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Fairway Market: Cooking with Lamb Demo (with recipes)

3 Feb

I was excited to receive an invitation to the “For the Love of Lamb” cooking demo at Fairway Cafe & Steakhouse. Not only did it sound like fun, but proceeds were going to a great cause, The Common Pantry. I immediately replied that I would love to attend and purchased a ticket for my husband, Mike, to join me.

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I have been lucky enough to be invited to a few complimentary dinners, demos, and classes, and each and every one is very different.  Some feel like they are constructed for the press, with photo opportunities throughout and bulleted fact sheets as we leave to help us write our posts.  Those have their place, and it’s always fun to be exposed to these things that I would otherwise probably not have stumbled upon on my own.

This was a bit different. While “press” were invited, I would guess that most of the guests there were present for the sheer enjoyment of it (whether press or not) and greeting us with immediate glasses of bubbly helped make sure everyone had a good time from the start.

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There were a few “brands” represented at the event, with a focus on Australian Lamb and Australian Wines.

This Stone Dwellers was a lovely sparkling wine that I really enjoyed. I am not a champagne fan, so I’m always on the lookout for something bubbly and celebration-y without tasting like dirt (sorry champagne lovers).

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The cafe upstairs from the market was set up nicely, with simple white linens and nice red chairs, with all the ingredients out on a display table when we arrived.

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Including a beautiful rack.

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And a lovely leg.

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As well as some plate garnishes, ready to go.

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Our menu of the day looked scrumptious, with all things I love (lamb, fig, caesar, parnsnip turnip mash, roasted brussels, apple tart, chardonnay, pinot noir, and muscat… all on the list of my favorite things!)

(See recipes at the end of the post)

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We were welcomed by a very nice woman who worked at Fairway and introduced us to a spokesperson for Australian Lamb (who just bubbled over with excitement about her product, which is always good to see and makes it so you can’t help but be excited as well) and Chef Vinnie, who apparently is self-taught and has been with Fairway for some time.

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Vinnie wound up being a great teacher.  Passionate and informational, with great tidbits but no over-explanation.

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First tip: Press the rack into the hot pan to get a good, full sear, rather than letting it hang out and wait. The pan should be very, very hot and you only need about 1-2 minutes per side.

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Next tip: Really press the breadcrumbs onto the mustard coating to make sure it really sticks.

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So much that when he lifted it up, it (mostly) stayed put.

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Then it went into the oven to cook while he started adding an herb mixture to the lamb leg.

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Next tip: Always roast on very high heat. He quoted someone who taught him as saying that anything under 400 degrees F is “baking cupcakes.”

When the final dishes came out, he taught us how to cut up the rack (through each lolly pop it should slice really nicely).IMG_5705

And then fan it out with garnish.

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The leg was bought boneless (for ease and cooking time, though chefs always seem to prefer cooking them on the bone), so it was wrapped in string, which he removed after roasting to show us how (unwrap… discard…)

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But the key was holding it together as you slice so it plates nicely.

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And then moving it all as one piece once sliced.

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And yet again, use the “fan out.”

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Both dishes, plated and ready to go!

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Throughout the night, various wine experts spoke to us, including Joshua Wessen who was proclaimed to be a “wine guru.” He told us about the Stone Dwellers Sparkling Brut which contained chardonnay and pinot noir (my two favorites). Similar grapes as are in champagne, but similar to prosecco in preparation.  They press the red grapes gently so the wine stayed white.  Really nice.

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We also tried a Paringa Sparkling Shiraz, which was also quite nice. Sweet but not too sweet and I had to agree with the expert that this could probably go with anything.

With our first lamb chop, we had the Yalumba “Y Series” Viognier 2012. This was one of (if not the?) oldest family owned wineries in the region, established in 1849.  The vineyard has a huge respect for the Viognier grape from France and they worked with clones for 30 years in the nursery.  The wine maker is Luisa Rose and it was obvious there was love in this wine.

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Our chop was scrumptious. The great thing about lamb is that it is quite easy to prepare and doesn’t need a lot of ingredients to taste great.  This was a great example of that.  It was so easy when we watched him prep (even easier than I thought) and it tasted so special.

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Our next wine was a Punt Road Chardonnay from 2011.  This had a little woody and was a very nice balance of flavors.  Punt Road was one of the first wineries outside of Melbourne.

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It went very nicely with a slightly peppery caesar salad that was lightly dressed but had an ever so slight essence of anchovies (which I loved).

