New recipes

Bay Laurel Panna Cotta

Bay Laurel Panna Cotta


Ingredients

  • 1½ teaspoons unflavored gelatin
  • 1½ cups crème fraîche or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups heavy whipping cream
  • 3 fresh or dried Turkish bay leaves
  • Candied orange peel (optional)
  • Toasted cashews (optional)

Recipe Preparation

  • Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand 20 minutes to soften.

  • Meanwhile, whisk crème fraîche, lemon juice, and vanilla extract in large bowl. Bring cream, sugar, and bay leaves just to boil in medium saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep 10 minutes. Discard bay leaves. Add gelatin to hot cream; stir to dissolve. Whisk in crème fraîche mixture.

  • Divide custard among eight 3/4-cup ramekins. Cover and chill until set, at least 3 hours and up to 1 day.

  • Garnish with candied orange peel and cashews, if desired, and serve.

Recipe by Steps Wine Bar & Cafe, WA

Nutritional Content

One serving contains the following (Analysis does not include candied orange peel and toasted cashews.): Calories (kcal) 296.5 %Calories from Fat 73.3 Fat (g) 24.2 Saturated Fat (g) 15.6 Cholesterol (mg) 91.6 Carbohydrates (g) 16.7 Dietary Fiber (g) 0.0 Total Sugars (g) 15.2 Net Carbs (g) 16.6 Protein (g) 3.9Reviews Section

Bay Leaf Panna Cotta with Strawberries, Black Pepper and Balsamic

As much as I love dessert (and I LOVE dessert), I often skip it at Italian restaurants. The classic, but tired, offerings tend to be the same nearly everywhere: tiramisu, panna cotta, biscotti with gelato. Zzz…. Boring, especially when there are so many great Italian desserts out there.

I understand the appeal of panna cotta. It’s easy to make it can be made ahead and it’s a good alternative for a cold dessert. But I don’t often make it because what first comes to mind is “milk jello.” I know, right? Kinda gross. However, my interest was piqued over a year ago when I read chef Chris Cosentino’s recipe, Bay Leaf Panna Cotta with Strawberries, Balsamic and Black Pepper in Food & Wine. I’m a fan of mixing traditionally savory herbs and spices into desserts and this fit the profile.

Because other desserts climbed to the top of the “must make” pile, I admit I forgot all about the panna cotta. But I recently bought a Laurel Bay Leaf bush and with easy access to fresh bay leaves and warmer weather, panna cotta floated back into my head and I remembered the recipe.

I stopped in my tracks though, when I saw it used over three cups of heavy cream. Trust me, not even a marathon runner needs to have a cup of heavy cream for dessert! This recipe needed an overhaul. I switched the cream to whole milk (still completely satisfying!) modified a few ingredients and portions and streamlined the process steps. What’s left is a haunting flavor from fresh bay leaves and the sweet/savory intrigue of the strawberry-balsamic-pepper combination. This is a panna cotta I’d proudly put on a menu.

Did you enjoy reading or making the recipe from this post? If so, please give it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Bay Leaf Panna Cotta with Strawberries, Black Pepper and Balsamic

Ingredients

  • 4 cups whole milk, divided
  • 1 tablespoon plus 1/4 teaspoon unflavored powdered gelatin
    • For my vegetarian friends, you may use 2/3 cup cornstarch in place of the gelatin, but note the differing process steps, below.

    Directions

    1. In a small bowl, pour 1/2 cup of milk over gelatin, stir and let sit to soften the gelatin.
    2. In a medium saucepan, combine the remaining milk, 3/4 cup sugar, bay leaves, lemon peels (use a vegetable peel to remove just the yellow peel, leaving as much white pith behind).

    The panna cotta may be made one day in advanced. Keep covered and refrigerated. Berries should be added right before serving.


    TCHO Pot de Creme at Absinthe

    “This is done the right way, the French way,” says Tim — just eggs, sugar, and super-rich chocolate from SF-based TCHO. “I get all that other stuff out of the way and just go right to the chocolate.” (Photo: Alex)

    Crazy donuts, crazier ice cream and the one dish that strikes fear in the heart of all Top Chef-testants. Keep reading for more of Tim’s favs…


    PANNA COTTA WITH BLUEBERRY GINGER SAUCE

    Remove the lemon zest in long strips, with peeler. Squeeze zested lemon and, if needed, another lemon. Reserve juice. In bowl, sprinkle gelatin over ½ cup milk. In small saucepan, combine remaining milk, sugar, lemon zest and salt. Bring to a gentle simmer.

