When someone hears the word pesto, they think of that
delicious, but oh so common, basil, garlic, pine nut paste. While that
particular pesto is amazing, I hope this walnut and parsley version serves as a
reminder that “pesto” is not a recipe, but a technique.
First, grind some garlic and salt into a paste with a mortar
and pestle. This releases the full fury of raw garlic’s real flavor. Fair
warning: this is some strong medicine, and I mean that literally. To that we
add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture,
and pair beautifully with the aromatic, bittersweet parsley.
Finish to taste with lemon juice and/or vinegar, and olive
oil. Loosen with a little water if desired, and season generously with salt. That’s
pretty much it. Feel free to add cheese, but I like to keep this as is. It
has the flavor and mouthfeel of a rich butter spread, and I think the cheese would
get in the way.
You shouldn’t need any cayenne pepper, since raw garlic
prepared in this manner is surprisingly hot, but as usual, that’s up to you. I
really hope you give this ancient raw sauce a try soon. Enjoy!
Like many Americans my age, I was raised with a jar of mint
jelly in the fridge, and it never, ever, came out unless there was lamb around.
In fact, if someone caught you making a PB&J with mint jelly back then, it
was straight to the insane asylum. Nope, mint jelly was to be
served only with lamb – and lamb only with mint jelly.
We’ve come a long way since then, and now, anything goes.
Except for peanut butter and mint jelly sandwiches. That’s still considered crazy.
But as far as mint sauces go, I love experimenting with new ideas, especially
around Easter time, and I really liked how this came out.
As I mention, next time we’ll add our mint right before we
serve, so to preserve that bright green color, but besides that, I really
enjoyed the combination. Once it was properly seasoned, that is. I added more of
everything; lemon juice, salt, cayenne, and mint, before it was just right. The
ingredient amounts below have been properly adjusted.
Regarding the cooking method: I usually sear my racks in a
very hot frying pan, then add the mustard/crumb mixture, and roast until we reach
125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting
until done. Which is a better method for the home cook? Probably the first one.
The good news is; if you watch any of our older rack of lamb
videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also
go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!
Ingredients for 2 large or 4 smaller portions:
1 whole (8 bone) rack of lamb seasoned very generously with
salt, freshly ground black pepper, and cayenne
2 tablespoons Dijon mustard
1 tablespoons finely minced green onions
1/4 cup fine plain bread crumbs
2 tablespoons melted butter
1/4 teaspoon salt
For the *sauce:
2 cups fresh strawberries
zest of one lemon
juice from 2 lemons
1/4 cup water
2 tablespoons honey
1/4 cup freshly sliced mint leaves (add right before you
serve!)
salt and cayenne pepper to taste
* Only do final seasoning when the sauce has cooled. When
tasting the sauce, keep in mind it’s going to be used as a condiment, and not
eaten plain, which means it needs to be very well-seasoned. This is why it’s
better to taste on a cracker or piece of bread, instead of off the spoon. Other
great additions to this sauce are things like balsamic vinegar, hot/sweet
peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon
and basil.
I mean, I'm off this week. I'm back East visiting family, and won't be posting any videos during this time. I wanted to mention this lack of activity so you wouldn't think I was actually "neutralized" by Big Sports Drink. We'll be back next week with two new videos as usual, so until then, behave yourselves, and as always, enjoy! .
There’s nothing I like more than getting a food wish for
something I didn’t know existed, and thanks to a Mr. Patrick Ryan, I now know that
tartiflette exists. This striking looking dish is basically a potato, onion,
and bacon casserole, topped with Reblochon cheese.
If you haven’t heard of Reblochon, don’t feel bad. It’s illegal
here. Since it’s made with raw milk, which apparently is dangerous, even though
people have been eating it for centuries, it’s not allowed to be imported into
the country. However, while you can’t get the real stuff, without smuggling at
least, you can get a wonderful substitute, called “Dancing Fern,” from Sequatchie
Cove Creamery.
If you’re wondering what it’s like,
this is their description: “…soft and supple texture and barnyardy aroma, along
with notes of cultured butter, shiitake mushroom, and walnuts.” You can find it at your finer cheese shops, or fromseveral online sources, and while very expensive, it really was a
magnificent cheese.
If you can’t swing faux-reblochon, I’ve
read about some people using half gruyere and half brie. After tasting the
finished product, I can see how that combo could create a somewhat similar
flavor profile. Of course, since we’re talking about potatoes and bacon, just
about any melting cheese should work beautifully. I really hope you give this amazing casserole a
try soon. Enjoy!
Ingredients for about 8 portions:
butter for greasing casserole dish
3 pounds russet potatoes, cooked with skins on, in salted
water
12 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large onions, sliced thin
salt, freshly ground black pepper, and cayenne to taste
1⁄2 cup drinkable white wine
3/4 cup crème fraiche
1 pound Reblochon cheese, or something similar like Dancing Fern
- 375F. for 45 minutes, or until potatoes are very tender
