Good morning, readers. You have three challenges today: any good and easy fish recipe, any salsa made with chipotle (preferably like the one served at Willie’s Mexican Grill in Atlanta) and one particular onion pie. For the last one, here’s what Marguerite M. wrote: “I saw this recipe somewhere. It was an onion pie made free-form, with a crust that folded loosely over a filling of browned onions and possibly some rosemary; you could see the filling in the middle. It looked wonderful and easy.”
Mary of Birchwood sent a a great recipe for summer’s bounty of cherries.
Clafouti
2 to 3 cups fresh cherries, pitted and stemmed
3⁄4 cup all-purpose flour
1 cup low-fat milk
1 cup plain low-fat yogurt
1 cup sugar
1⁄8 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
Heat oven to 375 F. Spray an 8-inch square baking dish. Place cherries in prepared dish. Combine flour, milk, yogurt, sugar, salt, eggs and vanilla. Whisk until well-blended. Let stand 5 minutes, then pour over cherries. Bake 40 to 45 minutes until set in the center. Let cool 10 minutes. Serve warm or at room temperature. It is best with a scoop of vanilla ice cream on top. Makes 8 servings.
Camille of Hixson gave us one more reason to be glad she has moved here.
Spinach Soufflé Baked in Squash Halves
2 medium-size acorn or sweet dumpling squash
1 tablespoon butter or margarine, melted
1 package (12 ounces) frozen spinach soufflé, thawed
1⁄2 teaspoon ground nutmeg
Cut squash in half crosswise. Discard seeds and strings; brush cut surfaces with butter. Arrange cut side down in a large shallow baking dish; add hot water just to cover bottom of pan. Bake in a preheated 375 F oven 20 minutes.
Turn squash cut side up; mound spinach soufflé in cavities; sprinkle with nutmeg. Bake 40 minutes longer until squash is tender and soufflé set and golden brown, adding more water to pan if necessary. Makes 4 servings.
And for a special occasion, here’s a lamb delicacy that will make good use of the rosemary that just might be growing in your garden. Its sender, who remains anonymous, got it from the Barefoot Contessa cookbook.
Herb-Roasted Lamb
Have the butcher remove the lam leg bone but leave the shank intact.
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves (Fresh rosemary is important for this dish.)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Heat the oven to 450 F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, salt, pepper and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to an hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 11⁄4 to 11⁄2 hours, or until the internal temperature of the lamb is 135 F (rare) or 145 F (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes. Makes 10 servings.
Note: It is easy to know when the lamb has reached the right temperature. Use an instant-read thermometer and stick it in 4 or 5 places near the middle of the leg of lamb to make sure that none of the meat at the center is below the desired temperature.
And finally, here’s a sugarless ice cream from L. Ewton of Jasper, Tenn.
Sugar-Free Strawberry Ice Cream
3 egg yolks, beaten
21⁄2 cups Splenda
3 teaspoons vanilla extract
3 cans evaporated milk (not sweetened condensed milk)
2 pint containers fresh strawberries
Whole milk
Mix together egg yolks, Splenda, vanilla, evaporated milk and berries; pour into ice cream freezer. Finish filling tub with regular milk. Freeze.
Until next week ...
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