    Remove from heat, cover and steep 10 minutes. Add gelatin mixture and stir over low heat until dissolved.

    Strain into bowl, discard zest then cool 10 minutes. Stir in yogurt.

    Pour into six 6-ounce ramekins. Refrigerate until set, 2–4 hours. Invert onto a serving plate and top with sauce.

    6 ounces fresh blueberries
    ¼ cup water
    2 tablespoons crystallized ginger
    ¼ cup granulated sugar

    In small saucepan, combine blueberries, sugar, water and crystallized ginger. Bring to simmer. Remove from heat then stir in lemon juice. Cool sauce and serve.


    Brigid’s Magical Blackberry Scones w/ Bay Laurel Infused Custard Sauce

    • 8 tbsp. butter, cubed and very cold
    • 1½ cups blackberries
    • 2 cups all-purpose flour, plus more for dusting the work surface
    • ½ cup sugar & extra for sprinkling
    • ½ cup buttermilk
    • ½ cup sour cream
    • ¼ cup heavy cream
    • 2 tsp. baking powder
    • ¼ tsp. baking soda
    • ½ tsp. salt
    • 1 tsp. finely grated lemon zest
    • 2 tbsp. unsalted butter, melted

    ​ Preheat oven to 425 F. Whisk together the buttermilk, sour cream, and heavy cream. Set aside.

    ​ Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the cold cubed butter to the flour mixture and massage in with your fingers. Don’t overwork butter into flour. You want to see visible streaks/clumps of butter.

    ​ Add the milk mixture to the flour and fold with a spatula just until combined. Transfer the dough to a floured work surface. Dust the top of the dough with flour and form the dough into a ball. Add more flour if necessary.

    Roll the dough into a 12-inch square and then fold it in half, and then in half once again. Roll out dough once more and sprinkle with blackberries. Gently press berries into the dough. Gently roll the dough up to form a tight log and flatten into a 12 by 4-inch rectangle. Using a biscuit cutter (or rim of a glass) cut our your scones. Transfer to a parchment-lined baking sheet.

    Brush the tops of the scones with melted butter and sprinkle with sugar. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool 10 minutes before serving with custard sauce.


    So I’ve concocted a magical cordial in honour of the purifying and amatory goddesses of February. Yes, a cordial is basically just a sweet syrup but this cordial is a “Februa” and as such will cleanse your energy field not to mention protect your body and spirit. What is a Februa you ask? Well let’s begin by saying February takes its name from the Latin februa , meaning “the month of purification” or “the cleansing month.”

    The s ixth-century Roman writer Johannes Lydius, tells us February honoured the goddess Juno Februa or Februtis whose festival was held at the end of the old year on the 15th February (usually full moon) in the old lunar Roman calendar. Juno Februa was the goddess of passion or fever (febris) of love – and could be a possible connection to the later fertility and love rites of Valentine’s Day. She was understood “as an overseer and purifier of things” and her association with fevers is interesting considering fevers are part of the bodies purgative process.

    Images of Juno Februa

    According to the Roman writer Censorinus foods and other items can be purified and become “ februa”. These are used to help cleanse away negative influences and old energies in preparation for the new year. Objects most commonly used were water, fire, wool, the skins of sacrificial animals, laurel, pine, salt and herbs. I’ve created this cordial as a “februa” and I think it makes a pretty apt choice.

    In the past few centuries cordials evolved into sweetened beverages and liqueurs but they were used as medicinals for hundreds of years. Produced in apothecaries during the European Renaissance, cordials were used to revive the spirits and help the body purify itself of diseases. I’ve made these Februa Cordials with sage, rosemary, bay laurel and angelica, all delicious aromatics with purifying and protective properties. Filled with the power of sun, the element of fire, they work to restore vital forces, energy, vitality and immunity.

