Harissa Spiced Lamb Chops with Carrots, Dates, Feta & Fresh Herbs

I have been a bit behind lately in coming up with ideas…and consequently syllabi…for my cooking classes.  Recently I scheduled a wine pairing class with nothing but a title (A Late Winter Menu with Wine).  It was gratifying that the class filled anyway.  Unfortunately this allowed me to push coming up with a menu until the last minute.  Testing recipes at the last minute was a little stressful—but a good thing for the class because I taught from a perspective of fresh inspiration.  Several regulars commented afterwards that they thought the menu was exceptional.   

I decided to prepare lamb for the main course.  I found my inspiration in Diana Henry’s delightful cookbook Simple: Effortless Food, Big Flavors.  I picked this book up a couple of years ago and have not really had the time to spend in it that I would like.  I remember making a delicious baked pasta with chestnuts and cream when I was looking for some fresh ideas for chestnuts…but that’s about it.  While preparing for this class I spent a little bit more time in my perusal…and will definitely be returning to the book.  “Effortless Food, Big Flavors,” is a truly appropriate title. 

It was the bold flavors of this Mediterranean-style lamb dish that attracted me:  Spicy lamb…  tangy yogurt…  salty Feta… soft, sweet dates… and loads of fresh herbs.  Basically a flavor party on a plate.   I used all of these great contrasting flavors in the dish I ultimately taught…with a few touches of my own. 

The first thing that struck me as I considered the original recipe was that Harissa would have been a perfect condiment.  I didn’t have any Harissa on hand…and because I was in a bit of a rush I didn’t want to make any.  Instead, I augmented Henry’s cumin and cayenne spice rub with coriander, caraway and paprika (basically making my own harissa spice blend).

I also decided to add a few carrots, roasted with this spice mix, to the plate.  I always want more vegetables.  As a bonus, the carrots add great color—and they are delicious with dates. 

I served it all with a simple farro pilaf. Call me old-fashioned, but I always like to include a starch of some kind with an entrée.  Henry suggests olive oil roasted potatoes, bulgur, or couscous as go-withs.  And I think any of these would be good…but I was particularly pleased with how the farro added a subtle nutty and sweet earthiness to the whole dish.  I will probably always serve it with the farro.

As an aside, the farro recipe I made yields a bit more than you will probably need to go with the lamb.  But this is not a bad thing.  I always love having extra cooked grains on hand since I then have an excellent foundation for a quick lunch.  While testing the recipes for this class I used it for just that, topping the leftover farro with a poached egg and some Harissa roasted Brussels sprouts and carrots (an excellent combination).

Since we are heading into spring…and my class menu was planted firmly in  winter in terms of ingredients…I will probably wait until next fall or winter to post the appetizer and salad (both of which were delicious).  The dessert doesn't really need its own post (at least not for the near future (it was the banana cake from my last post...baked in layers, filled with salted butter caramel, frosted with white chocolate cream cheese frosting and garnished with candied pecans).   But I wanted to go ahead and post the lamb entrée now.  Doing so allows me to present it with the fresh enthusiasm that was, I think, so appealing in the class.  Plus, I tend to eat lamb more during the spring and summer months, and I think this particular dish would be wonderful during the early part of the growing season when young carrots and soft, fresh herbs are available.  When the weather warms up, this lamb will be fantastic prepared on the grill.

Harissa Spiced Lamb Chops with Carrots, Dates, Feta & Fresh Herbs

4 lamb loin chops (see notes)

salt

2 T. Olive oil

2 t. freshly squeezed lemon juice

2 cloves of garlic, peeled and lightly crushed

2 t. Harissa spice (see below)

1 lb. carrots, trimmed and peeled

2 T. olive oil

2 t. Harissa spice (see below)

1/2 c. (125 g.) Greek Yogurt, preferably full fat (5%)—see notes

1 T. freshly squeezed lemon juice (more or less, to taste)

1 clove garlic, smashed to a purée with a pinch of salt

4 t. olive oil

3 to 4 t. water                                                                                         

salt

3 to 4 oz. Feta in brine, drained and broken into small and medium chunks

6 to 8 Medjool dates, pitted and cut into 6 strips each

1/2 c. of very coarsely chopped fresh herbs—a mix of Italian Parsley, Mint, and Dill (if the leaves are small, you may leave them whole)

1 T. finely sliced chives

If possible, salt the lamb 12 to 24 hours ahead.  Up to two hours before cooking, combine the olive oil, lemon juice, garlic and harissa in a shallow dish.  Add the lamb, turning the chops to coat with the marinade.  If cooking within half an hour, leave at room temperature.  Otherwise refrigerate until a half hour prior to cooking.

