Day: August 9, 2017
Parmesan-Crusted Rack of Lamb by Sam Sifton, NYT Cooking
Time: 1 hour 45 minutes
Yield: 4 servings.
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http://cooking.nytimes.com/recipes/1016573-parmesan-crusted-rack-of-lamb
INGREDIENTS
1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.
Braised Leg of Lamb With Celery Root Purée by Melissa Clark, NYT Cooking
Time: 5 hours
Yield: 6 servings
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http://cooking.nytimes.com/recipes/1014115-braised-leg-of-lamb-with-celery-root-puree
INGREDIENTS
4 medium celeriac bulbs about 3 1/2 pounds, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
Freshly grated nutmeg, to taste
1 Shank end leg of lamb (4 1/2 pounds), bone-in, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon, plus 1/2 teaspoon kosher salt
1 ¾ teaspoons pepper
2 cups chicken stock
1 bottle fruity white wine
3 small onions, peeled, halved and thinly sliced
3 large carrots, peeled, sliced into 1/2-inch rounds
1 large parsnip, peeled, sliced into 1/2-inch rounds
2 rosemary sprigs
2 sage sprigs
1 bay leaf
½ cup pitted and coarsely chopped green olives
2 garlic cloves, finely chopped
Lamb With Mint Chimichurri by Mark Bittman, NYT Cooking
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri
INGREDIENTS
1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder
Unmeasured Crepes by Tamar Adler, NYT Cooking
Time: 10 minutes
Yield: Number of servings vary
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http://cooking.nytimes.com/recipes/1017224-unmeasured-crepes
INGREDIENTS
1 vessel whole raw eggs
1 vessel all-purpose flour
1 ¾ vessel whole milk
¼ vessel melted sweet butter
A dash to a pinch of salt.
Nectarine Tart by Florence Fabricant, NYT Cooking
Time: 1 hour 30 minutes
Yield: 8 servings
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http://cooking.nytimes.com/recipes/12697-nectarine-tart
INGREDIENTS
1 ½ cups flour, plus more for rolling
½ teaspoon salt
4 tablespoons sugar
11 tablespoons cold unsalted butter
1 egg yolk, beaten
2 1/2-3 pounds fruit like peaches, nectarines, figs, apricots, plums
6 tablespoons red currant jelly, or other preserves, depending on fruit
1 cup crème fraîche, for serving
Snickerdoodles by Samantha Seneviratne, NYT Cooking
Time: 35 minutes
Yield: About 1 1/2 dozen cookies
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http://cooking.nytimes.com/recipes/1018581-snickerdoodles
INGREDIENTS
1 ½ cups/180 grams all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon kosher salt
10 tablespoons/138 grams (1 1/4 sticks) unsalted butter, at room temperature
¾ cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
½ teaspoon vanilla extract
1 tablespoon ground cinnamon
Minty Fruit Salad by Mark Bittman, NYT Cooking
Time: 5 minutes
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http://cooking.nytimes.com/recipes/12558-minty-fruit-salad
INGREDIENTS
4 ½ to 5 pounds chopped fresh stone fruit
¼ cup fresh orange juice
¼ cup fresh chopped mint leaves
1 tablespoon honey
Shaking Beef by Mark Bittman, NYT Cooking
Yield: 4 servings
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http://cooking.nytimes.com/recipes/6961-shaking-beef
INGREDIENTS
1 ½ to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
¼ cup rice-wine vinegar
¼ cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges
Stir-Fried Coconut Noodles by Mark Bittman, NYT Cooking
Time: 45 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/6394-stir-fried-coconut-noodles
INGREDIENTS
¾ pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish
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