    Known in old herbal lore as “Angel Food” a ngelica is a perfumey heady aromatic used to flavour food, drinks and confections. Placed above all other healing herbs for its purifying and protective properties, it was used to ward off plague, evil, illness, poison, and everything in between. Known as the “Holy Spirit Root” and the “Herb of the Angels”, angelica is associated with archangels Michael (angel of fire) and Gabriel, and has a history of use in exorcism and clearing space. One can even soothe grief by pouring angelica tea into bath water. Upper crust ladies in Britain made angelica cordials with honey and vinegar, and then the stalks were candied and eaten after dinner sweets to aid digestion.

    Sage has also been long known for it’s purifying energies. It heals by bringing balance and cleanses the body and mind of impurities. T he many medicinal, age-defying properties of this magical herb was why everyone from the Egyptians, Arabs, Greeks, Romans to the Chinese, considered it a cure-all herb. And there was even an old medieval proverb suggesting that whoever had sage in their garden would never die! Today we know sage works to support digestion, cool inflammation, boost our immune system, and sharpen the mind.

    Rosemary is also mentioned again and again throughout herbal history for its purification and healing powers. Magically it is associated with protection, love, lust, mental powers, exorcism, purification, healing, sleep, and youth. Rosemary was burned in sick chambers to purify air, and during the Plague it was carried and sniffed to protect against contamination. It’s a warming, stimulating herb that also sharpens cognitive skills, cleanses the blood and helps control the growth of many pathogenic bacteria without killing the good microflora (beneficial bacteria and yeast) in our body.

    Bay leaf is also well renowned for its healing, protective and purifying properties. Also associated with psychic awareness, it was chewed by the Delphic Oracles to grant them the power of prophecy. It was considered useful as a fumigant during exorcism rites, for breaking curses and was carried to protect against any number of misfortunes. Bay laurel has verified bactericidal and fungicidal properties.

    Creating this cordial was a simple process. Traditionally cordials were created by infusing herbs in alcohol for six weeks then addening the sweetening agents – but I didn’t want to wait, I wanted mine for February! So I went with the more modern method. I used approximately 3 cups of mixed herbs (with at least one cup of vividly coloured angelica stems for colour and flavour) and the juice and rinds of one lemon. I mixed this with 5 cups of water which I slowly simmered down down by half, then added about a cup of sugar. I further reduced this down to a thick syrupy liquid to which I added about a quarter cup of brandy. The angelica stems gave it a delightful amber pink colour – and I ate them after they cooled. (Angelica stems are popular candied and served as sweets, here is a recipe.)

    I harvested all these herbs fresh. Angelica is already vigorously emerging in my local community garden, and the rest are practically evergreen here in Victoria. You can use dried herbs as well. Angelica is what gives this cordial its amazing floral flavour but if you can’t find any – just make it without – it will still be delicious and purifyingly potent! One warning, angelica and bay should be avoided if you are pregnant or lactating.

    You can enjoy this cordial on Valentines Day for a different kind of ceremonial sweet treat. If you want a more austere purifying drink there is always an infused water. This would be cold infused, meaning place your herbs in a jug or large mason jar with cold water and let sit 24 hours. You could enjoy this more traditionally on Feb. 15th to cleanse yourself of too many chocolates!

    Mix a few tablespoons of your Februa Cordial in sparkling water, hot tea or alone as a warming liqueur. And as you sip, muse on what you’d like to lose, cleanse and purge from the old the year. Happy February!


    Our all-time favorite Bay Area desserts

    2 of 35 Souvla: The portions are generous at the grab-and-go Greek restaurant, but try and leave room for dessert. The tart frozen greek yogurt is not to be missed. From left, frozen greek yogurt topped with greek sour cherry syrup, baklava crumbles & honey syrup, and Cretan wildflower honey photographed Souvla in San Francisco, Calif. on Saturday, March 25, 2017. Stephen Lam/Special to The Chronicle Show More Show Less

    4 of 35 Cinnaholic: You can customize frosting and toppings at this cinnamon roll shop near UC Berkeley campus. They're so gooey, sweet and tasty, you'll never guess it's vegan. Pictured is a vanilla caramel chip cinnamon bun. Liz Hafalia/The Chronicle Show More Show Less

