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Chef Marcus Samuelsson Honored at James Beard Foundation's "Chefs & Champagne" Event

Last Saturday marked the James Beard Foundation's 27th annual "Chefs & Champagne," the Hamptons most glamorous Summer food and wine event, not to mention one of my favorites!The bucolic bliss of Wölffer Estate Vineyards located in picturesque Sagaponack once again provided the perfect backdrop for this uber-chic culinary fête which featured the cuisine of some of the country's best Chefs paired with delightful bubbly from Champagne Barons de Rothschild and a selection of Wölffer Estate's eponymous wines.Past honorees of this prestigious event have included culinary icons such as Martha Stewart, Bobby Flay and John Besh, and this year's honoree was no exception. Chef Marcus Samuelsson is a multiple James Beard Award-winning Chef, author, philanthropist and restauranteur who's been dazzling diners and critics alike with his multicultural cuisine since his arrival in New York City in the early '90's.Born in Ethiopia, Samuelsson and his sister survived a harrowing early childhood and were ultimately adopted into a nurturing Swedish family. His maternal grandmother Helga was the inspiration for his love of cooking, introducing him to ingredients such as lingonberries and blueberries for the first time as a young child.After studying at the Culinary Institute in Sweden, Samuelsson ultimately landed an apprenticeship at Manhattan's Aquavit in the early '90's. It was here, in 1995 that he became the youngest Chef to ever receive a 3-star restaurant review from the New York Times. Following this distinction, Samuelsson's career blossomed and, to date, his impressive accomplishments include five James Beard Awards, numerous cookbooks and an array of restaurants which began with Red Roosterin 2010 established in his adopted hometown of Harlem where he currently lives with his wife, model MayaHaile, and young son, Zion.In addition to opening two more restaurants in Harlem (Ginny's Supper Club and Streetbird Rotisserie), Samuelsson also currently has restaurant projects in Bermuda, Sweden, Norway, Finland, Chicago and, most recently, London. Samuelsson also devotes a significant amount of time to philanthropic work benefiting charities such as the Three Goats Organization, C-CAP and UNICEF.I was fortunate to have the chance to speak with the nattily dressed Chef before the big event and get his take on everything from his favorite Summer flavors to figure skating:Q: Have you been enjoying your time in the Hamptons?A: "I got here just a couple of days ago. I always love to come out but it’s been such a busy year I haven’t been able to come out that much. Chefs and Champagne is such a great anchor event to link the city Chefs with what’s going on out here so I’m excited to be here."Q: What are your favorite Summer flavors?A: "I was actually cooking with my friend [Chef] Marc Murphy last night and all day we were putting beautiful wild salmon on the grill, lamb chops, eggplant, tomato, corn and zucchini. In the Summer, especially out here, you just want to eat really light and delicious."Q: How about a wine or cocktail that feels like ‘Summer’ to you?A: "Well we’re at Wölffer Estate and they have one of the best rosés you can have so why not that? It’s light, it’s bright and I drink rosé basically from March to October but in Summertime it’s even better."Q: What does it mean to be honored at Chefs & Champagne this year?A: "It’s such a huge honor for me and my team. I look at the success of the foundation and all the young, ambitious Chefs that have aspired to be here and that’s something I hold on to and then pass on to someone else. This idea between mentor & mentee is something the foundation really aspires to and I think successfully achieves."Q: Of your many accomplishments, is there one that stands out above them all?A: "My wife and I were blessed with our son Zion last year and he’s with us here today. So for him to slowly start seeing my world in terms of cooking and I cook with him so he would definitely be number one."Q: Your cooking has such a multicultural influence, is there anywhere you’ve traveled recently that’s really inspired you?A: "We just opened Red Rooster, London and London’s food scene is similar to New York in terms of diversity but just tastes and eats very differently. I think it’s a great food scene, especially Middle Eastern food in London is really delicious, Persian food is fantastic and a couple of the dishes we might not have in New York so much – there’s so much you