lamb chops
rack of lamb with rosemary, thyme and roasted vegetables
rack of lamb with rosemary and thyme
No matter what season, roasted rack of lamb always seems like a good choice for a special occasion. Served with a creamy potato gratin in the wintertime, with a cold salad on a hot summer night, or with crisp roasted vegetables in the springtime. It’s also a good last minute choice as it requires surprisingly little time and effort and the rack itself can be done in less than 30 minutes from start to finish.
ingredients
2 racks of lamb
3 TBL roughly chopped fresh rosemary
2 TBL roughly chopped fresh thyme
salt and pepper to taste
oil for frying
directions
Preheat oven to 450F/225C.
Season lamb with salt and pepper and fry in a hot skillet, fat side down, for about 6 minutes until dark brown.
Transfer lamb to an oven safe pan, fat side up, and sprinkle herbs over the top. If there are exposed bones on the rack, cover with aluminum foil to prevent burning.
Roast in the oven until an instant read thermometer inserted into the thickest part reads 130F/55C for medium rare. This will take about 1o-15 minutes. Getting the right temperature is especially easy with the help of a digital cooking thermometer like this one. Insert the thermometer before the lamb goes in the oven, and without interrupting the cooking, the thermometer signals when the correct temperature is reached.
Let the lamb rest for 5-10 minutes before slicing and serving.
herb butter
ingredients
½ Cup butter
2 TBL finely chopped fresh rosemary
2 TBL finely chopped fresh thyme
directions
Melt butter, take off the heat and add chopped herbs.
roasted vegetables
For the guest who prefers high protein, low carb meals, these roasted vegetables will make a great side dish for the rack of lamb. For that guest, eliminate the sunchokes and replace with more fennel and radishes.
ingredients
2 fennel bulbs
2 heads garlic
½ pound sunchokes
1 pound radishes
oil to coat
salt and pepper
directions
Preheat oven to 400F/200C.
Cut fennel, radishes and peeled sunchokes into 1 inch pieces. Peel garlic cloves but leave them whole.
Toss vegetables with oil, salt and pepper until evenly coated and spread on a large roasting pan or on a baking sheet covered with aluminum foil or parchment paper.
Roast in the oven for 40-60 minutes depending on preferred browning and tenderness. Toss every 10-15 minutes.
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Serves 4-6
Decorated with fresh edible radish flowers.
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Photography by Philip Blankenship.
san francisco spring
finally here
Backyard April beauties.
Photography by Philip Blankenship.
grattis mamma
thick homemade yogurt
with cinnamon roasted pumpkin seeds and agave syrup
Late last year I spent a lovely week in Madrid with my mom. Most days, between Christmas shopping and museum strolling, we found ourselves lunching at Le Pain Quotidien on Calle de Serrano, and most of those days we ordered the same beef tartar with a glass of wine followed by a shared bowl of organic thick yogurt with strawberries and agave syrup.
Today, May 2, is my moms birthday and even though we are currently on different continents, I am celebrating and bringing back memories with a bowl of deliciously thick homemade yogurt. In addition to the strawberries and the agave syrup I made honey cinnamon roasted pumpkin seeds for extra crunch.
thick homemade yogurt
Find recipe for homemade yogurt here.
cinnamon roasted pumpkin seeds
If preferred, the honey can be replaced with an equal amount of agave syrup, palm sugar or raw sugar.
ingredients
1 cup pumpkin seeds
1 TBL honey
1 TBL butter
2 tsp cinnamon
directions
Heat butter and honey until melted and combined.
Take off the heat and mix in pumpkin seeds and cinnamon.
Spread evenly on a baking sheet lined with parchment paper.
Bake at 300F/150C for about 15 minutes until golden brown. Take out after 10 minutes to check and flip the seeds.
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Photography by Philip Blankenship.
homemade halloumi
halloumi salad with kumquats, herb roasted pecans and champagne vinaigrette
To me, making cheese from scratch feels more special than most other types of cooking and baking. Perhaps because it’s less common and because it’s often believed to be close to impossible. That’s not the case of course; homemade halloumi for example is made in a few easy steps from just milk, rennet and salt. It’s mostly about getting temperatures right and about waiting. A breeze compared to many popular and traditionally homemade dishes.
