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RECIPES
124
Roasted Baby Vegetables
8 baby carrots, rinsed, peeled and trimmed
4 baby zucchini, quartered
8 pattypan squash
4 baby yellow squash, quartered
1 red bell pepper, fine julienned
1 Tablespoon olive oil
Sea salt and cracked black pepper, to taste
In a 9 x 13 x 2-inch baking dish, combine carrots, zucchini, pattypan squash, yellow squash and red bell pepper. Drizzle with olive oil
and season with salt and pepper. Set aside until ready to roast.
Individual Chocolate Souffles
1 Tablespoon butter
1
⁄
3
cup sugar plus additional for sprinkling
5 ounces chopped bittersweet chocolate (not unsweetened)
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: (6) 4-ounce glass or ceramic soufflé dishes
Generously butter soufflé dishes and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl
from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add
1
⁄3 cup
sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1
cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
Set aside until ready to bake.
RECIPES
125
INSTRUCTIONS FOR BAKING FULL MEAL
Insert meat probe into center of Rack of Lamb. Place rack of lamb in oven on rack position 1 and set internal temperature for 145˚.
Set timer for 20 minutes. When timer sounds, place Roasted Baby Vegetables and Mom’s Potato Cheese Casserole in the oven, one
on rack 3 and one on rack 5. Set timer for 25 minutes. Cook lamb until internal temperature reaches 145˚ and lamb rack is golden
brown. Cook Roasted Vegetables until lightly browned and soft. Potatoes should be cooked until brown on top and bubbly around
the edges. Remove all three dishes and allow them to rest for about 5-10 minutes. Slice lamb in between chops.
While the lamb is roasting, pan sauté the lamb scraps in olive oil until browned lightly. Add carrot and onion and cook until softened.
Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the
pan with a wooden spoon. Let reduce by half. Add lamb stock, bay leaf and thyme sprigs and simmer on low for 20 minutes. Pass
through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a
small bowl. Add to sauce until it thickens. Keep warm until service.
After entire meal comes out of oven, place soufflés in. Set timer for 14-16 minutes, or until soufflés are puffed. It is best to enjoy
dinner while these are baking in the oven, as they need to be served right from the oven or they will fall.
Maple-Glazed Salmon
1 cup pure maple syrup
2 Tablespoons finely grated peeled fresh ginger root
1 cup fresh lemon juice, divided
3 Tablespoons soy sauce
1
1
⁄
2
teaspoons minced garlic
2
1
⁄
2
pound center-cut salmon fillet with skin
Adjust oven racks to positions 1, 4, and 5. Preheat oven on Pure Convection
™
at 350˚.
In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste
until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple
glaze to room temperature before proceeding.)
Lightly oil a shallow baking pan large enough to hold salmon.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon
juice. Remove pan from heat and keep sauce warm, covered.
Place salmon skin side down and brush with remaining glaze. Season salmon with salt and pepper. Set aside until ready to bake.
A Spring Dinner
Maple-Glazed Salmon
Spring Rice Pilaf
Oven-Roasted Asparagus
Rosemary Focaccia
Cream Puffs with Light Whipped Cream and Fruit Compote
Serves 4