can see in London and I love that."Q: Do you have a favorite culinary quote or words to live by?A: "My favorite Chef Leah Chase always says, 'And still I cook.' No matter what happens around her, 'And still I cook.' And I feel that, as a Chef, no matter what crazy turbulence goes on in the world, we can disagree or agree with certain things but when I go back to the kitchen and I’m gonna make you happy, I feel centered, I feel I can do this. We all need that gravity to hold on to and for me, it’s cooking."Q: What’s one thing people would be surprised to know about you?A: [Thinks for a minute and laughs] "Growing up in Sweden with two sisters I did a lot of ice skating. Ballerina ice skating. I was not good at it but there are good pictures that I think might even be in the Internet."Another milestone was also being marked at this year's Chefs & Champagne. It was officially the last for James Beard Foundation President, Susan Ungaro who announced earlier this Summer she would be stepping down after eleven years with the organization.Ungaro did much for the foundation during her tenure including developing the Chefs & Champagne event into a "party with a purpose." I had the chance to speak with her about her experience and accomplishments before the event and I look forward to sharing more with you in this month's "Inspiring Women of Food & Wine" so please stay tuned.After the interviews, we mixed and mingled with the glamorous crowd sipping Champagne and rosé and sampling all the Chefs' delectable dishes. Here are my Top 10 Favorites:1.) Chef George Mendez's (Aldea & Lupolo, NYC)Chilled Shellfish Broth with Sea Urchin, Melon & Shiso: the layered complexity of the flavorful broth was the perfect vehicle for the textures of the sea urchin, mussels and other shellfish. 2.) Chef Shane McBride's (Balthazar & Augustine, NYC) Rabbitt Rillettes with Summer Vegetables & Pickles: the rich flavor and texture of the rabbit was balanced nicely by the bright, fresh vegetables and tangy acidity of the pickles. 3.) Chef Oliver Lange's (Zuma, NYC) Wagyu Beef Tartare with Saikyo Miso Buns & Australian Black Winter Truffles: a decadent bite that featured silky and incredibly flavorful beef tartare beautifully highlighted by paper-thin shavings of fragrant, earthy black truffle. 4.) Chef Todd Richards' (Richards' Southern Fried, Atlanta) Lamb Merguez Sausages with Watermelon, Pickled Rind, Shiso & Coffee: this combination is Summer perfection featuring classic sausage and watermelon paired with unexpected textures and flavors of the pickled rind, shiso and coffee. 5.) Chef Marcus Samuelsson's (Red Rooster, NYC) Jerk Pork Belly with Stone Fruit, Pickled Cabbage & Cornbread Crisp: the master of flavor did it again, creating a truly memorable bite packed with flavor that kept us coming back for more (...and more). 6.) Chef James Ahearn's (Verde Wine Bar, Deer Park, NY) Foie Gras Torchon with Wagyu Beef Pastrami & Cocuzza Squash: the decadent, creamy texture of the foie gras was complemented beautifully by the flavorful pastrami, squash and crispy, toasted topping. 7.) Chefs Jeffrey McInnis & Janine Booth's (Root & Bone, NYC; Stiltsville Fish Club, Miami) Shrimp and Grits with Melted Tomatoes, Charred Corn, Pickled Onions & Bacon-Beer Jus: a deliciously complex and flavorful twist on the classic Southern dish! 8.) Chef Brian Cheewing's (Wolffer Kitchen, Sag Harbour) Chilled Corn Soup with Duck Confit & Black Truffle: Cheewing's dishes never disappoint, delighting both the eyes and the palate with an incredibly thoughtful and flavorful combination of ingredients. 9.) Pastry Chef Brit Marie Culey (Coquette, Cleveland) Smoked Ohio Peaches Elderflower Crémeux with Champagne Chartogne-Taillet Rosé Aspic. A synergy of deliciousness which takes a classic Summer ingredient and kicks it up five notches with a glamorous French twist! 10.) Pastry Chef Abby Swain's (Fowler & Wells, NYC) Lemon Posset with Blueberries & Cornmeal Cake: a delightful bite that embodied the essence of Summer with it's juicy blueberries, creamy posset and toothsome cornmeal cake.Towards the end of the evening, all participating Chefs gathered in the field behind the event for a group photo. As the Press lined up to get our photos, the mischievous Samuelsson playfully doused us with Barons de RothschildChampagne. In the photo above you can glimpse his devilish grin right before he made it rain Champagne!Cheers to the James Beard Foundation on another magical evening and please stay tuned for more information on this "party with a purpose" with the fabulous Susan Ungaro.Bon appétit,

