Publication Date: Friday, December 19, 2003
(December 19, 2003) Leg of Lamb
One 5-pound ready-to-roast "short" leg of lamb
1/3 cup Dijon-style prepared mustard
1 tbs. soy sauce
2 or 3 large cloves fresh garlic, pureed
1/2 tsp. pulverized sage
2 to 3 tbs. olive or vegetable oil
Mix mustard in a small bowl with the soy, garlic and sage. By droplets, mix in the oil to make a thick paste. This will make about 1/2 cup. Stuff paste into small cut pockets on top of lamb leg.
Preheat oven to 325 F. Place the leg of lamb on a roasting rack and cover with either lid or foil. It will take about 2 hours to cook the meat to 140 degrees.
Recipe courtesy of Rosemary Stasek
Butternut Squash Soup
1 medium butternut squash (about 2 1/4 pounds)
Non-stick vegetable oil spray
1 medium onion, chopped (about 1 cup)
3 tbs. butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish
Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with non-stick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.
When the squash is completely cool, scoop the flesh from the skin.
While the squash is cooking, cook the onion in the butter in a saucepan over moderately low heat for five minutes or until onion is softened. Add the broth and simmer for 10 minutes, covered. Add the squash pulp to the saucepan.
Transfer the mixture to a blender and puree until smooth. Add enough water to achieve the desired consistency. Add salt and pepper to taste. Return the soup to the saucepan and cook over moderate heat until it is hot.
Garnish each portion with a teaspoon of sour cream.
Roasted Shiitake and Yukon Gold Potatoes
1 pound washed Yukon gold potatoes, skin on, quartered
1 pound large shiitakes, washed, de-stemmed and quartered
2 tbs. fresh minced thyme
1/3 cup grape-seed oil
Salt and black pepper, to taste
Preheat with a thick roasting pan to 375 F. In a large bowl, mix everything together and season well. When the pan is hot, put potatoes in. They should sizzle and slide around the pan. Place in the oven and roast for 25-35 minutes.
4 large bunches spinach, leaves only, well washed
2 tbs. butter
3 tbs. all-purpose flour
2 cups hot milk
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. freshly ground white pepper
2 tbs. olive oil
2 medium onions, finely diced
Heat a large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves. Cover the pan tightly. Leave the spinach to cook for about two minutes, and then turn it over so that the wilted leaves are on the top. Cover and repeat process two or three times, until all the spinach is nicely wilted. Remove from heat and cool to room temperature.
Squeeze the spinach dry. Chop the spinach coarsely and set aside. In a medium saucepan, melt butter. Stir in flour to make a loose paste. Cook for about two minutes, until foamy, but do not let it brown. Whisk in the hot milk all at once and continue whisking until sauce comes to a simmer. Simmer for about two minutes, still stirring until sauce has thickened, then add the cream, salt and pepper and stir for one minute.
In the same skillet where the spinach was cooked, heat the olive oil. Add the onion and saute, stirring occasionally for seven to eight minutes. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed.
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