Irish Asparagus Leeks With Mint Recipes

IRISH ASPARAGUS, LEEKS WITH MINT

Steps:

• In a pot of boiling salted water cook asparagus, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until asparagus and leeks are tender; drain.
• Stir in butter, mint, salt, and pepper.

RACK OF LAMB WITH APPLE-MINT PUREE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.
• In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
• Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.
• When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
• To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.
• In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.
• Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.
• Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

POT O' COLD

Steps:

• Make the biscotti: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour, caraway seeds, baking soda and salt in a medium bowl; stir in the raisins. Add the buttermilk and stir with a wooden spoon until combined. Gather the dough into a ball, then transfer to the prepared baking sheet. Form into a small log, about 8 inches long and 5 inches wide. Bake until golden, about 45 minutes.
• Remove from the oven and reduce the temperature to 350 degrees F. Let the log cool 30 minutes, then transfer to a cutting board and slice crosswise into 1/4-inch-thick pieces. Arrange cut-side down on an unlined baking sheet, brush with the melted butter and sprinkle with the sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack; let cool.
• Assemble the desserts: Fill 6 mugs halfway with coffee and add a splash of whisky to each. Add 2 scoops of ice cream to each mug and serve with the biscotti.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.