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Postcards from La Pitchoune: Day 1 of The Courageous Cooking School

As I swirled the hot pan, the generous knob of butter sizzled and skated across its surface. Just before it browned, I ladled in two beaten eggs which sizzled and spat as they hit the butter.

According to Julia, my timing was spot on."You should hear the eggs sizzle as they hit the pan," her distinctive, melodious voice instructed in the vintage French Chef video. Seconds later, after vigorously shaking the pan to fold the mixture over, the omelette was done.

"Then flip the pan upside down and onto the plate." As I turned my omelette out onto the green ceramic plate that looked suspiciously similar to those in her iconic TV series, a sense of wonderment washed over me.

Here I was in the South of France, in Julia Child's former kitchen learning her favorite way to make an omelette. For a lifelong foodie, it just doesn't get any better than that.

Our culinary mecca had taken us across the pond to La Pitchoune, Julia and Paul Child's home in the South of France where they spent many a blissful Summer sipping rosé and cooking "à la Provençale." They built the modest home, complete with stucco walls and a red tiled roof, in 1964 on the property of Child's Mastering the Art of French Cooking co-author and dear friend, Simone Beck. The handshake deal between the friends specified that once the Childs were done using it, the home would revert back to Beck's husband's family.

The Childs decided to call their home La Pitchoune, or "The Little Thing" (also affectionately called "La Peetch") and it was a dream come true for both of them. Standing there in that hallowed kitchen, I certainly shared their sentiment.

While used for cooking classes over the years, La Pitchoune is currently under new ownership and home to The Courageous Cooking School where we were enrolled in its first official, week-long cooking retreat. The six of us students resided at La Peetch during that time (the house has three bedrooms, all with en suite bathrooms) and all of our cooking classes took place in its wonderful kitchen, still adorned with outlined pegboards, an array of copper pots and pans and other reminders of its past.

Our fearless leader for the week was the property's new owner and founder of The Courageous Cooking School, Makenna Held. A statuesque six feet tall, Held has a lot more in common with Child than just her height. Like Child, she is also an American-born Francophile and Smith alumna with a passion for the culinary arts and a dynamic drive. While only in her early thirties, the uber-accomplished Held already had an established career as a Business and LifeCoach prior to purchasing La Pitchoune with a group of investors.

Held did a remarkable job planning and executing our week long curriculum despite a few minor curve balls, including the unexpected, holiday weekend closure of the local épicerie and boulangerie which provide the ingredients for our cooking classes. Well accustomed to the nuances of life in rural France, Held made the experience feel more like an adventure than an inconvenience.

As we arrived at La Peetch on a sunny, Sunday afternoon, we were greeted with a glass of Champagne and a tour of the beautiful property. We quickly became acquainted with our classmates for the week, a fabulous group of Canadian gals, as we eagerly feasted on a mouthwatering, Provencal-inspired meal.

The spread included succulent, freshly shucked oysters; a trio of French cheeses; a divine charcuterie board featuring prosciutto, saucisson, French pepperoni, cornichons and tangy Dijon mustard; a duo of savory tapenades served with bright green, crunchy endive leaves; plump green and black olives marinated in olive oil and herbs; a delightful mixed green salad, and a loaf of crusty, country bread with oodles of heavenly French butter.

We washed the deliciousness down with a seemingly endless supply of Champagne and rosé. Needless to say, La Pitchoune had a certain je ne sais quoi that made The Miskews feel right at home!

Our cooking classes began bright and early each morning at 8:30am. In between our classes, we were treated to yoga classes, field trips to local purveyors and winemakers and, on our last full day, a fabulous, multi-course lunch at a local Michelin 2-star restaurant.

Day one began with the mastery of the aforementioned omelette which turned out deliciously well, although not the most perfect thing I've ever made. But that's what Julia was all about, after all - NO apologies, NO excuses!

And when finished with some additional butter and a generous sprinkle of chopped thyme, marjoram and parsley plucked straight from La Peetch's garden, it was so delicious it didn't matter that it didn't look perfect.

Our omelette lesson was followed by a lesson on knife skills taught by our two resident Chefs for the week, Dominie and Sandrine. We each took turns thinly slicing potatoes and layering them in a deep baking dish, seasoning generously between each layer with sea salt and freshly ground black pepper.

The layered potatoes were then drenched in a fragrant, garlic-infused cream before being baked in the oven until golden brown and bubbly. The end result? Heavenly Potatoes Dauphinoise!

