This week in food lab: artificial vs natural. Dyes (from left): matcha, spinach, artificial green, pomegranate, beet, and artificial pink. #foodscience #nofilter
Rack of lamb with black olive and citrus gremolata
I bought a half of a lamb from Devil’s Gulch Ranch this spring and every time I cook with the lamb I remember what a great decision that was.
- 1 rack of lab (7-8 ribs)
- Sea salt
- 3-4 rosemary sprigs
- 1/2 cup pitted kalamata olives
- 1 clove garlic
- 1/4 cup parsley, chopped
- 2 tablespoons of olive oil
- 1 teaspoon lemon or orange zest
- French your rack of lamb (basically cutting away fat so that it’s easier to cook and handle) if it is not already done for you. Here’s a great guide for Frenching a rack of lamb.
- Rub rack all over with salt and 1 rosemary spring and allow to marinate for 45 minutes or make a day in advance and allowed to marinate in refrigerator.
- In a food processor, blend olives, garlic, and parsley. Add olive oil until a paste is formed (should take up to 1 tablespoon) and quickly pulse in lemon or orange zest. Set aside
- Heat remaining 1 tablespoon olive oil in cast iron pan over high. Sear chops on all sized, about 2-3 minutes per side.
- If you want your lamb chops to be rare (and, let’s be honest, this is the way to go), they are likely finished at this point. Remove chops from the pan and allow to rest for about 5-7 minutes before serving (maybe be covered with foil to keep warm).
- Serve chops topped with gremolata.
Ricciarelli Cookies with Orange Zest - classic, nutty, sweet, and happen to be grain and butter-free.
Created for Bon Appétit’s Food For Your Well-Being program theme, “Eating to Reduce Stress - Nourish Your Body and Mind”.
Full recipe can be found on the BAMCO blog.
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Fin. #chezpanisse #berkeley
Chez P ambiance. #chezpanisse #berkeley
This week in food lab:gluten developments #foodscience #bread