weeknight gourmet

Posts Tagged ‘Fine Cooking’

Chicken Braised with Red Wine Vinegar & Tomatoes

IMG_1618Who doesn’t love braised meat on a cold day!  But doesn’t braising take hours?  Here is a very tasty weeknight braised chicken dish.

The red wine vinegar and tomatoes create a delicious piquant sauce.  You’ll want plenty of bread to dip in the sauce.

Chicken Braised with Red Wine Vinegar & Tomatoes
Fine Cooking

  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
  • 3 Tbs. olive oil
  • 1 small onion, halved and thinly sliced
  • 2 large cloves garlic, minced
  • 1 14-oz. can diced tomatoes, drained
  • 1 dried bay leaf
  • 1/3 cup good-quality red wine vinegar
  • 1/2 cup lower-salt chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley

Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.

Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.

Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.

Season to taste with salt. Remove the bay leaf and serve.

Black Bean & Goat Cheese Quesadillas with Guacamole

Here is a delicious and easy vegetarian meal!  Simply cook black beans with onion and some spices.  Mash the black beans and spread on tortillas.  Top with crumbled goat cheese.  So simple but surprisingly delicious.

Top with a simple guacamole made with avocado, lime juice, and cilantro.

Sure to please both adults and kids!

Black Bean & Goat Cheese Quesadillas with Guacamole
Fine Cooking

  • 3 Tbs. olive oil
  • 1 small yellow onion, finely chopped
  • 15-1/2-oz. can black beans, rinsed and drained
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 1 large or 2 small ripe avocados, pitted and peeled
  • 2 tsp. fresh lime juice; more to taste
  • 3 to 4 oz. fresh goat cheese, crumbled
  • 6 flour tortillas, 8 inches across

In a medium skillet, heat 2 Tbs. of the oil over medium heat until hot but not smoking. Add the onion and sauté, stirring, until it softens, about 5 minutes. Add the beans, cumin, chili powder, and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper.

In a small bowl, combine the avocado, lime juice, and remaining cilantro and use a potato masher or the back of a fork to mash into a chunky paste. Season to taste with salt and pepper; add more lime juice if you like.

Spread the black bean mixture evenly over three of the tortillas. Scatter the goat cheese over the beans and cover with the remaining tortillas. Lightly coat a large heavy skillet or griddle with oil (about 1 tsp.) and heat over medium heat. Set one of the quesadillas in the skillet and cook until lightly browned, about 2 minutes. Flip the quesadilla over and brown on the other side for another 1-1/2 minutes. Remove from the pan, cook the remaining quesadillas (add more oil to the pan each time) and cut each into eight wedges. Serve each wedge with a dollop of the guacamole.

Giant Meatballs (aka Sicilian Meatballs with Fresh Basil Marinara)

Who doesn’t love meatballs?!  I also love any excuse for tomato sauce.  I could eat pasta everyday but I don’t think any of my clothes would fit if I did.  This recipe caught my eye b/c they are big delicious meatball without the pasta!

The meatballs were super hearty and the quick tomato sauce was very tasty!  1 to 2 meatballs per person depending on your sides should suffice.  I served the meatballs with sauteed spinach.  So delicious!

Sicilian Meatballs with Fresh Basil Marinara
Fine Cooking

  • 1/2 cup fresh breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
  • 1/4 cup ketchup
  • 2 Tbs. chopped parsley
  • 1 tsp. finely chopped fresh oregano
  • 1 tsp. finely chopped fresh thyme
  • 1 small onion, finely chopped
  • 4 large cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1-1/2 pounds ground beef
  • 3 Tbs. extra-virgin olive oil
  • 1 (28-ounce) can crushed tomatoes
  • Sugar, as needed
  • 2 Tbs. chopped fresh basil

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste. Add the egg and whisk, then add the Parmigiano, ketchup, parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to blend.

With your hands, break the beef into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatballs tough and dry. When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring frequently, until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer.

Cook, stirring occasionally, until reduced to a thick sauce, 
10 to 15 minutes. Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary. Stir in the basil and keep warm until the meatballs come out of the oven.

Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors. Garnish with a sprinkling of Parmigiano.

Pasta with Cilantro Pistachio Pesto

Looking for a delicious and easy vegetarian dinner?  Look no further than this amazing and hearty pasta.   A delicious pesto — made from cilantro and pistachio — pairs well with the roasted cauliflower and carrots tossed in with the pasta.  So much flavor!  The interesting thing about this pesto is that it contains no cheese.  It gets its richness from the nuts.  Though, I must admit I enjoyed my pasta with some parmesan sprinkled on top.

