prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 tablespoon lapsang souchong tea leaves
1 teaspoon ground cumin
1/2 teaspoon salt + more to taste
1/2 teaspoon pepper + more to taste
3 cloves garlic - minced
1 tablespoon thyme leaves + thyme sprigs for garnish
1/4 cup olive oil
1/2 leg of lamb - boned and butterflied
1 pound small white turnips - trimmed an peeled
1 pound small red potatoes - peeled
1/2 cup dry red wine
1 tablespoon unsalted butter - softened
steps:
1. combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. place lamb in a dish and rub half the tea mixture on one side. turn it over and slather the second side. if possible, set aside at room temperature up to 3 hours.
2. heat oven to 450 degrees. place turnips and potatoes in a saucepans of salted water, bring to a simmer and cook until tender, 15 - 20 minutes.
3. as turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 - 3 minutes. turn lamb and place pan in the oven. roast for 12 - 15 minutes.
4. remove lamb to a cutting board. place skillet back on stove. drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. transfer them to a bowl., cover and keep warm.
5. add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. whisk in butter, season with slat and pepper ant turn off heat. slice lamb and arrange on a large platter. spoon turnips and potatoes around it. briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
- new york times, march 2014
Showing posts with label turnip. Show all posts
Showing posts with label turnip. Show all posts
3.20.2014
1.18.2012
turnip gratin
prep time: tbd
cook time: 1 hour
servings: 4 - 6
ingredients:
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 quart cold milk + more as needed
1 bay leaf
1 ounce dry-cured ham - in 1 or 2 slices, optional
1 or 2 small onions - peeled
2 cloves
salt
pepper
nutmeg
2 1/2 pounds white turnips - peeled and sliced about ⅛ inch thick
1 cup white breadcrumbs
steps:
1. melt the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 minute. add the cold milk all at once and immediately whisk the combination smooth, covering the entire bottom of the pan. stir continuously, switching to a wooden spatula or spoon and still covering the whole bottom, until the mixture thickens and starts to bubble.
2. lower the heat, and add the bay leaf, ham, and the onion stuck with the cloves. cook at a steady low bubble for at least 30 minutes, stirring occasionally across the whole bottom of the pan. place a heat diffuser beneath the pan if necessary to keep the sauce at a bare bubble and prevent sticking and browning.
3. remove the bay leaf, ham, onion, and cloves. taste and season well with salt and pepper and add a few gratings of nutmeg. if necessary, thin the béchamel with milk to an easily pourable consistency, whisking it together—a slightly lumpy consistency will make no difference in the end.
4. heat the oven to 350 degrees. butter well a baking dish, an 8-by-12-inch oval or equivalent. arrange half the turnips in one layer and pour half the sauce over them. arrange the rest of the turnips in an even layer and add the rest of the sauce, so as to cover all the turnips.
5. bake until a knife or fork shows the turnips in the center are soft, about 1 hour. take the dish from the oven, sprinkle breadcrumbs over the surface, and distribute over them a generous number of thin shavings of butter. brown the surface under the broiler, watching and taking care that the dish is far enough from the source that the crumbs don't blacken.
- goop, november 2011
cook time: 1 hour
servings: 4 - 6
ingredients:
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 quart cold milk + more as needed
1 bay leaf
1 ounce dry-cured ham - in 1 or 2 slices, optional
1 or 2 small onions - peeled
2 cloves
salt
pepper
nutmeg
2 1/2 pounds white turnips - peeled and sliced about ⅛ inch thick
1 cup white breadcrumbs
steps:
1. melt the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 minute. add the cold milk all at once and immediately whisk the combination smooth, covering the entire bottom of the pan. stir continuously, switching to a wooden spatula or spoon and still covering the whole bottom, until the mixture thickens and starts to bubble.
2. lower the heat, and add the bay leaf, ham, and the onion stuck with the cloves. cook at a steady low bubble for at least 30 minutes, stirring occasionally across the whole bottom of the pan. place a heat diffuser beneath the pan if necessary to keep the sauce at a bare bubble and prevent sticking and browning.
3. remove the bay leaf, ham, onion, and cloves. taste and season well with salt and pepper and add a few gratings of nutmeg. if necessary, thin the béchamel with milk to an easily pourable consistency, whisking it together—a slightly lumpy consistency will make no difference in the end.
4. heat the oven to 350 degrees. butter well a baking dish, an 8-by-12-inch oval or equivalent. arrange half the turnips in one layer and pour half the sauce over them. arrange the rest of the turnips in an even layer and add the rest of the sauce, so as to cover all the turnips.
5. bake until a knife or fork shows the turnips in the center are soft, about 1 hour. take the dish from the oven, sprinkle breadcrumbs over the surface, and distribute over them a generous number of thin shavings of butter. brown the surface under the broiler, watching and taking care that the dish is far enough from the source that the crumbs don't blacken.
- goop, november 2011
1.25.2011
grilled chicken and garlic mashed turnips
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 pounds of chicken (breast, legs, thighs)
2 tablespoons chopped basil
1/4 cup fresh lemon juice
5 tablespoons olive oil - divided
3 cups diced turnip
3 cloves garlic - minced
salt
steps:
1. combine chicken, basil, lemon juice and 2 tablespoons olive oil in a large bowl and toss together. refrigerate and let marinate 2 hours.
2. grill chicken until cooked through. chicken can also be baked for 50 - 60 minutes at 425 degrees until cooked through.
3. cook turnip cubes and garlic cloves in boiling water for 15 minutes or until soft. mash turnips and add olive oil and salt.
- goop, january 2011
cook time: tbd
servings: 4
ingredients:
3 pounds of chicken (breast, legs, thighs)
2 tablespoons chopped basil
1/4 cup fresh lemon juice
5 tablespoons olive oil - divided
3 cups diced turnip
3 cloves garlic - minced
salt
steps:
1. combine chicken, basil, lemon juice and 2 tablespoons olive oil in a large bowl and toss together. refrigerate and let marinate 2 hours.
2. grill chicken until cooked through. chicken can also be baked for 50 - 60 minutes at 425 degrees until cooked through.
3. cook turnip cubes and garlic cloves in boiling water for 15 minutes or until soft. mash turnips and add olive oil and salt.
- goop, january 2011
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