rosemary lamb steak

There is a greek owned market near our house where I discovered a great new cut of lamb- the leg steak. Perfect for grilling or the broiler, the meat is as delicious as leg of lamb, without all the work. I've been on a kick using lots of fresh herbs lately so this one's got lots of rosemary.

2 lamb steaks

bunch fresh rosemary, finely chopped about 1 cup

3 cloves garlic, minced

3/4 c. olive oil

salt & pepper

Rinse & pat steaks dry; place in a shallow pan. Pour olive oil over steaks and add rosemary & garlic. Shuffle & turn the steaks around in the pan until they're evenly coated with oil & herbs. Sprinkle both sides generously with sea salt and fresh ground pepper. Cover & refrigerate 1-2 hours. Grill or broil, about 3 minutes each side, basting frequently with the extra marinade. I like med-rare, but check after 2 minutes to gauge timing, because it varies according to thickness.

1 c. rice, or orzo

1 small onion, finely chopped

2 c. chicken broth, or water is fine

olive oil

fresh parsley

fresh mint

salt & pepper

pita bread

(**for orzo, follow adjust cook time to 8 minutes) In a small pot, add a dash of olive oil and the chopped onion. Simmer low until soft. Add rice, stir to blend, then add chicken broth or water & stir. Cover and cook low 20 minutes. Turn off burner & add olive oil, mint, parsley, salt, pepper & blend. Serve with lamb and warm pita bread.

striped bass with fennel tomato buerre blanc

terrine de campagne

salt-baked branzino

you couldn't tell, but this is the easiest fish prep i've tried- and the results are amazing! in italy they'll bring a tray with a foot-high mound of sea salt to your table; i've cut that down in size and it still melts in your mouth. to serve, i lifted out the filets and made black rice, below pic.

      

1-2 lb whole branzino , cleaned, head & tail intact *or similar sea bass 

1 egg white per lb of fish

coarse sea salt or kosher salt (*no additives: iodine stops salt from caking)

1 lemon, sliced in rounds

2 garlic cloves, smashed

fresh parsley sprigs

olive oil

*(you'll need 1 baking sheet w/ parchment paper, or foil on top)

Preheat oven to 400. Place egg whites in a bowl and whip until foamy. Add salt and fold in until it's like the texture of wet sand. Spread enough wet salt across your foil or parchment paper to lay the fish on. Rinse fish, pat dry, and lay on top of the salt on the baking sheet.  Put the lemon slices, parsley sprigs, and garlic in the front cavity (ok if it sticks out). Use a wooden spoon, or your hands if you like, firmly pat the salt mixture to cover the fish completely ( this seals in the moisture). I had some grape tomatoe sand tossed those on. Bake in the middle of the oven 15 minutes. (you can move it under the broiler for another 30 seconds so the crust browns a little.) Let cool for a minute, then crack salt shell, and serve with a little extra chopped parsley, olive oil, and a wedge of lemon  ;-)

orange fennel salad

1 fennel bulb, sliced thin

1 bunch watercress, stalks removed

1 navel orange, 1/2 segment supremes, 1/2 juice

lemon juice

olive oil

salt & pepper

navarin du printemps

farfalle all'alfredo e rucola

this is really just a great cream sauce. you can add whatever vegetables you like; spinach, peas, asparagus all work well. I like the emphasis on greens for spring and went a step further with spinach farfalle pasta- delicious!

1/2 lb spinach pasta, farfalle, fettucine- any shape

2 c. (large handful) greens- arugula, mesclun...

1 c. cremini mushrooms, quartered

3 T fresh chives, chopped

2 lg garlic cloves, crushed

4-6 oz goat cheese

3/4 c. cream

1/3 c. fresh grated parmesan

2 T unsalted butter

2 T olive oil

pinch of flour, 1/2 teas.

salt & pepper

Start a large pot of salted boiling water for the pasta. Heat oil in a large, deep skillet and cook the garlic 1 minute; add the greens and saute until just wilted. Set aside in a sml bowl. Reduce the heat to low and add the butter and mushrooms. Before it starts to brown, add the cream, & season with salt and pepper. Add a pinch of flour to thicken slightly, then stir in the goat cheese. When the pasta is al dente, drain and add to the alfredo sauce. Toss gently, adding the wilted greens, chives and parmesan. Grate fresh ground black pepper on top & serve.