Tiramisu

Excerpt from Alison Roman, NYTimescooking.com

Yield: 6 to 8 servings

INGREDIENTS:

     For the Cream

       4 large egg yolks or Gelatin or Vegetable oil with baking soda

       1/3 cup granulated sugar, divided

       ¾ cup heavy cream

       1 cup mascarpone (8 ounces)

     For the Assembly

       1¾ cups good espresso or very strong coffee

       2 tablespoons rum or cognac (marsala?! 😬 or amaretto)

       2 tablespoons unsweetened cocoa powder

       About 24 ladyfingers (from one 7-ounce/200-gram package)

       1 to 2 ounces bittersweet chocolate, for shaving (optional)

PREPARATION

Step 1: Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

Egg substitute: Mix between 1 and 1.5 tbsp. of water with 1 tsp. of baking powder per egg.

Step 2: In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Step 3: Combine espresso and rum in a shallow bowl and set aside.

Step 4: Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Step 5: Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Step 6: Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Step 7: Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Roasted Lamb chops

An excerpt from "Cooking with the Neelys"

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-lamb-chops-recipe-2102388

Ingredients:

Two 1-pound racks lamb, frenched

Kosher salt and cracked black pepper 

1 tablespoon olive oil, plus more for searing

1 tablespoon chopped fresh rosemary

6 cloves garlic, 4 peeled and smashed, 2 finely chopped 

Juice of 1 lemon

1/2 cup red cooking wine

2 tablespoons Worcestershire sauce 

Directions:

1. If marinating the lamb for 3 hours, place in the refrigerator. Let it come back up to room temperature 30 minutes before cooking. Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag. 

2. Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours. 

3. Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil. 

4. Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.

5. Roast the lamb until an instant-read thermometer reads 140° F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.