Recipes

Roasted Root Vegetables

8/31/2021

rosemary
thyme
flat parsley

root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

Create bed of herbs in bottom of roasting pan and season with rock salt
Lay vegetables on top of herbs and add more rock salt
Seal with foil, shiny side up to steam while roasting
Put roasting pan on stove until it starts popping
Roast in oven 45 minutes
Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
Serve with protein and sauce or glaze

note: really don't use eggplants in this recipe

Chicken Supreme

8/30/2021

1 chicken breast
3 cloves garlic, crushed
thyme
shallots, diced

butter, pats
bacon or pancetta
dark brandy
1/2 cup demi glaze

Season chicken and bring to room temp
Lay tender side up into hot grapeseed oil with garlic and herbs
Push breast to edge of pan and tilt to get in oil
Flip it and add butter
Baste
Flip and baste
Skin side down, bake 8-10 minutes
Save juices from pan in bowl and bring back to temperature
Add shallots, butter, and garlic and thyme from the roasting juices
Scrape pan while cooking
When shallots are almost crispy, add pancetta or bacon
Deglaze with brandy until pan is clean
Slowly stir in stock
Season
Push sauce with garlic and shallots through a sieve
Rest chicken for 5 minutes
Slice off tender, then slice in thick slices at an angle
Push back together and plate over vegetables
Drizzle with sauce
(optional) Grate truffles over dish

Honey Soy Glazed Chicken

8/21/2021

From Justonecookbook

whole chicken
1/4 cup soy sauce
1/4 cup sake
1/4 cup mirin

2 tbs honey
1 tbs sesame oil, roasted
1 knob ginger, grated
1 clove garlic, chopped

The day before roasting, prepare chicken
Spatchcock chicken by removing spine and flattening
Pat dry on both sides
Carefully separate skin from chicken
Rub seasoning on and under the skin
Place on wire wrack on center of a foil lined baking sheet
Refrigerate 12 - 24 hours
Whisk together soy sauce, sake, mirin, and honey over medium heat and bring to boil
Reduce heat and simmer, about 25 minutes
Before roasting, combine ginger, garlic, and sesame oil
Rub all over chicken and under skin
Bake at 450 (475 if convection) until chicken reaches 135 degrees
Remove chicken from oven, quickly glaze, and return to oven
Roast until chicken reaches 150 degrees
Tent loosely with foil and let rest for 10 minutes before carving
Garnish with sage or berries

Green Bean Gomaae

8/20/2021

Sesame Dressing Green Beans
From justonecookbook

1/2 lb green beans, trimmed
3 tbs white sesame seeds, toasted
1 tbs soy sauce
1 tbs sugar

Grind sesame seeds, leaving some uncrushed for texture
Mix together with soy sauce and sugar into a paste
Blanch with salt for 5 minutes and rinse with cold water
Cut into 2 inch pieces
Toss in dressing paste

Miso Glazed Carrots

8/20/2021

From justonecookbook

1 lb carrots, peeled and sliced
1 tbs maple syrup
1 tbs miso paste
1/2 tsp soy sauce

Pat carrots as dry as possible
Toss carrots in olive oil, salt, and pepper
Arrange on baking tray in single layer spaced out enough to glaze instead of steam
Bake for 30 minutes at 425 F, rotating halfway through
Combine other ingredients into sauce/paste
When carrots are lightly browned, glaze with brush on all sides
Roast 5 more minutes, turning for even browning
Garnish with thyme

Basil Dijon Crusted Lamb

8/18/2021

lamb rack
1 bunch thyme sprigs
1/2 stick butter, cut into pats
1 bulb garlic, halved
Dijon mustard

panko bread crumbs
basil, finely chopped
flat parsley, chopped
parmesan cheese, grated

Season lamb rack
Brown in hot oil on all sides
Add garlic (cut side down), thyme, and butter to pan until melted
Top lamb with thyme and baste
Oven
Blend breadcrumbs, basil, parsley, cheese
Brush lamb with mustard
Coast in breadcrumb mixture
Oven
Slice into rib chops between bones
Server with red wine glaze or mint yogurt sauce

Honey Glazed Carrots

8/17/2021

Carrots
Parsnips
Thyme
Cinnamon stick
3 star anise
1-2 tbs honey

Roasted Figs

7/28/2021

Figs, halved
Goat Cheese
Balsamic/Raspberry Vinegar

Figs, sliced open
Gorgonzola or Blue Cheese
Prosciutto
Honey

Lamb Potjie

7/15/2021

South African

1 lb lamb, cut up in big chunks
2 tbs flour
1 cup stock
1 cup red wine
1 onion, chopped

5 cloves garlic, crushed
5 sprigs of rosemary
5 sprigs of thyme
5 bay leaves
vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

Toss lamb in flour, salt, and pepper
Brown in hot oil or butter
Add stock, wine, onion, garlic, and herbs
Stew on low heat without stirring or moving for an hour and a half
Add more liquid if reduced too much
When lamb is soft, add vegetables, cover, and cook 30 minutes

Camarones al Chipotle

7/13/2021

2 tbs butter
1 white onion, chopped
3 garlic cloves, finely chopped
2 cups mushrooms, sliced

2 tomatoes, chopped
shrimp
1 cup Mexican crema
1-2 tbs canned chipotles in adobo sauce

Melt butter and saute onions and garlic with salt until soft
Add mushrooms and cook covered for 3 minutes
With tomatoes, bring to simmer for about 5 minutes
Stir in shrimp and cook until pink
Blend together cream and chipotles, add to pan, and cook until heated through
Season to taste
Serve with rice, warm tortillas, and avocados