PERSILLADE RECIPES
RACK OF LAMB PERSILLADE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
- Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
- Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
BEEF TENDERLOIN WITH SMOKY POTATOES AND PERSILLADE RELISH ...
For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender.
Provided by America's Test Kitchen
Yield Serves 6 to 8
Number Of Ingredients 1
More about "persillade recipes"
HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts.
The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
See details
HERB-MARINATED RACK OF LAMB RECIPE | FOOD NETWORK
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts.
The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.6
Total Time 13 hours 10 minutes
Category main-dish
Cuisine american
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
See details
ROASTED LAMB RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Reviews 4
Total Time 3 hours
- Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.
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ROAST PORK BUTT WITH SALSA VERDE RECIPE - NYT COOKING
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don’t forget the salsa after all that time.
From cooking.nytimes.com
Reviews 5
Total Time 115 minutes
Calories 1092 per serving
From cooking.nytimes.com
Reviews 5
Total Time 115 minutes
Calories 1092 per serving
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
See details
ROAST PORK BUTT WITH SALSA VERDE RECIPE - NYT COOKING
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don’t forget the salsa after all that time.
From cooking.nytimes.com
Reviews 5
Total Time 115 minutes
Calories 1092 per serving
From cooking.nytimes.com
Reviews 5
Total Time 115 minutes
Calories 1092 per serving
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
See details
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According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
From food.com
Reviews 5.0
Total Time 96 hours 30 minutes
Calories 98.9 per serving
From food.com
Reviews 5.0
Total Time 96 hours 30 minutes
Calories 98.9 per serving
- Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
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Jan 04, 2019 · Persillade Sauce is literally just a few things from your fridge and pantry, mixed together, and in a few minutes, create so much flavor to slather on EVERYTHING. In its most basic form, it is parsley, garlic and oil, but ATK adds cornichons and capers for a …
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Nov 12, 2019 · In France, it’s used in persillade, a mixture of chopped garlic and chopped parsley. In Italy, this herb appears in salsa verde, a mix of parsley, capers, anchovies, garlic and vinegar. In England, it’s blended into a roux-based sauce that is commonly …
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Nov 12, 2019 · In France, it’s used in persillade, a mixture of chopped garlic and chopped parsley. In Italy, this herb appears in salsa verde, a mix of parsley, capers, anchovies, garlic and vinegar. …
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