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4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD J CROSSWINDS PLAZA
248-5 3 8-6000
SPIJSI 'M' S
RISTORANTE
Fine Italian Dining in a
Casual Atmosphere
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U
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In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
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54
April 21 . 2011
JN
On The Menu
An elegant lamb dinner
to celebrate spring.
L
amb means spring. Lamb chops
mean luxury, which translates
into expense. Sweet and tender
baby racks of lamb (especially kosher)
are pricey and therefore considered
a special meal. The good thing about
rack of lamb, however, is that it's so
easy to cook well and quickly. My mus-
tard and crumb-coated recipe is a clas-
sic preparation (I skip the browning in
the skillet and have always had great
success).
Because lamb is the star of any meal,
simple sides are in order. A quick pasta
with hazelnuts is the perfect accom-
paniment (just boil the pasta while
the lamb is cooking and toss it with
its simple ingredients while the lamb
is "resting," before cutting it into indi-
vidual chops).
Round out the menu with a sweet
and tangy spinach salad with lots of
crunchy vegetables, served before or
after the entree, and a dessert of fresh
berries, tossed with a bit of sugar and
berry liqueur (such as Chambord) and
perhaps a slice of crunchy biscotti or a
scoop of your favorite sorbet (served in
a wine or martini glass).
Mustard And Crumb
Coated Rack Of Lamb
The trick to this recipe is to
first cook the lamb a bit and
then finish the cooking just
before serving.
3 eight-rib racks of lamb
(about 3 to 4 lbs. total),
bones "frenched" and meat
trimmed of some (not all)
of the fat
3 /4 cup Dijon mustard
1 cup plain breadcrumbs
1 /3 cup fresh chopped
parsley
2 Tbsp. fresh chopped rosemary
Preheat oven to 450 degrees. Arrange
the racks, bone side up, on a baking
sheet and roast for 10 minutes. Remove
from heat and cool until ready to serve
(this may be done up to a day ahead).
Before cooking to serve, spread the
meaty portions of the rack of lamb
with mustard. Combine the bread-
crumbs with parsley and rosemary and
press the mixture over the mustard.
Arrange the lamb as before and roast
for 15-20 minutes, or until a meat
thermometer registers 125 degrees
(for medium-rare) — do not over-
cook! Let the rack stand for a few of
minutes before slicing into individual
chops and serving. Makes 6 servings.
Fettuccine With Hazelnuts,
Sage and Garlic
2 Tbsp. extra virgin olive oil
1 1/2 cups chopped sweet onion
2 tsp. minced garlic
3 Tbsp. finely chopped fresh sage
1 1/2 cups chopped hazelnuts
12 oz. dry fettuccine (or 1 lb. fresh)
3 Tbsp. extra virgin olive oil
Kosher salt and pepper to taste
1 /2 cup finely chopped
fresh flat-leaf parsley
Heat oil in a large non-
stick skillet over medium-
high heat. Add the onions
and garlic and saute until
soft and golden, about 10
minutes. Add the sage and
hazelnuts and saute for 3
minutes more. Set aside.
(May be made several hours
in advance.)
Bring a large pot of water
to a boil and cook the pasta
according to package direc-
tions. Drain well (do not
rinse). Transfer the pasta to a large
bowl and stir in olive oil. Add the hazel-
nut mixture and season to taste with
salt and pepper. Stir in the parsley and
serve immediately. Makes 6 first-course
servings.
Mrs. Tamaroff's
Spinach Salad
Once, when preparing a menu for a
catering event, my client asked if I would
make her mother-in-law's favorite spin-
ach salad recipe for the party. Here is a
variation of that very salad.
NOTE: I've made this with varying
ingredients with great success: sliced
mushrooms, avocado, cucumber, grape
tomatoes, etc.
On The Menu on page 55