Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Recipe shared by Jen Eisenman (these are her notes below)

Notes:  I used four leeks, but since they cook down so much, you could add more if you like.  Prosciutto is plenty salty and so is parmesan cheese, so I only ended up adding a pinch of sea salt at the very end of cooking.  Buy the best prosciutto you can afford, the imported stuff was the same price at Whole Foods and Lunardis.  I guesstimated the amount of bread and porcini, feel free to adjust.  The leeks can be made ahead the night before with no ill effect.

Farfalle with Braised Leeks and Prosciutto with Porcini Breadcrumbs

Leeks:
1 tbs olive oil
2 tbs butter, separated
3 medium garlic cloves, chopped
2 sprigs of fresh thyme, plus more for garnish
4 medium leeks, cleaned and cut crosswise into 1/4 inch pieces (white and light green sections only)
3/4 cup white wine
1 1/2 cup chicken stock
1/3 lb prosciutto or parma ham

Porcini Breadcrumbs:
3 slices bread
small handful dried porcini mushrooms
2 tbs olive oil
3 medium garlic cloves, squashed and peeled
Sprig of rosemary

1 lb Farfalle Pasta
Parmesan cheese

Heat olive oil and 1tbs butter over medium heat in 12 inch nonstick frying pan.  Add garlic and thyme and saute until fragrant, about 30 seconds to a minute.  Stir in leeks to combine.  Add wine, simmer until wine is nearly evaporated, then add chicken stock.

Cover as much leek mixture as possible with prosciutto, turn heat to a gentle simmer and cook for 30 minutes until liquid has almost evaporated.

Bring water to boil for pasta.

Pulse bread and porcini mushrooms in food processor until mixture resembles coarse bread crumbs.  Heat olive oil in frying pan over high heat, then turn heat to medium and add garlic cloves and rosemary sprig.  Let garlic and rosemary cook for several minutes then add breadcrumbs and fry for a couple of minutes stirring occasionally until brown and crisp.  Transfer breadcrumbs to paper towel lined plate and remove garlic and rosemary. 

Remove prosciutto from leek mixture and slice into smaill pieces.   Mix remaining tbs of butter and sliced prosciutto into leeks.  Season with pepper (and salt if needed).

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente and drain.  Reserve 1/2 cup of pasta water.  Add pasta to leeks and mix well.  Add pasta water if needed.

Top with breadcrumbs, thyme leaves and parmesan cheese.  Serve immediately.

Catfish Soup

Recipe courtesy Alton Brown, 2010

Ingredients

• 2 cups dashi (fish broth or you can use chicken broth)
• 2 tablespoons thinly sliced lemongrass
• 1 tablespoon julienned galangal or ginger
• 1 tablespoon cilantro leaves
• 1 habanero pepper, seeds removed and thinly sliced
• 1/4 cup fish sauce
• 1/4 cup freshly squeezed lime juice
• 1 pound US farm-raised catfish fillets, cut into 1-inch pieces
• 14 ounces coconut milk

Directions

Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately
.

Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce 

Very easy and very good! I love the lemon yogurt sauce.

Gourmet | August 2008

by Ruth Cousineau

Yield: Makes 4 servings Active Time: 20 min Total Time: 25 min 1 pound skinless salmon fillet, cut into 1/2-inch pieces 2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces 1/4 cup mayonnaise 1 large egg, lightly beaten 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 2 tablespoons chopped chives, divided 1 1/2 teaspoon grated lemon zest, divided 2 tablespoons olive oil 3/4 cup plain whole-milk yogurt 1 teaspoon fresh lemon juice Accompaniment: lemon wedges Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter). Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total. Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce. Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Salmon-Cakes-with-Lemon-Yogurt-Sauce-243164#ixzz1r5VITQKH

Lebanese Lamb Chops with Lemony Lettuce

This was really good and really easy. I made it in the oven since we didn't have time to grill. I served with couscous with peas and mint.

Gourmet | September 2009

by Gina Marie Miraglia Eriquez

No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere. Yield: Makes 4 servings Active Time: 35 min Total Time: 35 min 2 large lemons 1 teaspoon sugar 3 tablespoons extra-virgin olive oil, divided 2 garlic cloves 1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below) 8 (3/4-inch-thick) rib lamb chops (2 pounds) 2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces 1 1/2 cups mint leaves Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop. Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops. Toss lettuce and mint with lemon mixture. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad. Serve with:  orzo Cooks' notes:  •You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground. •Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes. •Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.

Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Lebanese-Lamb-Chops-with-Lemony-Lettuce-354992#ixzz1r0XPCsbe