I started out with some simple nibbles in the lounge, grilled eggplant arancinis that we placed on a bed of crushed nicoise olives with roasted garlic and fresh oregano.  Three sisters farm grit cakes topped with smoked mushrooms and sweet and sour peppers.  The last nibble was truffle root vegetable crostinis.  Look at that knife work, my Sous Chef Nolan clearly passed skills class!

We had to play with our new kitchen toy, seeing the look on my Sous Chef Dino’s face when he plays with the cryovac machine is priceless, he’s happy Dino!  We made compressed watermelon carpaccio topped with marinated kumatos, watermelon radish, slivered onion rings, cucumbers, fried capers, fried ginger and mint.

We had some beautiful local baby carrots, I cooked each seperately golden with garlic, orange with ginger and purple with chilies.  They were cut into small rounds and tossed with dried baguette and the remaing cooking liquids and parsley to make a panzanella.  This was wrapped in basic eggless pasta dough and baked.  Garnished with olive oil poached fennel and a pesto of arugula and hazelnuts.

At this point in the evening the rest of the guests at the table were eating steaks and drinking bigger red wines, so I took a simple and beautiful approach to match. Grilled king trumpet mushrooms, asparagus and watercress emulsion, corn shoots and (below) caramalized caulifower and olive oil crushed yukon gold potato gratin with fresh thyme.

Dessert, I didnt get to take a picture but it looked and tasted amazing.  John a.k.a. PC1 and Amanda made a heirloom apple crisp with organic oat struesal and orange sorbet.  A fun day of cooking during a classic Chicago winter blizzard!

This is part 2 of a short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal.   Now watch the video, print off the recipes, go shopping and be a star in your own kitchen on Valentines Day!

Spice Roasted Lamb…dried fruits & fennel tart tatin

Dried fruits

2 tbsp             butter

3 ea                garlic cloves, sliced thin

1 slice             white bread, crust removed, small diced

1 tsp               sugar, granulated

¼ cup            raisins golden, soaked in ¼ cup warm water to plump

3 ea                dried apricots, sliced

¼ cup            almonds, sliced, chopped

1 tbsp             sherry vinegar

1 tbsp             extra virgin olive oil

3 ea                anchovy fillets (optional)

2 tsp               basil, chopped

Tart Tatin

1 sheet           puff pastry

2 ea                fennel bulbs, medium size, cut into ½ inch thick lengthwise slices

2 ea                oranges,1/2 of one zested, both juiced

2 tbsp             honey

½ tsp              fennel seeds, ground

5 tbsp             butter, cubed

to taste          kosher salt and pepper

Lamb & Spice Mixture

2 pcs              lamb loin, boneless, silver skin removed

As needed   vegetable oil for cooking

To taste         Kosher Salt

½ tsp              ground cumin

½ tsp              black pepper

pinch             cayenne pepper

½ tsp              fennel seeds, ground

¼ tsp              cinnamon

As needed   extra virgin olive oil

Method for Fruit:

1. In a sauté pan over medium heat melt the butter, add the garlic and cook until lightly browned.   Remove garlic and set aside.
2. Add bread cubes and toast until lightly brown, remove and set aside.
3. Add dried fruits with plumping liquid, sugar & vinegar and cook until almost dry.
4. Remove from heat, add to breadcrumbs and garlic, add olive oil, anchovies and basil.  Adjust seasoning, leave covered at room temperature for up to 2 hours.

Method for Tart:

1. In a nonstick oven proof pan or a smaller cast iron pan combine orange juice, zest, honey, ground fennel, butter, salt and pepper.  Bring to a boil for 1 – 2 minutes, swirl pan to combine.
2. Remove from heat and arrange fennel in a star pattern.  Simmer for over low heat for approx 40 minutes adding a little water as necessary to prevent the mixture form burning.  Then fennel should be tender and nicely glazed , make special note not to move the fennel around too much, the star shape will be presented later.  Remove from heat and cool completely.
3. Once cool cut a round of the puff pastry to fit over the fennel, place on top and use a ring mold to prevent the rise/shrinking of the dough in the oven.  If you do not have a ring mold use a ring of aluminum foil.  Keep in refrigerator until ready to bakes.

Method for lamb:

1. Combine all spices together.  Season lamb with spice mixture and salt when ready to start cooking.

Cooking & Assembly

1. Preheat oven to 400°F degrees and bake tart for approx 10 minutes, drop oven temp to 325°F for approx 20 minutes.
2. In a hot pan over high heat sear lamb on all sides until deep golden brown.  Approx 3 minutes per side. Place in oven for 5 minutes.  Remove from oven and lest rest in a warm place.
3. Place tart over burner on low heat to warm the syrup,  Remove from heat, invert a plate or cutting board onto the top of the pan and carefully flip over using towels and being very careful.   Garnish with some fresh cracked pepper and fennel fronds.
4. Slice lamb into medallions, season meat.  Place on plate and garnish with fruit topping and a drizzle of extra virgin olive oil.