Next, we tackled a duo of tartares: salmon and steak to be exact. We continued to hone our knife skills by chopping each protein into small, lustrous cubes, although, that's essentially where the instruction ended. You see, The Courageous Cooking School doesn't focus on individual recipes per se. Rather, it promotes the mastery of techniques which can have many useful applications, as well as learning to trust your own taste.

The ingredients for both the salmon and steak tartares were set out for us to experiment with and guidance was readily available from our resident Chefs. In addition to knife skills, this exercise focused on layering flavors and textures and learning how they synergize with one another.

In the end, we each had a slightly different, yet delicious incarnation of these classic dishes which represented our own unique, individual styles. As someone who didn't like salmon prior to the trip, I was pretty much hooked after this class! I've already made our version of Salmon Tartare twice since we've been home (please see recipe below!).

A mid-afternoon yoga session was the perfect remedy for our weary, jet-lagged bodies after a long morning in the kitchen. Held, who's also a certified yoga instructor, led us on a 30 minute, non-intimidating session focused on relaxation, stretching and breathing. With my pre-existing orthopedic conditions, I was reluctant to participate but ultimately, VERY glad I did. It left me relaxed and back spasm free for the rest of the day!

And what better way to end one's day than with a trip to the local confiserie (aka candy shop)? The beautiful drive through the back country of Grasse to the small town of Gorges du Loup where the confiserie was located was a welcomed chance to bask in the sheer beauty of the day. The brilliant sun, verdant scenery and heavenly temperatures were true sensory ambrosia.

Located at the foot of a towering viaduct along the banks of a roaring river, Confiserie Florian was nothing short of enchanting. Founded in 1949, the confectionery welcomed us with charming, creamsicle colored walls and intricate wrought iron gates. The interior was also elegantly decorated with 17th and 18th century French antiques and beautifully patina-ed candy making equipment.

As the perfume capital of the world, Grasse is home to many fabulous fruits and flowers such as violets, roses, lemon verbena and clementines. Confiserie Florian transforms this bucolic bounty into its signature candied clementines, floral and fruit jams, as well as crystallized verbena leaves, violets and rose petals.

Our guided tour led us through the traditional, time intensive processes used to make many of these specialties. Our wonderful tour guide also allowed us to sample some of their offerings including the citrusy, minty crystallized verbena leaves; sweet, perfumey candied violets; and lightly sugared, fruit flavored bon bons.

That night back at La Pitchoune we happily enjoyed the fruits of the day's cooking classes as our dinner before falling into bed with visions of candied clementines dancing in our heads. Stay tuned for Postcards from La Pitchoune: Day 2!

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“LA PITCHOUNE SALMON TARTARE”

Author: Stephanie Miskew | The Glamorous Gourmet

Ingredients

• 1 pound, skinless fresh salmon filet

• Light, neutral flavored olive oil

• 1 teaspoon Dijon Mustard

• 2 Tablespoons chopped fresh chives

• 4 Tablespoons capers, roughly chopped

• 2 teaspoons caper brine (the liquid the capers come in)

• ¼ cup fennel, finely chopped

• 2 Tablespoons fresh dill, chopped

• Juice & zest of 1 lemon

• Sea Salt & freshly ground black pepper to taste

Instructions

1. Chop raw salmon into ¼-inch dice and place into a medium sized mixing bowl.

2. Add all ingredients to diced salmon, stir well and adjust seasonings to taste.

3. Let mixture marinate in the fridge for at least 30 minutes and up to 3 hrs before serving.

4. When ready to serve, pack chilled mixture into a metal ring or ramekins, place ring or invert ramekin onto serving plate, garnish with fresh dill sprig and serve.

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Mother's Day Cocktail Couture: Strawberry Rhubarb Fizz!

“A Mother’s sacrifice isn’t giving birth - it’s 9 months without wine!”

Make Mom feel like "Queen for a Day" with a special Mother's Day Cocktail, the Strawberry Rhubarb Fizz!

This delightful drink incorporates some of Springtime’s most fabulous flavors (i.e. ripe, ruby-red strawberries, tart rhubarb and lemony thyme) as well as one of my ALL time favorite things, Champagne! And while I normally don't mix anything with Champagne (I usually opt for Prosecco or Cava to make sparkling wine-based drinks such as Mimosas or Bellinis), I find the heavenly notes of strawberry, rhubarb, thyme and citrus nicely accentuate Champagne's sublime flavors and sparkly texture.

