Tag: Judy Rodgers

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mussels and crispy rosemary roasted potatoes

We’ve just been looking for excuses to make these rosemary roasted potatoes from the Zuni Cafe Cookbook—and mussels and fries is a pretty classic combination.  I made these potatoes for the first time a few weeks ago and they are wonderful. The larger chunks will approximate the best french fries you’ve ever had, the smaller mashed pieces will brown into amazingly crispy potato chips. The best part—you don’t have to stand in front of a vat of fry oil to make them.

Mussels in White Wine and Herb Broth
1 lb mussels, scrubbed with beards removed
1 onion, diced
3 cloves garlic, diced
1 1/2 cups white wine
1/2 cup broth or water
2 sprigs thyme
2 sprigs rosemary
1/2 teaspoon fennel seed
1/2 teaspoon chili flake
salt, pepper, olive oil

In a large stock pot, saute the onion in a little olive oil until translucent. Add the garlic and saute for a few more minutes. Add the white wine, broth and herbs and bring to a simmer. Season with salt and pepper.

When you’ve got about 10 minutes left on the potatoes, add the mussels to the broth. Give it a stir and cover. Stir every few minutes to rotate the mussels. When most of the mussels have opened, they’re done. Pour mussels and broth into a large dish to serve.

Crispy Rosemary Roasted Potatoes, from The Zuni Cafe Cookbook by Judy Rodgers

1 1/2 lbs yellow potatoes, peeled and cut into 1″ chunks
salt
1 – 2 sprigs of fresh rosemary
1/4 cup olive oil

Preheat an oven to 400 degrees.

Peel the potatoes and cut them into rough 1″ chunks. Put them in a large saucepan and cover with cold water. Season the water liberally with salt. When you taste the water, it should be well-seasoned. Bring to a simmer over high heat and cook about 10 minutes, until the potatoes are fork tender.  Drain and return to the pot.

Strip the leaves from the rosemary and crush lightly. Add them to the warm potatoes and drizzle with olive oil. Stir to coat. Some of the potato chunks will break apart and some of the smaller pieces will become mashed. This is good news. Pour the potatoes onto a parchment-lined baking sheet and spread into an even layer.

Bake 30 – 35 minutes, until crispy and browned. Toss or flip the potatoes a few times while cooking so they brown evenly.  Trust me, this blanche then roast method is worth the extra step.

-Emily

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roasted leg of lamb with spring vegetables

Well, well, this post is a bit delayed considering I cooked the lamb on Easter, but it was delicious and most certainly worth writing about. Holidays around these parts mostly focus on the food and to celebrate Easter I cooked my first leg of lamb. I love lamb, but rarely have a reason to cook more than a few shanks or meatballs—being a family of two and all. This year I decided to go all out and invited 10 people plus a leg of spring lamb to the party!

I used Judy Rodger’s recipe from the Zuni Cafe Cookbook. Her roasted meats have never let us astray. For this recipe, you’ll want to salt and tie the meat a day or two in advance, but it will only take about an hour to cook and rest. It is crucial not to overcook the lamb and loose the tenderness of a young lamb.

Roasted Leg of Lamb with Spring Vegetables, from the Zuni Cafe Cookbook
One 3-4 lb leg of spring lamb, off the bone
1 branch rosemary, leaves stripped off
6 cloves garlic, smashed
salt
kitchen twine

For the sauce
2 T butter
2 T flour
1/2 cup red wine
1/2 chicken broth
salt and pepper

For the vegetables
2 bunches carrots, sliced in half lengthwise
2 bunches spring onions, sliced lengthwise thinly
2 bunches beets, cut into quarters
olive oil
salt and pepper

One day before you plan to cook the lamb, salt both the inside and outside of the lamb leg. Judy recommends a scant 3/4 teaspoon of sea salt per pound of meat. I followed this recommendation and it was perfection.  On the inside of the leg, press the garlic cloves into the flesh and sprinkle with the rosemary. Tie up the leg like a typical roast. Wrap lightly in the paper from the butcher or plastic wrap and refrigerate.

Two hours to three before you plan to cook the lamb, take it out of the fridge and bring it to room temperature. This is also a crucial step. Preheat an oven to 400 degrees.

Meanwhile, scrub and slice the vegetables. Toss them with some olive oil, salt and pepper and arrange them in a roasting pan with room for the roast in the center.