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Our next wine was the Stone Dwellers Pinot Noir from 2011.  It was an early ripening red and we heard a story about the wine maker who ran around the vineyard and he ran into a giant spider web and then a red bellied black snake in the long grass and in a fruit bin. It was a reminder that wine is a “living thing” and this wine was said to have been made with a lot of “love and danger.”  It tasted great.

Next wine was Yalumba “The Scribbler” which was a Cabernet Shiraz blend from 2010.  It’s a “baby” of their signature wine (which is apparently very expensive) and they blend it to soften it a bit.  This went down reeaaaaalllll easy.  We both really loved this wine.

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They mentioned that they had served the two wines to give two different perspectives (if you’re keeping track, we are already up to 6 wines!)

The leg of lamb could not have been more flavorful, and it was well complimented by the Brussels and the root mash.

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I loved the lardon on top of the sprouts.

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For dessert, we had the Mitchel London’s Apple Tart with the Yalumba “Museum” Muscat NV.  Both the tart and the muscat were fantastic separately and even better together.  A great end to a great meal.

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By the end of the night, we had tried (ok… fully consumed) seven wines, and they were all great, easy to drink wines.  A really wonderful showcase of what is so good about Australian wines.

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We just had so much fun at this event! The demo was great, informative, and interesting.  The meal was absolutely delicious from start to finish and could have easily been served in one of the best restaurants in NY.  I already was a lamb fan, but this definitely pushed me over the top and made me want to make it at home even more. We have dabbled in a few rack of lamb recipes when we found the racks on sale, but now I’m excited to try a leg of lamb and cook it for a dinner party.

And I will certainly be going straight to the Australian wine section in the near future.

Thanks Fairway!

While I did receive a complimentary ticket to this event, all opinions expressed are entirely my own and I was not required to write about this event. I just really wanted to, because it was pretty great. 

Speaking of… they just emailed me to say that they are doing a special Valentine’s Day dinner. (Which at $45pp for Valentine’s Day seems like a steal to me compared to most places in this city).  Here’s some more info from their press release if you want to go!

SAVOR LOVE WITH A DELECTABLE VALENTINE’S DAY DINNER AT

FAIRWAY MARKET CAFÉ & STEAKHOUSE ON FRIDAY, FEBRUARY 14, 2014

Chef Mitchel London’s Special Menu for Valentine’s Day:

  • Roasted Wild Mushrooms in Thyme and Garlic
  • Rack of Lamb with Parsnip & Turnip Puree
  • Crepe a la Crème Flambėed in Cointreau
  • Glass of Prosecco

$45 per person. Please call the Café at 212 994 9555 to make a reservation.  Fairway Café & Steakhouse regular menu will also be available on February 14, 2014.

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 And here are all the recipes from the lamb demo:

 

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Fairway Market: Cooking with Lamb Demo - Mustard Crusted Rack of Lamb

Ingredients

  • 1 rack of lamb, trimmed (about 1.5 pounds)
  • Sea salt (to taste)
  • Black pepper (to taste)
  • 2 TBS Fairway extra-virgin olive oil
  • 2 TBD grainy mustard (like Fairway Moutarde en Grains)
  • 2 tsp minced garlic
  • 1/4 cup seasoned panko breadcrumbs
  • 1 TBS grated parmesan cheese

Instructions

  1. Season rack of lamb with salt and pepper
  2. Heat a large skillet over high heat
  3. When hot, add olive oil
  4. When oil is smoking, add rack of lamb and brown well for about 3 minutes on each side
  5. Set aside and let cool
  6. Preheat oven to 450 degrees
  7. Mix together mustard and garlic
  8. In separate bowl, mix together panko bread crumbs with parmesan cheese
  9. Spread mustard mixture on lamb, coating all sides evenly
  10. Pat breadcrumb mixture tight on all sides of lamb
  11. Place rack of lamb on baking sheet
  12. Roast for 12-15 minutes or until desired doneness
  13. Let sit for 5-10 minutes before cutting into chops
  14. (Serve with Easy Fig Chutney, see other recipe)
http://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

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Fairway Market: Cooking with Lamb Demo - Easy Fig Chutney

Ingredients

  • 1 lb fresh figs, like Artibel Italian (diced into 1/4" dice)
  • 3 TBS onion marmalade, like Artibel Delice Red Onion Marmalade
  • 4 TBS fig balsamic, like Artibel Fig Condiment and Balsamic Vinegar
  • 1 TBS fig preserves, like Royal Preserve Purple Fig "Figue Violette"

Instructions

  1. Combine all ingredients in a mixing bowl
  2. Mix well
http://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

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Fairway Market: Cooking with Lamb Demo - Parsnip Turnip Mash

