Parisienne Bistro Crudité Plate Recipes

PARISIENNE BISTRO CRUDITé PLATE

Steps:

• Preheat the oven to 350°F.
• For baby beets, slice the tops off 1/2 inch above the stem and place on a baking pan. Toss beets with just enough olive oil to evenly coat; add a little water to the bottom of the pan. Cover and bake for about 25 minutes, then test the beets by inserting a paring knife into the center of one. The knife should slip out easily when you pick it up. If not, continue to cook for 5-10 more minutes. Cool, then rub the skins off with a paper towel.
• For larger beets, slice off the tops 1/2 inch above the stem and roast on a baking pan in the oven without covering and without water for about 40 minutes. Test doneness in the same manner. When they are cool enough to handle, peel with a sharp paring knife.
• Place sliced or diced beets in a bowl and toss to coat with dressing. Let marinate for 10 minutes. Serve the beets simply dressed or with sliced red onion, arugula or spinach, and crumbled goat cheese or shaved ricotta salata for a more substantial salad.
• Whisk all ingredients together in a small bowl.
• Whisk all the ingredients together in a small bowl.
• In a large mixing bowl, whisk together the mayonnaise and mustard.
• There are generally two ways to prepare celery root for remoulade. Some people like it grated (in a food processor or by hand) and tossed raw with the dressing. But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them. The grated way is good raw, because I think it gets a little moister. The blanched matchsticks are appealing because the cooking process brings out the flavor more. If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration. When you're done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain. Rinse them briefly with cold water, then dry thoroughly. When cool, toss the celery root with the dressing and season with salt and pepper.
• Toss the carrots, lemon juice, and walnut oil together in a bowl. Season with salt. Taste, adding more lemon juice or salt as needed.
• Split the cucumbers in half and use a melon baller or teaspoon to scoop out the seeds. Thinly slice cucumber and place in a medium bowl with the onion, sour cream, dill, and vinegar. Use a rubber spatula to combine well. Season with salt and pepper. Taste and add salt or vinegar, as needed.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!