Eatdrink #39 January/February 2013

12 www.eatdrink.ca
№ 39 | January/February 2013
DelMac Farms Rack of Lamb
with Gratin Potato, Glazed Beets, Swiss Chard, and Red Wine Reduction
1–2 pounds (½ to 1 Kg) rack of lamb — trimmed,
frenched, and individually removed from rack.
Marinate with fresh chopped garlic, rosemary and
olive oil (this can be done 2 hours prior to cooking).
Potato Gratin:
2 lb. (1 Kg) Yukon Gold or russet potatoes, peeled
3 cups (1.5 L) whipping or heavy cream
1 teaspoon (5 mL) kosher salt
1/8 teaspoon (0.5 mL) freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
¾ cup (175 mL) finely shredded Gruyere or aged
cheddar
Glazed Beets
2 pounds (1 Kg) red beets
2 tablespoons (25 mL) sugar
2 teaspoons (10 mL) red wine vinegar
1 teaspoon (5 mL) salt
1 Remove stem and bottoms of beets, rinse well
and bring to boil with remaining ingredients
until fork-tender. Once cooked all the way
through, strain and peel while they are still
warm, using a cloth or tea towel. Cut into large
chunks and set aside.
2 Once ready to prepare dish, heat beets in
medium-high nonstick pan with a tablespoon
(15 mL) of olive oil, nub of butter, and sugar or
honey, salt and pepper.
Swiss Chard
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 tablespoons (25 mL) olive oil
2 tablespoons (25 mL) water
Pinch of dried crushed red pepper
1 teaspoon (5 mL) butter
Salt
1 Heat the oven to 400°F. Using a very sharp knife
or a mandolin, carefully cut the potatoes into
1/8-inch slices (no thicker).
2 Put the potatoes into a large heavy-based
saucepan and add the cream, salt, pepper,
nutmeg, and garlic. Cook the mixture over
medium-high heat until the cream is boiling,
stirring occasionally (very gently with a rubber
spatula so you don’t break up the slices).
3 When the cream boils, pour the mixture into a
2-½- or 3-quart baking dish. If you don’t want a
tender but garlicky surprise mouthful, remove
and discard the garlic cloves. Shake the dish a
bit to let the slices settle and then sprinkle the
surface with the cheese.
4 Bake in the hot oven until the top is a deep
golden brown, the cream has thickened, and the
potatoes are extremely tender when pierced
with a knife, about 40 minutes. Don’t worry if the
dish looks too liquid at this point; it will set up as
it cools a bit. Before serving, let the potatoes cool
until they’re very warm but not hot (at least 15
minutes), or serve them at room temperature.
1 Rinse out the Swiss chard leaves thoroughly.
Remove the toughest third of the stalk and
discard or save for another recipe.
2 Heat a saucepan on a medium-heat setting,
add olive oil, a few small slices of garlic and
the crushed red pepper. Sauté for about one
minute. Add the Swiss chard leaves. Cover.
Check after about 5 minutes. If it looks dry,
add a couple tablespoons of water.
3 Flip the leaves over in the pan, so that what was
on the bottom is now on the top. Cover again.
Check for doneness after another 5 minutes
(remove a piece and taste it).
4 Add salt to taste, and a small amount of butter.
Remove the Swiss chard to a serving dish.
Red wine reduction
Olive oil for coating the pan
¼ cup (50 mL) shallots, minced
½ cup (125 mL) red wine
½ cup (125 mL) beef stock
2 tablespoons (25 mL) butter, to taste
1 tablespoon (15 mL) rosemary, chopped, optional
1 In a sauté pan, over medium-high heat, add
enough olive oil to coat the pan. Add the
shallots and cook until translucent.
2 Add the red wine and stock and reduce by half.*
3 Add the butter and chopped rosemary.
Tip: If you would like a smoother sauce, you can
strain the shallots out at this point then return
to the pan and add the butter and rosemary.