Halloumi cheese is usually made from goats and sheep’s milk but can just as well be made from cow’s milk. For a guest who normally wouldn’t eat Halloumi cheese because they don’t favor the taste of goat’s milk – like my friend Petra – homemade Halloumi made from cow’s milk can be an extra special treat. Next time I see Ms Henell I will make this delicious salad just for her. Perfect with some chilled white wine for lunch or a for girls night in. Perhaps followed by a creamy piece of cake for her sweet tooth, served with big cups of hot tea…
halloumi salad
Salty and sweet, crunchy and smooth, this is a flavorful but yet mild salad. There is no exact substitute for kumquats, whose peel is delectably edible, but if they are unavailable I would suggest using tangerines or oranges in its place. For the vinaigrette, add a splash of lemon juice in addition.
ingredients
6 cups mixed salad greens with mache
4 thin slices red onion
4 fresh sliced kumquats (+½ cup fresh squeezed kumquat juice for the vinaigrette)
1 diced cucumber
10 oz diced & fried halloumi cheese
about 1 cup champagne kumquat vinaigrette (recipe below)
generous sprinkling of herb roasted pecans (recipe below)
a few sprigs of fresh thyme, rosemary and mustard flowers for edible decoration
directions
Mix salad greens, onions, kumquats, cucumber and halloumi cheese with vinaigrette to taste.
When ready to serve, top with roasted pecans, herbs and flowers.
Serves 4
champagne kumquat vinaigrette
ingredients
½ cup fresh squeezed kumquat juice
¼ cup champagne vinegar
¼ cup grapeseed oil
2 tsp honey or maple syrup
½ salt
directions
Combine all ingredients and shake until slightly thickened.
Refrigerate until ready to serve.
herb roasted pecans
ingredients
1 cup raw pecans
2 TBL fresh chopped rosemary
1 TBL fresh chopped thyme
1 TBL oil
1 tsp honey or maple syrup
¼ tsp salt
directions
Toss all ingredients until evenly coated and spread in one layer on a baking sheet.
Bake at 350F/175C for about 15 minutes until golden brown. Take out and stir after 10 minutes.
homemade halloumi
recipe coming soon
Photography by Philip Blankenship.
johnny depp
baked beets on Himalayan salt & gluten free chocolate chili lava cake
There is something magical about Johnny Depp. In or out of character, his mesmerizing persona seems to exude an allusive promise of romance and adventure. What if he was your dinner guest? A little Jack Sparrow, some Willy Wonka or Mad Hatter. Maybe a touch of Roux, J. M. Barrie and Paul Kemp. Who would show up? What would you make? Would some earthy ingredients, sparkling colors and a suggested spice of France be appropriate? Would the need for chocolate and rum even be questioned?
If he was my dinner guest I would start the meal with these candy looking, rustic tasting, Baked Beets on Himalayan Salt with Hazelnut Lime Butter. The beets would be followed by a big juicy steak and an endless supply of red wine. Dessert would have to be this luscious Chocolate Lava Cake with a Hint of Chili and at some point during the night I would bring out a simple version of a strong rum beverage…
Yes, I realize Johnny Depp is not going to show up at my door anytime soon, but for any charismatic, life loving bohemian with an intriguing imagination, this feature a robust, yet elegant concoction of colorful and sensual elements that are sure to tickle the senses. Not only will the whimsical and colorful presentation stand out as a magical experience, but both beets and chocolate have been considered aphrodisiacs for centuries.
baked beets on Himalayan salt with hazelnut lime butter
Don’t be fooled by the sweet candy appearance of this colorful dish. Made from only a few natural ingredients and inspired by simple boiled beets with salt and butter, it’s a nutty and buttery smooth combination. The butter will naturally melt when placed on the warm beets. For an instantly glossy and melted butter top, use a cooking torch for a couple of seconds.
salt baked beets
ingredients
1 regular size or 2 small beets per person
pink Himalayan coarse crystal salt
directions
Cover the bottom of an oven safe dish with coarse salt.
Scrub the beets clean and arrange them on top of the salt.
Bake at 350F/175C for 45 minutes or until tender.
Peel and keep warm until serving.
hazelnut lime butter
ingredients
2 TBS beet juice (1 small beet and water)
2 TBS lime juice
100 g butter
¼ cup chopped hazelnuts
directions
To make the beet juice, peel and cut the beet into small cubes, cover with water, boil until about half the liquid is gone and discard the cubes.
