Remember those the beautiful packages of lamb we received from Lava Lake Ranch a couple months ago? We made a Middle Eastern inspired stew as well as citrus herb crusted lamb chops. Well, we had one more package from the fine folks at Lava Lake Ranch, a beautiful top round roast. Top round roast is the most tender cut from the hind loin and is very tender. Annie promised it was going to be very lean as well as flavorful.
I wanted to keep it simple. As well I wanted to use it for an Easter inspired meal. I love lamb, cooked many ways; but, I do not like lamb that is served with the traditional lamb jelly. Some things should not go with such a beautiful piece of meat and this is one of them. My friend, Evelyn, makes an outstanding sauce for grilled salmon and I decided to dissect her recipe and incorporate it for this lamb roast. I made a paste out of dijon and panko and patted it over the entire roast and then I slowly roasted the lamb. During the last 15 minutes of roasting I added some baby carrots and took the juices from the meat and gently poured them back over the meat and the carrots. While the meat was cooking I made a sauce out of shallots and fresh mint. The lamb was incredibly moist and juicy. I love the green and slightly gamey taste. The dijon crust and the minty sauce really complimented the naturalness of this lamb. It left us wanting more and lucky for us we had left-overs!
This dish would be perfect for Easter – served with fresh asparagus or baby peas. If you would like to serve your family a beautiful and flavorful lamb for Easter, Lava Lakes Ranch is offering free shipping on orders over $100 right now. I am more than impressed with the quality of their lamb – it is all 100% grass-fed, never placed in feed lots, never given hormones or antibiotics. It is definitely the best lamb we have eaten.
Recipe: Dijon Crusted Lamb Roast with Mint Sauce
1 1/2 lb top round lamb roast
2 tablespoons olive oil
1/4 cup dijon
1 cup panko
1/4 cup packed mint leaves
1 tablespoon seeded mustard
1 small shallot
1/2 cup white wine vinegar
3/4 cup extra virgin olive oil
Heat oven to 325. In a roasting pan that can go from stove to oven, slowly heat 2 tablespoons of olive oil. Combine the panko and dijon to make a paste. Gently pat all over the lamb. Brown all sides of the meat until lightly browned. Put the pan into the oven and let roast until a thermometer reads 135 degrees F from rare – about 40 minutes. While the meat is roasting combine mint, shallots, mustard and vinegar and process until smooth. Slowly add the olive oil. Once the meat is cooked remove it from the oven and let sit for about 10 – 15 minutes. Slice thinly. Serve. Eat.
I LOVE chicken fried steak – I mean LOVE LOVE LOVE! I love the crispy breading that covers the beef. I love how the greasy bits from the pan stick to the edges of the crispy coating. I love dipping each piece of crispy greasy goodness into a puddle of creamy gravy. And I have not even touched how I love the buttery mashed potatoes that get to share in all this fried goodness.
I was reminded about how much I love chicken fried steak (also known as Country Fried Steak) on a recent trip we took to Winnemucca to see my family. You see, we took my mother to breakfast at the Griddle, one of the still standing businesses there. In my previous life I use to be a waitress at the Griddle. They had the best chicken fried steak and banana cream pie; I think I ate it every night I worked. Anyhow, I have been jonesing on the memory ever since we got home.
Lenny has never had it. I really had no idea how to make it and decided to just go with the memory, that sweet sweet (or in this case savory savory) memory of how crunchy the breading was and how the meat was over cooked but that the gravy it was smothered in made it all okay. I wanted him to love it just as much as I did. And I want you all to love it as well!
I am going to apologize immediately as this recipe was done by memory and taste. I normally do not even cook with a recipe but if I have my notebook next to me, I will jot down measurements and procedures along the way. Not with this recipe. It was all done by taste. As well, the Griddle never made the gravy with green garlic. After all, it was the late 70s, early 80s, no one even dreamed of eating “green garlic” back then let alone in Winnemucca.
