Monday, March 30, 2009
Wednesday, March 25, 2009
1 lamb rack, bones Frenched
1/4 cup Dijon mustard
2 Tablespoon of minced fresh Rosemary, divided in half
1 Tablespoon of minced fresh Parsley
2 Tablespoon of butter, melted
1/2 cup bread crumbs
1 pound of red potatoes, size "B", or quartered large ones
1/4 cup olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees
In a roasting pan just large enough to hold the rack, toss the potatoes with the olive oil, salt, pepper, and 1 Tablespoon of the minced Rosemary, roast for 1/2 hour.
While the potatoes are roasting, season the rack on all sides with salt and pepper, next spread the fat side of the rack with the dijon mustard.
Toss the bread crumbs with the melted butter, 1 Tablespoon of the Rosemary, and the Parsley.
Pat the seasoned bread crumbs onto the Dijon coated lamb rack.
After the potatoes have roasted for 1/2 hour, place the lamb rack-bread crumbed side up, on top of the potatoes.
Return to the oven and continue roasting for 20 to 25 minutes for medium rare.
Wednesday, March 18, 2009
Wednesday, March 04, 2009
Tim, a culinary student as well as one of our line cooks, made this lovely flan last week. He is especially interested in baking desserts, and his favorite flavor is banana. So when he wanted to bake this I said do it.
For the caramel:
1 cup sugar
1/2 cup water
In a saute pan, dissolve the sugar in the water and bring it to the boil. Boil until the syrup becomes a rich amber color.
Pour the caramel into custard cups and swirl the caramel around the sides of the cup.
2 1/2 cups half and half
1/4 cup banana liqueur
1/4 cup sugar
3 egg yolks
Whisk all of the ingredients together and strain. Pour the strained custard into the prepared custard cups and bake in a bain marie in a preheated 325 degree oven for 45 minutes to 1 hour until the custard is set and an inserted knife comes out clean.
Chill for several hours. To unmold, run a thin knife around the edge of the cup and unmold the custard, be sure to let all the caramel run out over the top of the flan. Serve with fresh fruit, if desired. We made a compote of bananas, oranges, and strawberries.