PAN SEARED LAMB CHOPS with ROSEMARY 2
This is about as simple as it gets. A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I finish them with a drizzle of Infusio Tuscan Olive Oil with the tastes of garlic, rosemary and basil. So tasty and simple!
16 rib lamb chops
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 tablespoon dried rosemary
Infusio Tuscan Olive Oil (available at SuzanneSomers.com)
Season the lamb chops liberally with sea salt, freshly ground black pepper, and rosemary. Place a large saute pan on high heat and add olive oil to coat the bottom of the pan. Place the chops flesh side down in a single layer. Do not overcrowd pan. Sear for about 4 minutes per side until crusty and brown. Turn chops and sear other side. Lastly, prop up chops on the edge to crisp the fat along the bone. Transfer to a serving platter. Drizzle with a small amount of Infusio Tuscan Olive Oil.
BRILLAT SAVARIN with CARAMELIZED SHALLOTS and TRUFFLE HONEY 1
by Caroline Somers
The first time I tasted this spectacular cheese was at my mother-in-law, Suzanne's house in Palm Springs. Brillat Savarin is the softest, creamiest triple cream brie I have ever experienced. When paired with caramelized shallots and truffle honey, the combination overwhelms in the best way possible! I am extremely lucky to have been introduced to so many wonderful tastes from Suzanne over the past 30 years. Suzanne also introduced me to these gluten-free flat breads, which are a revelation for my girls who are intolerant to gluten. Cooking with Suzanne is one of the great joys of my life. She’s the best cook I know!
1 wheel Brillat Savarin Affine – (a triple cream brie from Normandy)
15 shallots, peeled and thinly sliced
Extra virgin olive oil
Sea salt
Truffle honey
French bread, sliced on the diagonal
Gluten-free flat bread (available at VeniceBakery.com)
Fresh sprig rosemary
Rainforest Crackers (salted date and almond)
Bring cheese to room temperature a few hours before serving to make sure it’s very soft.
To Caramelize Shallots:
Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside.
To Toast French Bread:
Lightly oil sliced bread, then sprinkle with sea salt. Toast for a few minutes until barely golden brown.
To Prepare Gluten-Free Flat Bread:
Lightly oil both sides. Place a saute pan on high heat. Add a light coating of oil to cover the bottom of the pan. Add a few leaves of the rosemary, then the flat bread. Cook for about 3 minutes per side, until warmed through and a little crisp on the edges. Sprinkle with sea salt, then cut into large triangles.
To Serve:
Place the soft cheese onto a cheese board or serving platter. Add a small dish of the caramelized shallots. Set out the small jar of truffle honey with a tiny spoon. Arrange the two types of bread and crackers. To serve, place a generous smear of the soft cheese onto a slice of bread or cracker. Top with a few of the candied shallots, then a drizzle of truffle honey.