    5 of 35 Benkyodo: This Japantown shop has been open since 1906 so they've had more than enough time to perfect their manju and mochi. The traditional flavors are excellent as are their more inventive options (peanut butter mochi, anyone?). Photo by Adrian B. on Yelp Show More Show Less

    7 of 35 Ici Ice Cream: Don't be discouraged by the line that often forms at the original location on College Avenue in Berkeley. It moves fast and the staff are patient as you ask to try several flavors from their ever-rotating menu. Make sure to get your scoop (or scoops!) in a waffle cone — the tip of the cone is filled with chocolate. Deanne Fitzmaurice/SFC Show More Show Less

    8 of 35 Bake Cheese Tart: This Japanese chain opened its first U.S. location in San Franisco's Westfield mall — and thank goodness they did because these treats are to die for. The shell is crisp and the filling is like an extra-light, fluffy cheesecake. If you can, try and go during off hours because there's pretty much always a line. Photos by Sarah Fritsche / The Chronicle Show More Show Less

    11 of 35 Bob’s Donuts: "There are lots of fancier places, but if you can get the glazed doughnuts still warm they have little equal." -- Michael Bauer Liz Hafalia/The Chronicle Show More Show Less

    13 of 35 Cafe Jacqueline: "Lemon souffle at Cafe Jacqueline. Considering two souffles make a meal at the most romantic restaurant in North Beach, this dessert is really almost a main course. So ethereal, so balanced between tart and sweet, the lemon soufflé makes it clear why so many cooks studied Julia Child’s “Mastering the Art of French Cooking” in the hopes of awing their dinner guests with one." -- Jonathan Kauffman Craig Lee/The Chronicle Show More Show Less

    14 of 35 Neighbor Bakehouse: "If I had to pick something new, it would be the twice-baked pistachio and blackberry croissant at Neighbor Bakery. It's insane." -- Amanda Gold John Storey/Special to the Chronicle Show More Show Less

    16 of 35 Sweet Things, Tiburon: "This might be more of a weird guilty pleasure, but I can’t say no to the dirt bomb from Sweet Things (there’s the main shop in Tiburon and a counter in Cal-Mart in Laurel Village). It’s basically a donut muffin (dare I say Duffin? Monut? Muffnut? Wow, that last one sounds kind of wrong) — a dense, cake-y muffin that’s been doused in butter and rolled in cinnamon sugar. They’re pretty much perfection, and they only have them on Tuesdays, Thursdays and weekends, so it’s always a little exciting when I happen to be shopping at Cal-Mart on those days." -- Amanda Gold Show More Show Less

    17 of 35 SPQR: "Anywhere that has bombolini (are you sensing a theme here?) What can I say, I’m a sucker for warm donuts. Most recently I had a great version at SPQR — they were served with a “fior de latte” gelato and light chocolate pudding, with crumbled biscotti and red wine poached pear. I loved that the portion size was generous and the “dips” and garnishes all went so well together." -- Amanda Gold Show More Show Less

    19 of 35 Golden Gate Bakery: "Golden Gate Bakery’s egg tart. It’s warm. It’s creamy. It’s crumbly. It’s a dollar and sixty cents." -- Paolo Lucchesi Craig Lee/The Chronicle Show More Show Less

    20 of 35 Copenhagen Bakery, Burlingame: "The chocolate chip coffee cake from Copenhagen Bakery in Burlingame a classic. " -- Miriam Morgan Jason Henry/Special To The Chronicle Show More Show Less

    22 of 35 20th Century Cafe: "OH MY GOD THE PRESSURE. Why must I choose? Don’t make me pass over Mr. Holmes’ Amelie amann or Golden Gate Bakery’s custard tart or the Salvadoran quesadilla at Pan Rico. But if I am forced to pick one, I’m going with 20th Century’s apple strudel — not just because it’s wrapped in the finest layers of buttery pastry but because you can watch the cooks stretching it out over a table, just like my grandmother never, ever did." -- Jonathan Kauffman Instagram/@20thcenturycafe Show More Show Less

    23 of 35 Emporio Rulli: "Panettone from Emporio Rulli also pretty perfect." -- Miriam Morgan Russell Yip/The Chronicle Show More Show Less

