This recipe needs to marinate overnight. It will improve the meat flavor and tenderize the meat. To make sure the final result is fork tender, it needs to be cooked for a long time at low temperature.
1 lamb shoulder, deboned by your butcher 6 ounces shallots, peeled and chopped (about 3/4 cups) 4 garlic cloves, peeled and sliced 4 carrots, peeled and cut in sticks 4 small “pickling” onions 1 celery stalk, chopped fine 2 parsley sprigs with leaves 1 teaspoon coarse sea salt 1/2 teaspoon ground black pepper 2 pinches grated or ground nutmeg 6 juniper berries, crushed 1 thyme sprig 2 bay leaves 1 bottle dry white wine (from Provence if possible)
2 Tablespoon extra virgin olive oil 2 Tablespoon butter 8 ounces natural bacon, cut in small pieces (1/2 a pound) Additional vegetable or beef broth (as needed)
The day before preparation, ask your butcher to debone a nice lamb shoulder for you. If he’s very nice, you can even ask him to cut the meat into 1-inch cubes. In a ceramic or enamel pot, put together the meat cubes, the chopped shallots, the sliced garlic cloves, the carrot sticks, the small white onions, the chopped celery, the parsley sprigs (whole with leaves), the coarse sea salt, the ground black pepper, the grated nutmeg, the crushed juniper berries, the thyme sprig, the bay leaves and the white wine. Stir well together; cover and set aside overnight at room temperature (if you feel more comfortable, you may refrigerate overnight but the marinade won’t work as well and it will take longer to cook the next day).
The next day, retrieve the meat, set aside on a plate; drain the marinade vegetables, herbs and spices in a colander set over a bowl. Set aside.
In a French Le Creuset enameled pot or a Dutch oven, heat the oil and butter at medium heat; sauté the bacon pieces until stiff; add the meat and color on all sides for about 10 minutes, stirring once in a while. Add the marinated vegetables; cook for another 10 minutes and finally add the wine to cover all the ingredients. If that is not enough liquid, you may add vegetable or beef broth to make sure to cover by one inch. Lower the heat; cover the pot and cook for at least 1 hour 30 minutes or until the meat is fork tender. Enjoy!
Chef’s tip: Serve with bow tie pasta or oven roasted rosemary new potatoes (see recipe) Unlike other recipes, there is no need to flour the meat to color it.
This is a wonderful twist on a classic Fall recipe. Usually, it is prepared with deer meat. Try this version with mashed potatoes. It’s so good, you will lick your chops.
1 1/2 pound bison roast (ask your friendly butcher to tie it up for you) 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 Tablespoons olive oil 2 Tablespoons butter 3 large tomatoes 2 Tablespoon olive oil 1 teaspoon chopped parsley 1/2 garlic clove, chopped 1/2 lb white button mushrooms 1 Tablespoon butter 1 Tablespoon olive oil 2 teaspoons chopped shallots 1/4 cup Cognac 1/4 cup dry white wine
Preheat your oven to 400˚F. Salt and pepper your bison roast. Heat the olive oil and butter a 5-6 quart Le Creuset or Dutch oven pot; brown the roast on all sides. Place in the oven and cook covered for 30 minutes. Meanwhile, drop your tomatoes in a large pot of boiling water. Cook about 1 minute until the skin separates. Drop in ice water and peel. Cut tomatoes into small dice. Sauté in olive oil with the chopped parsley, garlic, salt and pepper. Crush your tomatoes with a fork as you cook them. Process in your blender and strain to make a “coulis” (sauce).
Clean your mushrooms; slice thin and sauté in a little olive oil and butter with the shallots. Add a little salt and pepper. Deglaze them with the cognac and white wine. Bring to boil and cook to reduce the liquid by half. Add your tomato “coulis”; bring back to a simmer and let your sauce ingredients blend with each other for a couple of minutes. Adjust seasoning if necessary. Slice your roast; serve two slices per person on a hot place. Coat with the sauce
If you’re fond of shellfish, this is a wonderfully aromatic recipe. You may need some expertise in opening the mussels, as they will refuse to cooperate.
4 pounds fresh mussels, cleaned and picked by your friendly fishmonger 1/2 a stick of butter at room temperature 3 garlic cloves, chopped fine 1 Tablespoon chopped fresh parsley 1 teaspoon chopped fresh dill 1 teaspoon sea salt 1/2 teaspoon cayenne pepper
Ask your favorite fishmonger to clean your mussels. Make sure they are not opened, which means they are dead and not edible. Let your butter soften at room temperature. Chop the garlic, parsley, and dill finely and blend with the butter, then blend in the salt and cayenne. Set aside.
Preheat your broiler. Move the oven shelf to about 3-4 inches from the broiler. With an oyster knife, open each mussel. Throw away half of the shell; keep the other half with the meat in it. Place on a baking pan or oven dish. When they are all opened, top the meat in the shell with the softened flavored butter with a small spatula or butter spreader. Broil for 2 minutes until gratiné. Be careful not to overcook or they will become chewy.
Chef’s tip: You may sprinkle the cooked mussels with additional chopped parsley for additional color.
This is a very elegant and simple way to cook a fish while trapping all the flavors. To surprise your guests, ask them to pop open the top of the “papillotte” with their knife and inhale the wonderful “fumet” (smell). A lovely surprise!
4 nice filets of sea bream, keep the skin on for additional flavor (you can substitute halibut or flounder) 2 teaspoons extra virgin olive oil 8 thin lemon slices 8 sprigs fresh thyme 8 sprigs of parsley 4 pinches of rosemary leaves Sea salt and freshly ground black pepper 1/2 dry white wine
Ask your friendly fishmonger to scale and clean 2 sea breams and cut them into filets but ask for the skin to be left on. Preheat your oven at 400˚F. Cut 4 large pieces of parchment paper 4 inches wider than your filets. Brush each sheet with olive oil. Place the filets at the center. Place 2 lemon slices, 2 thyme and parsley sprigs, a sprinkle of rosemary leaves, salt and pepper. Drizzle the white wine carefully over the fish.
Now for the tricky part: Fold the paper over in a triangular shape. Then fold each side twice to seal the fish and ingredients inside the pouch. Cheating trick: the paper may be difficult for you to fold. Use a stapler if you need to. Just make sure to tell everyone to watch out for stray staples. Bake for 15-20 minutes and Voila! Serve with your favorite pasta tossed in butter and chopped parsley.
Chef’s tip: Some chefs prefer to use aluminum foil to form their papillotes. I am careful not to have my food in direct contact with aluminum as there are suspicions that cooking in or with aluminum could increase the chances of Alzheimer disease. Be safe and use baking paper.
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Photo credit: Mussels, ©iStock.com/tiposoy; Shallots, garlic and parsley, ©iStock.com/Floortje
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