Sunday, February 21, 2010

Daily Macro

Yes, more recipes and pictures from the cooking class at Draeger's. You really need to try some of these because they were excellent! Above is the lamb brochette with minted yogurt sauce. I like lamb, but since some people don't I think this would be just as delicious with chicken. Hidden behind the brochette is the mini potato pancake. I LOVE tiny food!

Moroccan-spiced Lamb Brochettes with Minted Yogurt Sauce
Serves 10

Twenty 6-inch wooden skewers
1 pound lamb tenderloin
½ teaspoon anise seeds
2 black peppercorns
2 whole cloves
¼ teaspoon cardamom seeds
½ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
pinch ground nutmeg
2 garlic cloves, minced
2 teaspoons minced ginger
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
1 recipe mint pesto, recipe follows

Soak wooden skewers in water.

Slice each tenderloin into 4 strips, about ¼-inch thick. Thread on to wooden skewers and place in a shallow baking dish.

In a small skillet over medium-high heat, toast the anise, peppercorns, cloves, cardamom and cumin until fragrant. Remove from the heat and allow the spices to cool slightly. Transfer to a spice grinder and process until the spices are ground together. Pour the ground spices into a small mixing bowl and add the cinnamon, turmeric, nutmeg, garlic, ginger, salt and pepper. Mix the spice mixture with olive oil and pour over the prepared lamb skewers, coating evenly. Allow the skewers to marinate for at least 30 minutes.

To grill the lamb, bring the marinated skewers to room temperature. Using an indoor or outdoor grill, heat on medium-high and place the skewers in the center of the grill. Cook for about 1 minute on each side (for medium rare) or until lamb is cooked through.

To serve, remove the skewers from the grill and place on a serving platter. Serve with the mint pesto on the side.

Minted Yogurt Sauce
Makes 1 cup

1 large garlic clove1 cup fresh mint leaves1/4 cup olive oil
4 ounces Greek-style strained yogurt
Kosher salt and freshly ground black pepper, to taste

Finely chop garlic in processor. Add mint leaves and process until the leaves are chopped finely. With the motor running, slowly stream in the oil until the mixture is emulsified. Stir in the yogurt. Season to taste with salt and pepper.

Mini Potato Pancakes with
Crème Fraiche and Chives
Serves 8
1 pound Yukon gold potatoes
1/2 cup yellow onion, grated
1 large egg, lightly beaten
2 teaspoons kosher salt
2 tablespoons all-purpose flour
1/2 to 3/4 cup vegetable oil

Additional kosher salt for garnish
1 cup crème fraiche
1 bunch chives, finely minced
Preheat oven to 250°F.
Peel potatoes and finely grate by hand on a box grater, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potatoes to a bowl and toss with flour, then stir in onions, eggs and salt.

Heat 1/4 cup oil in a large nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6-8 pancakes, spoon 1 tablespoon potato mixture per pancake into skillet, spreading into 2-inch rounds with a spoon. Reduce heat to moderate and cook until undersides are browned, about 3 minutes. Turn over and cook until undersides are browned, about 3 minutes more. Transfer to a cooling rack set over a baking sheet to drain, and season with kosher salt. As you continue to make more pancakes, re-stir the batter before each batch. Add more oil to skillet as needed. Keep latkes warm on oven on a wire rack set over a sheet pan.
To serve, top with a small dollop of crème fraiche and a sprinkle of minced chives.

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