Cut the carrots on the bias in 1/3-inch thick slices.  Cut these slices lengthwise into two or three strips (approx. 1/3-inch wide).  The carrots should look like quills (or penne pasta).  Toss with olive oil and the harissa spice mix.  Spread on a rimmed sheet pan and roast in a 400° oven until tender and nicely caramelized—about 25 minutes. (If serving with farro, it works well to add the water to the farro when the carrots go into the oven).

While the carrots roast, make the sauce:  In a small bowl, whisk together the yogurt, lemon juice, garlic, olive oil, water and a good pinch of salt.  The consistency should be like regular plain yogurt—add more water or olive oil if it is too thick.  Taste and correct the acidity with lemon (the sauce should be very tangy).  Check the seasoning and correct as necessary. (The sauce may be made ahead.)

When the carrots are almost done, heat a cast iron skillet over high heat.  When the pan is hot, add the lamb chops (there should be enough oil on the chops…but if the pan seems dry, add a bit of oil).  Allow the chops to cook until they are nicely caramelized on the first side before turning them over (2 or 3 minutes).  Cook in a similar fashion on the second side, regulating the heat to prevent scorching.  When the chops are well browned, tip them on their sides to quickly sear (on all sides).  Check the temperature of the lamb so you’ll have an idea of how close it is to your preferred doneness (see temperature guide in the notes below).  If necessary, transfer the pan to the oven to continue cooking until they are the way you like them.  For small chops, even if you like them well done, this won’t be much longer than 7 or 8 minutes.  If you like your lamb rare, you may not need to put them in the oven at all. 

To serve, place a spoonful of sauce on one side of each plate, spreading it out into an arc.  Place a small mound of farro next to it (on the other side of the plate)…or a mound of couscous, or roasted potatoes, etc.  Scatter half of the carrots, dates and herbs over the sauce.  Place the chop on top (leaning against the farro), followed by the remaining carrots and dates.  Scatter the Feta and the remaining herbs over all.  Drizzle with olive oil if you like.  Serves 4

(Recipe inspired by a recipe in Simple by Diana Henry)

Notes:

• I have written the recipe assuming one loin chop per person. Many would consider this to be a very small portion. Recipes frequently give quantities assuming 2 per person. In my experience loin chops weigh about 4 to 5 oz. You should prepare as many as you like. Simply adjust the quantity of marinade to cover the number of chops you will be preparing.
• You may use lamb rib chops (cut from the rack) in place of the loin chops. As with the loin chops, you should prepare as many as you like, depending on appetites. When I use rib chops I think 2 is a nice portion. But as for the loin chops, many people would prefer 3 or 4.
• I have made this recipe using both commercial Greek yogurt and my own homemade Labneh. Since my homemade yogurt is quite tangy, it didn’t require near as much lemon juice. You should add lemon juice to taste, remembering that the sauce needs to be very tangy.
• Lamb temperature guide (remember that the temperature will continue to go up a few degrees after the lamb is out of the oven/pan): Rare—120°F; Medium Rare—125°F; Medium—130°F; Medium Well—135°F; Well Done—140°F.
• Substitute a few halved Brussels sprouts for some of the carrots.

Farro Pilaf

2 T. olive oil, plus more for drizzling

2 medium shallots, peeled and finely diced

salt

1 c. pearled farro, rinsed

1 T. picked thyme, roughly chopped

2 1/2 c. water

Warm the olive oil in a medium sauce pan set over moderate heat.  Add the shallot along with a pinch of salt.  Sweat until the shallot is tender—about 5 minutes.  Add the farro and thyme and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes.

Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook until the farro is tender but still has texture (al dente)—about 25 minutes. Let the farro rest, covered, off of the heat for a few minutes.  Drain and return to the pan to keep warm.  To serve, taste and correct the seasoning.   Drizzle with a bit of olive oil (for flavor and moisture) if you like. Serves 4 generously (I always have some left over—which I love having to make a grain bowl or a salad for lunch).

