QED WSJ June 2-19

 

  • buy some crab cakes
  • shred or buy coleslaw mix  (cabbage, carrots, etc)
  • chopped mint

DRESSING – mix and let sit 15 minutes

  • ½ tsp lemon zest
  • ¼ C lemon juice
  • 2 tsp honey
  • 1 tsp Dijon
  • 1 small shallot chopped
  • 8 TB olive oil

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°

  • 4  (~1lb each) lamb shanks
  • 1TB kosher salt
  • 2 TB olive oil

1. Preheat broiler. Season  lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.

  • 1 Spanish (red) onion, thinly sliced
  • 1 carrot thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ tsp salt
  • 2 TB oil
  • 2 cinnamon sticks
  • 1 cup dried currants

2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.

3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!

  • 1 (15oz) can chickpeas, drained

4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.

  • 1 TB finely chopped fresh mint
  • ½ Cup parsley
  • 2 TB fresh lemon juice

Add herbs to chickpeas, spoon onto plates, top with lamb shanks.

Serves 4-6

Dressing: whisk together in small bowl:

  • 2 TB olive oil
  • 2 TB white vinegar
  • 1 tsp honey
  • S&P

SALAD toss with dressing.

  • 3 C blueberries
  • 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
  • 3 scallions thinly sliced
  • 1 C crumbled feta
  • 1 heart romaine chopped
  • 2 C lightly packed mint leaves

Salad Biard Nice

February 5, 2012

from Biard’s in Nice 2001. Very refereshing on hot summer day.

Cut vegetables into triangle shape bites.

  • 2 large tomatoes
  • 1 English cucumber (cut in quarters, lengthwise, then into bite size triangle pieces)
  • 1 red pepper
  • bunch cooked white asparagus
  • 1 finely chopped medium red onion
  • some leaves of chopped fresh mint
  • artificial crab meat or tuna

Simple Dressing

  • 3 TB oil
  • 1 1/2 TB lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp red wine vinegar

VINAIGRETTE

  • 1 TB red wine vinegar
  • 4 TB oil
  • 1 tsp soy
  • 1 tsp Dijon

Couscous Mint & Lemon

January 22, 2012

Great side dish, especially at Spring, Summer. Serves 6.

  • 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
  • 1/4 C thinly sliced mint leaves (roll leaves to slice)
  • 5 scallions thinly sliced diagonally
  • 1/3 C golden raisins
  • 3 TBs lemon zest (thinly sliced)
  • 1/4 C toasted pine nuts
  • 2 TBs lemon juice
  • 1/8 tsp red pepper flakes
  • 5 TBs olive oil (can use lemon flavored if you have some).

Mix all ingredients together. Top with fresh ground pepper