Stir butter with lime and beet juice until smooth.
Transfer the butter onto parchment or wax paper, shape into a roll and cool.
When the butter has hardened, roll in chopped hazelnuts to cover and slice.
Serves 4
beets – an aphrodisiac
An aphrodisiac by definition is a substance that intensifies sexual desire or performance. The word and its meaning derives from Aphrodite, Greek Mythology’s Goddess of love, beauty and sexuality. Her parents were Uranus, father of the sky, and Gaia, mother of the earth. To preserve her beauty, Aphrodite is said to have feasted upon delicious beets.
Pliny the Elder, the natural philosopher once active in the city of Pompeii, considered beets the “smoothest of all the garden plants — held in the highest of esteem”. In 79CE, the flourishing Roman city was buried alive in the two-day volcanic eruption of Mount Vesuvius. When the city was rediscovered in 1748, the still standing, oldest known brothel in the world, The Lupanare, rose from the ashes exposing provocative wall paintings incorporating beets.
The deep fuchsia pigment has been used as a natural dye since the Middle Ages. Not only is the pigment delightfully brilliant, it contains powerful phytonutrients used as an anti-inflammatory, to prevent aging, protect against heart disease, promote liver detoxification and fight cancer.
Beets are loaded with nutrients; fiber, foliate, iron, vitamins A and C, potassium, magnesium, manganese, and the mineral boron. Boron is believed to impact the levels of natural sex hormones in the body, rapidly increasing the sex drive. In addition, beets contain the natural chemical nitrate, which studies show converts to nitric acid within the body. The body uses the nitric acid to dilate blood vessels, much like the effects of Viagra.
gluten free chocolate lava cake with a hint of chili
Perfectly firm and slightly crisp and chewy on the outside, yet still pouring from the center, this gluten free cake is best served lukewarm with cold whipped cream. Palm sugar showed to work particularly well for this cake, but if unavailable, it can be replaced with honey, raw sugar or other sweetener of choice.
ingredients
2 eggs
1 cup palm sugar
100 g butter
¼ cup unsweetened cocoa powder
1 TBL chili powder
¾ cup white rice flour
¼ cup tapioca flour
½ tsp salt
directions
Melt butter and set aside to cool.
Beat eggs and palm sugar with an electric mixer until light and fluffy.
Add butter and dry ingredients to the fluffy eggs and mix delicately.
Fill 6 lightly buttered ramekins with the batter.
Bake at 350F/175C for 7-9 minutes.
Serves 6
chocolate – an aphrodisiac
Legend says Montezuma, the emperor of the Aztecs from 1502–1520CE, drank 50 cups of chocolate daily to intensify his amorous capabilities. He supposedly enjoyed his golden goblets right before marching into his harem of 600 women.
In the 17th century Johan Franciscus Rauch, a theologian in Vienna, was so concerned about the love triggering effects of chocolate he urged monks not to drink it and tried to ban it from monasteries.
But who better to trust than Casanova himself, who considered chocolate more arousing than champagne, and referred to it as “the elixir of love”. He praised chocolate’s effects on women and encouraged his ladies to devour it.
Chocolate is known as one of the most complex foods in the world, containing hundreds of chemical compounds. One of those is anandamide, a chemical compound acting like THC, the active chemical in marijuana. Presumably, like the cannabinoid drug, anandamide stimulates dopamine production in the brain resulting in increased sensuality, enhanced libido, and a general sense of well-being. Theobromine, a stimulant found in chocolate sometimes confused with caffeine, has capabilities to energize and heal the human body. Theobromine can lower blood pressure and a study showed it to be close to a third more effective than codeine as a cough suppressant.
Chocolate contains mood enhancers such as phenylethylamine and serotonin, which naturally release in the brain when someone is experiencing pleasure, love and happiness. When chocolate is consumed, the two chemicals react within the nervous system in the same way they do when naturally released in the brain. Phenylethylamine is said to typically reach ultimate heights during orgasm.
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Illustration by Pim Pauline Overgaard. Photography by Philip Blankenship.



























