|Amazon Price||New from||Used from|
Melt the butter in a medium sauté pan over medium-high heat. Add half of the mushrooms and cook, stirring frequently, until the mushrooms are golden brown, 10 to 12 minutes. Add the rest of the mushrooms and continue cooking until golden brown, another 10 to 12 minutes. Add the shallot and cook until softened, 2 to 3 minutes. Add the thyme and sherry and cook, stirring frequently, about 5 minutes. Season with salt to taste.
In a medium sauté pan, melt the butter over medium heat. Add the shallot and sweat until softened, 2 to 3 minutes. Add the spinach and sauté until wilted. Season with salt to taste.
Preheat the oven to 375°F. Line 8 of the wells of a muffin pan with the slices of ham, treating them like muffin liners. Divide the sautéed spinach among the 8 wells and top with the mushroom duxelles. Distribute the cheese evenly, and then crack an egg into each well. Bake in the oven until the whites are set but the yolks are still runny, 11 to 13 minutes. Rest for a few minutes before gently removing the baked eggs from the muffin pan with a small offset spatula.
Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. Suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.
Peel and grate the cucumbers on a box grater. Season with 1 teaspoon of salt and hang in a quadruple layer of cheesecloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use.
Combine the cup of yogurt and the drained cucumbers in a medium bowl. Stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.
Preheat the oven to 300°F. Heat a large cast-iron skillet over high heat. Season the lamb rack generously with salt. Place the rack in the skillet fat side down and sear over high heat until browned, 21/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 21/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes.
Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. Remove the lamb rack from the oven, turn it back over, and baste once more. Roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15 minutes before slicing. Serve with the cucumber yogurt and heirloom tomatoes.
I bought it for my friend, I don't know whether she has read or not, but seriously, I really love this book, even I just read the first few pages.Published 2 months ago by Benjamin Chalmers
I bought this instead of his Eleven Madison Park cookbook. Glad I did. It compliments my New York cookbook that I bought years ago. Read morePublished 5 months ago by Wild Thing Foodie
The hype was much better than the cookbook. I wasn't impressed with the recipes or the format of this cookbook. Not really useable recipes.Published 5 months ago by William L. Bush
i love the book, i love the dishes and i love NY! I live in NY since last year and it is great to read about typical NY dines and even better is tot make and taste them. Read morePublished 6 months ago by lhj wagemans
From the same great minds of 11 Madison, this book is so intelligently laid out and beautifully photographed that it makes everything look easy. Read morePublished 6 months ago by Noah M. Osnos
I absolutely love the concept and design of this book. A good amount of delicate and rich recipes with local produces. Read morePublished 9 months ago by Choi, Khloe