Monday, December 3, 2007

Vegetable Napolean with a Tomato Rosemary Vinagrette


1 Butternut Squash, cut into 1” width rounds

1 Red Onion

2 Large Portabella Caps

¾ Cup Ricotta Cheese

½ Cup Walnuts, toasted and finely chopped


½ Tbsp Rosemary

3 Tbsp Olive Oil

1 Tbsp Butter

Tomato & Rosemary

Tomatoes, emonder,
seeds removed, cubed

1/2 Clove Garlic,
diced fine

½ Tbsp Rosemary,
Chopped fine

1/s Tsp Ground
Coriander seeds

Extra Virgin
Olive Oil

2 Tbsp Balsamic



  1. Preheat oven to 400 degrees F
  2. Cut squash into 1” width rounds and bake until squash is softened but firm. Appx 30 minutes. Reserve and keep warm.
  3. Toast the walnuts, sprinkle with salt. Chop and add to ricotta mix well with a dash of salt.
  4. Bring water to a boil in a sauce pan. Core tomatoes and make an “X” on the opposite side. Boil for 1 minute. Drain, cool and peel off skin. Seed the tomatoes, discard the whites, cut tomato into cubes AND reserve the juice of the tomato that leaked onto the board.
  5. Slice red onion into 1” rounds.
  6. Heat butter in a skillet with rosemary and olive oil. Add reserved tomato juice. Cook for 2 minutes on med-low heat. Mix well. Spoon this over the onions & Mushroom. Roast the mushrooms at 350 F for 10-15 mins.
  7. Dice garlic.
  8. Add balsamic vinegar into a mixing bowl and in a slow steady stream pour in olive oil and whisk. Once emulisified add seasoning and garlic. Don’t dress the tomatoes yet.

To Serve

  1. Flash the onion, mushroom and squash in the oven to reheat. No more than 5 minutes.
  2. Dress the tomatoes with the herb & vinaigrette emulsion, toss and mix well. Season if needed.
  3. Assemble. Top with ricotta/walnut quenelle.

Lamb Burger with Sauteed Portabellas & Curried Yogurt


1 Lbs Ground Lamb

½ Tsp Cumin

½ Tsp Ground Coriander

1 Tbsp Adobo

½ Tbsp Curry

¼ Tsp Pepper

2 Tbsp Dijon Mustard

1 ½ Roasted Red Pepper, chopped


Half Package of
Baby Portabella’s,
sliced thin

½ Tbsp Thyme,

1 Tbsp Salted

2 Pinches of Salt


4 Large Dollops of Plain Greek Yogurt

Dash of Lemon Juice

1 Tsp Curry

1 Tsp Coriander

¼ Cup Scallions


Oil for Pan Searing

Buns for the burgers


  1. In a large mixing bowl combine spices, lamb and red peppers. Chill and set aside.
  2. Melt butter in a pan. Add Mushrooms. Saute for 2 minutes. Add Salt. Let the juices release and add the thyme. Keep warm and reserve.
  3. In a cereal bowl mix the yogurt and all the ingredients. Taste and adjust. Chill.
  4. Heat oil in a sauté pan and heat until just smoking. Add patties and be cautious of hot oil splattering. Sear for 3 minutes on one side and 2-3 on the other. That should bring the patties to med-rare. Keep on the heat for longer to reach desired temp of the meat.
  5. Toast the bun and spread yogurt on both sides. Add mushrooms and devour.

Ground lamb can be had at any butcher or the butcher at the supermarket could probably order it for you. It makes a delicious burger and it’s a good change-up from the usual ground chuck counterpart.

Greek yogurt is important here too, not only does it have a ton of protein and cultures but its flexible with a myriad of flavors because of its creaminess and tang.