The AF L-C Diet - MORE LOW CARBOHYDRATE RECIPES
Eggs in Aspic
4 eggs, poached and cooled (reserve and crush 2 shells)
4 cups strong chicken broth, room temperature
1/8 tsp dried tarragon leaves
2 tsp lemon juice
2 tbs dry vermouth
1 egg white
2 envelopes unflavored gelatin
4 stuffed olives for decoration
6 thin slices ham, cut into ovals
1. Add tarragon, lemon juice and wine to chicken broth. Beat in egg white and crushed egg shells. Bring to a boil, and strain through a clean, wet, finely woven cotton cloth or several layers of cheesecloth which have been rinsed in hot water.
2. Remove 1/2 cup broth, cool quickly. Dissolve gelatin in it.
3. Stir remaining hot broth into gelatin mixture. Heat until gelatin is completely dissolved. Chill until syrupy but still liquid.
4. Slice olives. Spoon a thin layer of gelatin mixture into bottom of four 1-cup molds. Chill until firm. Arrange stuffed olive slices into desired pattern, and cover with another layer of gelatin mixture. Chill until firm.
5. Trim poached eggs with round cookie cutter or paring knife. Place one egg is each mold, and cover with layer of chilled syrupy gelatin mixture, until not quite full. Place a slice of ham on each mold, and cover with a layer of remaining aspic. Chill several hours, or until quite firm.
6. Unmold onto serving dish. Garnish as desired (watercress, capers, and/or mayonnaise go well atop these).
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Hamburger with Bordelaise Sauce
1 tbs butter
1/4 cup minced onion
1 lb ground round
1 egg, lightly beaten
1 tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning
1. Melt butter in a small saucepan. Add chopped onion and saute unti soft and golden. Cool.
2. Add cooked onion and all remaining ingredients to hamburger, and beat well. Form into four patties.
3. Pan-fry hamburgers in a heavy skillet, using 1 tbs butter and 1 tbs oil to desired doneness, preferably rare. To serve, spoon Bordelaise Sauce over patties.
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Bordelaise Sauce
(May be prepared in advance)
1 tbs butter
1 strip bacon, diced
1/2 carrot, thinly sliced
3 tbs chopped onion
1 spring parsley
1/2 bay leaf
Pinch of thyme
1 small soda cracker, finely crushed
1-1/2 cups consomme, heated
1 tsp tomato paste
1/4 cup diced beef marrow (optional)
2 tsp chopped green onion
1/2 cup claret or dry red wine
Pepper
1/2 tsp lemon juice
1/2 tbs sweet butter
1. In a heavy skillet, heat 1 tbs butter with diced bacon. Cook until bacon is crisp.
2. Add sliced carrot, onion, parsley, bay leaf, thyme. Cook, stirring, until onion is golden. Add crushed soda cracker. Stir until lightly browned. Slowly add hot consomme and tomato paste. Cover, simmer until vegetables are very soft, about 20 to 30 minutes. Uncover, increase heat slightly, and simmer until reduced to 2/3 cup. Strain. If beef marrow is used, add to sauce, simmer 4 minutes, strain again and reserve marrow.
3. In same skillet, mix chopped green onion, wine, dash of pepper. Simmer ten minutes, until wine is reduced to one tablespoon. Add strained sauce, simmer until reduced to 1/2 cup. Strain. Add poached marrow, lemon juice and 1/2 tsp butter.
Note: Bordelaise Sauce is also good with rare steak, roast beef, filet mignon.
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Lemon Veal with Olives
3 lbs boneless veal, rolled and tied
2 tbs grated lemon rind (use fresh lemon rind)
1 clove garlic, finely minced
3/4 tsp salt
1/4 tsp pepper
1/2 tsp dried rosemary leaves, crushed
1/4 tsp dried sweet basil leaves, crushed
1/4 tsp dried sweet basil leaves, crushed
3 tbs olive oil
1/2 cup dry Marsala wine
1/2 cup pitted ripe olives, sliced
1. Mix lemon rind, garlic, salt, pepper, rosemary, and basil. Divide this mixture in half. Untie and unroll the veal and rub the inner surface with one-half of the flavoring mixture. Reroll and retie. Rub the remaining mixture all over the outside of the veal.
2. Heat the olive oil over a medium high flame in a heavy pot large enough to hold the veal. Brown the veal lightly.
3. Pour the wine over the veal, reduce the heat to low, cover tightly and simmer about 1-1/2 hours, or until veal is fork tender, but not too soft. Turn the veal occasionally. Be careful not to overcook.
4. When done, remove the veal to a hot platter and let it stand. There should be quite a bit of liquid in the pan. Increase the heat and boil until liquid is reduced to about half. Add the sliced ripe olives and heat through. The sauce should thicken somewhat on being reduced.
5. Slice the veal and spoon the sauce over the veal.
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Lamb Shanks Brazil
4 lamb shanks
1 tbs olive oil
1/2 tsp salt
Freshly ground pepper
2 thin slices lemon
1 clove garlic
1 bay leaf
1/2 cup strong coffee (more if required)
1. Heat oil over moderately high heat in a large Dutch oven or heavy pot with a tight lid. Lightly brown lamb shanks, sprinkle with salt and pepper. Add lemon, garlic, bay leaf, and coffee. Heat until liquid boils.
2. Cover pot tightly, reduce heat to very low, and simmer meat slowly for 1 hour. Check seasonings and add more coffee if necessary. Continue cooking another 1/2 hour, until meat is very tender.
3. Remove meat to a warm platter. Increase heat under liquid and boil rapidly until reduced by about one-third. Pour over shanks.
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Lamb with Radish Sauce
4 generous slices of cold roast lamb
20 small red radishes, as nearly uniform as possible
1 cup chicken broth
2 tbs sweet butter
1 small unsalted soda cracker, finely crushed
1 heaping tsp prepared horseradish
Preheat oven to 350 degrees F.
1. Arrange lamb slices in a low ovenproof casserole.
2. Cook radishes in the chicken broth for 8 to 10 minutes, or until they are barely beginning to soften. The broth will turn a pale pink.
3. Remove radishes from broth, and arrange them over the lamb.
4. In a small saucepan, melt the butter, add the crushed soda cracker and stir until mixed. Slowly add the hot chicken broth, and stir until smooth and slightly thick. Stir in horseradish. Pour over the lamb.
5. Heat the dish in preheated oven until mean is heated and sauce is bubbly.
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