Cooking

Peach Spiced Lamb Chops

Filed Under: Cooking

Peach Spiced Lamb Chops

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 32 ounces bone-in lamb loin chops — trimmed
  • Cooking spray
  • 1/3 cup peach preserves
  1. Combine first 9 ingredients in a small bowl; rub spice mixture evenly over both sides of lamb chops.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb chops to pan, and cook for 3 1/2 minutes on each side. Brush each chop with about 1 teaspoon preserves. Turn chops over, and cook for 1 minute. Brush chops with remaining preserves. Remove from heat.

Pate Sucree

Filed Under: Cooking

Pate Sucree

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup unsalted butter — (2 sticks chilled and cut into small pieces)
  • 2 large egg yolks
  • 1/4 cup ice water
  1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
  2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Pasta with Prosciutto and Spinach

Filed Under: Cooking

Pasta with Prosciutto and Spinach

  • 9 ounces fresh cheese tortellini — (such as DiGiorno)
  • 1 tablespoon pine nuts
  • 1 teaspoon olive oil $
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  • 6 large garlic cloves — finely chopped
  • 6 ounces fresh baby spinach $
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  • 1/4 cup preshredded Parmesan cheese — (1 ounce)
  • 1/4 teaspoon black pepper
  • 2 ounces prosciutto — thinly sliced
  1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
  2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.
  3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.