    25 of 35 Mr. Holmes: "The croissants from Mr. Holmes are pretty darn remarkable." -- Miriam Morgan Liz Hafalia/The Chronicle Show More Show Less

    26 of 35 Manresa Bread, Los Gatos: "Hazelnut brown butter cake. This tender tea cake, with a dot of hazelnut chocolate cream in the center, has a nutty flavor and texture from hazelnut flour and a crisp exterior." -- Tara Duggan Sarah Rice/The Chronicle Show More Show Less

    28 of 35 Zero Zero: "Zero Zero’s do-it-yourself soft serve sundae. First fact: Interactive desserts are always more fun than the alternative. Second fact: The sundae you create – be it topped with olive oil and sea salt or candied pecans or just straight chocolate cake – will invariably be better than your friends’ versions." -- Paolo Lucchesi Lance Iversen/The Chronicle Show More Show Less

    29 of 35 Emporio Rulli: "Cialde from Emporio Rulli. Cialde are traditional Italian treats that are basically stamped wafer cookies. They come from Montecatini, a small town in the Tuscan hills. Gary Rulli somehow got his hands on the waffle-iron-esque machines that make cialde, and I think Emporio Rulli is the only place in America that makes cialde. They’re delicious, too – two super thin, crispy and glass-like wafers sandwiching a sugar, hazelnut and vanilla center. The texture is unlike anything else. Much respect." -- Paolo Lucchesi Show More Show Less

    31 of 35 Frances: "Lumberjack Cake. It looks modest no, more like the ugly sister of the cake world with its muted brown color and rough texture. But from the first bite its love with its gingerbread color and has a rich flavor from dates, coconut and pears. . It’s simply dusted with powdered sugar and served with a scoop of ice cream." -- Michael Bauer Show More Show Less

    32 of 35 It's-It: "Requisite. Because the best dessert in San Francisco is actually found at your local corner grocery store." -- Paolo Lucchesi Stephanie Wright Hession Show More Show Less

    34 of 35 whats13_0008_df.jpg Mary Canales (cq) has opened a new ice cream shop on College Avenue called "Ici". Photographed in Berkeley on 9/7/06. (Deanne Fitzmaurice/ The Chronicle) Deanne Fitzmaurice/SFC Show More Show Less

    Got a sweet tooth? We have your back.

    No matter what you're craving, you can pretty much find it in the Bay Area. The multi-cultural food scene meets the instinct to innovate, creating a dizzying number of variations on ice cream, pastries and other sweet treats.

    When you put enough sugar and butter together, it's hard to go wrong. But we're helping you narrow the field with a few of our all-time favorites.

    Oct. 14 is national dessert day, so you have the perfect excuse to indulge. You're welcome.

    Click through the gallery to see a list of our favorite Bay Area desserts, from SFGATE staff and The Chronicle food team.

    Still not satisfied? Check out even more dishes to add to your local foodie bucket list with these San Francisco dessert experiences you need to try at least once.

    If we missed your favorite, let us know in the comments.

    Start receiving breaking news emails on wildfires, civil emergencies, riots, national breaking news, Amber Alerts, weather emergencies, and other critical events with the SFGATE breaking news email. Click here to make sure you get the news.


    Prune and Olive Chicken

    • 3 cloves garlic, minced
    • 1/3 cup pitted prunes, halved
    • 8 small pimento stuffed green olives
    • 2 tablespoons capers
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 bay leaves
    • 1 tablespoon dried oregano
    • Salt and pepper to taste
    • 1 (3 pound) whole chicken, cut into 8- 10 pieces, skin removed
    • 1/4 cup packed brown sugar
    • 1/4 cup dry white wine
    • 1 tablespoon chopped fresh parsley, for garnish

    In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10吋 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

    When ready to cook, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

    Bake for 1 hour, spooning juices over chicken several times, as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.


    Brandon Jew blends tradition, instinct

    Let me back up a bit. Some months ago, I attended a dinner at Bar Agricole that Brandon and his staff cooked for the birthday of Aziza chef-owner Mourad Lahlou.

    It was an ambitious, multicourse meal and, because many other chefs were in attendance, Brandon's adrenaline was racing a mile a minute.

