Provençal Rack Of Lamb With Roasted Tomatoes

Rack of lamb, a popular restaurant cut, is easy to cook at home. Smaller Australian or New Zealand racks are the perfect size to serve two. Roasting the meat over sliced potatoes enlivens them with savory juices.

Yield:

Serves 2

Ingredients

1. 2 garlic cloves
2. 2 teaspoons chopped thyme
3. 1 teaspoon chopped rosemary
4. 3 tablespoons olive oil, divided
5. 2 medium tomatoes, halved
6. 1 (1-lb) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
7. 2 medium shallots, thinly sliced (1/3 cup)
8. 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
9. 2 tablespoons water

Directions

1. Preheat oven to 400°F with rack in middle.
2. Mince and mash garlic to a paste with 1/2 tsp salt and 1/2 tsp pepper. Stir together with herbs and 1 Tbsp oil.
3. Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
4. Meanwhile, pat lamb dry and season with 1/4 tsp salt and 1/4 tsp pepper.
5. Heat 1 Tbsp oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
6. Heat remaining Tbsp oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
7. Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
8. Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

Notes

Meyer Lemon and Rosemary Brûlées

Meyer lemons are rounder and sweeter than regular lemons and have a subtle flowery scent. If you can't find Meyer lemons, use two teaspoons regular lemon rind.

Yield:

4 servings (serving size: 1 brûlée)

Ingredients

1. 1 cup whole milk
2. 1/2 cup evaporated fat-free milk
3. 1 tablespoon grated Meyer lemon rind
4. 1 teaspoon chopped fresh rosemary
5. 1/2 cup sugar
6. 3 large egg yolks
7. 2 large eggs
8. 1/4 teaspoon vanilla extract
9. 2 tablespoons sugar

Directions

1. Combine the first 4 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat. Cover and steep 10 minutes.
2. Preheat oven to 325°.
3. Combine 1/2 cup sugar, egg yolks, and eggs in a medium bowl, stirring with a whisk. Strain milk mixture through a sieve into egg mixture, stirring well with a whisk. Stir in vanilla. Return mixture to pan. Cook over medium-low heat 5 minutes or until mixture coats a spoon.
4. Divide the mixture evenly among 4 (6-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
5. Bake at 325° for 30 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 1 hour or overnight.
6. Sift 2 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (for about 1 minute). Serve immediately.

Notes

Duo of Tonka Bean-Flavored Chocolate Mousse

The tonka bean is the seed of Dipteryx odorata, a legume tree in the neotropics, of the Fabaceae family. The seed is black and wrinkled in appearance, with a smooth brown interior. It is known mostly for its fragrance, which is reminiscent of vanilla, almonds, cinnamon, and cloves: it has sometimes been used commercially as a substitute for vanilla. It is also sometimes used in perfume and was commonly used in tobacco before being banned in some countries.

Yield:

Serves 4-6

Ingredients

1. For the dark chocolate mousse:
2. 4 oz dark chocolate, 70
3. 1/8 cup heavy cream
4. 3 tablespoons blond cane sugar
5. 3 egg whites
6. Pinch of salt
7. 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)
8. For the white chocolate mousse:
9. 4 oz white chocolate
10. 1/8 cup heavy cream
11. 1 tablespoon blond cane sugar
12. 3 egg whites
13. Pinch of salt
14. 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)

Directions

1. Chop the dark chocolate coarsely and place in a bowl. Melt over a pot of simmering water.
2. Heat the cream with the tonka bean (if using), and pour it into the chocolate in three times, stirring quickly with a rubber spatula. Let the chocolate cool in a large bowl for 5 minutes on the counter top.
3. In the meantime, whisk the eggs firm with a pinch of salt. When they start to form soft peaks, add gradually the sugar, never stopping to beat.
4. Fold carefully the egg whites into the chocolate, making sure to keep the preparation light.
5. Divide the mousse between glasses. Repeat the same process for the white chocolate and pipe over. Chill for a few hours before serving. Serve with shaved chocolate or unsweetened cocoa powder.

