recipes

grilled lamb chops with green Harissa

July 13th, 2015

chef morgan

grilled lamb chops with green Harissa

This recipe takes very little time to prepare. The green Harissa can be made in 10 minutes. The lamb cooks quickly on the grill (about 5 minutes). This green Harissa can be used on beef or chicken as well as vegetarian options such as couscous or a baked/roasted potatoes. For less of a kick, reduce the Harissa.

serves 4

16 New Zealand lamb chops

1 1/2 cups packed fresh cilantro leaves
4 garlic cloves, smashed
2 teaspoons Harissa
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground coriander
1/2 cup quality olive oil Read the rest of this entry »

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Mother’s Day 2015 (recipe: tarte Tartin)

May 10th, 2015

chef morgan

Mother’s Day 2015

Forgiveness & (So-called) Mistakes
&
Tarte Tartin

Each year in honor of Mother’s Day I write a personal recipe for life inspired by and for my daughters accompanied by a food recipe relevant to the message. This year it is about forgiveness and so-called mistakes. The correlating recipe is the infamous French Tarte Tartin. If you would like to skip directly to the tarte Tartin recipe you may do so by clicking here. The fact that this post is technically posted after-Mother’s Day, well, forgive me. 

warmly,

LM

chef morgan Read the rest of this entry »

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tarte Tartin

May 10th, 2015

 

chef morgan

Tarte Tartin
You can substitute the apples for another fresh fruit such as apricots, peaches, nectarines, rhubarb, or pears. You can make savory renditions as well. Pan-roasted cherry and basil tomato tart (with or without burrata or mozzarella cheese), cauliflower with almonds, or summer squash tart are a few of my favorites. For tomato or zucchini tarts, eliminate the sugar and butter, and use a little olive oil in the pan instead. For cauliflower, you can caramelize it as you would apples.

makes 1 10″ Tart 

ingredients:

7-8 apples (Rome, Pomme Reinette, Caville, Gala), peeled, cored, and halved
fresh lemon juice
7 tablespoons unsalted butter
1 cup granulated sugar
pinch of kosher salt
1 pie dough, pâte sucrée, or puff pastry 

 instructions:

  • Preheat Oven. Preheat oven to 400 degrees Fahrenheit.
  • Make Pastry Dough. Make enough pie dough, pâte sucrée or puff pastry for one 10 inch tart. Chill until ready for use. If using frozen puff pastry, defrost in the refrigerator until use.
  • Prepare Apples. Peel apples. Remove core and seeds. Squeeze lemon juice on the peeled apples to prevent browning. If apples are large, cut into quarters.
  • Cook Apples. Melt butter in an oven-proof sauté pan over medium heat. Pour sugar over the melted butter. Dissolve. Add apples. The apples will shrink when cooked, so at this stage they will be laying on their sides. Continue to cook until the apples are soft and the butter-sugar mixture is thick and bubbly. Use a spoon to baste the butter-sugar mixture over the apples. Be patient. It takes about 30 minutes (depending upon size of the apples) to cook them. Turn off flame.
  • Cover with Dough. Roll out the pastry dough slightly with a rolling pin. Cut dough into a circle to cover the pan. Arrange the apples in pan with flat sides facing up (or if cut, arrange them in a decorative way). Cover the apples with the pastry dough. Tuck the pastry inside the rim of the sauté pan (do not let it hang over the edge of the pan).
  • Caramelize (Bake). Place the pan in the oven. Bake until the pastry dough is brown about 20 minutes. CAREFULLY remove the pan from the oven using to use a potholder or towel. Let the tart slightly cool in the pan for about 10 minutes so the carmel can settle.
  • Invert. Place a plate over the pan (with the bottom facing up) and invert the tart gently onto the plate. The apples should be a deep caramel color. Remember to do this carefully and use a towel as the pan handle may still be hot.
  • Serve. The tart is best enjoyed warm and generally served with real vanilla ice cream. The tart tastes best the day it is prepared.
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salmon with sorrel sauce (saumon à l’oiselle)

March 2nd, 2015

chef lisa baker morgan

garden invasion and my favorite cold weather herb

salmon with sorrel sauce

(saumon à l’oiselle)

It was me or them. I am speaking in terms of food terms, of course, not violence.

You see, there are a few things remaining in my winter vegetable and herb garden that not only have survived in the cold, but have thrived. Dark green, crinkly Tuscan kale, yellow and rainbow chard so beautiful that it is (almost) too gorgeous to eat, frisée to add some green to my breakfast, and wild arugula with the perfect amount of peppery spice to zip up any dish. My Italian parsley, chives, and cilantro, are struggling, but holding on. Read the rest of this entry »

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crispy duck breast with date and cherry chutney, mustard frisée salad and baked duck fat fries

February 13th, 2015

chef morgan a table

BISTRO CHEZ VOUS

the sweet smell of duck … it must be love

recipe: crispy duck breast with date and cherry chutney,
mustard frisée salad, and baked duck fat fries

This year I depart from my usual chocolate theme for Valentine’s Day. This year it is duck and duck fat.  Read the rest of this entry »

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Porcini Parmentier with crispy shallots and garlic and mushroom jus

December 16th, 2014

chef morgan a table

Porcini Parmentier 

with crispy shallots and garlic and mushroom jus

Hachis Parmentier or Parmentier is the French version of the English Shepherd’s Pie, to which people more often refer probably because it seems easier to pronounce. Any way you dish it, parmentier is comfort food. Hearty and warm. Perfect for the winter weather.

Let it snow (or rain). Read the rest of this entry »

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stuffed and braised chicken breasts (a/k/a “proteinwich”)

December 9th, 2014

chef morgan a table

cold hands; hot pockets

stuffed and braised chicken breasts
(a/k/a “proteinwich”)

The holiday season. Everyone is busy, if not overwhelmed. Despite the holiday preparations, daily life still goes on; the children need to get to school, you have to work, and dinner still needs to be on the table. I can help with the dinner requirement.  Read the rest of this entry »

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seared tuna rolls with micro greens

October 2nd, 2014

chef lisa baker morgan

Kona, “Blazeman,” and the log-roll

Recipe: seared tuna roll with micro greens

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Harira (hearty beef and lentil soup)

September 17th, 2014

chef morgan a table

Harira
(hearty beef and lentil soup)

This soup is a tradition in the Maghreb (North Africa). It was Ramadan when we were in Marrakech, a time when this soup is eaten not only to break the fast after the sun has set but also eaten in the morning before the sun rises. My daughters love lentils and this soup was their favorite. The soup is often thickened with flour or eggs as well as rice or vermicelli. I add none of these. Instead, the soup is thickened with the aide of crushed tomatoes (rather than puréed or strained), more beef, and more lentils. I also add fresh herbs (but we all know how I like my fresh herbs). This is a hearty, perfect soup for autumn and winter. It is wonderful because you can also freeze it for those rainy days when you are short on time.


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tuna and roasted beet tartare with lentils

August 29th, 2014

chef morgan a table

obsessions can be wonderful 

“I don’t just like food…I love it”

– Ratatouille 

Sometimes I become obsessed with certain combinations and particular ingredients. When the inspiration comes, I go with it. Sometimes the things you create become favorites that last long beyond the obsession. I think this week’s recipetuna and roasted beet tartare with lentils, is one of those recipes. Read the rest of this entry »

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