January 2018


IMG_8940

A juicy lamb patty, simply seasoned with fresh rosemary, salt and pepper, is delicious in its own right. But when I have a vote, I prefer mine with a homemade sauce to take it a level up in flavor.

When I first started making lamburgers , tzatziki was my go-to sauce–that creamy cucumber, lemon and dill sauce you find on a gyro. It had been so long since I made it, I was scanning recipes to refresh my memory how I put it together, when it hit me–most of these recipes are made for more than just two people. The Yankee in me hates to waste food, so I scaled it down and added parsley instead of dill. The traditional sauce is definitely Greek, but in this very Italian kitchen, as Frank sang, I did it my way. There was more than enough for two lamb patties with some leftover to spread crackers or to use a a dip for vegetables.

Not a big tzatziki fan? My other sauce of choice is salsa verde. Not a lamb eater? This would be delicious on fresh, warm pitas.

KATTY’S TZATZIKI

3/4 cup Fage full-fat Greek yogurt
1/2 a lemon, squeezed
2 mini English cucumbers, grated; then squeeze in a paper towel to remove excess water
1 small clove of garlic, pressed
1/4 teaspoon Kosher salt
drizzle of Meyer lemon olive oil (I love my Seven Barrels oils and balsamic vinegars)
handful of parsley, chopped

Whisk together yogurt, lemon juice and Meyer lemon olive oil. Add pressed clove of garlic and salt. Add some black pepper, too, if you like. Grate two mini English cucumbers, then squeeze in a paper towel or colander to remove excess water. Coarsely chop a handful of parsley and stir in. In just a half hour or so, the flavors will meld nicely enough, but if you prep it ahead of time, it will mellow out the garlic a bit more.

We had our lamburgers with mashed sweet potatoes and spinach sauteed with garlic. Told you they were juicy!

IMG_8946

Advertisements

IMG_8806

For the pan:
Generously butter a 9″ springform pan and sprinkle it with 1/4 cup of panko. Set aside.

For the ragu:

half a large sweet onion, diced
1 clove garlic, pressed
1 carrot, finely diced
1 stalk celery, finely diced
1 tablespoon tomato paste
half a red Cubanelle (or bell) pepper, diced
3-4 oz. mushrooms, sliced
1 pound hot sausage (my favorite locally is Longhini)
1 8 oz. can tomato sauce (I like Tuttorosso)
2/3 cup frozen baby peas
1/2 cup Chardonnay (or other dry white wine)
1/2 teaspoon Kosher salt

Add butter and olive oil to cover the bottom of a large sauté pan over medium heat. Add diced onion, carrot and celery. Cook about 5-7 minutes or till the onion starts to get some color. Add pressed garlic clove; cook for just one more minute. Next add pepper and mushrooms, continue to cook a few minutes. Add tomato paste; cook for another minute or two, then add 1/2 cup of Chardonnay and 1/2 teaspoon of Kosher salt. Let the liquid cook down for a few minutes, then add the sausage, breaking it up into small pieces as it cooks. When the sausage is completely cooked, add the tomato sauce. Combine, then add peas. They’ll warm through in just a few minutes. Once they do, remove the pan from heat, transfer ragu to a large bowl and clean the pan so we can use it to make the risotto.

IMG_8801

For the risotto:
2 oz. mushrooms, diced
1/2 large sweet onion, diced
1 garlic clove, pressed
1 1/3 cups Arborio rice
3/4 cup dry white wine
2 3/4 cups chicken stock
2 tablespoons Pecorino Romano cheese, grated
1 tablespoon or so of butter to finish
freshly ground black pepper

Once again, add butter and olive oil to cover the bottom of your trusty large sauté pan over medium heat. Sauté the onion for about 5 minutes, add garlic and cook for just one minute more.

Add the rice and stir continuously till it starts to turn slightly translucent at the edges. Add wine to deglaze the pan, scraping up any the bits from the bottom. Bring to a boil, then lower the heat to simmer for a couple of minutes. Add mushrooms.

Meanwhile, heat the stock. It’s handy to use a large glass measuring cup in the microwave. Pour about a half cup or so of warm stock into the rice and continue stirring over medium heat until absorbed, then pour the same amount again. Repeat and keep stirring till you’ve used up all the stock. By then, the rice should be tender. This should take about 30 minutes, total. Preheat your oven to 350 degrees F midway through this process so it will be ready to go once we assemble the torta.

Add a good tablespoon or so of butter and two tablespoons of Pecorino Romano;  stir to combine. Remove from heat.

For the assembly:
8 oz. ball of fresh mozzarella, sliced

For the topping:
Combine 2 tablespoons melted butter with 2 tablespoons panko breadcrumbs

Let’s put it all together:
Divide the rice in two in the sauté pan.
Evenly press half the rice into the springform with a spatula.
Next add a layer of the ragu.
Add a layer of fresh mozzarella slices.
Cover with remaining rice, then spread buttered panko topping evenly over the top.

Bake at 350 degrees F for about 20-25 minutes. You’ll want to see the edges of the pan turn a bit golden–23 minutes was the magic number here. Slice, serve, mangia!

IMG_8804

 

 

IMG_8588

Do you love a pistachio muffin? I do, but those green things we’ve eaten in bakeries and cafeterias–though they hit the spot–aren’t remotely close to the real deal. Part of being small batch authentic is using the best ingredients and techniques in what I bake and cook. So, no green food coloring here. No pistachio pudding from a box. I took about half of an 8 oz. bag of pistachios, shelled them, measured them, chopped them and made these seven beautiful, naturally green-tinted muffins. If you’re a pistachio fan, you really must try them, too!

KATTY’S PISTACHIO MUFFINS
¼ cup butter, softened
½ cup sour cream
¼ cup light brown sugar
¼ cup granulated sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons milk
3/4 cup all-purpose flour
½ cup shelled unsalted pistachios–¼ cup chopped fine, ¼ cup a bit more coarse
½ teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
½  a lemon, zested

Cream butter and sugars. Add egg, vanilla and almond extracts; mix well. Add sour cream and milk. Combine dry ingredients including 1/4 cup of finely chopped pistachios; gradually add to creamed mixture, stir till moistened. Now stir in the more coarsely chopped pistachios and lemon zest.

I’m a big fan of my Wilton silicone baking cups for making muffins. Brush seven of them with melted butter, then spoon the batter to the fill line.

Bake at 400 degrees F for 20 minutes or a toothpick inserted into the center comes out clean.

Makes seven of the most delicious pistachio muffins you’ve ever had!

IMG_8583