Friday, May 11, 2012

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings


.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil
 3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste
 Pepper and salt to taste

1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.

3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

Sunday, May 6, 2012

Mini Lamb Gyros

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups


. 1/2 lb of marinated grilled lamb
 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt


1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.