Fine Cooking suggests an alternative recipe with broccoli and red peppers instead of the cauliflower and carrots.  Can’t wait to try that variation!

Cavatappi with Cilantro-Pistachio Pesto
Fine Cooking

  • Kosher salt
  • 1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
  • 3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
  • 7 Tbs. extra-virgin olive oil
  • 1 cup lightly packed fresh cilantro leaves
  • 1/2 cup unsalted shelled pistachios
  • 3 medium cloves garlic, peeled
  • 1 Tbs. fresh lemon juice
  • 3/4 lb. cavatappi
  • Freshly ground black pepper
  • 2 large scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5 Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

A Taste of India: Quick Chicken Vindaloo

Tim loves Indian food, but I never cook it for him.  It’s not that I dislike Indian food.  It just doesn’t come to mind when I’m contemplating what to cook.

As a treat for Tim, I decided to try this quick chicken vindaloo — a spicy tomato-based dish — from Fine Cooking.  It was super easy to make and packed with flavor!  I used diced tomatoes with chiles for a little added punch.

I served the vindaloo with frozen naan from Trader Joe’s and basmati rice with peas.  I will definitely make this again!  Scored some major brownie points with Tim.  And, I really enjoyed the meal!

Quick Chicken Vindaloo
Fine Cooking

  • 1-1/2 Tbs. curry powder
  • 2 tsp. hot paprika
  • Freshly ground black pepper
  • 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  • 8 medium cloves garlic, minced
  • 4 Tbs. red wine vinegar
  • Kosher salt
  • 2 Tbs. canola oil
  • 1 medium yellow onion, thinly sliced
  • 1 Tbs. grated fresh ginger
  • 1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  • 3 Tbs. chopped fresh cilantro

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.

Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Sunday Sauce: Pasta with Sicilian Pork and Sausage Ragù

Perhaps I should join the Fine Cooking payroll? Many of my recent recipes have come from the magazine. The recipes tend to be relatively simple while still very flavorful.  Good food that is not overly complicated — my cooking mantra!

This dish is not a weeknight meal because it cooks for a few hours.  But, it is perfect to make on a Sunday and either enjoy that evening or during the week.

Honestly, I think this was one of the best meat sauces I have ever made.  And, I LOVE meat sauce so this is high praise.  The sausage and pork shoulder simmer away for over two hours in the red wine and tomato puree mixture.  The pork shoulder shreds easily and the resulting sauce is incredibly rich and flavorful.

I made two notes for next time I cook this dish.  Keep an eye on the pot as it simmers — I should have lowered the heat to prevent the liquid from cooking down too much.  When you add the ragù to the pasta make sure to add some of the pasta water to bind the sauce and thin it out a bit.

Overall, though, this was an amazing dinner and I will definitely be making it again!

A final note, I borrowed the photo in this post from Fine Cooking’s website because my photo made this delicious dish look terrible.  Hopefully my upcoming photography class can help me figure out how to take good food photos when the lighting is less than ideal!


Pasta with Sicilian Pork and Sausage Ragù
Fine Cooking

  • 1 Tbs. extra-virgin olive oil
  • 2 lb. boneless pork shoulder (Boston butt)
  • Fine sea salt and freshly ground black pepper
  • 3 medium cloves garlic, minced
  • 1 large yellow onion, finely chopped (2 cups)
  • 1 cup dry red wine, such as Sicilian Nero d’Avola
  • 3 cups strained tomatoes or tomato purée
  • 3 dried bay leaves
  • 1/2 lb. sweet Italian pork sausage (3 links)
  • 2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
  • Freshly grated Parmigiano-Reggiano, for serving

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.

Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.

Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.

Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.
Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.

Make Ahead Tips
The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with the pasta.

Fall Stews: Spicy Sausage, Escarole & White Bean

Here is a super quick and delicious fall meal!  This white bean and sausage stew requires few ingredients and only one pot so it is perfect for weeknight cooking.

To lighten the dish up, try turkey sausage instead of pork sausage.

Also, the recipe calls for escarole but you can use your favorite green or whatever you have in the fridge — I made the recipe with kale.  Spinach would be tasty as well (though it wouldn’t need to cook quite as long as kale or escarole).

If you want to spice up the dish more, add some red pepper flakes for an extra kick!

Be sure to serve with crusty bread and plenty of Parmigiano-Reggiano!

Spicy Sausage, Escarole & White Bean Stew
Fine Cooking

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Vietnamese Lettuce Wraps

Here is a tasty weeknight meal inspired by Vietnamese cooking.  The beef has a great sweet-savory flavor with a nice kick from lots of black pepper.

