Sunday, 14 February 2010

Apple and pear crisp


* 2 pounds ripe Bosc pears (4 pears)
* 2 pounds firm Macoun apples (6 apples)
* 1 teaspoon grated orange zest
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed orange juice
* 2 tablespoons freshly squeezed lemon juice
* 1/2 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

For the topping:

* 1 1/2 cups all-purpose flour
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, lightly packed
* 1/2 teaspoon kosher salt
* 1 cup old-fashioned oatmeal
* 1/2 pound (2 sticks) cold unsalted butter, diced


Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Courtesy of the Barefoot Contessa

White bean dip

**This is such a quick starter to make and serve before a dinner party**


* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper


Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Courtesy of Giada De Laurentiis

Rack of lamb with balsamic mustard marinade


* 1 1/2 tablespoons kosher salt
* 2 tablespoons minced fresh rosemary leaves
* 3 garlic cloves, minced
* 1/2 cup Dijon mustard
* 1 tablespoon balsamic vinegar
* 2 racks of lamb, "frenched" (see note)


In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
Courtesy of Barefoot Contessa

Yorkshire Pudding


* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup milk
* 1/2 cup pan drippings from roast prime rib of beef


Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Courtesy of Tyler Florence