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Friday, May 9, 2014

Rack of Lamb with Blueberry Beurre Rouge – Small Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re actually roasting the meat over the sauce. And not just any sauce; we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture into the cooking environment, as well as hopefully impart some flavor and aroma from the berries, shallots and wine. Both goals were realized, and I was very happy with the final results. Besides possibly straining the cooked berries out next time, I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will insist on cooking this longer: Beside the obvious crime against nature of not eating this pink, you’ll also risk having your sauce dry up and burn in the oven. So, if you are going longer than the 20 minutes recommended here, be sure to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a thermometer, I don’t think there’s a lot that can go wrong. The sauce is very simple to finish up as your lamb rests, and quite similar to most of the pan sauces you’ve seen posted here before. So, if you’re looking for something a little bit usual for your Easter menu, I hope you consider giving this a try…it was berry good! Enjoy!

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)

salt and pepper to taste

1 tbsp vegetable oil for browning

2 tsp Dijon mustard

1 tsp minced fresh rosemary

1/8 tsp cinnamon

1/8 tsp ground cumin

1/3 cup sliced shallot

4 oz (about a cup) fresh blueberries

1 cup decent red wine

1 tbsp balsamic vinegar

1 or 2 tbsp butter, whisked into finished sauce

View the complete recipe

Saturday, February 8, 2014

How to Blueberry Pancakes

Breakfast items are one of the most popular food wishes around here, and while this isn’t technically a recipe, it is a critical technique to learn if you want to enjoy blueberry pancakes at their most delicious.

Not only does this simple method ensure even distribution, but instead of dry, barely warm fruit, your blueberries will be hot, sweet, and bursting with juice. As far as the batter goes, you are on your own, but if you get stuck, try this old fashioned pancake recipe we posted a few years ago. It gets great reviews!

This video was actually inspired by a recent visit to a diner where I heard someone nearby order blueberry pancakes. That sounds pretty good, I thought to myself, momentarily regretting my corned beef hash decision. Well, good thing I stuck with the hash, as what came out was not blueberry pancakes, but pancakes with a handful of fresh blueberries tossed over the top.

Sorry, but those aren’t blueberry pancakes. No, the blueberries must be cooked inside the batter…but, just not too inside. By “throwing down” you’ll guarantee perfect cake/fruit integration every time. Of course this will work with other berries or cut up fruit, so feel free to try with anything you can grip. I hope you give this great technique a try soon. Enjoy!