Tag Archives | Winter 2016 Recipes

Roasted Lamb


Courtesy Todd Villani

Use high-quality, pasture-raised lamb.
2 (8-rib) frenched racks of lamb or
6¾ inch thick lamb chops
Salt and pepper
Ras el hanout or garam masala (optional)
2 tablespoons plus 1 tablespoon olive oil
1 cup chopped mushrooms (criminis are nice)
1 tablespoon minced shallot
1 teaspoon chopped fresh thyme
1 teaspoon white truffle oil
¼ cup beef stock
1 tablespoon butter

Season lamb well with salt and pepper. We also sometimes add an aromatic spice blend such as ras el hanout or garam masala.

Preheat oven to 475°.

Place an ovenproof sauté pan over high heat and add 2 tablespoons olive oil. When the oil reaches the smoking point, add the lamb and let it cook until nicely caramelized. Turn meat over and put pan straight into the oven. Roast until it reaches desired temperature. We recommend medium rare to medium—an internal temperature of 135° to 140°.

Place lamb on a serving platter and return pan to burner.

Add 1 tablespoon olive oil to pan along with mushrooms and shallots. Sauté together until softened.

Stir in thyme and white truffle oil. Add beef stock and butter and let reduce to a wonderful, saucy consistency. Don’t forget to taste, season with salt and pepper, and taste again.

Pour over lamb and serve.

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Make Your Own Chai Tea


Raid your spice cabinet and create your own custom blend. Grind up spices using a mortar and pestle and cook them in water or milk, simmering for about ten minutes so some water evaporates and the spices get a chance to steep and get pungent. Add black, green or white tea leaves, and a healthy sweetener to taste, like honey, maple syrup, rice syrup or sorghum. Strain before drinking!

Here are some spice suggestions to get you started:

  • Ginger
  • Clove
  • Black Pepper
  • Cinnamon
  • Cardamom
  • Nutmeg
  • Fennel Seeds
  • Coriander
  • Star Anise
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Mash roasted squash with goat cheese and stuff it between two wonton wrappers for easy homemade ravioli.

(Rub the edges of the wonton wrappers with egg white to make sure they seal.)


Halve the squash and remove strings and seeds. Slice thin, toss with oil, and roast at 400° until brown. (Bonus: You don’t even need to peel it!)


Halve a squash and remove strings and seeds. Brush with olive oil. Fill with cooked barley, shallots, herbs and cheese. Bake until the squash is tender (easily pierced with a fork).


Grate squash and sauté in olive oil with sliced garlic and red pepper flakes. Use as a quick veggie side or toss with pasta for a veggie-rich entrée.

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by Garrett Melkonian

Serves 4–6

3–4 tomatoes, peeled and diced
2 garlic cloves, minced
2–4 tablespoons red pepper paste
Small bunch cilantro, finely chopped, plus more to garnish
1⁄2 teaspoon cayenne pepper
2 teaspoons cumin
3 tablespoons (45 ml) lemon juice
1⁄4 cup (60 ml) extra virgin olive oil
2 lb (1 kg) manila clams, rinsed and drained 3 cups (700 ml) chicken stock
3 and 1⁄2 oz (100 g) basturma (Turkish air-dried cured beef, or substitute pastrami), diced
3 tablespoons (45 g) unsalted butter
Grilled or toasted bread, to serve

In a large bowl, combine the tomatoes, garlic, pepper paste, cilantro, cayenne, cumin, lemon juice, and olive oil. Mix thoroughly with a spoon or spatula (do not use a whisk).

Heat a large stockpot over medium-high heat, add the tomato mixture, and cook until the mixture becomes fragrant and tomatoes begin to break down, about 1 minute.

Add the clams, stock, and basturma and bring to boil over high heat. Reduce the heat to simmer, cover, and cook, shaking the pot occasionally, just until all of the clams have opened. Using a slotted spoon, transfer the clams to serving bowls, leaving the broth in the pot.

Add the butter to the broth and check for seasoning.

The basturma and the clams carry a good deal of salinity, and the soup will probably not need salt.

Ladle the broth over the clams, garnish each bowl with a handful of cilantro leaves, and serve with thick slices of grilled bread.

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