Ingredients

  • 3 large turnips
  • 6 large parsnips
  • 3 yellow carrots
  • 4 TBS unsalted butter
  • 1 tsp Fairway honey
  • 1 tsp sea salt
  • 1 tsp white pepper

Instructions

  1. Peel all vegetables
  2. Rough chop all vegetables (to about the same size)
  3. Place all vegetables in a large sauce pot completely emerged in water
  4. Season water with a pinch of salt
  5. Bring water to a boil
  6. Boil for 10 minutes or until vegetables are fork tender
  7. Strain water and place vegetables in a large mixing bowl
  8. Add butter to vegetables while veggies are hot
  9. Add honey
  10. Season with salt and white pepper
  11. Using a potato masher, mash all ingredients together
http://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

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Fairway Market: Cooking with Lamb Demo - Whole Roasted Leg of Lamb

Ingredients

  • 2 sprigs fresh rosemary
  • 5 or 6 sprigs fresh thyme
  • 5 or 6 sprigs fresh oregano
  • 5 or 6 sprigs fresh chives
  • 1 TBS minced garlic
  • 1/2 cub Fairway extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 TBS grainy mustard, like Fairway Moutarde en Grains
  • 4-5 lb boneless leg of lamb
  • 1 TBS sea salt
  • 1 tsp course black pepper

Instructions

  1. Preheat oven to 450 degrees
  2. Chop all herbs
  3. Mix herbs and garlic with olive oil, lemon juice, and mustard to make herb marinade, set aside
  4. Season lamb with salt and pepper
  5. Use 1/2 of the herb marinade and rub evenly over the lamb
  6. Let lamb marinate for 30 minutes
  7. Remove all visible herbs from lamb (to prevent burning) and place in roasting pan
  8. Roast lamb for 30 minutes on 450 degrees and then drop oven down to 350 degrees and continue to cook for 45 minutes to 1 hour (for rare)
  9. Remove lamb from oven and, while hot, rub on the rest of the herb marinade
  10. Let lamb rest for 15 minutes before carving and serving
http://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

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Fairway Market: Cooking with Lamb Demo - Roasted Brussels Sprouts

Ingredients

  • 1/2 lb thick-sliced bacon
  • 1.5 lbs Brussels Sprouts
  • 1/4 cup Fairway extra-virgin olive oil
  • 2 shallots
  • 6 oz. roasted chestnuts
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Preheat oven to 350 degrees F
  2. Cook bacon on a bacon sheet until crispy
  3. Remove bacon from oven, reserve all fat drippings
  4. Chop bacon into 1/4 inch pie, set bacon aside
  5. Raise oven to 400 degrees F
  6. Clean Brussels sprouts by cutting off bottom stem and outer leaves
  7. Do not discard outer leaves: Set aside and toss with half of the olive oil
  8. Place leaves on sheet tray and roast in oven for 10 minutes or until leaves are browned and crispy, set aside
  9. Once Brussels sprouts are cleaned, stand them on the side you cut the stem and slice them thin, almost shaving them
  10. Thinly slice shallots
  11. Place shaved Brussels and shallots in mixing bowl
  12. Add in bacon drippings, chestnuts, remainder of olive oil, salt, and pepper
  13. Place shaved Brussels sprout mixture on a large sheet try and spread out evenly
  14. Do not overcrowd the tray, use 2 trays if necessary
  15. Roast at 400 degrees for 12-15 minutes until nicely browned
  16. Once removed form the oven, toss together with chopped bacon
  17. Garnish each portion with the roasted leaves
http://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

 

 

 

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Top Chef- Part 1 (Prep Phase)

27 Aug

My company decided to host our very own Top Chef competition in our office to benefit Big Brothers/Big Sisters.  Of course, I jumped at the chance to cook AND compete (two of my favorite past times).  We were informed there would be a “guest judge” and we could cook whatever we wanted and we could enter more than one dish.  I quickly decided that one of my dishes would be my famous chocolate peanut butter bars.  I have posted the recipe in the past as one of my favorites.

It took me a few days to decide that I wanted to make a beurre blanc sauce (always a crowd pleaser).  At the time and throughout preparation, I didn’t know that you’re not supposed to reheat a beurre blanc sauce (it separates) but I still took my chances.  I was originally going to put it over fresh pasta and lump crab meat.  I was a bit concerned about cooking pasta in a microwave (my only heating tool), however, I figured I’d take my chances (especially since all you really have to do is soak fresh pasta in water and it works).

I took a journey to Whole Foods to get all of my ingredients.  I got home and immediately set to making the beurre blanc sauce. 

