Category Archives: 4-17-10
DigInfo: Hummingbird Feeders
Here is the information you need to get your hummingbird feeders ready for the season.
Chef Tips: Weeping and Sweating Vegetables
Learn the proper way to weep and sweat your vegetables.
Starting from Scratch
Does your backyard need some help? Let Keith give you some professional advice on how you can turn your drab backyard into paradise.
Perennial Spring Prep
Find some useful tips on how to get your perennial beds ready for the season.
Choosing Hardscape
Check out the variety of hardscape options that are available at your local garden center.
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Tian Provencal – which uses a medley of garden vegetables, paired with Blue Cheese Stuffed Rocky Mountain Lamb Chops.
Let Chef Mick show you an amazing way to use vegetables and pair it with pork chops stuffed with blue cheese.
Tian Provencal
1 pound zucchini
1 pound yellow squash
1 pound small tomatoes
½ cup + Extra Virgin Olive Oil, separated
1 1/2 pounds onions, thinly sliced
sprigs of fresh thyme
1/2 tsp kosher or sea salt
1/2 tsp crushed red pepper
1/4 tsp coarsely ground black pepper
1 TBS all-purpose flour
1/4 cup Italian breadcrumbs
scant 1/2 cup Parmigiano-Reggiano, separated
Roasted red peppers
chopped fresh basil – garnish
Cut squash and tomatoes into 1/4-inch slices and lay out on dry kitchen towels. Sprinkle each side with fine sea salt. Allow the veggies to weep, turning occasionally, for at least 10 minutes. Pat excess salt and water away. Preheat the oven to 350 degrees F.
In a large skillet, heat several TBS olive oil over medium heat. Add the onions, one or two thyme sprigs, pinches of salt, crushed red pepper, and ground black pepper. Sweat over low to medium heat until the onions are softened but not browned.
In a large bowl, toss the zucchini and squash with flour to lightly dust. In a second bowl, combine 1/4 cup Italian breadcrumbs with 1/4 cup Parmigiano. Toss while slowly drizzling with olive oil, adding just enough to moisten crumbs.
Spread all the cooked onions in a layer on the bottom of a casserole pan with short sides. Arrange half of the squash and tomatoes on top of onions, shingling to create a thin layer. Top with gratings of pepper, pinches of lemon zest, a couple thyme sprigs, a few strips of roasted pepper, a light drizzle of oil and 2-3 TBS of Parmigiano-Reggiano. Repeat to create a second layer, finishing with moistened breadcrumb mixture. (Depending on the pan size, this can all be done in one layer.)
Roast in the top of the oven until light golden brown, about 40 minutes (time can vary with conditions). Cool 10 minutes before serving, garnishing each serving with fresh julienned basil leaves. Serves 6-8. – Chef Mick (Michaelangelo) Rosacci, http://www.TonysMarket.com — http://www.TonyRosacciCatering.com
Blue Stuffed Chops w/ Port Reduction
8 Rocky Mountain lamb loin chops, 1 1/2 inch thick
3-4 oz Stilton, Roquefort, Gorgonzola, or a premium American blue cheese
Tony’s breadcrumbs or plain breadcrumbs, as needed
Tony’s Euro-Crust Rub; or sea salt, pepper and a medley of herbs
Sauce – or see sauce shortcut below*
1/2 cup prepared demi-glace (More Than Gourmet suggested)
1 cup port wine
1 pat butter
Garnish: fresh mint & berries
Have your butcher cut wide pockets with small openings into your lamb chops and stuff generously with balls of bleu cheese rolled generously in breadcrumbs. Season with Tony’s Euro-Crust, or salt, pepper and a medley of herbs. Rest at room temperature while you heat grill and start sauce.
Re-hydrate Demi-glace according to package directions (you’ll need about 1/2 cup to serve 4-6.) Meanwhile reduce Port wine by half. Add to demi-glace and hold warm until time to serve. Just before serving, melt in a pat of butter. *Or see Sauce Shortcut notes below.
Grill chops to rare / medium rare, remove and rest 5 minutes. Serve with port wine sauce or Red Wine Sauce. Mint and raspberries would make a lovely garnish. Serves 4-6 -Chef Mick (Michaelangelo) Rosacci, http://www.TonysMarket.com — http://www.TonyRosacciCatering.com
* Sauce Shortcut: Simply warm one 11 oz container of More Than Gourmet Red Wine Sauce and serve over chops.
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