Harissa Spice

4 t. cumin seed

2 t. coriander seed

2 t. caraway seed

1 t. cayenne

4 t. paprika

Pound the cumin, coriander and caraway until fine using a mortar & pestle—or grind in a spice grinder.  Add the cayenne and paprika.  Recipe makes a generous quarter cup of blended spice.

Notes:

• If you prefer, you may substitute pre-ground cumin, coriander and caraway, but the flavor will not be as vibrant.
• Harissa should have some heat. I find this mix to be sufficiently spicy, but if you like a lot of heat, feel free to increase the cayenne. Conversely, if this is too hot for you, simply decrease the cayenne.

Printable Version

Anne Rosenzweig’s “Best Brussels Sprouts”

In all the years I have been keeping a blog, I don’t think I have ever gone a full calendar month without at least one post.  Last year—for a lot of reasons—I didn’t post often, but I managed at least once a month.  This year I promised myself (which is as close as I ever get to a NY resolution) that I would post more often…and try to gradually return to a rate of about four a month.  Well…today is February 1…and my last post was on December 31.  All of January just slipped by.  I mention this only because I want to put it out there that in spite of how it might appear, I am not bringing For Love of the Table to an end.  At least not for now.  I will attempt to return to more frequent posting, but I don’t ever want to get to the place that I post something that I consider substandard just to get a post up.  I will continue to aim for a more frequent and regular schedule….but unfortunately may not succeed for a while.  The good news is that I’m still at it…just in a more sporadic way for the time being. 

As for today’s post, it is a bit unusual.  For the most part the recipes that I share are either my own or recipes from another chef or cook that I have tweaked in some way—great or small—to suit my tastes…or my pantry…or my idea of how it really should have been done in the first place.  I have never taken an inventory of recipes that I have shared without any changes, but there aren’t very many.  Today’s recipe is one of the few that I am posting with no changes.  It just didn’t need any….

In fact, the recipe’s creator—Chef Anne Rosenzweig—dubbed them “the best Brussels sprouts.”  I don’t know if I would go that far (there are a lot of really delicious ways to prepare Brussels sprouts!), but they are indeed very, very good. 

Before I share the specifics of what it was about the recipe that appealed to me, I wanted to mention that I was drawn to the recipe because of the source.  It is unfortunate that many of today’s cooks and chefs have never heard of Anne Rosenzweig.  She is an important figure in the recent history of American food and cooking.  When I was just starting out in restaurant work, women who had succeeded in that male dominated world were few and far between.  As I sit here typing and try to come up with a list of women chefs with national reputations who were role models for young women chefs and cooks during the late eighties and early nineties I can only think of a few:  Alice Waters, Nancy Silverton…and Anne Rosenzweig.  (I’m sure there were others…but a quick brainstorm only produces those three…).  Waters and Silverton are still active and well known.  But Rosenzweig—who was the chef at the helm of Arcadia in New York for many years—seems to have slipped out of view.  Last year when I ran across this Brussels sprouts recipe from Arcadia, I wondered about what had happened to her….so I Googled her.  I found a wonderful recent article detailing her career…and where she is now.  It is well worth reading.

In terms of the recipe, many things about it were appealing.  First and foremost, it includes two of my favorite food partners for Brussels sprouts—bacon…and carrots.  The bacon is an obvious and traditional companion.  All the brassicas (cabbage, kale, cauliflower, kohlrabi, broccoli…to name a few) are enhanced by the addition of salty and fatty cured pork products.  The carrots aren’t so obvious...but I know from experience that their natural sweetness make them a perfect foil for the slightly bitter Brussels sprout.  I have posted several recipes—a couple of pastas and a side dish—that feature these combinations if you would like to sample it in other ways. 

The other thing about this recipe that is particularly appealing is how easy it is to prepare.  None of the ingredients have to be pre-cooked (no toasting nuts…or blanching the Brussels sprouts…).   Simply render the bacon...then add the pine nuts and allow them to toast in the bacon fat while the bacon finishes crisping.  

Then add the garlic and carrots and cook briefly to release the fragrance of the garlic.  

Then add slender wedges of Brussels sprouts 

along with a splash of water, cover the pan and cook until the sprouts are tender—which typically takes about 5 minutes.  The whole process from start to finish only takes about 15 minutes…and only requires one pan. 

