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Lamb-1

Arugula Pesto–Stuffed Lamb Chops

Photo by Trisha Hughes

Yield: 8 servings

2 pounds bone-in lamb chops
Arugula Pesto (see recipe below)
Kosher salt, to taste
2 tablespoons extra-virgin olive oil

Set oven rack on top space in oven and preheat to 425°.

Coat a 9×13-inch baking dish with nonstick spray.

Place a lamb chop on a clean cutting board. While holding it down firmly with your palm, use a sharp knife to carefully cut a horizontal slit into the meat to create a pocket. Spoon a portion of the pesto into the pocket, lightly sprinkle the chop with kosher salt and place into prepared dish. Repeat until all chops are in dish, then drizzle chops with oil.

Place dish in oven and roast for 12 to 15 minutes or until lamb reaches an internal temperature of 145° or until desired doneness.

Alternate: Do not butterfly chops. Season chops lightly with salt, and place on grill set at medium-high heat. Grill for 2 minutes per side or until desired doneness. Serve the chop over a heated or warmed portion of the pesto.

Note: Arugula has a peppery flavor, so no pepper is added to the chops in this recipe, but it can be added to … Read More

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Root Beer Reduction

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Ingredients

  • 1 cup Purple Cane Road Root Beer
  • 1 cup balsamic vinegar

Instructions

  1. Combine ingredients in nonstick saucepan over high heat, stirring constantly, until sauce is reduced by half and coats a spoon; about 7-10 minutes.
  2. Serve over salmon, chicken, pork or steak.

Notes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

http://edibleomaha.com/recipes/root-beer-reduction/

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Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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FALL HUMMUS

Serving: 16

Basic Hummus:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup shelled, roasted pumpkin seeds, plus
  • 1 teaspoon reserved for topping

In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.

Variations:

Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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