Once your roast has come to temperature, place it and the vegetables in the oven. A 3 – 4 pound roast will cook for about 40 minutes. You’ll want the internal temperature to 124 degrees at the thickest part of the leg for a just-pink roast. I’d recommend you check it a few times while cooking.

Once your roast has reached the correct temperature, remove it from the oven and place on a cutting board. Tent it with foil and let it rest for 15 – 20 minutes while you make the pan sauce.

Remove the veggies from the pan and place in a serving dish. Turn your oven to warm and put the veggies inside.

Place the roasting pan over two burners over medium heat. We didn’t have much fat in the pan so we added some butter. Once the butter is foaming, add the flour and cook until light brown. Deglaze with some red wine. Add the chicken broth and let the sauce reduce until thickened slightly.  Season with salt and pepper and pour into a serving dish.

Slice the lamb into 1/2 inch slices. Serve with veggies and a spoonful of sauce. We also served mashed potatoes to sop up that glorious lamb sauce. Super easy, minimal active cooking time and a crowd pleaser.

-Emily

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sage grilled cheese

You all know how much I love Alice Waters and Julia Child (as in I’m totally obsessed, think they are beyond awesome ladies, and wish I could meet them) … well, I have a new crush to add to that list: Judy Rodgers. Judy rocks and so does her cookbook The Zuni Cafe Cookbook.  Recently, Judy taught me the importance of salting early (do it, it will improve meat ten-fold) and how to make this incredible grilled cheese.

Everyone love grilled cheese because there is absolutely nothing bad about it. Well, this recipe is no exception.

Sage Grilled Cheese, from The Zuni Cafe Cookbook
Makes four sandwiches

About a dozen fresh sage leaves
2 T olive oil
1/2 t fresh black pepper
8 slices 1/4 inch thick from a chewy, peasant-style bread (we used a sour batard)
4 oz Fontina or Swiss Gruyere, coarsely grated or sliced thin

Chop the sage. Place it in your smallest saucepan, add the oil, pepper and set over low heat. Warm to the touch. Turn of heat and let the oil infuse while you assemble the sandwiches.

Blanket the bread with cheese, taking care to bring the cheese all the way to the end. Top with another slice of bread. Lay a heavy cutting board over the sandwiches to press them for about 20 minutes.

Preheat a griddle or cast-iron pan over low heat.

Use a brush to spread the oil on both faces of the sandwiches. Add to the pan and cook until golden, 2 – 3 minutes per side. Keep the heat low so you don’t burn the sage or pepper.

Eat while still hot!

Conclusions: I love you Judy! Way to take something that is already great and make it even better! So simple, so perfect. Totally worth the extra few minutes of prep. I mean, look at that sandwich!

-Emily

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ricotta gnocchi

Two quick gnocchi anecdotes:

1. In Argentina (where Jordan and I lived for a wonderful while), it is traditional to serve gnocchi on the 29th of every month. Gnocchi are apparently good luck. This is how it goes … You serve the gnocchi to your family on the 29th.  Under someone’s plate you hide a peso. The person who finds the peso has extra good luck for the coming month. Jordan and I never remember to eat them on the 29th, but I still love the idea.

2. When we had the most amazing, wonderful, perfect meal of our lives at Chez Panisse last year for our anniversary, we were served ricotta gnocchi in one of the courses. They were delicious!

Both of these stories (and finding a recipe in Judy Rodger’s Zuni Cafe cookbook) encouraged me to make my own homemade ricotta gnocchi. Here is a photo essay detailing the adventure. If you want to attempt yourself, consult Judy’s recipe. She does an incredible job explaining how to make them.

In a kichenaid mixer, beat eggs, ricotta, lemon zest and salt really well until it is light and fluffy. Then start “rolling” the gnocchi, using a spoon and your fingers.

Forming the gnocchi with a spoon.

Coating the little guys with flour.

Placing them on a another baking sheet to chill and firm up before cooking.

Ricotta gnocchi, home-make chicken broth and wild mushroom (black trumpet and maitake to be specific) soup!

Conclusions: While a bit tricky to make, the gnocchi were light and delicious. It was really fun and we have a bunch left in the freezer. The soup was great, but I think next time I’ll just try them sautéed in butter like Judy recommends, as to not overpower the delicate ricotta flavor.

-Emily