food

Banquete de Outono

O chef Alex faz o jantar parecer fácil, enquanto prepara um delicioso carré de cordeiro, abóbora-bolota assada com burrata e laranjas e uma salada simples de couve-de-bruxelas com uvas e amêndoas.

food

Banquete de Outono

O chef Alex faz o jantar parecer fácil, enquanto prepara um delicioso carré de cordeiro, abóbora-bolota assada com burrata e laranjas e uma salada simples de couve-de-bruxelas com uvas e amêndoas.

Supplies

  • 1 Rack of lamb, French cut
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1/4 c. Flat leaf parsley
  • 2 T kosher salt
  • 1 T cracked black pepper
  • 4 T olive oil

Passo a passo

  1. Preheat oven to 375 F.
  2. Season rack of lamb with salt and pepper.
  3. Heat Pan add 2 T olive oil and wear both sides of lamb till goos crust forms, about 2 min on each side.
  4. Blend garlic and herbs with remaining olive oil.
  5. Remove lamb from pan and transfer to parchment lined baking tray. Cover bones with tin foil.
  6. Spread top of lamb rack with garlic herb purée.
  7. Place in the oven and cook for 12-16 min.
  8. Remove and let rest for 5 min.

Supplies

  • 1 acorn squash (halves and seeded)
  • 1 blood orange or navel orange
  • 2 cups burrata cheese
  • 4 T toasted Pepita seeds
  • 10 sprigs watercress
  • 4 T olive oil
  • 1 T kosher salt
  • 1 t. black pepper

Passo a passo

  1. Preheat oven to 375 F.
  2. Lightly rub halves squash with olive oil, salt and pepper.
  3. Place in baking dish and cover with tin foil. Bake for 45 min.
  4. While squash cooks toast pepita seeds and cut oranges.
  5. Remove squash from oven and place a big dollop of burrata inside.
  6. Top with supremes of orange, seeds and watercress. Drizzle with olive oil and some flaky salt.