Strawberry and rhubarb go together like peas and carrots, eggs and bacon, wine and cheese and any other perfect pairing you can think of. Since it doesn't roll off the tongue as easily, however, I don't think it gets enough love but it is no less delicious, I promise you!

If you're not familiar with rhubarb it’s a plant with triangular-shaped, bright green leaves and rosy-pink stalks. You'll likely to find it in your local grocery store in early Spring, usually just the stalks are packaged since the leaves are somewhat poisonous. The tartness of the rhubarb balances the sweetness of the strawberry to create a divine, unique flavor that's perfect for pies, tarts, crumbles...or cocktails.

Making the Strawberry Rhubarb Fizz, is also super easy. A little day-in-advance strawberry rhubarb simple syrup prep is all the work that's required. Thankfully, simple syrup is just that, incredibly simple to make!

Simply combine equal parts sugar and water along with a pound each of strawberries and rhubarb, a handful of fresh thyme and some lemon zest in a saucepan. Simmer for 20 minutes, allow the mixture to cool and you are ALL done! Refrigerate the mixture overnight and when ready to serve, simply pour some of the delightfully pink syrup into the bottom of a flute, top with the Champagne and garnish with a strawberry slice and thyme sprig.

You can also serve this delicious Strawberry Rhubarb Fizz paired with some of our favorite Mother's Day brunch treats such as Blueberry French Toast or Neiman Marcus's Popovers with Strawberry Butter.

Wishing all you fabulous Moms out there a very Happy Mother's Day!

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“MOTHER’S DAY COCKTAIL COUTURE: STRAWBERRY RHUBARB FIZZ”

Author: Stephanie Miskew | The Glamorous Gourmet

Ingredients

• 1 lb. strawberries, trimmed & sliced in half, plus additional strawberry slices for garnish

• 1 lb. rhubarb stems, washed & cut into 1/2 inch segments

• 10 thyme sprigs, plus additional for garnish

• 1-2 strips of lemon zest

• 1 cup sugar

• 1 cup water

• 750 ml bottle of Champagne

Instructions

1. ) To make the strawberry rhubarb simple syrup, place water, sugar, strawberries, rhubarb, thyme sprigs and lemon zest in a saucepan. Bring mixture to a boil and then reduce to a gentle simmer and cook for 20 minutes, stirring occasionally.

2. ) Remove from heat and allow mixture to cool in the saucepan for maximum flavor. Once cooled, strain the mixture through a fine-mesh strainer, pressing solids with a spatula or spoon for maximum extraction (reserve this pulp for use as a delicious addition to yogurt or oatmeal). You should have approximately three cups of simple syrup when done. Refrigerate overnight or until ready to use.

3. ) When ready to serve cocktails, add 1-2 Tablespoons of chilled simple syrup in the bottom of a Champagne flute, top with Champagne and garnish with a strawberry slice and thyme sprig. Serve immediately.

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Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine

With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting...but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I'd found what I was looking for.

Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.

Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you're gonna make yourself!) which accentuate the dish's complex flavors with their citrusy goodness.

But first things first...what the flip is a tagine?

A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.

The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I'm supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown preserved lemon panic attack let me assure you, this step couldn't be easier.

Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.

The next step is the marinating of the chicken thighs. Oooooh what's better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.

Then, it's time to tagine - why can't it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you'll layer in the remaining ingredients and you've got one fabulously mean tagine.

Sorry I just couldn't help myself!

Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component...the wine!

While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.

Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You'll be reading more about April and her wonderful wines in next month's Inspiring Women post so stay tuned.

If you'd like to see this month's installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here. I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your "To Do" list for your next snow day OR lazy Saturday. I guarantee you won't be disappointed and I hope it brings comforting deliciousness to a cozy day.

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"MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS"

Author: Adapted from Ina Garten

Prep time: 1 hour - Cook time: 4 hours

Serves: 4-6

Ingredients

• 8 bone in, skin on chicken thighs

• 6 cloves of garlic, peeled & finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon sweet paprika

• 1 large yellow onion, grated (approximately 1 cup)

• 2 Tablespoons olive, canola or grapeseed oil - one without much flavor

• 2-3 lemons

• 1 cup pitted green Moroccan or Greek olives - Italian Castelvetranos work nicely too

• 1/4 teaspoon powdered turmeric

• 4 strands of saffron

• 1/2 bunch Italian parsley, 1/4 cup chopped

• 1/2 bunch fresh cilantro, 1/4 cup chopped

• Stems from parsley & cilantro tied with kitchen twine

• Kosher salt & freshly ground black pepper

• Cooked Basmati rice for serving

Instructions

1. To make the preserved lemons, preheat oven to 250 degrees. Meanwhile, cut lemons into sixths, lengthwise and place in a glass baking dish (anything non-corrosive is fine!). Sprinkle the lemon slices with 2 Tablespoons of the Kosher salt and cover with water. Cook lemons in preheated oven for 3 hours and then allow to cool. Any unused portion should be refrigerated.