    Guests were seated at long tables, and the platters of food came out in waves. Porcini, artichokes, leeks, scapes and preserved lemons shishito peppers, tuna bottarga, salt cod and purslane crookneck squash, basil, pine nuts, wheat berries and Parmesan Little Gem lettuce, anchovies and egg whole roasted lamb marinated in yogurt and bay laurel platters of fresh herbs haricots verts, beets, sumac and pistachios.

    It was an avalanche of flavors and textures.

    Unusual seafood sauce

    The food was delicious, but one dish really caught my attention. In fact, there was a war at my table to see who would get the last of it. It was a bowl of wild bay scallops in a bath of buttermilk with pickled nopales and nasturtiums.

    I was intrigued. Most of us associate buttermilk with biscuits and pancakes, a marinade for fried chicken or Delfina's panna cotta. But using buttermilk for a sauce for seafood was unusual.

    Italians have an age-old tradition of cooking pork, veal and lamb, even artichokes, in milk. But this was buttermilk, its creaminess offset by its tang and acidity.

    I called Brandon to talk get together for an interview. He is a native San Franciscan who grew up shopping for fresh produce with his grandmother in Chinatown. He majored in biology at UC Irvine and worked in restaurants while he went to school.

    After graduation, he went on a 10-month trip to Italy, where his passion for cooking intensified. He did stages in a number of small places, but the one that had the most lasting impression was Ristorante La Pernice e la Gallina in Bologna, Italy's most food-mad city.

    Showcasing ingredients

    When he returned to San Francisco, he worked with Judy Rodgers at Zuni for 1 1/2 years, then with Michael Tusk at Quince for two more years.

    After that, he took an eight-month break to cook at the Shanghai Museum of Modern Art and to touch base with his family's heritage. When he came home, he did stages at Pizzetta 211, Bar Jules, Camino and Adesso before finally settling in as chef at Bar Agricole.


    Have Dinner with Us: A New Take on Surf & Turf

    This post is presented in partnership with KitchenAid, whose products fill our kitchen and give us culinary inspiration on a daily basis. And don’t miss the end of this post as I’m giving away a HUGE prize pack valued at over $1,500 (seriously!) Thanks for supporting us and the brands we love!

    Out of all the culinary events out there (of which there seem to be a never-ending number these days) the FOOD & WINE Classic in Aspen is perhaps the most exclusive. Knowing that most of us will never get a chance to attend this high-caliber event, KitchenAid wanted to give us the chance to bring a taste of the Classic to the comfort of our own kitchen. They’ve partnered with chef Chris Cosentino to put together a gourmet menu, the same dishes that he demonstrated at the event.

    #HaveDinnerWithUs is a chance to bring a bit of Aspen home, to expand your culinary horizons, and to get out of your comfort zone and cook something fancy that you’ve never made before. Although we consider ourselves fairly proficient in the kitchen, we’ve never cooked a lamb shoulder, and have only cooked clams maybe once or twice before (and probably used canned or frozen clams at that). And not to mention the cured egg yolks: I didn’t even know it was a thing you could cook before now (spoiler alert: they’re all kinds of awesome).

    Needless to say we learned a lot with these recipes that are both gourmet and yet surprisingly approachable, and we’re excited to share it all with you today!

    The main course reinterprets the classic surf and turf. Instead of steak and lobster, chef Cosentino prepares a braised lamb shoulder paired with clams. I know, it seems like a weird combination, but trust me, it works.

    We substituted a 2 1/2 pound boneless lamb shoulder in lieu of the bone-in lamb shoulder that chef Chris uses. Mainly because that’s what we could find locally (If you’re in Nashville, check out The Ladies of the Lamb at the Nashville Farmers’ Market if you’re looking for locally-sourced lamb) and also because 2 1/2 pounds was a lot more reasonable for the two of us than a 9 pounder.

    If you choose to do the same, you’ll need to make a few adaptations to the recipe (because obviously, a bone-in piece of meat that’s three times the size is going to need to be treated differently). Our lamb shoulder was rolled and tied, much like a beef or pork tenderloin.

