Ingredients for 2:
1 lb rack of lamb
2 big tablespoon of Dijon mustard
1 tablespoon minced garlic
2 sprig fresh rosemary, finely chopped
Preheat oven at 425 F.
Mix the mustarl, garlic and rosemary together (for a less grainy paste, blend the igredients together.
Season the rack with salt and rub with the mustard; put the rach bone down in a pan that can go in the oven and roast the rack for 40 minute (medium rare). Remove from oven, cover with aluminu foil and let rest for 10-15 minutes (to allow the juices to redistribuite inside the meat). Slice it and serve!
I've serve the lamb with 1 purple cauliflower sautee' in few tablespoons olive oil, 1 teaspoon anchovies paste, 1 handful of sliced kalamata olives amnd 1 teaspoon minced garlic.
Friday, November 9, 2007
Monday, November 5, 2007
Nurse and Patient
Whitetrash and Little Butterfly
My unconditioned love for the bbq would have like grill the fish the way it was, but my innate passion for experimentation tells me differently. So, I've decided to try a recipe that I've recently tasted in a restaurant, but in the grilled version. I'm talking about the trout amandine, a French dish very famous in Louisiana due to the Creole population. Originally, the recipe includes few ingredients: flour (that in my case I didn’t use), lemon juice, parsley and trout (or sole) of course. The procedure is quite simple, but I’ve decide to give it a twist: cooking it on a cedar plank.
- Wash the fillets and pat them dry. Season them with salt and pepper, brush with butter and drizzled with lemon juice.
Sunday, November 4, 2007
for 43 mini-muffin size cupcakes and 12 regular muffin
For the cake:
325 gr sugar
300 gr flour
50 gr unsweetened cocoa
1 1/2tablespoon baking powder
1 tablespoon ground cinnamon
1/2 cup oil
1 cup buttermilk
Beat the eggs with the sugar until pale and fluffy. Sift the flour with cocoa,cinnamon and baking powder. Mix buttermilk and oil.
Stir in the egg batter 1/3 of the flour and mix well. Stir in half of the liquids. Continue with 1/3 of the flour, the rest of the liquids and the last flour, mixing well between each addition. Pour the batter in the muffin paper cups and bake at 350F for 10 minutes the smalls and 15 minutes the regular. Check after the first 8 minutes for the small ones. Remeber time varies depending on oven's temperature. Let them cool, frost them and decorate.
Frosting (adapted from Country Living October 2007)
8 oz cream cheese, softened
1 1/2 cup powdered sugar
2 1/4 teaspoon cocoa
1/4 teaspoon cinnamon
1 teaspoon orange extract
1 1/2 cups heavy cream
3/4 cup powdered sugar
orange food colorind as needed
Beat the cream with the sugar and the food coloring to soft peek. Keep refrigerated.Beat the cream chease until fluffy. Add gradually the rest of ingredients until well combined. Gently fold in the whipped cream until well combined. Use to fill o frost cake and cupcakes.
Thursday, November 1, 2007
Any recipe is made by words, numbers, maybe pictures. They can taste or smell, but still... they get their own life only when they have a story behind. Nothing special: maybe the recipe was created for a special person or in a particular moment; or it is the one that your grandmother used to make so often...
This recipe- the one featured in the picture - has prestigious and noble roots, though. It was created by the Marquis Antonio Altoviti Avila, of the illustrious Altoviti's family and also son-in-law of the Italian General Pietro Badoglio.
The Altoviti family goes back to the XIII century; it is well known to protect the most famous artists of the Renaissance, such as Vasari, Cellini, Raffaello. And even when the times became tougher, they kept protecting artists and poets. This until the first World War, when the belle epoque ended.This recipe is the simbol of that generation of people, with no more luxury, but with so much flair.
Marquis’ Cold Pasta
300 gr rigatoni pasta
15-20 black olives
2 tablespoon fresh parsley, chopped
1 tablespoon chives, chopped
100 gr white fish caviar (if you can afford it, use the real deal!!!)
150 gr marinated tuna in olive oil
1/2 tablespoon anchiovies paste
Melt the anchiovies paste in a pan; add olives and tuna and cook for few minutes. Cook the pasta al dente, drain it and dress it with the tuna sauce. Let cool. When is cold, stir in the caviar and the chopped herb. Stir well and enjoy it!
A special thanks to Luvi that gave me the material to work with!