Recipe: Chicken Fried Steak with Green Garlic Gravy
1 lb grass-fed beef bottom round steak
flour
kosher salt
smoked paprika
fresh cracked black pepper
3 eggs
splash of water
1 tablespoon of unsalted butter
4 stalks of green garlic, minced
chicken stock
milk
Turn oven on to 250. Pound meat with a tenderizer until slightly thin, don’t over pound or you will have hamburger. Set aside the meat. Pour some flour into a shallow dish, season with salt, paprika and black pepper – all by taste. Mix. I removed about 3 tablespoons and put it into a little bowl. Crack eggs into another shallow bowl, whisk in a splash of water. Heat a frying pan over medium heat, drizzle in a bit of olive oil. Dip the meat into the flour, then the egg and then the flour. Put the steak into the frying pan. Cook until golden and then turn over. Cook the other side until golden. Lower the heat and continue cooking until it is just the way you like your steak. I cooked it until it was slightly over medium but not well done, still pink. Remove from the pan and put on an oven proof serving plate. Put into the oven and turn off the heat. Heat a tablespoon of butter in the same pan as the drippings add the garlic and stir for about 1 minute. Lower heat. Whisk in the flour. Do not let it clump. Start pouring in a little chicken stock, slowly, until you have almost the consistency you like (it should be a little thick). Then slowly pour in a little milk while whisking until you have the consistency you like your gravy. Serve along side the fried steak. Serve. Eat.
I served this dish with yukon gold potatoes that I mashed with baby turnips, a little olive oil and salt.
Remember those beautiful chanterelles we received? Well we had two fairly good sized ones left, which left us with the delemma of what to make. We both love grilled steaks with mushrooms … need we say more!
The chanterelles are so flavorful that they really do not need too much added to them. I sauteed them simply with olive oil, thyme, a little shallot, garlic and then finished it off with butter. Perfect companion for these beautiful grass-fed steaks!
These chanterelles would also be lovely on a piece of toasted baguette.
Recipe: Sauteed Chanterelles
2 medium sized chanterelles, thinly sliced
3 tablespoons of olive oil
1 small shallot, thinly sliced
1 small garlic clove, minced
1 tablespoon fresh thyme leaves
1 tablespoon butter
salt, to taste
pepper, to taste
Heat olive oil in a medium frying pan. Add the shallot and garlic, give a stir and cook for about 3minutes, to soften. Add chanterelles. Stir. Lower heat and cook until soft and golden, about 15 minutes. Stir on and off during this process. Add thyme and butter, stir. Season with salt and pepper. Serve. Eat.
All good things always seem to come to an end. I had anticipated the RSBC Challenge since last year and now it is over. The last food challenge I picked for this challenge was barley. Barley is one of the “forgotten” grains. I love using it but never seem to really remember it when I am adding a “filler” to our meal. In addition to it’s nutty and robust flavor the health benefits are really fantastic – rich in fiber, as well as a good source of phosphorus, copper and manganese. Barley is used to help regulate your body as well as it helps lower your cholesterol and helps with intestinal protection.
Most of the time I like to through a handful into soup or make a pilaf to serve alongside a piece of meat. This time I decided to make a hearty salad that would be our main entree for dinner. I filled it with kale, green onions, goat cheese and then dressed it with a simple balsamic vinaigrette. I had wanted to add fennel and tomatoes; but, the fennel looked as sad as the tomatoes did! If you don’t want a vegetarian version, slices of grilled chicken would be a great addition.
Recipe: Barley Salad
1 cup barley
2 1/2 cups water
3 green onions, sliced thinly
6 small leaves of kale, sliced thinly
4oz goat cheese crumbles
olive oil, to taste
balsamic vinegar, to taste
salt, to taste
pepper, to taste
Bring water to boil with a generous portion of salt. Add barley, stir, cover and turn down heat to a low simmer. Cook until tender but still firm, about 20 – 25 minutes. Drain and rinse with cold water to stop the cooking. Let drain over a colander until dry, about 30 minutes. In the mean time, prepare your veggies and the dressing. Once the barley is cooled and fairly dry add to a mixing bowl and fold in the veggies. Drizzle in the dressing, sprinkle in the goat cheese, season with salt and pepper and give a good stir. Serve. Eat.
