Clementine, Fennel & Potatoes

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Photo Credit: Cocoa Bean, the Vegetable, 2017.

 Inspired by one of a recipe from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi, the dish comes together in just a few minutes and is loaded with healthy seasonal ingredients. The mix of flavors in this dish is absolutely wonderful. The Potatoes, citrus fruit, fennel, thyme, mustard and a generous dose of ouzo (an anise-flavored aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas. An added bonus is that  the potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C, that is much needed during the winter months.

Recipe Adapted From
Cocoa Bean, The Vegetable
April 20, 2017

Serves 4

Ingredients:
3 tablespoons ouzo
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon grainy brown mustard
1 tablespoon light brown sugar
2 tablespoons fennel seeds
3-5 sprigs of fresh thyme
1  1/2 pounds baby Yukon Gold potatoes
1 fennel bulb
2 clementines, whole and washed
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat the oven to 350 ° F.

In a small non-reactive bowl, mix together the ouzo, oil, juices, mustard, sugar and fennel seeds to make the marinade. Set aside.

Using a chef’s knife, cut the fennel bulb in half, and then cut each half in four quarters.

Slice the clementines thinly and crosswise, keeping the skin on.

In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Toss in the sprigs of thyme, and season with salt and pepper.

Place the baking dish and bake in the oven for 30 to 45 minutes or until cooked through and vegetables are golden. Add a bit of extra color by putting on the broiler for the last three minutes being careful not to burn the vegetables.

Remove from the oven and transfer the vegetables to a serving platter. Garnish with extra thyme leaves if desired.

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Oxtail Bourguinonne

 

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Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut can be beef or veal origin. Also note that mashed potatoes would make the perfect side dish. And if you desire a gluten free side dish, mashed cauliflower works just as well.

Serves 6

Ingredients:
8 slices fatty bacon, chopped
Olive oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small shallots, blanched 1 minute, peeled

Directions:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.

Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.

Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.

Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.

Cook’s Notes:
This dish can be made 1 day ahead. Allow it to cool  for 1 hour, then refrigerate uncovered until cold, then cover and keep refrigerated. To serve, rewarm over low heat before ladling into serving bowls.


Creole Herb Crusted Lamb

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This rack of lamb recipe is simply delicious. Beautifully coated with a flavourful herb crust and cooked to perfection, serve it at your next dinner party and impress your guests. When purchasing lamb, ask for lamb that has been grass-fed from birth to market. It is healthiest for you and delicious!

Serves 4 

INGREDIENTS
For the Lamb:
2 racks of lamb, cut in half with 3 bones per serving
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil(for browning)
4 to 5 garlic cloves
1 bouquet of thyme
2 tablespoons Creole  mustard*

For the Herb Crust:
3 cups Japanese Panko breadcrumbs
1 1/2 cup  fresh parsley, stems included
1 cup baby spinach
1/3 cup of mint (optional)
4 sprigs thyme (leaves only)
Salt, to taste
Freshly ground black, pepper to taste
1/4 cup  Parmesan cheese, grated
Splash of  olive oil

DIRECTIONS:
Heat oven to 400°F.

Select a cast iron skillet.

Remove the fat cap if present. Cut each rack into 3-4 bones each (approximately one serving).  NOTE: Do not cut all the way to the meat. Season on all sides with salt and pepper.

Heat the skillet to very hot, add olive oil until it is shimmering.  Add a bouquet of thyme, cloves of garlic. Place the lamb in skillet and sear on all sides of meat  and using tongs sear the ends, to give it a nice dark color.

Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.

Preparing the Crust: Place the panko  breadcrumbs, herbs, spinach and Parmesan cheese into a blender or a  food processor and pulse several times until you have a very fine  green crumb. Add a splash of the olive oil and continue pulsing for a few more seconds. NOTE: It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.

When lamb has been in for 12 minutes, remove from oven and brush all sides with  mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating. Shake off any excess. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place the racks (this time skin-side-up) in a baking dish.  Place back into the oven for another 8-10 minutes (longer if you want well-done), Use a meat thermometer to check the internal temperature of each rack. NOTE: The chops may be cooked to 145 °F (medium rare),160 °F (medium), or 170 °F (well done).

Serve the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting to your taste.

Cook’s Notes:
You can substitute Dijon mustard for the Creole mustard, if desired.