It would be enough if the dish were just delicious.  But it is attractive too.  The tiny cubes of carrot are elegant.  And because the sprouts aren’t subjected to the heat long enough to lose their fresh color, the dish is a lovely green.  To me this is a lot of return for a small amount of effort.  (And if you are put off by the tiny dice required for the carrots

—it has to be this way so they will cook quickly—think of it as a wonderful opportunity to practice your knife skills!)

These sprouts of course make a great side dish, but they are not limited to that.  Recently I made them for my lunch and topped them with a poached egg (a fried egg would work too). And even though this did require another pan, I have to say it was worth it.  I highly recommend it.

Brussels Sprouts with Bacon, Pine Nuts & Carrots

3 slices bacon, cut cross-wise in 1/4-inch strips

Olive oil—as needed

1/4 c. pine nuts

2 to 3 cloves garlic, minced (2 teaspoons)

1/2 c. very finely diced carrot (you will need 4 oz. whole carrots)

1 1/4 lb. Brussels Sprouts (4 cups), trimmed, halved and each half cut into quarters

Water

Salt & freshly ground pepper

2 T. minced flat leaf parsley

Render the bacon in a large sauté pan set over moderately low heat.  When the fat is rendered, increase the heat to medium and add the pine nuts.  Cook, stirring constantly until the bacon is crisp and the pine nuts are golden brown in spots—this will only take a minute or so.  Watch carefully to avoid burning the bacon and pine nuts.  If the bacon was very lean, you may need to add a bit of olive oil. 

When the bacon is crisp and the pine nuts are golden, add the garlic and carrots and cook (stirring constantly) until the garlic releases its fragrance (less than a minute).  Add the sprouts, along with a good pinch of salt, and toss to coat in the fat.  Add a 3 or 4 tablespoons of water.  Cover and cook, shaking the pan occasionally, until the sprouts are cooked to your liking.  Depending on the size and age of the sprouts, they will take anywhere from 2 to 7 minutes.  Check occasionally to make sure they haven’t boiled dry.  If necessary, add more water (but just enough to create some steam).  When the sprouts are tender, uncover and continue to cook until any remaining water has evaporated.  Fold in the parsley.  Taste and correct the seasoning with salt (if necessary) and pepper.  If you like, add a drizzle of olive oil (if the bacon was very fatty, this won’t be necessary).   Serve warm.  Serves 3 to 4

Note:  You can make this recipe in just about any quantity (just a portion…or multiple…of the original).  Simply choose a pan that will hold all of the Brussels sprouts so they are not piled too deeply in the pan. 

(Recipe from A Well-Seasoned Appetite, by Molly O’Neill.  The original dish was served at Arcadia in Manhattan for many years.)

 

Printable Version

A Winter Pantry Pasta

Recently I was surprised to discover that I hadn't posted a new pasta recipe since last September (!).  To end the drought I thought I would share a recipe for a pasta that we had for the first time this past winter...and that we have enjoyed several times over the course of the season.  This particular dish was born of the intersection of the need to get dinner on the table quickly with the spare contents of my pantry.  To be honest, this situation isn't as rare as I would like.  Occasionally the results can be less than stellar....   But on this occasion, the results were delicious....and definitely worth repeating. 

It has been a while since I first made the dish, so my memory of the particulars of how this dish came to be is a bit fuzzy.  But even so, I'm confident I can recount the process fairly accurately.  The Brussels sprouts in my vegetable bin and the sausage in my freezer would have put me in mind of an unusual cabbage and sausage pasta that I enjoy.  I probably settled on making that dish (or something similar)...just replacing the cabbage with the sprouts...before I discovered that I didn't really have enough of the sprouts.  But having begun, I decided to forge ahead. 

I also happened to have some carrots and shallots (they are pretty standard items in my winter pantry....), so I decided to extend the sprouts with these.  This combination might sound far-fetched, but it really isn't.  The sweetness of the carrots and shallots plays very nicely with the pleasant bitterness of Brussels sprouts.  (I like this combination enough that I have posted it before in a vegetable ragout.) The final pasta dish...with its subtle interplay of bitter and sweet with the salty sausage...hits all the right notes....and has continued to do so every time I have made it.  