One of the first blogs I ever came upon was Chez Pim and the post that popped up was all about Pad Thai. Who was this Pim? How did she make such a beautiful Pad Thai? I made a mental note to make this recipe one day, as it was one of Lenny’s favorite dishes and then I continued reading about the girl Pim. I loved her culinary adventures that were delicious in one breathe and wrapped around somewhere exotic in the next – a girl after my own heart. You see we are a bit a like, I love to eat, cook, drink and travel. One just has to utter the words, TRIP, TRAVEL,and SUITCASE with a sprinkle of good food promised and I am there – does not even have to include a passport but that just makes it even more exciting.
We had the chance to finally meet Pim at the Pebble Beach Food and Wine event last year. She was adorable, taking us under her wing and showing us around the event; she was exactly as we thought she would be in person ….. sweet! Over the course of a couple glasses of bubbly, we got to know more about her as well as the “book” she was working on; we even got a sneak peak. It was lovely – full of Pim charm and enticing foodie wisdom. We could not wait to get our hands on a couple copies! Her book came out in the summer but we did not get a chance to get a copy until she was up in the city speaking at Omnivore Books. Not only were we able to attend the event but she agreed to let us capture it so that we could share her foodie adventures with you – I will not tell you about it, you must watch it!
I have loved reading the book, it is warm, personal and full of interesting tid-bits about her life as a “foodie”. As well she includes many fantastic recipes. What I like about her advise is that she is not preaching to you about how to become a foodie, rather she is sharing her experiences through her sweet opinionated self and you can take it or leave it. She will take you on a adventure with every chapter that will leave you salivating for more!
Now back to Pad Thai …. as I mentioned it is one of Lenny’s favorite dishes. I on the other hand have always been one to take it or leave it. I just have never found a place in the city that makes it like they do in Thailand. When I first came across her post, I had a very good feeling it would be good! So, I invited a couple friends (who have been to Thailand and also love Pad Thai) over and then I grabbed “The Foodie Handbook” turned to page 66 and headed to Clement Street to get ready for our Pad Thai party. Her recipe is simple. The hardest part was finding the translator in the markets – *smile*. It is such a great dish to make with friends … pour a few glasses or Reisling and let the fun begin. We all agreed it was the best Pad Thai we have eaten outside of Thailand; slightly salty, a little sour and sweet all tossed together with a “bite” of heat to warm it up. Add noodles, seafood and crunchy bean sprouts and chinese chives to balance it all out! In all honesty this was the first time I actually wanted more Pad Thai …. the next day!
You are hungry? You want the recipe? Pim has been so kind to donate a copy to Chez Us so we can share it with one of our readers. Just leave a comment below telling us one of Pim’s favorite childhood memories (in the video) and tell us about your favorite Pad Thai experience, for a chance to win her book. We will be announcing a winner on March 5, 2010, so please leave a comment by midnight on March 3. Can’t wait for the drawing then you can purchase her book here.
And the winner is …………. drum roll please …………….. Kristina at Former Chef!
Congrats Kristina!!! I, too, loved this story about driving to Hua Hin – so me!
Creamy yellow lentils are simmered with your soup basics (carrots, celery, onions) and flavored with sweet butternut squash and spicy Basque chorizo to make this cozy winter time soup. Add a perfectly poached egg and you have the perfect meal to warm your soul after a cold day outside.
Bea over at La Tartine Gourmande inspired me to make this meal for us. As soon as I saw the photo on her site, I knew we had to eat it as it has two of our favorite ingredients, lentils and chorizo and one of Lenny’s favorite additions to any meal, the runny egg. I did make a few minor adjustments to the recipe as I used what we had on had, as well Bea’s recipe calls for white lentils and I have yet to find them.
You will love this filling soup – it is comforting, spicy and sweet all in one bite!