    Cover the meat with 4-6 cups of beef or lamb stock (be sure to cover at least 3/4 of the meat). It won’t require the full 3 1/2 hours as would a bone-in cut, but it’ll still need a solid few hours in the oven until it is fork tender.

    The gorgeous KitchenAid® cast iron casserole serves double duty in this recipe, perfectly searing and braising the meat on the stovetop and in the oven, and, in a bonus perk that couldn’t have been more perfect, the lid of the Dutch oven serves double duty as a grill pan for grilling your bread for the next course: crushed avocado and pea bruschetta with cured egg yolk. Also perfect? The fact that the gorgeous blue color matches my new oven, and that just makes my color-loving heart giddy. (Don’t miss the massive giveaway at the end of this post, where you’ll have a chance to win one of these beauties and over $1,500 worth of other KitchenAid goodies!)

    Let’s talk about these cured egg yolks for a second here, because they truly blew my mind.

    Essentially they are made the same way as homemade bacon or gravlax: buried in salt and set aside for a period of time as the salt works its magic.

    After 24 hours the yolks will have lost most of their moisture and set up to the consistency of a young cheddar cheese. You then remove them from the salt and let them sit at room temperature for 2 more days to fully dry, where they’ll harden to something more akin to Parmesan. I have a feeling in climates without the inescapable stickiness that engulfs Nashville in the summer, the drying process would be more efficient. After 2 days at room temperature mine were a bit softer than I think they should have been, although fortunately still grateable. I’ve seen similar recipes where the eggs are cured for a longer period and then dried in a very low temperature oven, and (especially during the sticky summer months) I think that might have produced a firmer final product. Then again if you live in the dry mountain air of Aspen, where the air is fresh and crisp with practically negative humidity, your egg yolks should turn out beautifully.

    Grating the egg yolks over the toast gives it a salty, savory quality not unlike Parmesan cheese: that element of animal fat that cuts and compliments the other flavors on the toast in ways that plain salt, even fancy finishing salt, simply can’t.

    For dessert, we prepared a stunningly simple panna cotta, with an ultra-creamy base (seriously, this is perhaps the most divine panna cotta I have ever consumed, let alone made) infused with savory bay leaf. I substituted dried bay leaves, as fresh, unfortunately, are heartbreakingly hard to find here in Nashville (the bay laurel tree requires a more Mediterranean-like climate, apparently). I’m sure it’s not quite the same, but I enjoyed the slightly savory undertones it gave the dish.

    I used glass ramekins as panna cotta molds, which, when lightly rubbed with cooking spray beforehand, release the custard fairly easily and cleanly at the end. Or, if for some reason they don’t, the glass is pretty enough to function as a serving dish in and of itself. You can also use disposable tin ramekins as demonstrated by chef Chris because you can easily poke a small hole in the base of the tin, releasing the suction and unmolding the custards with surprising ease.

    The panna cotta is topped with fresh strawberries and a drizzle of olive oil and balsamic vinegar and freshly cracked black pepper, again, savory elements that take this otherwise sweet dish to new heights.

    What fun we had with this one, both the cooking and the eating of it. And the best part is, you can make this meal at home too. Get all the recipes plus helpful videos and hosting tips you’ll need to #HaveDinnerWithUs at https://www.foodandwine.com/microsites/kitchenaid/index.html.

    #HaveDinnerWithUs and WIN BIG!

    As part of this program, KitchenAid® wants to encourage you to get in the kitchen, to put your own twist on these recipes and share them on social media. Let’s share one incredible meal together, a meal created by a festival chef and made by YOU. Get the recipes, tips and everything you need here, then post about it on social media with the hashtag #HaveDinnerWithUs.

    One lucky winner will receive this insane KitchenAid prize pack valued at over $1,500. Not just a mixer (though you’ll get one of those too), I’m talking a whole suite of awesome to truly take your cooking to the next level.

