1 (1 pound) frozen pizza dough ball, thawed and cut in half and rolled out to your desired thickness
2 leeks, rinsed thoroughly and thinly slice
4 small red potatoes, thinly sliced
5 slices thick-cut bacon, cut into 1-inch pieces
fresh mozzarella
extra virgin olive oil
1/4th cup goat cheese crumbles
1/4th cup grated pecorino or parmesan cheese
coarse salt and freshly ground pepper
Preheat the oven to 500. In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet. Add the leeks to the skillet and sauté for about 3 minutes, until they soften. Remove and set aside.
Lightly drizzle a little oil over each crust and sprinkle with a little salt. Layer the potatoes over each crust, overlapping a little. Sprinkle the taters with a little salt, then layer some mozzarella slices over them. Layer some cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated parmesan. Bake the pizza for about 10 minutes, keeping an eye on it so the cheese doesn’t burn.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:50:262016-05-08 22:51:12Potato, Leek and Bacon Pizza
Grilled Lamb Chops with Green Garlic Herb Butter and Green Garlic Mashed Potatoes
For the garlic herb butter and mashed potatoes
4 tablespoons butter, softened (spreadable but not really mushy)
1 green garlic or 1 small garlic clove, minced
1 teaspoon lemon zest
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme
sea salt or kosher salt
fresh cracked black pepper
4 potatoes
6 tablespoons unsalted butter, cut into chunks
3 green garlic, or 1 fat garlic clove, minced
2 sprigs fresh thyme, leaves stripped
1/2 cup crème fraiche
1 cup heavy cream or half and half
Sea salt or kosher salt
fresh cracked black pepper
In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.
For the lamb chops
4 double-cut lamb chops (8 ribs total)
olive oil
sea salt or kosher salt
fresh cracked black pepper
8 sprigs fresh thyme
4 small sprigs fresh rosemary
8 thin slices lemon
4 garlic cloves, slivered
pinch of dried lavender (optional)
Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes. Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking. Serve over mashed potatoes and place a slice of compound butter on the chops.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:49:322016-05-08 22:49:32Grilled Lamb Chops wit Green Garlic Herb Butter and Green Garlic Mashed Potatoes
6 tablespoons unsalted butter, at room temperature
½ cup firmly packed dark brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
½ cup old-fashioned rolled oats (not instant)
Preheat the oven to 375 degrees. Place apples in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside. Place the butter, remaining ½ cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed. Sprinkle the topping over the apples to cover. Bake until the topping is lightly browned and apples are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.
Potato, Leek and Bacon Pizza
Potato, Leek and Bacon Pizza
Preheat the oven to 500. In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet. Add the leeks to the skillet and sauté for about 3 minutes, until they soften. Remove and set aside.
Lightly drizzle a little oil over each crust and sprinkle with a little salt. Layer the potatoes over each crust, overlapping a little. Sprinkle the taters with a little salt, then layer some mozzarella slices over them. Layer some cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated parmesan. Bake the pizza for about 10 minutes, keeping an eye on it so the cheese doesn’t burn.
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Grilled Lamb Chops wit Green Garlic Herb Butter and Green Garlic Mashed Potatoes
Grilled Lamb Chops with Green Garlic Herb Butter and Green Garlic Mashed Potatoes
For the garlic herb butter and mashed potatoes
In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.
For the lamb chops
Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes. Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking. Serve over mashed potatoes and place a slice of compound butter on the chops.
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Apple Oat Crisp
Apple Oat Crisp
Preheat the oven to 375 degrees. Place apples in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside. Place the butter, remaining ½ cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed. Sprinkle the topping over the apples to cover. Bake until the topping is lightly browned and apples are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.
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