blog

Rack of Lamb February 12, 2016

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,Recipe,rosemary roasting blend,Tandoori spice blend - Sue Fuirst @ 2:34 pm
Tags:

Rack of Lamb

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

 

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Per rack:

1 Tb olive oil

1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning

OR

Per Rack:

1 Tb olive oil

2 Tsp Dijon mustard

1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub generously all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to step 2.

  1. Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

Enjoy.

 

 

 

Levitt Fuirst Rack of Lamb

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,rosemary roasting blend,Tandoori spice blend,Uncategorized - Sue Fuirst @ 2:31 pm
Tags: ,

I like lamb.  Maybe that’s why so many of my spice blends are lamb-friendly.

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  Some eaters will be fine with two chops. If you are serving a Ken Fuirst, assume 5+ chops will be consumed.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

Per rack:
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
OR
Per Rack:
1 Tb olive oil
2 Tsp Dijon mustard
1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub seasoned paste all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to next step.

Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

 

Enjoy.

 

 

 

Baked Artichoke Dip January 20, 2015

Filed Under: Recipe,rosemary roasting blend - Sue Fuirst @ 2:29 pm

Baked Artichoke Dip

 

1 tablespoon olive oil

1 shallot, diced

1 garlic clove, diced

1 15-oz can quartered artichoke hearts, drained (not marinated)

3/4 teaspoon Basics Fuirst Rosemary Roasting Blend

½ cup white wine

8 oz cream cheese

1 cup grated gruyere, Jarlsberg or fontina cheese

½ cup plus 2 tablespoons grated Parmesan

zest from ½ lemon

¼ cup mayonnaise

Kosher salt and pepper

 

Preheat oven to 350º.  Oil or spray with pan spray a small gratin dish or 8” pie plate.

Heat olive oil in a large sauté pan over a medium heat.  Add shallots and garlic and sauté for 3 minutes.  Add artichoke hearts, Basics Fuirst Rosemary Roasting Blend and cook for 5 minutes.  Raise heat to high, pour in wine and stir. When wine evaporates, turn off heat.

Place the artichoke mixture, cream cheese, gruyere, ½ cup parmesan, lemon zest and mayonnaise in the bowl of a food processor.  Pulse to combine and chop artichokes.  Season with salt and pepper.

Transfer to gratin dish.  Sprinkle with remaining 2 tablespoons Parmesan and bake for 30 minutes, until top is lightly browned.

 

Serve with sliced baguette or pita chips.

Gearing up for the Superbowl

Filed Under: rosemary roasting blend - Sue Fuirst @ 2:28 pm

Who doesn’t like a warm cheesy artichoke dip?

Baked Artichoke Dip

 1 tablespoon olive oil

1 shallot, diced

1 garlic clove, diced

1 15-oz can quartered artichoke hearts, drained (not marinated)

3/4 teaspoon Basics Fuirst Rosemary Roasting Blend

½ cup white wine

8 oz cream cheese

1 cup grated gruyere, Jarlsberg or fontina cheese

½ cup plus 2 tablespoons grated Parmesan

zest from ½ lemon

¼ cup mayonnaise

Kosher salt and pepper

 

Preheat oven to 350º.  Oil or spray with pan spray a small gratin dish or 8” pie plate.

Heat olive oil in a large sauté pan over a medium heat.  Add shallots and garlic and sauté for 3 minutes.  Add artichoke hearts, Basics Fuirst Rosemary Roasting Blend and cook for 5 minutes.  Raise heat to high, pour in wine and stir. When wine evaporates, turn off heat.

Place the artichoke mixture, cream cheese, gruyere, ½ cup parmesan, lemon zest and mayonnaise in the bowl of a food processor.  Pulse to combine and chop artichokes.  Season with salt and pepper.

Transfer to gratin dish.  Sprinkle with remaining 2 tablespoons Parmesan and bake for 30 minutes, until top is lightly browned.

 

Serve with sliced baguette or pita chips.

Rosemary Roasted Potatoes October 16, 2014

Filed Under: Recipe,rosemary roasting blend - Sue Fuirst @ 11:40 am
Tags: ,

Roasted Rosemary Potatoes

 

1 lb small potatoes, red skinned, fingerling or Yukon Gold are good choices and readily found at farmers markets, cut into quarters or 1″ pieces

1 shallot, diced (optional)

2 Tbsp olive oil

1 tablespoon Basics Fuirst Rosemary Roasting Blend

Preheat oven to 400°

Place potatoes and shallots in a large bowl.  Pour in olive oil and Basics Fuirst Rosemary Roasting Blend.  Place potatoes and shallots on a metal roasting pan and set in oven for 30-45 minutes. Shake pan once or twice during cooking to ensure even roasting. Serves 4 as a side dish.

Better than fries!