Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [33]
Transfer the veal shanks to a platter. Season the sauce to taste with salt and pepper, and pour it over the veal shanks. Sprinkle the cilantro mixture generously over the osso buco, and serve.
RACK OF LAMB WITH ANCHO CRUST
SERVES 4
1 ancho chile, stemmed and seeded
4 tablespoons (½ stick) unsalted butter
3 large shallots, minced
2 teaspoons chopped fresh thyme
1½ cups fresh bread crumbs made from French bread
Salt and freshly ground black pepper
1 tablespoon olive oil
2 well-trimmed racks of lamb (each about 1¼ pounds)
3 teaspoons Dijon mustard
Jalapeño jelly (optional)
An ancho chile is a dried poblano, perfect for adding a little heat to this bread crumb crust. If you don’t have a spice grinder, a clean coffee grinder will work just as well. (Grind the chile first and then make the bread crumbs in the grinder to clean it out.) Traditional mint jelly works fine as an accompaniment, but I like to surprise my guests with jalapeño jelly, which you can find in Latin markets and well-stocked supermarkets.
Tear the chile into small pieces and place them in a spice grinder. Grind the chile to a powder.
Melt the butter in a large heavy skillet over medium-high heat. Add the shallots and thyme and sauté for 3 minutes, or until the shallots are soft. Add the chile powder and stir. Add the bread crumbs and cook for 5 minutes, or until the crumbs are golden brown. Remove from the heat and season to taste with salt and pepper. Let the crumb topping cool.
Preheat the oven to 400°F.
Heat the olive oil in a large heavy skillet over high heat. Season the lamb racks all over with salt and pepper. Working in batches, add the lamb racks to the skillet, rounded side down. Sear for 6 minutes, or until brown. Transfer the racks to a large rimmed baking sheet, seared side up. Spread 1½ teaspoons of the mustard over each rack. Press the crumb topping into the mustard.
Roast for 20 minutes for medium-rare, or until desired doneness. Remove from the oven and let rest for 5 minutes before slicing into chops. Serve topped with jalapeño jelly, if desired.
SWEET POTATO GNOCCHI WITH SAGE BUTTER
SERVES 4
1 pound sweet potatoes
2 tablespoons freshly grated Parmesan cheese, plus more for serving
⅛ teaspoon ground nutmeg
About 1¼ cups allpurpose flour, plus more for rolling
4 tablespoons (½ stick) unsalted butter
2 garlic cloves, minced
¼ cup chopped fresh sage
Salt and freshly ground black pepper
Making your own gnocchi is not as difficult or as time-consuming as you may think. Don’t be afraid to try it! Sweet potatoes, a favorite Mexican ingredient, give the dough for these gnocchi a subtle sweetness and added nutrients (sweet potatoes are rich in fiber and vitamins A, B, and C). A simple butter-sage sauce is all you need to finish off this satisfying dish.
Preheat the oven to 400°F.
Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer. Let the sweet potatoes cool slightly. Then peel them and pass them through a potato ricer into a large bowl (if you don’t have a potato ricer, you can mash them with a fork). Let the sweet potato puree cool completely.
Stir the Parmesan cheese and nutmeg into the sweet potato puree. Mix in enough flour to form a firm, slightly elastic dough. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Using your hands, gently roll 1 portion on the work surface to form a ½-inch-thick rope. Cut it crosswise into ½-inch pieces. Roll each piece over the tines of a dinner fork to form grooves. Arrange the gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions of dough.
Bring a large pot of salted water to a boil. Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender. Use a slotted spoon to transfer them to a platter.
Meanwhile, melt the butter in a small saucepan. Add the garlic