Of course I hope that people who read this post will try this particular pasta...   But I also hope that people will feel inspired anew to create and cook a meal on a night when they didn't think they had anything in the house to cook with.  Anyone who cooks on a regular basis can do this...particularly if you start out with a blank canvas as friendly and amenable as pasta.  The trick for preparing a good "sauce" lies in using good technique (something I strive to address with every blog post)...and in combining ingredients in a way that makes sense.  There were probably other vegetables in my produce drawer on the day when I first made this pasta...but as I describe above, I selected the ones I did in view of how they would interact with one another.  The process isn't difficult...it just takes practice...and restraint.  

I suppose I should offer a bit of an apology for posting a winter dish now that spring has arrived....  I really ought to be posting something featuring asparagus...or peas...or radishes...  But there will be time enough for that in the days to come.  For now, before winter has entirely faded into distant memory, I wanted to be sure and record this pasta so that next winter...when the contents of my pantry have dwindled to a handful of Brussels sprouts, a couple of carrots and a frozen sausage...I will know exactly what to make for dinner.

Bow Ties with Brussels Sprouts, Carrots & Italian Sausage

4 oz. Italian Sausage, casing removed if necessary

1 1/2 T. olive oil

1 1/2 T. unsalted butter, divided

1 large shallot, peeled & sliced a scant 1/4-inch thick

4 oz. carrots, peeled, sliced a scant 1/4-inch thick on a short diagonal and then cut in 1/4-inch sticks

6 oz. Brussels sprouts, trimmed and thinly sliced

1 t. picked thyme, roughly chopped

1/8 t. fennel seed, crushed

8 oz. Farfalle

2 T. coarsely chopped Italian flat leaf parsley

freshly grated Parmesan

Place the olive oil in a large sauté pan. Crumble in the sausage.  Set over medium heat.  Cook the sausage, stirring occasionally, until it has lost its pinkness.  

Using a slotted spoon, transfer to a plate.  Add a half tablespoon of butter to the pan along with the shallots, carrots and a pinch of salt.  

Cook until just softened...about 5 to 6 minutes.  Add the thyme and fennel and cook until fragrant...about a minute. 

 Add the sprouts along with a pinch of salt, tossing to coat the sprouts in the fat.  Add a splash of water (2 to 4 T.), reduce the heat, cover and cook gently until the sprouts are just tender...about 5 to 7 minutes.  Toss in the sausage and set aside in a warm spot while you cook the pasta.

Drop the pasta into a pot of boiling, well-salted water and cook until al dente.  Scoop out a half cup or so of the pasta cooking water and reserve.  Drain the pasta and add to the pan with the vegetables along with the parsley and a tablespoon of butter.  Place the pan over very low heat and toss to combine...adding pasta water (and more butter, if you like) as necessary to moisten the pasta.  

Taste and correct the seasoning.  Serve, passing Parmesan separately.  Serves 2 generously.

Note:  This recipe is easily doubled.  Make sure you choose a sauté pan large enough to accommodate all of the vegetables.   If your pan is not large enough to accommodate the pasta too, simply toss the vegetables and pasta together in the pot the pasta was cooked in.  To do this, drain the pasta and return the pasta to the warm pot.  Use a rubber spatula to scrape the vegetable and sausage mixture into the pot with the pasta.  Proceed as directed in the recipe. 

Printable Version

A Season of Simple Delights, a Pecan Pie, and a Post Holiday Turkey Soup

For a variety of reasons, the number gathered at my Thanksgiving table this year was quite small.  This was a first for me.  My extended family isn’t huge….but the small gathering was still unprecedented.  Heading into the day, I was a bit bummed about this.  But in the end, it turned out to be a lovely, unusually peaceful day.  It was, in fact, a year of many delightful “firsts”. 

One of the gifts that came as a result of our small number was my first opportunity to enjoy Thanksgiving dinner on my grandmother’s “turkey” dinner plates.  I don’t know how many plates were in the original set, but only three have made it to my generation.   There were probably never very many…even as a child, we never ate off of them when we gathered for the large celebrations in her home.  But I heard her refer to them…and I know they were special to her.  Using them for our Thanksgiving meal this year was a pleasure. 

Another first of the day was pecan pie.  I know this is a staple on many family tables, but it never appeared on ours.  My family is quite attached to their tradition of pumpkin and mincemeat pies, so this is what we always have.  There is nothing wrong with either of these pies…mincemeat pie is in fact a personal holiday favorite….but there are other holiday pies in the universe and I have always wanted to branch out a bit.  This year was the perfect opportunity.

