I wish I could say I just got back from a great weekend in Austin, but that wouldn’t be the truth! It’s actually been months since I visited the great state of Texas where yes, everything is just bigger. It was a quick weekend visit to see the hubby who was working out there for a while and then due to the hurricane in DC, I had to catch an even earlier flight home before the storm. Below are some of my favorite examples of the clearly defined branding that flocked building all around the city.
AND it wouldn’t be a trip to Austin without some serious tacos (including a visit to the trailer park for queso), new (to me) cowboy boots and a visit to the underside of the bridge that fills with bats… only during the day!
Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year. We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we’ll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce. First up is this great saute I made using some of the greens we received this week. I’m a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum – not that I don’t love them, I just try incorporate both fiber and protein into my diet at the same time – which is where the beans come in. This recipe is satisfying enough to have as dinner – add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!
Recipe after the jump… Continue reading
Hi All 🙂 Thanks for coming on over to check out this recipe I put together for the very first D.C. American Lamb Pro-Am Challenge! I have a little experience with this lean, mean grazing machine from a ways back, but love trying new techniques! I was thrilled when I opened my refrigerated bag to find a hunk of a piece (boneless leg) of lamb from Border Springs Farm down in Southwest Virginia. I knew I just had to try baking it in a salt crust – one of the oldest methods for cooking fish that always keeps the flesh perfectly moist and tender! And if that seems odd that fish and lamb can be cooked the same way, give it a whirl, your taste buds will be pleasantly surprised!
Salt Baked Boneless Leg of Lamb
- 1/4 cup olive oil
- One 6-7 pound boneless leg of lamb
- Fresh pepper for seasoning
- One 48 oz. box of Kosher salt
- 1/4 cup Herbs de Provence
- 8 large egg whites
- Thyme Sprigs for garnishing, if desired
- Preheat the oven to 375° Fahrenheit
- Remove the lamb from packaging and season with the freshly ground pepper
- In a large frying pan that is safe to go in the oven, heat the olive oil until hot. Add the lamb and let cook on each “side” on medium high heat until browned – about 7-10 minutes.
- While the lamb is browning, make the salt crust mixture by placing the egg whites in a mixer and beating just until frothy. Add the Kosher salt and Herbs de Provence and mix until combined.
- When the lamb is finished browning, remove the pan from the heat and pack the salt mixture all around the lamb, leaving no open spaces (you don’t want the steam/moisture to to escape when baking).
- Place the lamb in the oven and roast until the meat registers 120° Fahrenheit for medium-rare. This should take 40-60 minutes, so check early to be sure to not over cook the meat!
- Remove the roast from the oven and let sit for 10 minutes for the salt crust to set. Then, crack off the crust to reveal the meat. Discard the salt and droppings in the pan.
- Place the lamb on a serving platter and let set for another 10 minutes before serving. Enjoy!
White Bean & Garlic Smash with Sun-Dried Tomatoes (the perfect accompaniment for this lamb!)
- 1/4 cup olive oil
- 2 cans of cannellini beans
- 1 teaspoon sea salt
- 15-20 garlic cloves, pealed
- 1 cup sun-dried tomatoes
- Start by roasting the garlic in the olive oil in a small dish (I put this in with the lamb).
- Once the garlic is softened and gently toasted (about 20 minutes), remove from the oven and add the salt, beans and sun-dried tomatoes.
- Place the dish back in the oven so the flavors can roast and meld together while the lamb is still cooking.
- Remove from the oven once golden brown on top and serve along side the lamb. Enjoy!
We had a ton of fun yesterday making one of my favorite foods… homemade sushi! It’s really not that hard and fun to do in a group – everyone fills their rolls with their favorite Japanese morsels and then you have bites of all different combos! The key is buying fresh fish and good nori. Here in Washington, DC, I love to get the seafood at BlackSalt and you can get fresh roasted nori at the H Mart groceries. More photos and steps after the jump…
I’ve shared this recipe before, but it’s one of my favorites and will be perfect for the Royal Wedding Watching Party I’m attending at 3am! If ginger and pecans aren’t your thing, try my recipe for Chocolate Scones. Read more about the Royal Wedding food on Epicurious.com.
Ginger Pecan Scones
3 3/4 cups flour
1/4 tsp salt
1/4 cup sugar
3 tbsp baking powder
1/2 cup butter, cut into small pieces
1/4 cup chopped crystallized ginger
1/4 cup chopped pecans
1 1/4 cups whole milk
Preheat the oven to 375 degrees.
In the food processor, combine the flour, salt, sugar and baking powder. Add the butter and process until the butter has been cut into the flour mixture and you can still see little pea-sized pieces. Add the ginger, pecans and milk. Process only until the mixture comes together.
Turn the dough out onto a well-floured surface and flatten to 1 inch thick. Use a cookie cutter or biscuit cutter to make into rounds. Brush the tops with milk and sprinkle with sanding sugar, if you like.
Bake on an ungreased cookie sheet for 15-20 minutes or until the tops are lightly golden brown.
Serve with whipping cream and fresh fruit, or just dig in with a little butter right when they come out of the oven.
I surprised my husband with a trip to New Orleans the first weekend in February, which happened to be the start of the Mardi Gras celebration in the Crescent City! From fried oysters with brie at Clancy’s to Muffulettas at Cochon Butcher to a new retail vendor for Haute Papier in The Stationer New Orleans to macarons and king’s cake at Sucre to the irresistible beignets at Cafe du Monde, it was a wonderful glutenous and relaxing trip!
I’ve been saving this one for ya… After a trip to New Orleans at the beginning of February, I knew I had to wait until today – Fat Tuesday – to share this recipe inspired by the deliciousness beyond coasted in powdered sugar from Cafe Du Monde, New Orleans’s legendary bakery. Bon Appetit!
Cafe Du Monde Inspired Beignets
makes about six dozen
1 envelope active dry yeast (1/4 ounce)
1 1/2 cups warm water (105-115F)
1/2 cup sugar
1 cup evaporated milk
2 large eggs
1 tsp salt
1/4 cup shortening
6-7 cups bread flour
vegetable oil for frying
sifted powdered sugar Continue reading