Champagne
Brie Soup
Serves 6 |
2
cups dry champagne
2 cup white wine
1 tablespoon finely chopped shallots |
2
cubes chicken bouillon
8 oz brie with rind left on
1 1/2 quart heavy cream |
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1.
Sauté shallots and bouillon in wine
2. Add remaining wine and champagne and then add brie and
heavy cream
3. Bring to a boil for an instant just until head forms
then remove from heat and let stand for 5 minutes
4. Strain
5. Taste for adding salt if you want |
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Minted Herbed
Crusted Rack of Lamb
Serves 6 |
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2
tablespoon Dijon-style mustard
2 tablespoon olive oil
2 tablespoon fresh lemon juice
1/2 teaspoon salt & ground pepper
plus salt and pepper to taste
3 cups (6oz) fresh herbed bread
crumbs mixture (recipe follows)
3 cloves garlic, minced
1/3 cup minced fresh mint
3 racks of lamb, about 1 1/2 pounds each, trimmed
1/4 cup (2oz) unsalted butter, melted |
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Position
a rack in the middle of the oven and preheat to 400 degrees.
In a small bowl, whisk together the mustard, olive oil,
lemon juice and 1/2 teaspoon each of salt and pepper. Set
aside. In a food processor fitted with a metal blade, combine
the bread crumbs, garlic and mint and salt and pepper to
taste. Process until well mixed. Set aside.
Lay the rack of lamb in a roasting pan, side-by-side and
fat side up. Roast on the middle rack for 10 minutes. Remove
from the oven and immediately rub the mustard mixture on
the top of the lamb. Then spread the bread crumb mixture
evenly on the mustard. Drizzle the melted butter evenly
over the bread crumbs and return the lamb to the oven.
Continue to roast the lamb about 20 minutes, until the crumbs
are golden and an instant-read thermometer inserted into
the thickest portion of a rack away from the bone registers
130-135 degrees or medium rare. Transfer the lamb to a cutting
board, and cover with aluminum foil to rest for 10 minutes
before carving. Slice the lamb between the ribs and arrange
two or three ribs on each warmed plate. Serve immediately.
Fresh Herbed Bread Crumbs: Cut crust from 4 slices
of white bread and discard. Tear pieces in food processor
equipped with a metal blade or in a blender. Add a pinch
of salt and fresh ground pepper and process mixture until
it forms crumbs. Add 1/4 teaspoon chopped fresh thyme (or
1/8 t dried) and 1/4 teaspoon chopped fresh rosemary (or
1/8 t dried) and mix well. Set aside. |
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