2. To prepare the tagine, mix the cumin, garlic, ginger, paprika and 1 Tablespoon Kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated onion and the oil in a large bowl.

3. Rinse the preserved lemons and remove the pulp reserving the rind for later use.

4. Add the lemon pulp to the mixing bowl and then add the raw chicken. Mix everything together and then place in a large gallon plastic bag. Place bag in a glass baking dish and put in the fridge to marinate overnight or at least 6-8 hours in order to achieve maximum flavor.

5. When ready to cook, remove chicken mixture from the fridge and allow to sit at room temperature for 30 minutes.

6. In a large Dutch oven or casserole, add the chicken and marinade, parsley-cilantro bundle, remaining grated onion, turmeric, saffron threads and 1 1/2 cups of water. Bring to a boil over high heat, reduce to simmer and cook, partially covered for 30 minutes.

7. Remove the lid, stir the chicken and continue to cook for an additional 15 minutes.

8. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and continue to reduce.

9. Slice the preserved lemon rind into thin slices and add to the sauce along with the olives, chopped parsley and cilantro. Reduce for an additional 3-5 minutes until sauce thickens slightly.

10. Pour sauce over platter of cooked chicken, garnish with additional parsley and cilantro if desired and serve over cooked Basmati rice.

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Delray Foodie Faves: Grato's Buffalo Chicken Pizza!

This month's Delray Foodie Fave features a glammed up guilty pleasure from a local Chef which incorporates one of my all time favorite naughty foods - Buffalo chicken wings.Chef Clay Conley is perhaps best known for his James Beard Award nominations and uber-chic Palm Beach restaurants, Buccan and Imoto. And while we're big fans of these wonderful places and his sophisticated cuisine, we were delighted to see something as fun and quirky as Buffalo Chicken Pizza ($20) on the menu at his newest, Italian trattoria-inspired West PalmBeach eatery, Grato. But forget the celery and carrot sticks, this delicious pizza is topped with mouthwatering accoutrements including Brussels sprouts, caramelized onions and Roquefort Caesar. Needless to say, my fellow foodies, I was ALL over it!The flavors of spicy chicken, Brussels sprouts and Caesar dressing meld together beautifully on the Buffalo chicken pizza and the crust is fresh, flavorful and crispy. The creamy dressing also mellows the spicy heat of the chicken and the Brussels sprouts contribute fabulous flavor and texture.And as most chicken wing aficionados know, when you're making wings there's really only one hot sauce that'll do. Frank's Red Hot is a cayenne pepper-based hot sauce that was the secret ingredient in the original Buffalo Chicken Wing recipe invented in Buffalo, New York in 1964. It is spicy and vinegary with a very distinct flavor and the minute I took my first bite of the pizza...I just knew. Conley later confirmed my suspicions.And while the Hubs and I do enjoy the Buffalo Chicken Pizza at the restaurant, we officially have our own post-Grato ritual which only prolongs the deliciousness. When dining at Grato we fill up on our other favorite menu items such as the Meatballs with Parmesan Polenta (pictured above), Steak Tartare Crostini and Bucatini Carbonara (swoon!) and by the time the pizza hits the table...we're too full to eat it! So with our precious take out box in hand, we head home, only stopping to hit Carvel for some ice cream on the way (no judgement, please!).Now, if you follow me on Instagram, Twitter or Facebook you might already know, my husband is the Breakfast Master. By that I mean, he loves turning a dish we've enjoyed the night before it into a delicious breakfast. This usually involves putting a fried egg on top of whatever the dish was, but he always does a fabulous job.When he's working with leftover Buffalo chicken pizza, he fires up the grill the next morning and heats the remaining slices until they 're warmed through and crispy on the bottom. While the pizza's reheating, he also fries up a few eggs in a cast iron pan on the grill. For the presentation, he tops each piece of Buffalo Chicken Pizza with a sunny side up fried egg. The result is pure HEAVEN!While he's preparing the pizza, I do my part and open a bottle of bubbles. Sparkling wine just happens to be the perfect pairing for Buffalo chickenpizza, just in case you didn't already know that (the Schramsberg Blanc de Blancs is one of our faves). When it's a weekend brunch a deux, I usually forego the traditional method of opening the bottle in favor of the saber. Please see photo below which nicely captures the cork flying off the bottle.Next time you're in West Palm Beach, make time to stop by and enjoy Grato's fabulous Buffalo chicken pizza. They have plenty of other wonderful options as well, please see below for more information. If you live in South Florida too, what are some of your favorite local dishes? I'd love to hear about them in the Comments section below.What: Buffalo Chicken PizzaWhere: Grato, 1901 S. Dixie Hwy, West Palm Beach, Florida, 33401Who: Chef Clay ConleyHow much: $20Website: www.gratowpb.comBon appétit,

