Recipes

Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 6, 2010

Morrocan Style Lamb Sausage

Courtesy of Jason Wilson
Servings: Serves 12
Ingredients:

8 cloves garlic , brunoised
3 shallots , brunoised
2 tablespoons cumin seed , ground and toasted
1 tablespoon fennel seed , ground and toasted
4 tablespoons kosher salt
1 teaspoon smoked paprika
1/4 bunch rosemary , chopped
1/4 bunch cilantro , chopped
3 tablespoons olive oil
3 pounds lamb shoulder
1 pound lamb leg
1 pound pork fat
1 pound lamb fat
Juice and zest of 2 oranges
1/4 cup currants
1 cup red wine (preferably Shiraz)
1/2 tablespoon ground cinnamon
2 tablespoons grain mustard
4 ounces sausage casing or 1 pound caul fat (both available at a local butcher)
Directions:

In a saute pan, toast the garlic, shallots, spices and herbs in olive oil. Place meat in a stainless steel bowl and add the oil mixture to the bowl. Add pork and lamb fat, orange juice and zest, currants, red wine, ground cinnamon and grain mustard and allow to sit and marinate, covered in the refrigerator for 4 hours.

Grind marinated meat through a medium die on the meat grinder. Let the meat go through once, then send it through again on the fine die setting.

To taste test, sear a small patty to ensure seasoning is correct. Using sausage stuffer, fill casings or caul fat with lamb mixture. Pan-sear sausages until brown and serve with a favorite savory condiment or relish, such as marinated figs.

Aussie Lamb Sausage

3-lbs ground lamb
2-sun dried tomatoes, finely chopped
8-oz feta cheese, crumbled
3-tbsp fresh basil, finely chopped
1-tbsp fresh rosemary, finely chopped
1-tbsp minced garlic
1-tsp salt
1/2-tsp freshly ground black pepper

Combine all ingredients, mix well & stuff into hog casing

Armenian Lamb Sausage

5-lbs medium-ground lamb
1-cup finely chopped onion
8-cloves garlic, minced
2-tsp black pepper
1-tbsp salt
2/3-cup fresh mint, chopped
1-cup water

Combine all ingredients; mix well and stuff into sheep casings.

Lamb Sausage

Recipe courtesy HRH Catering, 2005
Ingredients
Poaching Liquid:
8 cups beef broth
8 cups port wine
7 bay leaves
5 cinnamon sticks
1/4 cup whole peppercorns (mixed colors)
1 onion, halved, skin on
3 tablespoons kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cumin
Lamb Sausage:
3 pounds ground leg of lamb
6 whole eggs
1 cup heavy cream
1/4 cup extra-virgin olive oil
3 cups chopped pistachios
1/4 cup shallots, minced
1/4 cup garlic, minced
1 cup finely chopped fresh rosemary leaves
1/4 cup port
1 tablespoon ground allspice
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
Dried bread crumbs
Directions
To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.

To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

Monday, March 1, 2010

SCOTCH BROTH

This is another family favorite.
Ingredients:
leftover bones from Lamb Roast, cracked
2 c. cooked diced lamb
1/4 c. butter or margarine
3 leeks, trimmed and thinly sliced
1 large onion, diced
1 qt. chicken broth
1 qt. water
1 bay leaf
1/4 tsp. pepper
1/2 c. barley
1 c. diced carrots (4 to 5)
1 c. sliced celery with leaves
1/2 c. pared rutabaga
1/2 c. chopped parsley

How to Prepare:
Saute lamb bones and meat in butter in kettle untillightly browned; add leeks and onion. Saute 2 more minutes.Stir in broth, bay leaf and pepper and bring to a boil. lower heat; simmer, uncovered for 1 hour. Add barley and simmer 1/2 hour. Stir in carrots, celery, rutabaga and parsley. Simmer, partially covered, until vegetables and barley are tender(about 20 minutes). Remove bones before serving.
This recipe is great for
people who like roast lamb, but don't know what to do with the leftovers!

http://www.cookbooks.com/sampler/sect3/666/885466.asp

Melt in your Mouth Biscuits

This is my family's favorite biscuit recipe and very simple to make. Treat dough just like you would pie dough...do not over-work it.

2 cups sifted flour
½ teaspoon cream of tartar
2 tablespoons sugar
½ cup shortening
½ teaspoon salt
4 teaspoons baking powder
2/3 cup milk
1 egg slightly beaten

In large bowl sift together flour, cream of tartar, sugar, salt and baking powder.



 Cut in shortening until mixture resembles cornmeal.


Combine the milk and egg, mix well.


Slowly add milk/egg mixture to the flour mixture.
Flour your work area well as the dough will be a little sticky to start out.


Knead 5 times on lightly floured surface. Pat or roll ½ inch thick. Cut out biscuits with floured cutter. Recipe will make 8 biscuits.


Bake in 450-degree oven 10-15 minutes or until light brown


Sunday, February 28, 2010

Keuka Gold Idaho® Fingerlings with Whipped Goat Cheese and Crisp Pancetta

Ingredients:
20 Keuka Gold Idaho Fingerlings
1 package Pancetta (bacon can be used), rendered
Directions:
Using the grease from the rendered pancetta cover the potatoes. Season lightly with salt and pepper place in the oven and bake until tender. When potatoes have cooled slightly with a melon baller take out a bit of the potato at the top of your potato. Place a dollop of the whipped goat cheese and sprinkle with rendered pancetta.

WHIPPED GOAT CHEESE

Ingredients:
4 ounces Goat cheese
4 ounces Cream cheese
2 ounces Heavy whipping cream
2 T Olive oil
To taste Salt and pepper
4 T Chives, fresh
2 T Italian parsley, fresh
3 T Oregano, fresh
Directions:
In a food processor add goat cheese and cream cheese Pulse until well combined slowly add olive oil and whipping cream. Season with salt and pepper and herbs pulse until thoroughly combined.

Idaho® Potato Knishes

Sherry Yard, Executive Pastry Chef, Spago Beverly Hills

Yield: 12 Knishes
Ingredients:
1/2 Sheet Puff Pastry
3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
4 oz Onions, sauteed
2 oz Cheddar Cheese
2 oz Maytag Blue Cheese
1 oz Reggiano Cheese
1 oz Goat Cheese
2 oz Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Nutmeg
Egg Wash (1egg and 1 egg yolk)
Directions:
In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
Do not over mix. Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. Fill the center of each square with 2 tablespoons of potato base. Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
Serve immediately.