    Here’s what you’ll get (as well as why we love it):

      (in the color of your choice) – This meal was my first time using one of KitchenAid’s cast iron pieces, and it performed beyond my expectations. But the best part is perhaps the lid that doubles as a grill pan (I know, brilliant, right?) and even better that the grill pan actually works on an electric cooktop. Plus, you can’t beat the gorgeous color. Indeed, this one will be seeing a lot of use in our kitchen. (Valued at $249.99) (also in the color of your choice) – I’ve had an Artisan® series mixer going on 10 years now, and it is by far the most used and loved appliance in my kitchen. The glass bowl was released a few years back, and I rarely use the metal one anymore. I love how you can see what you’re mixing, and the measurement marks on the side come in super handy as well. (Valued at $459.99) – KitchenAid bakeware really can’t be beat. It’s heavy and durable and bakes incredibly evenly, and the nonstick finish is truly nonstick. (Valued at $99.99) (in the color of your choice) – I’ll admit to not knowing KitchenAid even made cutlery until recently, and I’m disappointed I didn’t know sooner. The knives are super sharp and perfectly weighted. We have this set in Pearl white (the knife block itself is downright gorgeous) and then I added a smaller 6-inch chef knife that’s perfect for those of us with smaller hands. (Valued at $399.99) (in the color of your choice) – A good set of cookware is a must in every chef’s kitchen, and this stainless cookware is durable and heavyweight and a dream to cook with. Nonstick is great is most situations, however sometimes you really need stainless. For example, in dishes where you want to deglaze the pan, infusing the pan sauce with all those delicious brown bits, a good quality stainless pan can’t be beat. I love the raw stainless finish, but you can also get it in black or red. (Valued at $319.99)

    Giveaway is now closed.

    Thanks to everyone who entered. Congrats to Stacey (comment #10) on her big win!
    This post was created in partnership with KitchenAid®. All opinions are my own. No purchase necessary. One entry per person, limited to US residents only. Entries must be received by Wednesday, August 31st at 12:00 midnight (Eastern time). Winner will be selected randomly from verified comment entries and will have 48 hours to respond and confirm their information or a new winner will be drawn.

    There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Like this recipe? Then you'll love these:

    Lemon Fettuccine with Broccoli and Bacon

    Chocolate Fudge Pecan Pie

    Tart Cherry Pie

    Eggplant Parmesan Lasagna with Swiss Chard

    Get fresh recipes via email:

    24 Comments Leave a Comment »

    Oh wow! First, everything you made looks so great and I also had no idea you could cure eggs! This is such an amazing giveaway and so clearly, I’m ON IT.

    I know right?! I kinda wish I was eligible myself (lol)

    OOOOOOooooOOOOooooOOOOooooo looks like a particularly fancy meal. Cool giveaway! Believe it or not I have three mixers so I don’t think I need another -)

    Oh my this looks amazing. I have never heard of cured egg before but I am so curious now. Must try.

    Curing eggs is a thing? Why haven’t I heard of this? How have I lived? I can’t enter the competition, but i might well pick up my own KichenAid mixer. They do sell them in the UK, right?

    I know, right. It’s kind of brilliant. (And yes, you can totally get a mixer in the UK! http://www.kitchenaid.co.uk/)

    I’m trying out the cured eggs. Your video looked so good I can’t wait to zest them all over everything. Now to wait…. https://instagram.com/p/BHDN-Zxjrfl/

    Yummy. Am just drooling at it. wonderful recipe

    I did it! I did use my oven to better dry them out in the end…. https://instagram.com/p/BHOHkN0DO7a/

    Great recipes you have, this makes me want to never have a cheat day. I won’t deny the life change this kitchenware would have on me. I don’t ever have to leave the kitchen. No more going out to eat because homecooked meals are on me!

    So looking forward to the savoury deliciousness to come from the cured egg! The wait will be worth it, surely!
    https://www.instagram.com/p/BJnmXenAfrS/

    Including the link to the final product! That bruschetta is soooo incredible! I am actually most delighted by the mint, which I alway forget to try in savoury dishes.
    https://www.instagram.com/p/BJwYHCTAXqT/

    The bruschetta was the easiest to go vegan, so I gave that a try! https://www.instagram.com/p/BJqJOLJjABU/

    I’m baaaack and leaving my link!

    I can’t wait to grate this egg yolk over some fresh pasta. I am currently dairy-free (my infant son has an intolerance…wah) and I know this egg yolk will serve as a nice Parmesan cheese substitute. I’m selfishly crossing my fingers that I can use these items in the very near future haha