JEAN-GEORGES'S BONELESS LAMB WITH MUSHROOM CRUST AND LEEK PUREE
Chef and author Jean-Georges Vongerichten recommends trimming the meat of fat and letting the mushroom-encrusted lamb shank sit, refrigerated, for two hours before cooking it; this will elicit a truly robust, mushroomy taste. Serve with sauteed fresh shiitakes and a simple leek puree -- Jean-Georges also prepares a few whole baby leeks for a garnish.
Provided by Martha Stewart
Categories Lamb Recipes
Number Of Ingredients 13
Steps:
- Bring a saucepan of salted water to a boil. Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper, and puree. Transfer to a warm place.
- Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate.
- Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours.
- Preheat oven to 500 degrees. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes.
- Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done.
- Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve.
JEAN-GEORGES'S GRATIN DAUPHINOIS
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.
- Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.
- Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
JEAN-GEORGES'S CHICKPEA FRIES
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite. These fries can also be pan-fried in 1/4 inch of olive oil.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Bring milk to a boil in a large saucepan with butter, salt, cayenne, and white pepper. Slowly add flour, whisking constantly and vigorously until the mixture begins to pull away from the sides of the pan, about 5 minutes.
- Cover an 11-by-17-inch baking sheet with plastic wrap. Pour mixture onto three quarters of the prepared baking sheet, spreading evenly with an offset spatula. Cover with plastic wrap, and transfer to refrigerator to chill until firm, about 1 hour.
- In a large, deep pot, heat 4 inches of oil until it reaches 350 degrees. Remove plastic wrap, and cut dough crosswise into 3-inch strips. Cut strips crosswise into 1/2-inch fries. Transfer fries to heated oil, and fry in batches until golden, about 2 minutes. Remove from oil, and season with salt and cayenne pepper. Repeat with remaining fries. Serve immediately.
JEAN-GEORGES'S WARM CHOCOLATE CAKE
Just about every restaurant around has a version of molten chocolate cake on the menu, and many claim to be the original, but the cake that Jean-Georges developed at Lafayette Restaurant in New York is the most delicious, the one with the greatest contrast in textures. It's the only dessert that stays on the menu year-round at Jean Georges. (The photograph is pages 144-145.)
Yield serves 8 on it¿s own or 16 as part of fourplay
Number Of Ingredients 11
Steps:
- Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour. Set the ramekins on a baking sheet.
- Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts. Stir until smooth.
- Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium-high. Continue to beat until the eggs have tripled in volume.
- Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter and fold it in gently.
- Put the batter in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refrigerate until you're ready to serve the dessert or for up to 8 hours.
- Take the cakes out of the refrigerator to bring them to room temperature. Heat the oven to 475°F or 450°F on convection.
- Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.
- Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream. Garnish the ice cream with crystallized vanilla and the cake with confectioners' sugar, if you want. Serve immediately.
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