Hello Everyone,
Some of you have known me as Seattle Chef Joe and some of you this is our first introduction. Allow me to introduce myself, I am Chef Joe Muscarello. I have worked on the West Coast as well as overseas and in the great north. My tastebuds have kept me searching for flavors and in this pursuit of bringing flavor to the world I have met some extraordinary people.
I shut down #seattlechefjoe a few years ago during the last big #covid wave and settled in a sleepy little town named Phoenix Arizona. While here I have mostly been Consulting and Teaching when not at my day job. Yes folks, I have a day job for the moment, but even while living on vacation I’ve been lucky enough to be a featured person in Voyage Magazines Hidden Gems section as well as continue to get referred out by Doctors and Naturopaths to assist their clients.
What’s next you ask (because I know you really are wondering)? As I look at what I want to surround myself with, unfortunately it is not the 9 to 5 that I have been trying to stay content with. I miss helping people, whether through Nutrition, Consulting or Charity. Unfortunately, it is very difficult to find a like-minded Company (if you are, please contact me) that shares the same values and goals, so I am tossing security into the wind to build the newest version of Chef Joe. Based out of Phoenix, but still able to travel the Globe!
So enough of my soapbox and let's toast to new beginnings. Below you will find a very Classic French Dish Built Around New Beginnings. I like to Pair it with a chilled Roussanne (mostly due to my love of Lamb and Apricot) but goes great with a Cabernet or Bordeaux as well. Said to have been created after a long battle with the Ottoman Empire, the French General instructed his Chef to prepare a lavish and visually bright (for rebirth) dish inspired by the Turkish flavors.
Please enjoy my take on Navarin d’Agneau aka Lamb Navarin.
~ Chef Joe
Ingredients:
2.5 lbs Lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
2 tsp Sea Salt
½ tsp Black Pepper Corse Ground
1 Tbsp Extra virgin olive oil
3 ea Carrots, peeled and cut in large sticks (batons)
1 ea Large onion, peeled and sliced in half Moons
3 ea Garlic cloves, peeled and Sliced
2 Tbsp Tomato paste
4 Tbsp All-purpose flour
2 ea Bay leaf – Remove Later
4-6 ea Thyme sprigs – Whole – Remove Later
1 cups White wine
4 cups Chicken stock
12 ea New / Baby Potatoes – Smaller the better - Whole
2 ea Turnips, washed and cut in large chunks matching Potato size
1 Cup Peas, fresh or frozen
10 ea Pearl onions, peeled and cut in half
2 Tbsp Butter
2 Tbsp Sugar
Method:
1) About 4 hours before cooking, Season Lamb with Salt and Pepper and place on a sheet pan lined with napkins to absorb the moisture. Place in the fridge.
2) Using a Dutch Oven or something Similar Heat Oil (may have to work in batches). Once Oil shimmers, start browning seasoned Lamb. Do not overcrowd the pan as you want Browning and Fond, not Steaming and lifeless. About 3-4 minutes per side. Set Lamb aside to add back in later.
3) Now add the Carrots, Onion(Half Moon not Pearl) and Potato to the pan and Sautee for about 3-4 minutes.
4) Next add Garlic and Sautee for about 1 minute until Fragrant then Add in Tomato Paste and Sautee for 1 more minute before adding Flour. Sautee Flour for about 1-2 minutes until slightly nutty smell starts to float up.
5) Next Add Thyme, Bay Lead, and White Wine and simmer down for about 2-3 minutes to slightly reduce Wine. Then Add in the Chicken Stock and work the Fond from the bottom of the pan before returning the Lamb to the mix.
6) Cover and Simmer gently for about 45 Minutes.
7) While that is working, in a separate Sautee pan large enough for the Pear Onions add the Butter, Sugar, Pear Onions and about a ¼ Cup of Water. Heat over low occasionally stirring. Basically you want the water to evaporate and the Pearl Onions to get beautifully Caramelized. About 10 minutes or so.
8) Once the Lamb is tender, taste and adjust broth seasoning with Salt and Pepper then stir in the Peas. They will cook in a few minutes.
9) For Serving, In a bowl add the Lamb Navarin and Place a few Caramelized Onions over the top – I like a little Lemon Zest on top as well. And Enjoy!
Comments