Recipes

Jul 18, 2012 7:31 PM

Let's Make a Meal: 3 three-ingredient recipes

TUCSON - Today on Let's Make a Meal, our food contributor Jennifer English stopped by with three recipes that can be made with just three ingredients.

Here's what she had to say:

Entertaining 1-2-3 by James Beard Award winner is one of my all time favorite books because the food is flavorful, fabulous, foolproof and flawless. Here are three, 3-ingredient recipes (remember that water, salt, pepper are assumed for every recipe and every pantry):

Couscous el souk
2 3" long cinnamon sticks
1 tsp ground turmeric
2 cups fine couscous
1. Place 3 1/2 cups water cinnamon sticks, 3/4 tsp turmeric, 1 tsp sea salt and several grinds of fresh pepper into a medium pot with cover. Bring almost to a boil, lower heat, cover and cook for 5 minutes.
2. Remove cover and add couscous. Continue to cook for 2-3 minutes, stirring constantly, until almost all of the liquid is absorbed. Fluff with a fork. Remove from heat, replace cover and let sit for 5 minutes.
3. Fluff with a fork again and add salt to taste. Mound hot couscous on a platter in pyramid shape. cut cinnamon sticks in half lengthwise and place on the slope of the couscous. sprinkle with remaining 1/4 tsp of turmeric. serve immediately.

Rack of Lamb harissa, braised shallots


1 pound large shallots
4 4-chop racks of lamb, chine bones and fat removed ( 12 oz. each after trimming)
2 Tbsp Harissa

1. Peel 8 shallots ( 1/2 pound). Grate on box grater using the large holes so that you get both grated shallots and the juice. Coast lamb racks with shallots and juice. Plate cover with plastic wrap and chill 3-4 hours.
2. Preheat oven to 450 degrees
3. Scrape shallots from lamb and pat dry. Rub lamb racks with Harissa and sprinkle lightly with salt. Place in a shallow roasting pan and roast for 22 to 25 minutes for medium rare.
4. While lamb racks are cooking, melt lamb fat in large non-stick skillet so that you have 3 tablespoons. Peel remaining shallots and cut each in half lengthwise through the root end. Add to skillet and saute over low heat for 10-12 minutes, until lightly caramelized. Add salt and freshly ground pepper to taste.
5. Remove lamb from oven. Let the lamb rest for several minutes before carving. Cut racks into single chops or into double chops. Serve 4 single chops or 2 double chops per person with several sauteed shallots and an extra dab of harissa.

Roasted Eggplant Wedges with Cilantro Dressing


1 large eggplant
6 tablespoons garlic oil
1 large bunch fresh cilantro

1. Wash eggplant and dry. Cut green top from eggplant and discard. Cut eggplant lengthwise into 8 wedges. Cut each wedge in half widthwise yielding 16-20 pieces.
2. Put eggplant in bowl. Drizzle with 1 Tbsp garlic oil. Add 1/2 tsp salt and freshly ground black pepper. Toss well and marinate for 1 hour.
3. Preheat oven to 500 degrees.
4. Place eggplant in one layer on baking sheet. Bake for 20 minutes. Turn eggplant and bake for 10 minutes more. Eggplant will be soft but still retain its shape.
5. While eggplant is baking make dressing. Place remaining 5 Tbsp garlic oil, 3 Tbsp cold water and 1/2 cup packed cilantro leaves in bowl of food processor. Process until smooth and thick. Add salt and pepper to taste.
6. Transfer eggplant to platter and pour dressing over. Serve hot or at room temperature. This can be made several hours ahead of time and re-heated, covered in 500 degree oven for 5 minutes. Garnish with fresh cilantro leaves. Serve with iced mint tea.

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