In a large pot, heat two tablespoons of olive oil over medium heat. Add the onion, leek, celery, thyme and chorizo and sweat for about 5 minutes, stirring every so often. Do not brown. Add the garlic and cook for 1 minute. Add the tomatoes and cook for about 3 minutes. Add the lentils, carrots, butternut squash, parsley stalks, water and stock. Bring to a simmer. Cover and simmer for about 30 minutes until vegetables are soft. Season with salt and pepper. Bring heat to low, to keep warm. Prepare poached eggs. To serve ladle soup into a serving bowl and top with poached egg. Sprinkle a bit of paprika over the top. Serve. Eat.
Easy creamy broccoli soup is dairy free and low in fat and calories; but, big in flavor.
I love broccoli soup but never order it or make it because all of the recipes out there always contain cream, milk, butter and/or cheese. We wanted something light for dinner so I remade traditional broccoli soup. Now, cheese and broccoli seem to go hand in hand, so I did add a cheese toast for garnish!
Recipe: Broccoli Soup with Cheese Toast
2 lbs fresh broccoli, washed, stems cut off, cut into big chunks
Heat olive oil in a large saucepan, add onion and cook over low heat until soft, about 5 minutes. Add garlic, stir. Add the broccoli, stir and cook for about 5 minutes. Add the stock, bring to a boil, lower heat, cover and let simmer about 15 minutes. Do not over cook or you will have a discolored soup. Puree in batches in a food processor – be very careful it will be HOT. Return to saucepan and gently reheat. Season with salt and pepper. Serve. Eat.
Recipe: Cheese Toast
handful of sharp white cheddar, grated
ciabatta bread, sliced thinly into toast size pieces
Heat oven to 350. Lay pieces of bread of a cookie sheet and sprinkle the grated cheese over the top of the bread. Put into the oven and toast until cheese is melted and slightly browned, about 15 minutes. Be sure to check on and off to avoid burning. Serve. Eat.
Okay, who out there has been saving up for the big “love” day coming up on the 14th? Come on, you know who you are! Haven’t had any love all year, getting ready for the big night, fancy restaurant booked, pretty dress or new shirt (depending who is reading this) is purchased, champagne is pre-arranged and you are ready to devour your Valentine’s date! But, wait, you are going to that fancy restaurant, where you will have 4 or 5 courses of rich food that you will wash down with that pre-arranged bottle of bubbly and a bottle of wine…… as you walk out the door, jump into a taxi and proceed to drive at least 20 minutes home, it is clear that you will not be devouring anyone. In fact, sweet love making will be the furthest thing from your mind – admit it now! More than likely you will be complaining (to yourself) about the wad of cash you just blew as you reach for the “tums”.
Valentine’s Day Plan B – stay in. WHAT? STAY IN? BORING!!! Not, it really is not, just think about it ……… You get to set the scene: Candles, flowers, linens, a bottle of bubbly and a nice home cooked meal or a blanket spread out on the living room floor, pizza delivery, a jug of wine, and a collection of your favorite xxx movies – okay, maybe not the movies but you get our drift. Regardless, you are home, you are comfortable, you will not gorge yourself silly full of fancy food and you have saved enough money that you will be able to spring for a nice box of chocolates and a card as well.
We always stay in for Valentine’s Day, we won’t be telling you which scenario will be taking place but we will be telling you that the following recipe is a great way to start a romantic evening at home. It is decadent but still light enough so that you will not feel stuffed when you have cleaned (more like licked) the plate; remember, saving room for that love making! Not only is it a great appetizer but it also makes a wonderful light meal when paired with a simple frisee salad. I just toss the frisee with lemon juice, olive oil, fresh thyme and a little salt, it pairs wonderfully with the creamy goat cheese, salty pancetta and sweet honey – if you don’t use all the honey, that is a nice little addition to the party you will be having after dinner … just saying!
40z of fresh goat cheese cut into rounds - made 4 slices
4 thin slices of pancetta
olive oil
honey to taste – we used a nice chestnut honey
warmed baguette
Tightly wrap the goat cheese with the pancetta. Drizzle a small amount of olive oil in a frying pan, heat over low – medium heat. Pan sear the wrapped goat cheese over low – medium heat until the pancetta is golden and the cheese lightly melted. Remove from heat and plate. Drizzle with honey. Serve. Eat.
