Green Goddess Rice
Recipe courtesy Claire Robinson
1 1/2 cups basmati rice
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: intermediate
Lamb Chops with Mint Almond Pesto
Recipe courtesy Claire Robinson
1 1/2 cups packed fresh mint leaves, from about 2 large bunches
1/4 cup sliced almonds, toasted
1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
Kosher salt
1/4 cup extra-virgin olive oil, plus more for grilling
2 tablespoons water
Freshly cracked black pepper
12 lamb rib chops, Frenched, about 2 pounds
Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.
Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.
Serve the grilled chops with mint pesto drizzled over the top.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: easy
See our other Ask-a-Chef companion pages for many more!
1. What is your all-time favorite cookbook?
This is a tough one for me because I collect all kinds of cookbooks especially antique ones. My most prized one is “The Joy of Cooking” (second edition from 1936). It is a great classic reference book covering all the basics.
2. Describe your signature dish.
My signature dish is really more of a signature style in that each recipe I make has five ingredients or fewer. Anything can be done in five ingredients. One that even impressed me was my cornbread dressing that I make for Thanksgiving. Stay tuned for that episode in November.
3. Do you have a favorite cooking website? What is it?
Absolutely, I have always loved www.FoodNetwork.com because it has such a great variety of recipes, chefs, and ideas for anything you want to cook. It’s incredible to now have my recipes on there too; it’s mind blowing. You can find them on www.foodnetwork.com/5fix.
4. What is one food item that is a staple in your fridge or pantry?
Fresh herbs are a great thing to always have on hand; I know I always do. They are cheap to plant, pot and keep in your window, and they are a fast, fat-free, flavor addition to any meal.
5. What is your favorite cooking tool?
A good, sharp, culinary knife. It makes prep work so much faster and easier. A good knife can absolutely change your cooking experience.
