4 1/2 lb. (2.25 kg) russet potatoes, peeled and cut into 2-inch pieces

Kosher salt and freshly ground pepper

1 1/2 cups (12 fl. oz./375 ml) heavy cream

1 tsp. minced garlic

1 shallot, thinly sliced

1 large fresh thyme sprig

1 large fresh rosemary sprig

1 bay leaf

1 tsp. peppercorns

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced

2 tsp. salt

1/4 cup (1/2 oz./15 g) chopped fresh chives

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Be careful it doesn't boil over!!!

Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.

Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter and 2 t salt and then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.

Meat Mixture:

1 pound ground lamb, or beef

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1/4 teaspoon ground nutmeg

1 teaspoon dried oregano

2 cloves garlic, minced

1/4 cup minced red onion

2 teaspoons freshly squeezed lemon juice

Oil, for grilling or frying, as needed

Combine the ground meat, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl. Shape into oblong patties about 3-inch wide by 6-inch long by 1/4-inch thick. Marinate for one hour. When ready, cook in a hot skillet with oil for a minute or so per side.

Sauce:

1 cup Greek yogurt 

1 cup cucumber (shredded, about 1/2 of a cucumber)

1/2 teaspoon salt (or to taste)

1 cloves garlic (minced)

1 teaspoon lemon juice

2 teaspoons olive oil (extra-virgin)

Garnish: dill

Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out. In a small bowl, mix together yogurt, shredded and pressed cucumber, garlic, lemon juice, and olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.

Assemble the Sandwich:

Pita Bread

Whole leaves romaine lettuce

1 medium tomato, sliced or diced

Crumbled Feta

2 lb. ground beef

 

Serves 4

2 tbsp olive oil
1 lb. sweet or spicy Italian sausage
1/2 yellow onion, diced
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
2 cloves garlic, pressed
6 cups chicken stock
2 lb. gold potatoes, peeled and diced small
6 kale leaves (6 cups), torn

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Heat olive oil in a large dutch oven over medium heat. Brown sausage, then set aside.

Add onion to the fat and cook until tender, about 5 minutes. Add basil, thyme, salt, and white pepper, cook for one minute. Add garlic, cook for one minute.

Pour in chicken stock and bring to boil. Add potatoes and simmer on low for 20–30 minutes, until potatoes are fork tender. Season with salt and pepper.

Add kale and sausage and cook on medium-high heat until kale is softened, about 5 minutes.

Serve immediately, but it gets better with time.

#recipe #dairyfree

Bottom Layer Crust:
1/2 cup butter
1 cup flour (can substitute GF flour)
2 T water
Mix flour and butter with pastry cutter. Stir in water with fork. Divide in half and press into two rectangles each about 4"x 10" on ungreased cookie sheet.

Middle Layer Puff Pastry:
1/2 cup butter
1 cup water
3 eggs
1 cup flour
1 T almond extract
Bring butter and water to a boil and add flour all at once stirring till smooth ball forms. Remove from heat and add 3 eggs, one at a time, stirring with hand held beater till well mixed after each egg. Spread evenly over crust. Bake at 375 F. for 45 minutes or until golden brown. Let cool.

Top Layer Frosting:
2 T soft butter
1 1/2 cups powdered sugar
1/2 t almond flavoring
sliced almonds
Mix together with drops of warm water till spreading consistency. Frost pastry. Top with sliced almonds. Slice into desired shapes.

1 rack of lamb, frenched but not cut

3 T cracker crumbs
1 1/2 T Parsley
1 T Mint
1 T Rosemary
Olive Oil

Dijon Mustard

Stir together cracker crumbs, parsley, mint, rosemary in a bowl, then drizzle with oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a cast-iron skillet over moderately high heat until hot but not smoking, then brown lamb 1 side at a time, turning once, about 2 minutes per side. Transfer to a plate. Spread fatty sides of rack with mustard. Gently roll rack in herbs. Place back in cast-iron pan arranging fatty sides up.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 8 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Gordon Ramsey Inspired

1 cup hot water for dissolving yeast
1 T yeast
1/2 T honey
1 T olive oil
1 t. salt
2 cups gluten-free flour

Preheat oven 425.
Add water to liquid measuring cup. Add yeast and honey and stir to dissolve. Add oil and salt.
Add 3/4 cup flour to separate mixing bowl. Add liquid to flour and mix. Add flour till you achieve a soft play-doh consistency. Set on floured surface and roll 3/8 inch thick. Place in cast-iron pan or on cookie sheet. Spread pizza toppings and cook 25 minutes. Can also cook without toppings for flat bread.