Another Patrick's special coming up.

Patrick has started the floor upstairs. As always, he is not choosing the easy way to do it.

A clear night at la Berge

The fountain grass, fountain grassing.

Carré d'ageau et pâtes au pesto

Angel Hair Pasta with Parsley and Garlic

This pasta goes particularly well with Pesto.  The moistness of the dough will depend upon the size of the eggs, so you will probably need to make adjustments by adding flour or water.

1 3/4 cups Unbleached Flour

3 tablespoon Parsley Leaves - stems removed

2 large Cloves Garlic

2 large Eggs

Makes 4 side dish servings

Lightly whisk the eggs.  Add the parsley and garlic to a food processor and chop coarsely.  Add the flour and process until the ingredients are well incorporated.  Add the eggs and process until the mixture has a sandy texture.  If the dough has a pebbly texture it is probably too wet, so add a tablespoon or so of flour and process again.  If the dough still has a floury texture it’s too dry and add a tablespoon of water and process again.

Once the dough is at a proper texture, form it into a ball and wrap in plastic wrap and let rest for ten minutes before rolling and cutting.  Once cut, allow the pasta to dry for a few hours or so.

Tom follows Marcella Hazan's pesto recipe to a t. You can find it here.

Roasted Rack of Lamb

This recipe couldn’t be easier and the result couldn’t be more delicious.  When I can, I use a carré  d’agneau pré-salé which is from a lamb raised on the salt marshes next to Mont St. Michel.  Because the lamb eats the grass from a salt marsh the meat develops a slightly salty flavor.  Cooking times will vary, but with these times a small rack will come out medium rare and will melt in your mouth.

1 rack of Lamb whole - Frenched, with six chops at room temperature

2 tablespoons fresh Rosemary - chopped

2 tablespoons Garlic - chopped

1/2 cup Breadcrumbs

1 teaspoon Salt

1/4 teaspoon White Pepper - coarsely ground

4 tablespoons Olive Oil

Dijon Mustard

Salt

Pepper

Serves 2 

Preheat the oven to 450 degrees.  

In a large, flattish bowl, mix together the rosemary, garlic, breadcrumbs, salt and pepper.  Add two tablespoons of olive oil, mix well and set aside.

Salt and pepper the rack of lamb.  Heat the remaining two tablespoons of olive oil at high heat in an ovenproof, handleless sauté pan that will accommodate the rack of lamb.  When the oil is hot add the lamb and sear for one or two minutes on each side.  Remove the pan from the heat and allow to rest for a few minutes.  

Brush the rack of lamb with Dijon mustard .  Dredge the lamb in the rosemary and garlic mixture.  Place the pan in the oven, bone side down and roast for twelve minutes.  Remove the pan from the oven and cover loosely with heavy-duty aluminum foil and let rest for five minutes.  Slice the rack into individual chops and serve immediately.

Note: This dish goes particularly well with Angel Hair pasta with Pesto or Penne with White Asparagus.  

Yum.

La pergola

There will be grapes...