Grilled Lamb Chops with Pomegranate Molasses

I had wanted to grill Lamb Chops, and Cathy found a great recipe: Grilled Lamb Chops with Pomegranate Molasses from Cooking with Café Pasqual’s by Katharine Kagel.  You can find the recipe on our blog of: September 5, 2012. Click the date to get the recipe.

We made two side dishes to go with the delicious Lamb. Brown-Butter Orzo with Butternut Squash was an excellent recipe. The Orzo of course is very mild and an interesting Pasta that looks like Rice. The Brown-Butter and Squash kicks the flavor and texture up several notches. I am sure we will make this again.

The second side we made I didn't particularly like: Whole-Roasted Celery Root with Coriander Seed Oil. You might like it though so I include it for others to try if they want. I found it difficult to eat and also unappetizing to look at on the plate. Oh well!

Brown-Butter Orzo with Butternut Squash

New York Times

 

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

 

INGREDIENTS

Yield:4 servings

 

4        tablespoons unsalted butter

¾       cup thinly sliced shallots (2 to 3), or use onion or leek

1        small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)

1        tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like

1        teaspoon fine sea salt or table salt, plus more as needed

¼       teaspoon freshly ground black pepper, plus more for serving

¼       teaspoon red-pepper flakes, plus more for serving

3        cups vegetable stock or chicken stock

1½     cup uncooked orzo

1        lemon, zested and halved

2        tablespoons grated Parmesan, plus more for serving

½       cup whole-milk ricotta (optional)

 

PREPARATION

 

1.         In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn’t burn.)

2.         Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the ¼ teaspoon black pepper and the ¼ teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.

3.         Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.

4.         Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

 Whole-Roasted Celery Root with Coriander Seed Oil

Ottolenghi - Simple

Serves four as a starter or side

 

1     large celery root, hairy roots discarded (no need to trim) unpeeled but scrubbed clean (2½ Ib/1.2kg)

3     tbsp olive oil, plus extra to serve

1½   tsp coriander seeds, lightly crushed

flaked sea salt

1      lemon, cut into wedges, to serve

 

I've managed to achieve the seemingly impossible here, of taking a recipe from my NOPI cookbook (full of recipes that would not make it into Ottolenghi SIMPLE) and actually making it more complicated for Ottolenghi SIMPLE. In NOPI, the celery root is roasted whole as it is, for 3 hours, brushed with oil and sprinkled with salt. The results are so delicious and so straightforward that I've taken the liberty of adding one more twist in the form of the coriander seeds. The taste is even more wonderful than before. I like to eat it as it is as a starter, cut into wedges and served with a squeeze of lemon or a dollop of crème fraîche, but you can also serve it as a side to a pork chop or steak.

 

1.            Preheat the oven to 375°F.

2.            Pierce the celery root with a small sharp knife all over, about20 times. Place the celery root in a baking dish and rub generously with the oil, coriander seeds, and 2 tsp flaked salt. Roast for 2½2-3 hours, basting every 30 minutes until the celery root is soft all the way through and golden brown on the outside.

3.            Cut into wedges and serve with a lemon wedge, a sprinkle of salt, and a drizzle of olive oil.