How to Roast a Lamb: New Greek Classic Cooking
Michael Psilakis
Language: English
Pages: 304
ISBN: 0316041211
Format: PDF / Kindle (mobi) / ePub
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.
cooking slowly, which allows these formations to break down and yield a luscious result. The added dimension of grilling provides a brilliant smoky char that takes this dish to new levels. Serve with Greek Salad, Spinach Rice, Artichokes and Potato, or Dried Fruit Salad. 1 whole rabbit, skinned and cut into 8 pieces (the saddle in 2 pieces) 1 whole shallot 10 cloves garlic, peeled 3 fresh bay leaves or 6 dried leaves 8 cloves 15 to 20 whole black peppercorns 8 star anise pods 16 juniper
side. Souvlaki marinade (page 74) 12 to 18 lamb rib chops, French-trimmed, patted dry with paper towels Kosher salt and cracked black pepper Roasted Lemon Purée (recipe follows, optional) 2 lemons Extra-virgin olive oil 1 tablespoon dry Greek oregano Marinate the chops in the Souvlaki Marinade, refrigerated, for 24 hours. Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Lift the chops from the marinade, letting all of it drain away. Season liberally with kosher
the white wine, and cook until it’s all evaporated. Season liberally with kosher salt and pepper, and add the rice. Stir for 2 minutes, then add the water, stir well, and bring to a boil. Remove the mixture from the heat and stir in half of the fresh herbs, the lemon juice, and the Garlic Purée. Let stand briefly while you prepare the peppers. Preheat the oven to 400°F. Cut off the top 1 inch of the peppers and remove the seeds and large white ribs through the top. Reserve the tops. Place the
salami matchsticks. FAVA SPREAD MAKES ABOUT 1 QUART In Greek cuisine, the term fava always refers to dried yellow split peas, not the fresh green favas used in Italian cooking. Note that this mixture always thickens as it sits. If it is too thick, return it to the food processor and stream in extra-virgin olive oil with the motor running until you reach the desired consistency. With the addition of heavy cream (water, if you’re vegan), this makes an absolutely divine split pea soup. FOR
side, place a small pool of the yogurt. Gently place an egg yolk in the yogurt, to resemble a sunny-side-up egg. Place two sea urchin tongues and a quenelle of caviar in the bowl, opposite the “egg.” Top with the fried herbs. At the table, spoon the hot Risotto over the “egg,” and stir in the yolk. THE SOUL OF THE SEA Sea urchin captures the flavors of the ocean better than any other seafood I know. Whenever I taste sea urchin, I am transported back to an island in Greece. There, we eat the