Archive | Entrees

Best Lamb Recipes

Lamb Recipes from Chef Rick DeBeaord

Photos by Tri Nguyen

For over 20 years, chef Rick DeBeaord ran Café Rouge in Berkeley along with the restaurant’s founder Marsha McBride, who is a third cousin to Jeannie McCormack of McCormack Ranch. Café Rogue ended its long run in December 2016, so we caught Rick in his home kitchen enjoying a little time off while cooking two of his best lamb dishes to share with Edible East Bay readers.

RickGrilled Lamb Chops with Rose Petal Sauce

Middle Eastern flavors show off lamb so beautifully. Start this dish a day early and serve over couscous.

Serves 2

4 4-ounce lamb loin chops

For the marinade:
2 cloves garlic, minced
½ tablespoon ground cinnamon
½ tablespoon ground toasted cumin
1 tablespoon rose water
1 tablespoon lemon juice
1 tablespoon kosher salt
½ tablespoon black pepper

For the sauce:
2 ounces rose petal jam
3 cloves garlic, puree (done in mortar and pestle)
1½ teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons lemon juice to make a smooth sauce
For garnish:
¼ cup pistachios, roughly chopped

Combine minced garlic, cinnamon, cumin, rose water, lemon juice, salt, and black pepper. Use this to coat the lamb chops, then cover them and refrigerate overnight.… Read More

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Gulf Shrimp Sauté

 

Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.

1 pound shrimp, peeled and deveined

3 tablespoons olive oil

1 cup (packed) thinly sliced yellow onion

1 tablespoon chopped garlic

1 tablespoon chopped capers

(we prefer salt packed, which must be soaked first)

¼ teaspoon chile flakes

¾ teaspoon chopped fresh oregano

½ teaspoon chopped lemon zest

1 cup (packed) thinly sliced bell peppers

Juice from one lemon

2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)

1 ¼ teaspoons kosher salt

Pinch black pepper

¼ cup fish stock, vegetable stock, or water

Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes.… Read More

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Chef Paul Canales’s Fideuà with Liberty Duck, Lacinato Kale, and Dried Figs

From Paul Canales: Building Community by Gabrielle Myers, photography by Stacy Ventura

feduea-with-figs-duck-and-kaleChef Paul Canales describes his cuisine at Duende Restaurant and Bodega as “Spanish inspired.” But with family roots in Catalunya (the northeastern part of Spain), this master chef has a special interest in the traditions of that region. Thus, fideuà is often on the menu.

In Catalunya, this paella-like noodle dish is typically made with seafood, but at Duende, Canales turns fideuà into a creative space for showcasing the Bay Area’s best seasonal produce and meats (he loves the Liberty Duck from Sonoma). For instance, in summer, Duende staff might make fideuà with cherry tomatoes, and in early fall, fresh figs could be a feature. In this winter version, Canales uses dried figs.

The ingredients for this recipe (or reasonable substitutes) can be procured almost anywhere, but to test the dish in proper style, we visited The Spanish Table in Berkeley for a 30cm paella pan (the two-serving size). There we found the Spanish picual or arbequina olive oils Canales recommends, manzanillo olives, and fideos, the base ingredient for this dish. “Fideos” is the Castillian spelling for the Catalan “fideus,” but either way, it’s a very thin pasta that’s broken up into small bits (or the elbow fideos Canales used when we photographed).… Read More

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Roasted Winter Vegetable Galette

galette_winter-vegetable

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com

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Farikal from Nordic House

From Warming Winter Foods by Anna Mindess

(Norwegian lamb and cabbage)

6-farikal-when-add-cabbage-to-potrev

 

Norway’s dark, icy winters bring a narrow selection of vegetables, but through the magical transformation of slow cooking, cabbage and lamb become a warming meal that repeatedly has been voted Norway’s National Dish. Pia Klausen learned to make Fårikål from her father-in-law. “It’s simple, and kids love it. You can make it ahead of time and warm it up,“ says Klausen. “And if there are any leftovers, it’s even better heated up the next day.” Traditionally, it’s served with small boiled potatoes. Recipe courtesy of Nordic House.

Serves 4 to 5

4 pounds lamb shoulder blade, bone-in for best flavor
Salt
1 cup flour (exact quantity depends on how thick you like your gravy)
2 heads green cabbage, quartered. Each quarter sliced into three 1-inch wedges
½ tablespoon whole black peppercorns

Place lamb shoulder pieces in a wide (4 gallon) pot or Dutch oven, and cover with salted water.

Bring to a boil, then reduce to a simmer and cook uncovered for 2 or 3 hours, until meat starts to fall off the bone.

Using a slotted spoon, remove meat pieces to a bowl and then sprinkle a small amount of flour over the remaining broth.… Read More

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Steckrubeneintopf mit Dicker Rippe from Gaumenkitzel

From Warming Winter Foods 

(Rutabaga stew with short ribs)

guamenkitzel-short-ribs-rutabaga-stew

Photo by Suzanna Mannion

This recipe for slow-cooked short ribs and bacon with rutabaga, carrot, onion, and potato is typical of Northern German cuisine. Chef Anja’s mother often made this dish for her family. Recipe courtesy of Gaumenkitzel.

