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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 10, 2011


RECIPE
Serves 3

A CookTale

Good things come to those who wait. I waited and 3 baskets of newly foraged Chanterelles came my way from Heather Ridge Farm in Preston Hollow, NY. They awaited me at the Saugerties Saturday Farmer’s Market.
Strange what gets me excited at this stage of my life.
I couldn’t wait to get at them & when I did they responded like they knew how much I was enjoying them. The recipe is simple, all it takes are the Chanterelles. do your utmost to forage them at your most favorite specialty market. Eataly or Buon Italia in NYC might be a good start.
Can be prepared in 30 minutes or less

INGREDIENTS

1/2 Pound fresh Chanterelles
2 TB of unsalted Butter
1 TB of EVOO
1/4 Cup dry White Wine
3 TB OF coarsely chopped fresh flat-leafed Parsley Leaves
Salt &Pepper to taste
Fresh Lemon juice to taste

METHOD

1. Halve Chanterelles into lengthwise thick slices.
2. In a large non-stick skillet, melt Butter & EVOO over moderately high heat. When foam subsides, sauté the mushrooms & keep stirring.
3. Add Salt & Pepper to taste, until the mushrooms are barely tender, about 2 minutes.
4. Add the Wine and cook, stirring, until liquid is evaporated and the mushrooms are tender, about 5 minutes.
5. In a bowl, toss the mushrooms with Parsley and Lemon juice.

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The Dinner On The Table

Serves 3

A CookTale

When you begin with wonderful ingredients-
hand picked Chanterelles by the forager at Heather Ridge Farms & Racks of Lamb from Fleischer’s Grass-Fed Meats- it makes for a safe start to a successful main course. The only not so great ingredient were the jarred Flageolets Beans, even though they were hand carried from Paris by our great friend Jean Michel.

The individual recipes for the Rack of Lamb & the Chanterelles accompany their photos on today’s blog.


RECIPE
Serve 3
A CookTale

I prepared two racks, realizing that each rack has eight chops one would have sufficed. I assumed that we’d each want three, but Cathie opted for two. Possibly tomorrow night i’ll concoct something edible with eight chops.
Along with the superb lamb from Fleischer’s Grass-Fed Market, the Rosemary, Thyme and Parsley coating made for an added taste treat.

INGREDIENTS

2 Lamb Racks, frenched and trimmed of fat
2/3 Cup of EVOO
2 cloves Fresh Garlic
2 TB Fresh Rosemary
3 TB Fresh Thyme
3 TB Fresh Flat Leaf Parsley
Kosher Salt & Fresh Cracked Pepper
Roland’s Fig Balsamic Glaze*

* Available online & at specialty stores

METHOD

1. Heat a cast Iron grill pan to smoking.Add 1 TB of EVOO & sear the Lamb Racks for about 5 minutes. Remove to a plate.

2. In a blender, combine the Oil, Garlic, Rosemary, Thyme & Parsley. Pulse until incorporated.
2. Pour the mixture over the seared Lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight.
4. Heat the oven to 425F. Remove the Lamb from the fridge & let it sit for 15 minutes at room temperature.
5. Oven roast the Lamb to the desired doneness 120F (but no more than medium rare).
6. At plating, drizzle the Fig Balsamic Glaze around the plate and serve.

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