The pie that I made was a bit unusual, and because of that I thought it worth sharing here.  Heading into Thanksgiving morning, I fully intended to make my friend Nancy’s version of pecan pie (the one she teaches in our joint class).  But for some reason on Thanksgiving morning, I was flipping through Rose Beranbaum’s Pie and Pastry Bible and I noticed that she used Golden Syrup in her pecan pie instead of the more traditional Karo Syrup.

For those unfamiliar with Golden Syrup, it is a British staple.  It is a cane syrup rather than a corn syrup and it has a unique—I think it’s a bit caramel-y, but some say buttery—and delicious taste.  Karo’s corn syrup by comparison is relatively flavorless.  Since I always keep a jar of Lyle’s on hand in case I happen to be in the mood for gingerbread, I decided that while I was doing different, I should really be different and substitute Lyle’s Golden Syrup in the recipe.  It is an inspired substitution….  the pie was delicious.

On a technical note, because Lyle’s has a higher saturation of sugar than Karo syrup, I decided to use just a bit less.  The resulting pie was firmer than usual, but I liked it this way…it sliced beautifully.  If you prefer the softer set of a traditional pecan pie, just add a couple tablespoons of water (or Bourbon….or brandy…) to the egg-sugar-syrup mixture.  The easiest way to do this would be to place two tablespoons of water in a one cup glass measure and then add Lyle’s syrup to make 1 cup.

Finally, because our meal was smaller than usual, the mountain of dishes after the feast was also comparatively small.  So after the meal, I experienced another first.  I made turkey broth.  I know this is probably a shock to hear since I am a chef.  But I have just never bothered.  There is so much else to do during the clean up…and I have never been terribly motivated to do that one more thing.  But this year, as I looked around the kitchen, I noticed that the stove wasn’t covered in used pots and pans….and the stock pot had not been used for other things….  It was an easy thing to drop the turkey carcass into a pot and let it simmer away while I cleaned up the kitchen. 

And I was so glad I did.  On Saturday night we had a simple turkey soup with vegetables and rice.  I’m not sure I have ever used Thanksgiving leftovers for soup.  We always have sandwiches…tetrazzini and other casseroles…salads…etc. etc.   Thus, one more unexpected first.  And as we sat down last night to enjoy our turkey soup, I realized why it is such a traditional and fine use of leftover turkey (and broth).  After a couple of days of rich holiday foods, the comparatively austere soup was truly soothing.  I will definitely be adding soup to my rotation of uses for leftover turkey. 

You can probably put anything you like in a “leftover turkey soup”…but it will be better if you adopt a less-is-more mentality (your soup probably doesn't need stuffing...or a big mish-mosh of left over cooked vegetables).  I started with a basic onion, carrot, celery and thyme base and added cubed sweet potatoes, shredded Brussels sprouts (both left on hand from purchasing too much ahead of the big meal), Basmati rice and turkey.  The Basmati rice was a wonderful addition, subtly perfuming the soup with its unique aroma and flavor.  But if you don’t keep it on hand, regular long grain rice …or orzo pasta…or farro… would be fine.

As I mentioned at the first, I had a very nice Thanksgiving.  Delightful moments...big and small...added up to a pretty special day.  It is so unfortunate that at this holiday time of the year, it is so easy to be disappointed.   I confess I have been guilty of this.  But this year, since I had no expectations for this particular holiday, I found that there were so many things to enjoy.  I’m not a person who makes personal lists…resolutions at New Year’s…things I’m thankful for at Thanksgiving….but if I were, this year at the top of the list of things I’m thankful for would be that I had the rare opportunity to open my eyes and see the delights that are there….rather than being disappointed about the expected things that are not.  And from this vantage point, the list of things for which I am grateful becomes very long indeed. 

 

Pecan Pie

One 9-inch pie crust, chilled

175 grams roughly chopped pecans (1 1/2 c.)

3 eggs

200 grams brown sugar (1 cup)

300 grams Lyle’s Golden Syrup (7 fl. oz./1 cup minus 2 T.)

2 oz. (4 T.) melted unsalted butter

1 t. vanilla

1/2 t. salt

Preheat the oven to 350 degrees.

