Le Marais: A Rare Steakhouse - Well Done

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9789652296368: Le Marais: A Rare Steakhouse - Well Done

"Where else would a non-Jewish Portuguese immigrant open a French bistro, hire an Irish-Italian Catholic as its executive chef, and create one of the finest and most successful kosher restaurants in the United States?" As Hadassah and Joe Lieberman put it in their foreword to the Le Marais cookbook, this is "a classic New York story."

Get to know the personalities behind the Le Marais experience while learning how to create its incredible delicacies at home. In sections covering sauces; soups; salads; bread, pasta, and risotto; beef; classics; lamb; veal; poultry; fish; sides; and desserts, this beautifully illustrated cookbook gives you the techniques and recipes you'll need to bring French gourmet into the kosher kitchen (or any kitchen).

Hip and irreverent, the Le Marais cookbook is your entrée to the world of French cuisine that just happens to be fully kosher. Braised duck legs with white pearl onions and petite pois, anyone?

"synopsis" may belong to another edition of this title.

About the Author:

MARK HENNESSEY is executive chef at Le Marais NY. He began cooking when he reached the age where he needed more food than his poor mother could prepare. After graduating the Culinary Institute of America in New York, through which he served an externship at the Scottsdale Princess Hotel in Scottsdale, Arizona, he went on to become sous chef of Stingray on the Upper West Side. Following a four-year run at Les Routiers, he became executive chef at the kosher restaurant Levana, paving the way for his (so far) eleven years at Le Marais, the city's only kosher French brasserie, renowned for its excellent cuisine and in-house retail butcher shop.

JOSÉ de MEIRELLES is executive chef and co-owner of Le Marais NY and Clubhouse Cafe. He has loved cooking since he was a small boy growing up in Porto, Portugal. Although he attended business school and became a banker, food and cooking remained a dominant passion, and in 1987 he graduated the French Culinary Institute in New York. After stints at the famed La Réserve, Maxim's, and Park Bistro, José decided to bring his classical style of cooking to the kosher community. He opened Le Marais NY in 1995 with Philippe Lajaunie in the Times Square area.

Excerpt. Reprinted by permission. All rights reserved.:

Braised Lamb Shanks

Serves 8
I’m not sure that there is any dish that is better suited for a cold winter day than braised lamb shanks. Like all braised dishes, they are deceptively simple to make and make for great leftovers. Great for one of those days when the entire family is home, unshowered and with my personal favorite side dish of creamy polenta. Any absorbent starch will do the trick.
4 tablespoons peanut oil
8 (12 to 14-ounce) lamb shanks
Salt and white pepper
2 medium-size yellow onions, peeled and thinly sliced
4 cloves garlic, peeled
2 tablespoons tomato paste
1 cup all-purpose flour
1 (750-ml) bottle dry red wine, such as Bordeaux
3 fresh plum tomatoes, seeded and diced
2 large carrots, peeled and cut into ¼-inch dice
Pinch saffron threads
5 sprigs mint, plus extra for garnish
5 sprigs rosemary
1 cinnamon stick
4 cardamom pods
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon pink peppercorns
Rind of 1 orange
8 dried figs
8 dried apricots

Preheat the oven to 300F.
Place a 14 by 17-inch lidded braising dish on the stovetop over medium-high heat and add the oil. Season the lamb shanks with salt and pepper. Working in batches, sear the meat on all sides until well browned. When done, remove each piece and set aside until all of the lamb has been seared.
Add the onions and garlic to the pan and cook until the onions are well caramelized. Add the tomato paste, stir, and cook until the tomato paste begins to brown, about three minutes. Sprinkle the flour evenly over the vegetables, stir and cook for about another four minutes. Add the wine and mix in well. Use a spoon to scrape off all of the fond from the bottom of the pan. Reduce the temperature on the stovetop to medium heat and cook until the liquid thickens, about three to four minutes.
Return the lamb to the pan and add the tomatoes, carrots, and saffron. Pour in just enough water to cover the meat. Place the remaining herbs, spices, and the orange rind in a cheesecloth bag, tie closed and then drop that into the pan. Cover the pan and place in the oven for about three hours. At the 2½ hour mark add the figs and apricots. Cook for another 30 minutes, or until tender.
When fully cooked, remove the lamb from the pan serve in a bowl with some of the onions, tomato, carrots and dried fruits. Garnish with fresh mint.

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