Posts in : Ingredients black pepper

• 

  Sauteed Fiddleheads

  
  
  • Posted by elimam
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  Sauteed Fiddleheads
  

  

  Course

  salad

  Cuisine

  Korean

  Prep Time

  15 minutes

  Cook Time

  15 minutes

  Servings

  cups

  
  Ingredients

  • 3 cups fresh fiddlehead ferns ends trimmed
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

  Course salad Cuisine Korean Prep Time 15 minutes Cook Time 15 minutes Servings cups Ingredients 3 cups fresh fiddlehead ferns ends trimmed 3 tablespoons Extra Virgin Olive Oil 1 clove garlic minced 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon fresh lemon juice

  
  Instructions

  1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
     

  2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

  
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• 

  Chinese Cabbage Salad

  
  
  • Posted by elimam
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  Chinese Cabbage Salad

  

  Course

  salad

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  5 minutes

  Servings

  servings

  Ingredients

  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 4 cups shredded cabbage
  • 2 carrots shredded
  • 1 package ramen noodles crushed

  Course salad Cuisine Chinese Prep Time 15 minutes Cook Time 5 minutes Servings servings Ingredients 2 tablespoons sesame seeds 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 2 tablespoons white sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup Extra Virgin Olive Oil 4 cups shredded cabbage 2 carrots shredded 1 package ramen noodles crushed

  Instructions

  1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
  2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
  3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

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• 

  Roasted Rack of Lamb

  
  
  • Posted by elimam
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  Roasted Rack of Lamb

  

  Course

  brunch

  Cuisine

  Moroccan

  Prep Time

  20 minutes

  Cook Time

  20 minutes

  Servings

  servings

  Ingredients

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 rack of lamb trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Dijon mustard

  Course brunch Cuisine Moroccan Prep Time 20 minutes Cook Time 20 minutes Servings servings Ingredients 1/2 cup fresh bread crumbs 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons Extra Virgin Olive Oil 1 rack of lamb trimmed and frenched 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Dijon mustard

  Instructions

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

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