Sous Vide Leg of Lamb

For the garlic-parsley paste

  • 2 heads of garlic
  • 2-4 tbsp minced parsley
  1. Cut top 1/3 off 2 heads of garlic. Drizzle with 1 tbsp olive oil each and wrap tightly in foil. Bake at 400* for 40 minutes.
  2. In a small bowl, combine parsley and mashed roasted garlic.

For the Lamb

  • 5 – 7 pound boneless leg of lamb (~30 minutes)
  1. Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
  2. Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin.
  3. Lightly score inside of each roast, making ¼-inch-deep cuts spaced1 inch apart in crosshatch pattern.
  4. Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
  5. Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.

Sous Vide

  • If 2 roasts: 133* for 4-5 hours
  • If 3 roasts: 133* for 3 hours
  • Sear for 1 minute on each side when done

Braised Chicken with Leeks and Saffron

  • 2 lbs bone-in, skinless chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
  • 2 lbs potatos, parsnips, or carrots (or a mix), cut into 1.5″ pieces
  • 2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
  • ¼ tsp saffron threads
  • 2 medium garlic cloves, minced
  • 1 Tbsp unbleached all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup white wine
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 2 tsp fresh lemon juice from 1 lemon
  • ¼ cup minced fresh parsley leaves

1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.

3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)

4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.

Cauliflower Stew

  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 to 4 garlic cloves (to taste), minced
  • 2 tbsp red wine vinegar
  • 1 28-oz can diced tomatoes, with juice
  • ½ tsp cinnamon
  • Salt and freshly ground pepper
  • ½ tsp dried thyme, or 1 tsp fresh thyme leaves
  • 1 large cauliflower, cored, broken into florets, and sliced about ½ inch thick
  • ½ of 14-oz can of black olives , rinsed, cut in half (optional)
  • 1 to 2 ounces feta cheese, crumbled (optional)
  1. In a pot or skillet large enough to hold all the cauliflower, sautee the onions in olive oil until soft
  2. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a low simmer for 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
  3. Add the cauliflower and olives and simmer for another 20 minutes, or until the cauliflower is tender. Serve with grains, with the feta sprinkled on top if desired.

Leg of lamb (sous vide)

  • 4-5 lb. boneless leg of lamb
  • 2 heads of garlic
  • 3 tbsp. chopped parsley
  • 3 fresh 2-3″ rosemary sprigs

Prep the garlic-parsley paste

Heat oven to 400 degrees. Place garlic heads cut side up on sheet of aluminum foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until cloves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine with parsley in small bowl.

Prep the lamb

  1. Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
  2. Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin. (Roasts open up and flatten slightly during trimming.)
  3. Lightly score inside of each roast, making ¼-inch-deep cuts spaced 1 inch apart in crosshatch pattern.
  4. Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
  5. Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.

Sous vide the lamb

Cook the 3 lamb roasts in separate bags for 6-8 hours at 135*F. Sear for 45 seconds on each side before serving.

Soy Sauce Chicken

  • 2 lbs of chicken parts
  • 2-inch ginger (skin peeled and lightly pounded)
  • 4 cloves garlic (lightly pounded)
  • 2 stalks scallions (cut into 2-inch lengths)
  • 2 star anise
  • 1 cinnamon stick (about 2-inch length)
  • 1 dried honey dates
  • ½ c. soy sauce
  • ¼ c. dark soy sauce
  • 1 tbsp Shaoxing wine
  • 3 dashes white pepper powder
  • 4 oz. rock sugar or white sugar
  • 4 cups water
  1. Bring ingredients, except chicken, to a boil and simmer 10 mins.
  2. Add chicken to pot. Add more water to cover chicken if needed.
  3. Bring pot back to boil, cover. Simmer 20 mins.
  4. Turn off and keep covered for 20 more mins.

Optional: add 1 lb diced daikon or turnip in step 1 to simmer.

Sauce can be reused 2-3 times for new chicken, or soy sauce eggs or tofu.

Corn Chowder for Two

SERVES 2

INGREDIENTS

  • 3 ears corn, husks and silk removed
  • 2 slices bacon, chopped coarse
  • 1 small onion, chopped fine
  • 1 garlic clove, minced
  • ¼ teaspoon minced fresh thyme or pinch dried
  • 1 tablespoon all-purpose flour
  • 2.5 cups chicken broth
  • 2-3 red potatos (6 ounces), unpeeled, cut into ½-inch pieces
  • ¼ cup heavy cream
  • 1 tablespoon minced fresh parsley
  • Salt and pepper

INSTRUCTIONS

1. Cut kernels from one ear of corn into bowl. In separate bowl, grate remaining two ears corn over large holes of box grater. Using back of butter knife, scrape any remaining pulp from cobs into bowl with grated corn.

2. Cook bacon in medium saucepan over medium heat until crisp, 5-7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and grated corn mixture, bring to simmer, and cook until potato is tender, about 15 minutes.

4. Stir in cream and remaining corn kernels and simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

Mushroom Ragu

  • 1 oz dried porcini mushrooms, rinsed well
  • 1 cup mushroom or chicken broth
  • 1 small onion, minced fine
  • ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
  • 3 tbsp olive oil
  • 4 medium garlic cloves, peeled and sliced thin
  • 1 tbsp tomato paste
  • 2 tsp minced fresh rosemary leaves
  • 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
  1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
  2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
  3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
  4. Serve with zucchini noodles or spaghetti, top with parmesan.