Tag: side dishes

Not the Same Old 4th of July Side Dishes

We’ll assume you have all the main courses figured out for your 4th of July cookout (if not, we can help), but just in case you’re still looking for some side dishes, here are a few out of the ordinary ideas that should work beautifully. Just click the caption link to see the post and video. Enjoy!

Cold Broccoli Salad

Peach and Escarole Salad

Apple Jicama Coleslaw

Boston Baked Beans

Succotash Salad

Pickled Grilled Vegetables

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Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes
me back to culinary school. Things like aspic (not happening), larding a
tenderloin (not happening), and pulled sugar (sort of already happened) always
transport me back to those demos where the instructors fully admitted that we’d
probably never use these skills, but since they were considered “classic
techniques,” we’d have to spend time covering them anyway. Sure, makes perfect
sense.

This fabulous fondant potato technique is a prime example.
Made them a few times in school and loved them. Made them a few times at a
hotel early in my career and loved them. Haven’t made them since, and not
exactly sure why. They taste amazing, and as I try to make clear in the video,
the texture this method provides is unlike anything you get by just roasting.
The way the crusty, crunchy edges outside, works with the uniquely rich and
creamy inside is truly a magical thing.

I just think that we’re so used to the usual rotation of
potato side dishes; fried, roasted, mashed, etc., that it’s hard to push
ourselves to do a potato recipe that has multiple steps. In fairness, the
multiple steps are super easy, but still. Anyway, if you’ve never experienced the
old world awesomeness that is the fondant potato, I hope this video inspires
you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as
well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed

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Gordon Ramsay’s Herb Crusted Rack of Lamb ? F Word Series One

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word^[1]. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

2 large racks of Lamb cut in half with 3 bones per serving
Salt
Pepper
Olive Oil

Ingredients for the Crust:

4 slices of stale bread made into crumbs.
7 Tbs. grated parmesan (roughly 1/2 a cup)
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tablespoons English mustard (or sub with dijon)
splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère^[2]. I will add the other soon and update this post with it’s link.

References

^{^} F Word (www.amazon.com)
^{^} Gordon Ramsay’s Potatoes Boulangère (gordon-ramsay-recipe.com)