine, September – October 2008
Leftover Turkey Day Chili

Leftover Turkey Day Chili

I looked at the container with the leftover turkey that was left for us. I had already had two or three left over sandwiches and could not bear the thought of another after all it has only been 2 days and Lyn and I had cooked a turkey for leftovers on Wednesday so it was really been 4 days. Wendy’s Dave did that for our family once when we decided to go out to a restaurant for Tday and we figured with original count at 13 we should do the same.  Anyway back to the Chili this was make shift and quick so the measurements are a guess.

Ingredients

  • 2 cups finely chopped turkey
  • small onion chopped
  • 1 garlic clove minced
  • 1 small green pepper
  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1 tablespoon chili powder
  • ¼ to ½ cup Lyn’s pasta sauce

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How

Sauté the onion for about 4 minutes add the green pepper for another 2 minutes add garlic until you can smell about 30 seconds.

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Add the rest of the ingredients bring to a boil and simmer until you’re hungry.

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With the pasta sauce I just added enough until it look like a good amount.

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Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries

A normal thanksgiving a day recipe for us is Crispy Brussels Sprouts but this year Lyn showed me a recipe that looked pretty good and was receive well at the table.

Serves 8

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 pounds Brussels sprouts, trimmed, halved, slice the sprouts as thin as possible. I used the food processor to slice the sprouts to speed things up
  • 3 ounces smoked Gouda cheese, shredded (1 cup)
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped dried cherries

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How

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.  Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste.

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Related

Crispy Brussels Sprouts (Stevesacooking.com)

Crown Royal BBQ Sauce

Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

Paprika-Roasted Leg of Lamb

Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

roasted

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

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