After drooling over the scrumptious pie and cake threads, I want to see some recipes!
I'd like to know your favorite, never-fail, always gets rave reviews recipe. I think everybody has their standby, 'When in doubt, I'm going to cook this.' Your recipe doesn't have to be pie or cake, heck it doesn't even have to be dessert, just good.
Mine is Patricia Wells' Roast Leg of Lamb with Potato and Tomato Au Gratin. I think I found it in the Silver Palate cookbook but its been kicking around other places too. You cook the lamb in a rack over a pan of the au gratin and the lamb juices marinate the au gratin. It is my number one go to recipe because it always turns out good no matter what I do and I can serve it to anybody - even people who swear they don't like lamb and they will gobble it up and ask for seconds. Plus its easy. The lamb's not cheap but I buy it when it goes on sale.
Here's the recipe:
Ingredients
6 garlic cloves, 1 split, rest chopped
2 lbs russet potatoes, peeled and thinly sliced salt and pepper
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium tomatoes, cored and thinly sliced ( about 1 pound)
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in ( about 6 to 7 pounds)
Directions
Preheat oven to 450°F.
Rub bottom of 16x10 gratin pan with split garlic clove.
Arrange potato slices in bottom of pan.
Season with salt, pepper, some of the thyme and chopped garlic.
Add a layer of onions and seasoning.
Add a layer of tomatoes and seasoning on top.
Drizzle with wine and oil.
Trim the thicker portions of fat from the leg of lamb.
Season with salt and pepper.
Place lamb on a sturdy cake rake directly on top of gratin pan.
Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
Remove from oven and allow to sit for 20 minutes before carving.
I'd like to know your favorite, never-fail, always gets rave reviews recipe. I think everybody has their standby, 'When in doubt, I'm going to cook this.' Your recipe doesn't have to be pie or cake, heck it doesn't even have to be dessert, just good.
Mine is Patricia Wells' Roast Leg of Lamb with Potato and Tomato Au Gratin. I think I found it in the Silver Palate cookbook but its been kicking around other places too. You cook the lamb in a rack over a pan of the au gratin and the lamb juices marinate the au gratin. It is my number one go to recipe because it always turns out good no matter what I do and I can serve it to anybody - even people who swear they don't like lamb and they will gobble it up and ask for seconds. Plus its easy. The lamb's not cheap but I buy it when it goes on sale.
Here's the recipe:
Ingredients
6 garlic cloves, 1 split, rest chopped
2 lbs russet potatoes, peeled and thinly sliced salt and pepper
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium tomatoes, cored and thinly sliced ( about 1 pound)
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in ( about 6 to 7 pounds)
Directions
Preheat oven to 450°F.
Rub bottom of 16x10 gratin pan with split garlic clove.
Arrange potato slices in bottom of pan.
Season with salt, pepper, some of the thyme and chopped garlic.
Add a layer of onions and seasoning.
Add a layer of tomatoes and seasoning on top.
Drizzle with wine and oil.
Trim the thicker portions of fat from the leg of lamb.
Season with salt and pepper.
Place lamb on a sturdy cake rake directly on top of gratin pan.
Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
Remove from oven and allow to sit for 20 minutes before carving.