Serves 4 to 5

3 pounds pork spare ribs or beef short ribs, cut into serving sections
¾ pound slab bacon (or soft beef salami) sliced to ¾ inch to 2 inches thick (Pre-sliced bacon is not recommended as it is too thin and will fall apart while cooking.)
4 twigs fresh marjoram
Filtered water, as needed
1–2 teaspoons salt
1 pound rutabagas, peeled and cut into 1-inch cubes
¾ pound carrots, peeled and cut into ¾-inch cubes or ½-inch thick slices
¾ pound firm waxy type potatoes (such as red, yellow, or Yukon gold), peeled and cut into 1-inch cubes. (Submerging the cut potatoes in water before use will keep them from turning brown.)
1 small yellow onion, halved and cut into thin slices
1 tablespoon whole black peppercorns*
A few whole dry juniper berries (optional)*
Chopped parsley, as desired, for garnish

* Grind the peppercorns to medium fine (along with the optional juniper berries).… Read More

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DAVID’S Honey-Walnut Ribs

From DIY: Do It For the Bees

 

DAVID’S Honey-Walnut Ribs

David Williams, executive chef at the Bull Valley Roadhouse, has a deep sense for what makes food appealing and heartwarming. It’s the essential ingredient of the restaurant’s stellar success since its opening in 2012. That, paired with the extraordinary contributions of friends, industry colleagues, and Port Costa townsfolk, is what put the place on the map—and makes David’s Honey-Walnut Ribs so damned good. 

Photo by Erin Scott

Photo by Erin Scott

Serves 6 as entrée or 12 as appetizer

2 racks pork ribs, membrane removed
For the rub:
½ cup salt
1 cup ground pepper 
1/3 cup chili powder
2 tablespoons paprika or pimentón
1 tablespoon garlic powder
1 teaspoon onion powder 
For the braise:
Honey or maple syrup (optional)
22 ounces dark beer or stout
2 cups stock or apple juice
For grilling:
Honey-Walnut Barbecue Sauce
For garnish:
Chopped cilantro

Combine all rub ingredients in a bowl. Rub this mixture evenly over the ribs, place ribs on a tray, cover loosely, and refrigerate for several hours or overnight. Shortly before you want to cook the ribs, bring them to room temperature.

To braise: Preheat oven to 350°. Place ribs in one layer across the bottom of a braising pan.… Read More

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Shroombake!

Niles Pie Company shares the secrets of mushroom pie.

Here’s a terrific Thanksgiving option from Carolyn Berke of the Niles Pie Company.

mushroom-piesMushroom Pies
We make this pie when there’s an overwhelmingly seductive display of mushrooms at Berkeley Bowl, especially if it’s been a lovely rainy spell. We had some beautiful mushrooms last winter, and are hoping for a repeat. I definitely advise widening your circle of friends to include a reputable mushroomer. You can use any mix of wild mushrooms you care to. We also make this with a mix of California shiitakes and crimini mushrooms.

Mushroom Filling
2 pounds mixed mushrooms
Olive oil, for roasting
1 teaspoon fresh thyme
3 good-size shallots, diced
1 clove fresh garlic, minced
2 tablespoons butter
3 tablespoons flour
1/3–1/2 cup brandy, vegetable or chicken stock, water, or a combination of liquids
Shredded Swiss cheese (optional, see note)
Salt and pepper

Brush any dirt off your mushrooms and thickly slice. If you are using a mix of mushrooms, roast them separately. Toss them with a little salt and olive oil and roast in a pre-heated 350˚ oven, about 20 minutes, until golden and any released liquid is reabsorbed. While mushrooms are roasting, sauté the shallots and garlic in butter until translucent.… Read More

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Spaghetti col Tonno

Italian Flat Leaf Parsley

Italian Flat Leaf Parsley

From Happy Forever Community Gardener Gets Educated

by Simona Carini

Spaghetti col Tonno (pasta with tomato and tuna sauce, or how to use the parsley)

½ – 1 tablespoon olive oil
3 cloves of garlic, peeled
1 15-oz. can of organic tomato sauce
½ tablespoon anchovy paste (optional)
1 7.5 oz. can of tuna (low or minimal mercury, packed in its own juices)
1 lb. spaghetti
¼-cup minced fresh parsley

Put a large pot of water on to boil. Meanwhile pour the olive oil into a small saucepan and warm over very low heat. Add the garlic and let the oil absorb the garlic’s flavor for a few minutes. The cloves will darken in color, but they must not become dark brown.

Add the anchovy paste, if using, stirring it into the oil. Then add the tomato sauce and warm the mixture slowly to a simmer. Cover and allow the sauce to cook for 5 minutes.

Open the can of tuna and pour its contents into a small bowl. Flake the tuna with a fork and mix to stir the juices back in, then pour into the simmering tomato sauce. Stir well, then cover the pan and let the sauce simmer for 10 minutes.… Read More

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Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast

From the story What’s in Season? Fennel by Barbara Kobsar

This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

roasted

 

Bay Wolf Chef de Cuisine Louis Le Gassic used to work at a local butcher shop where he became an expert in preparing meats, such as this rib end pork roast. He recommends asking your butcher to french and butterfly the roast for you. However, when Edible East Bay asked to watch, Le Gassic had on hand a roast that had not been frenched and butterflied, so we were able to photograph the whole process.

Ingredients

1 ten-rib end pork roast, frenched and butterflied
10 tablespoons fennel seed, toasted and ground
Salt and pepper
1 bulb fennel, cut ⅛ inch thick
Olive oil
String

pork-prep

Instructions

1. Le Gassic “frenches” the roast by carving the meat away from the bone ends.

2. To “butterfly,” he slices part way down the length of the roast to lay it open flat on the cutting board.… Read More

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