Scatter the pecans over the bottom of the pie crust.

In a large bowl, whisk the eggs, brown sugar, golden syrup, butter, vanilla and salt. Pour into the pie shell.

Place pie in the oven and bake for about 30 minutes.  Carefully tent the pie with foil, to prevent over browning.  Continue to bake until the pie is set—another 30 minutes or so.  It will still be a bit jiggly, but a knife inserted in the center should come out moist but not liquid.  Cool 4 to 6 hours before slicing.  Use a sharp serrated knife to get the cleanest, most precise slices.

Makes one 9-inch pie.

Note: If you like, place two tablespoons of water in your measuring cup, then add Lyle's syrup to make 1 cup.  This will give you a cup of syrup that has roughly the same sugar saturation as Karo syrup.  The pie is delicious and slices beautifully as written, but if you are trying to mimic the texture of a corn syrup based pie, the added water will get you closer to it.  

Basic Pie Dough:

1 1/3 c. all-purpose flour (150g)

3/8 t. salt

5 1/2 T. cold unsalted butter, cut into pieces (77g)

3 T. chilled vegetable shortening (36g)

3 to 4 T. ice water

Combine the flour and the salt in a medium-sized bowl.  Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T. ice water over the flour/butter mixture.  Using your hands, fluff the mixture until it begins to clump, adding more water if necessary.  If, when you squeeze some of the mixture it holds together, the dough is finished.  Turn the dough out onto a counter and form into a mound.  Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps.  Continue until all of the dough is flat.  Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do.  Wrap in plastic wrap, pressing the dough into a thick disk.  Chill for at least 30 minutes.

To roll out a bottom crust, let the disk of dough warm up for a moment or two.  Butter a 9-inch pie plate and set it aside.  Flour the work surface and the rolling pin.  Begin rolling from the center of the dough outward.  After each stroke, rotate the dough a quarter turn—always making sure that there is sufficient flour to keep the dough from sticking.  Keep rolling and turning until you have a round of dough that is about 1/8 to 1/6 –inch in thickness.  Using a lid or an upside-down bowl, trim the dough to form a 13-inch circle.   Brush off the excess flour and fold the dough circle in half.  Slide the outspread fingers of both hands under the dough and gently lift it and transfer it to the prepared pie plate.  Unfold the dough and ease it into the pan being careful not to stretch it.  Fold the extra dough under along the rim of the pan so that it is double in thickness.  Crimp the edge. Chill the pie shell for at least 1/2 hour before filling.

Printable Recipe

“Leftover” Turkey & Rice Soup

2 1/2 to 3 T. unsalted butter

1 small onion (about 5 oz.), cut in 1/4-inch dice (1 cup)

1 carrot, peeled and cut in 1/4-inch dice (2/3 cup)

1 small celery stick, cut in 1/4-inch dice (1/3 cup)

1/2 T. minced fresh thyme

1 1/5 c. diced (1/3- to 1/2-inch) sweet potato

3 1/2 to 4 cups Turkey broth (or more if you prefer a soup with a greater proportion of broth)

3 T. Basmati rice

3 to 4 oz. Brussels sprouts, trimmed, cored and thinly sliced (1 cup sliced)

1 cup diced cooked turkey

In a large saucepan over medium heat, melt butter.  Add the onion, carrot, celery and thyme along with a pinch of salt and sweat until very soft (about 15 minutes).  Add the sweet potato and cook until hot and beginning to sizzle in the butter.  

Add the stock and bring to a boil.   Taste and season with salt.  Add the rice, return to a simmer, cover and simmer gently for five minutes.  Add the sprouts, return to a simmer and cook until the sweet potatoes, rice and sprouts are tender—another 10 minutes or so.  Taste and correct the seasoning.  Remove from the heat, stir in the turkey and cover and let sit for five minutes to warm the turkey through.

Makes a generous quart of soup.

Notes:

• Turkey broth can be made simply by placing the roast turkey carcass in a stock pot, covering by an inch with cold water and gently simmering until flavorful...two or three hours.  You may of course add onions, carrot, celery, etc. as for a traditional stock if you like.  
• Don't boil the soup after you add the turkey...it will make the turkey hard and chewy...particularly if you are using white meat. 
• Recipe is easily multiplied.

Printable Recipe