The sauce is comprised of fish sauce, soy sauce, lime juice, and light brown sugar.  If you are not familiar with fish sauce, it is a staple in Southeast Asian cooking, especially Thai and Vietnamese.  It is made from fermented fish which sounds disgusting but lends a great salty flavor to recipes.  You can buy it at an Asian grocery or a gourmet food store.  Fish sauce keeps for two years in a dark cabinet.

I actually made the recipe using some leftover ground beef I had defrosted as well as some pre-cut “stir-fry” beef.  I preferred the ground beef but Tim liked the strips of beef better.  You can’t go wrong with either.

I served the beef with the chopped peanuts, scallions and shredded carrots.  We used Boston lettuce leaves as wraps but the beef would be delicious over rice.

If you are a bit lighter with the black pepper, I think kids would find this dish quite tasty as well!

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
Fine Cooking

  • 2 Tbs. soy sauce
  • 2 Tbs. fresh lime juice
  • 1 1/2 Tbs. light brown sugar
  • 1 Tbs. fish sauce
  • 5 cloves garlic, minced
  • 3 Tbs. peanut or canola oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
  • 1 medium yellow onion, sliced into 1/4-inch-thick wedges
  • 3 Tbs. chopped salted peanuts, preferably toasted
  • 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Fall Meals: Beef & Black Bean Chili with Chipotle and Avocado

I love chili!  It is such a satisfying fall and winter meal.  Plus, it usually packs some heat which I love.  And, it usually only requires a single pot!

I was looking for a new chili recipe using ground beef so I could use the remaining ground beef from our half steer.  This Fine Cooking recipe was quick enough for a weeknight meal and had a unique method of pureeing black beans, diced tomatoes, and chipotles in adobo sauce to thicken the chili and provide a wonderful hot smoky flavor.

The red onion, avocado and lime relish that is served on top of the chili is a great addition to the dish (or to any chili or taco recipe).  I used two avocados rather than the one called for in the recipe since Tim and I both love avocado.

I will definitely be making this chili recipe again this fall!

Beef & Black Bean Chili with Chipotle and Avocado
Fine Cooking

  • 3 15-oz. cans black beans, rinsed and drained
  • 1 14-1/2-oz. can diced tomatoes (I used whole tomatoes which worked well)
  • 1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. 85% lean ground beef
  • Kosher salt
  • 1 large red onion, finely diced
  • 1-1/2 Tbs. chili powder
  • 2 tsp. ground cumin
  • 1 lime, juiced
  • 1/2 cup chopped fresh cilantro
  • Freshly ground black pepper
  • 1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

Elegant Weeknight Meal: Mustard Crusted Rack of Lamb & Broccolini with Olives and Capers

Here are two great recipes for weeknight entertaining or for a special meal for you and your love.  Rack of lamb sounds complicated but is surprisingly quick and easy to make.

Luckily, I married a fellow lamb lover.  Not everyone likes lamb.  But I am a firm believer that if someone who likes beef and pork claims they don’t like lamb, they just haven’t had well prepared lamb.  It is by far my favorite meat!

The key to really delicious rack of lamb is to sear it on both sides and to then cook it in the oven at a relatively high temperature (425 degrees).  In this recipe after searing the lamb, you smear Dijon mustard and crushed garlic on the rack and then press a bread crumb – parmesan combo on top.  So much flavor!!  This recipe and the Lamb Chops with Pistachio Tapenade are now my go-to lamb recipes!

Broccolini is a great and easy side dish.  I think it has a better texture than regular broccoli and will be more interesting to your guests.  After cooking the broccolini, you toss it with a olive oil, garlic, olive, and caper mixture.  Simple and delicious!

Tim and I enjoyed our meal with a wonderful Châteauneuf-du-Pape that we received as a gift.  A surprisingly tasty end to a typical Tuesday!

Mustard Crusted Rack of Lamb
Emeril Lagasse

  • 1 rack of lamb, trimmed (about 1 1/2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 450 degrees F.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.


Broccolini with Olives & Capers
Fine Cooking

  • 4 medium bunches broccolini (2 to 2-1/2 lb.)
  • 6 Tbs. extra-virgin olive oil
  • 2 tsp. minced garlic
  • 2 Tbs. chopped pitted kalamata olives
  • 2 Tbs. chopped capers (rinse only if salt-packed)
  • Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to a simmer and cook until crisp tender, 4 to 5 minutes. Drain well. (The broccolini may be prepared to this point up to 1 day ahead and refrigerated.)

Heat the oil in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute, taking care not to let it get any color. Add the olives and capers and cook for 1 minute more. Add the broccolini and toss to coat. If the broccolini was cooked ahead, keep tossing until heated through. Season to taste with salt and pepper, and serve.