Notes

Cherry Clafoutis

Although many fruits can be used, black cherries remain traditional in a clafoutis. This baked rustic entremets is a French tradition that comes originally from the Limousin area in France. Black cherries are simply cooked in a batter made of eggs, sugar, milk and flour. It can be served lukewarm or cold, and I personally prefer to eat mine lukewarm. In the following recipe, I used cream , vanilla seeds, replaced flour with cornstarch, and added crushed biscuits roses de Reims on top with unsalted chopped pistachios, to add a crunchy nutty touch.

Yield:

Serves 4

Ingredients

1. 4 cups fresh black cherries
2. 2 large eggs + 1 yolk
3. 1/2 cup blond cane sugar (100 gr)
4. 1 oz cornstarch (16 gr)
5. 1 oz all purpose flour (16 gr)
6. 7/8 cup whole milk, cold (200 ml)
7. 1 vanilla, seeds removed
8. 1/2 cup heavy cream (120 ml)
9. Biscuits roses, ground (optional)
10. A few unsalted pistachios, chopped coarsely

Directions

1. Preheat your oven at 180 C.
2. Wash the cherries.
3. Beat the eggs and yolk with the sugar.
4. Add the vanilla seeds and mix.
5. Dilute the cornstarch in the cold milk.
6. Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.
7. Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
8. Divide the cherries between them and pour the cream over.
9. Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
10. When ready to serve, sprinkle chopped pistachios on top.

Notes

Ratatouille

Ratatouille is a lovely traditional French stewed vegetable dish which can be served on rice, herbal couscous or potatoes.

Yield:

Serving Size: 2

Ingredients

1. 2 small onions, cut in quarters
2. 4 cloves garlic, sliced
3. 1 eggplant, cut in bite sized pieces
4. 2 bell peppers, de-seeded and cut in bite sized pieces
5. 4 tomatoes, cut in large pieces
6. 1 zucchini, cut in bite sized pieces
7. 1-3 tbs. olive oil
8. 2-3 teaspoons herbs de Provence
9. salt to taste
10. dash of cayenne pepper
11. 3-4 tbs. liquid (it can be tomato paste with water, or often, if a jarred bell pepper is used, it can be the liquid from the jar).

Directions

1. In a large skillet or frying pan, place the olive oil and begin to saute the onion.
2. Add the bell pepper pieces, and the zucchini pieces.
3. When they begin to soften, add the eggplant, garlic and tomatoes.
4. Add the seasonings and lightly saute all the vegetables until al dente.
5. Add a bit of liquid so the vegetables don?t stick to the pan, but not so much that they are swimming in liquid.

Notes

Beignets - French Market Doughnuts

Pronounced "ben-YAYS", these are the rectangular doughnuts served fresh and hot around the clock at Cafe du Monde in the French Market.These aren't terribly difficult to prepare at home. The yeast dough must be prepared in advance and refrigerated overnight. It seems that for home preparation the dough works better in the large quantity given here, enough for about 5 dozen beignets. Don't worry, though ... the dough keeps well under refrigeration for about a week. Just cut off some dough when you want to make beignets -- roll it out, cut it up, and fry for about 3 minutes per batch. Don't forget the powdered sugar, lots of it. Or, just invite enough people over to eat all 5 dozen.Serve, of course, with piping hot cafe au lait made with Community Coffee.

Yield:

Makes about 5 dozen

Ingredients

1. 1 package active dry yeast
2. 1-1/2 cups warm water (100-115 degrees F)
3. 1/2 cup sugar
4. 1 teaspoon salt
5. 2 large eggs
6. 1 cup evaporated milk
7. 7 cups flour
8. 1/4 cup vegetable shortening
9. .
10. oil for deep frying
11. confectioner's sugar for dusting

Directions

1. Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
2. Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
3. Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.

Notes