Side tangent:  It has become cliche to talk about Julia Child at this time.  Between the book and movie, there is an instant judgement on the subject (especially by other food bloggers!  So judgemental! WOW!)  Now I, for one, loved the book AND the movie (a rarity to love both).  I completely related to Julie’s humble beginnings in the blog world as well as her theatre background and clumsy nature.  While reading the book, there were a number of times that I felt that I could relate ALL too well.  I have also always had a fond respect for Julia Child, especially when it comes to butter.  While I think most of her recipes will never, ever apply to me, I always trust Julia Child when it comes to butter.  Therefore, I decided it was time to check out her recipe.  Low and behold, it is exactly the same as the recipe I’ve been using.  I found myself even more inspired.  /side tangent

My first step was taking 3 bars of GOOD butter and chopping it into small pieces (about a half in slices seems to work well).  It’s also important to keep it cold. (More on that later)

I love shallots and believe in using many and not straining them out.  Therefore I added a LOT of shallots.  Speaking of shallots, I took a cooking class a few months ago and learned a great cooking tip for how to cut up a shallot.  He instructed us to cut off the tip but LEAVE THE BASE (which holds it all together).  First cut it horizontally, parallel with your surface.  Then cut it from tip to base in vertical lines without cutting through the base.  Lastly, starting parallel to the base at the tip, start cutting it into small pieces.  Here is my visual collage of the steps:

Works like a charm! 

Now usually I would never be the kind of cook that would use mise en place bowls.   Unfortunately in the very few seconds it took me to chop the shallots, the butter began to melt and I had to do a quick exchange of putting the prepped ingredients into a lovely little ramekin so I could stick the butter back in the fridge.  (Oh the joys of cooking in the middle of August).

Then I mixed the vinegar and white wine in a pot until boiled.  Then I added the shallots, salt and pepper and lowered the heat to a simmer to reduce the liquid. 

Everyone says the key to beurre blanc is to whisk in one cube of COLD butter at a time.  I diligently did so.

I soon realized, however, that my whisk was ready for a much later stage.  SO it was my mini whisk to the rescue! (I knew it would come in handy some day)

It all went perfectly and I had a beautiful creamy yellow sauce in just a few minutes.

It was at this point that I began to debate… “Do I really want to serve this great sauce over simple lump crab meat?  Isn’t there something interesting I can do with the crab?”  While I mulled this over, I started on the chocolate peanut butter bars.

The combination of peanut butter, melted butter, graham cracker crumbs, and powdered sugar makes an amazing fudgy like bottom.

I have made a double boiler and melted chocolate many, many times.  I’m not sure what happened this time, however, but my chocolate seized.  It has never happened to me before!  I’m not sure if the chocolate was old or the steam hit it too much… it was strange.  I had to start anew.  Take 2 worked like a charm!

Back to crab… I did a quick search for crab cake recipes and decided to go with making a simple mini lump crab cake.  I used panko bread crumbs instead of regular and it was DELICIOUS. 

I was feeling confident as we taste tested that night.

So how did it all turn out? Who won? How did I do? Where did my food rank? Was it a fight to the finish? Who was judging?

Tune in tomorrow for the results.

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RECIPES:

I’m quoting this from the posting from Saveur:

Julia Child’s Beurre Blanc Sauce

“Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).”

3 sticks cold unsalted butter (24 tbsp.), cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice

1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated- reduced to ~1.5 tbsp. (If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

This article was first published in Saveur in Issue #109

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Mini Baked Crab Cakes

(My recipe made about 36 crab cakes with my melon baller scoop)

Ingredients:

  • 1 pound fresh lump crab meat (I got mine at Whole Foods for $12!)
  • 3 shallots, finely minced
  • 1 garlic clove, finely minced
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon mustard
  • 3 tablespoons mayonnaise
  • 1/2 cup panko breadcrumbs
  • Salt and black pepper

Directions:
Preheat oven to 400 F. 

  1. Mix crab, shallots, garlic, mustard, Worcestershire sauce, lemon juice and mayonnaise.  
  2. Add salt and pepper to taste.
  3. Using a melon scooper (or teaspoon), shape mixture into about 20-30 walnut-sized balls.
  4. Spread remaining breadcrumbs onto a plate and roll balls lightly in crumbs to evenly coat.
  5. Slightly flatten crab cakes. 
  6. Place on a greased baking sheet (or Silpat). 
  7. Bake crab cakes until crisp and golden, about 12-15 minutes.  (since I used panko, mine didn’t get too gold, however, the crispness was good)

Add enough bread crumbs to bind, about 2-4 tablespoons.

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