February 19th, 2008 by alice
Tags: Cheese, Chops, Feta, Lamb, Olives, Potatoes, Tomatoes
INGREDIENTS
- 3largerusset potatoes, peeled and each cut into 8 wedges
- 2tablespoonsolive oil
- 1tablespoon choppedfresh rosemary, divided
- 1tablespoon choppedgarlic
- 8lamb loin chops(1-inch thick)
- 1/2cup chopped seededtomatoes
- 1/3cup crumbledfeta cheese
- 1/3cup chopped pittedkalamata olives
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
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February 19th, 2008 by alice
Tags: Chops, Easy, Lamb, Mint, Sauce, Yogurt
INGREDIENTS
- 1/2cupfresh mint leaves, finely chopped
- 1/2cupplain yogurt
- 1garlic clove, minced
- 1teaspoonfresh lemon juice
- salt
- pepper
- 6lamb chops, from the rib, 1-inch thick
- 1tablespoonolive oil
DIRECTIONS
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat 3 of the lamb chops dry and season with salt and pepper.
- Heat oil in a 10″ heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
- Transfer chops to a plate and keep warm, covered with foil.
- Dry, season and saute remaining 3 chops in the same manner.
- Serve topped with the yogurt-mint sauce.
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February 19th, 2008 by alice
Tags: Cranberry, Punch, Splash
INGREDIENTS
- 4cupscranberry juice
- 3cupspineapple juice
- 1/2cupcherry juice
- 2cups pureedstrawberriesor raspberries(fresh or frozen)
- 6cupsice cubes
- 2lemons, sliced
- 2limes, sliced
- 3cupsorange sodaor ginger ale
DIRECTIONS
- Mix all juices and puréed berries and chill thoroughly.
- To serve:.
- Put the Splash into a handsome container, add ice and fruit. Slowly stir in orange soda.
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February 19th, 2008 by alice
Tags: American, Crepes
INGREDIENTS
- 5/8cupmatzo cake flour
- 1tablespoonsugar
- 1/2teaspoonsalt
- 3eggs
- 1 1/2teaspoonsvanilla extract
- 3tablespoonsunsalted margarine, melted
- 1/2cupwater
- 1/2cupnon-dairy coffee creamer, plus
- 1teaspoonnon-dairy coffee creamer
- 2tablespoonslemon zest
- 2tablespoonsvegetable oil
DIRECTIONS
- For the crepes:.
- Combine the flour, sugar and salt.
- Place all liquid ingredients in blender and pulse to mix. With the motor running, pour in the flour mixture. Scrape down the sides and blend again to thoroughly mix, about 20 seconds. The batter should be about the consistency of heavy cream. Stir in the zest. Cover and chill for at least one hour before using (or up to 24 hours).
- Pour a small amount of vegetable oil into the crepe pan and wipe out with a paper towel. You will not have to grease the pan again.
- Place the pan over medium heat. When the pan is hot, add 2 to 3 tablespoons of the chilled batter. Lifting the pan off the burner, swirl the batter around the pan to form an even, very thin coating. The first side will be golden in about 1 minute. Loosen lightly with the edge of a spatula and flip to cook the second side for about a minute.
- Transfer each completed crepe to a rack to cool and proceed with the next. If you are making the crepes for future use, when cool - layer them with waxed paper and freeze or refrigerate.
- To Fill: Spread 1 rounded tablespoon of filling across the middle of the crepe and fold in half and then into quarters. Put in a buttered baking dish, overlapping the fans as you go. Crepes can be prepared to this stage, well wrapped and refrigerated up to 24 hours in advance.
- To bake: Pre heat oven to 400°. Drizzle folded crepes with 3 tablespoons melted margarine (sprinkle of ginger or cinnamon or sugar depending on filling). Bake in pre-heated oven for 10 to 12 minutes, until bubbling.
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February 19th, 2008 by alice
Tags: Blue, Cheese, Dip, Sams
INGREDIENTS
- 1cupblue cheese, crumbled(like Roquefort or Gorgonzola)
- 1cupsour cream
- 1/4cupcream cheese(room temperature)
- 1/4cupgreen onions, minced
- 1teaspoonlemon zest
- 2teaspoonsfresh lemon juice
- salt & fresh ground pepper
- 1/4teaspoongarlic powder, minced or1 garlic clove, minced
DIRECTIONS
- Combine 3/4 cup of the blue cheese and all remaining ingredients in a food processor. Pulse to blend to a lumpy/creamy texture.
- Taste for seasoning and add salt, pepper and more garlic if desired.
- Transfer to a bowl and stir in the remaining cheese. Refrigerate for at least 2 hours (or overnight) before serving.
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