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Wine of the Week: 2011 Louis Jadot Château des Jacques Moulin-à-Vent, Beaujolais, France

Winter is prime time for red wine and one wine I get oodles of questions about is Beaujolais. With the release of Beaujolais Nouveau on the third Thursday in November, like clockwork, it's easy for consumers to be seduced by all the advertising fanfare. Especially for a wine that's under $10 a bottle! But, you know what they say, if something seems too good to be true...it usually is.Unfortunately, Beaujolais Nouveau is essentially mass produced, poorly made wine that has marred the reputation of the region over the years. The upside to this situation however is, despite the jammy, insipid Nouveau wines, there are actually MANY fabulous Beaujolais wines worth exploring!Located in the southernmost part of Burgundy, Beaujolais also produces charming, easy-drinking red wines from the Gamay grape. This thin-skinned grape variety produces wines with minimal tannins capable of displaying a variety of aromas and flavors including cherry, raspberry,blackberry, violet and peony, which are usually accentuated by black pepper, herbs or spice. So how can you find these special wines and avoid the plonk? Please scroll down, my wine loving friends, for all the deets!The key to exploring and ultimately enjoying Beaujolais is actually quite simple: look for the name of one of the region's 10 crus on a wine label. A "cru" is a specific vineyard site within the Beaujolais appellation known for producing wines which express characteristics unique to their region, a quality known as terroir. In Beaujolais, the crus include Morgon, Moulin-a-Vent, Fleurie, Regnie, Brouilly, Cote de Brouilly, Chiroubles, Juliénas, Chénas and Saint-Amour. Seeing one of these names on a label usually ensures you're getting a quality wine.Which leads me to this week's featured wine, the 2011 Louis Jadot Château des Jacques Moulin-à-Vent ($20). This wonderful wine demonstrates much of what's to love about Beaujolais. After opening it the other night, almost five years after bottling, we were pleased to find an utterly delicious, casually elegant and enjoyable wine. A true gem at the price point to be sure and I hope you take the time during red wine season to enjoy all Beaujolais has to offer as well! Who it's from: Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot whose family settled in Beaune near the turn of the century. Maison Louis Jadot focuses on the purest expression of terroir through the medium of the vine. The historic Château des Jacques estate, located in the Moulin-à-Vent appellation, was widely considered one of the most prestigious estates in Beaujolais and was purchased by Louis Jadot in 1996. As a result, Jadot became the first Burgundy house to own a major Beaujolais vineyard. In 2001, Louis Jadot bought another vineyard in Morgon. In 2008, both vineyards were regrouped as the Château des Jacques Estates.Where it's From: This wine hails from the the village of Moulin-à-Vent (which translates as 'windmill' in English), between Fleurie and Chenas. The Moulin-à-Vent wines are referred to as the “King ofBeaujolais,” and widely considered to be the most Burgundian“Cru” of Beaujolais. Unlike other crus, Moulin-à-Vent wines are often fuller-bodied and more complex with ample tannin and structure which allows them to age longer. The pink granite and manganese-rich soils of Moulin-à-Vent also promote the growth of concentrated grapes on the region's Gamay vines, which produce more intensely flavored wines.This Wine by the (Geeky) Numbers:Grape Variety: 100% GamayAppellation: Moulin-à-VentABV: 13%Ageing: 10 months in French oak (30% new), 6 months in bottle.The Glamorous Gourmet's Tasting Note: This wine beckons from the glass with its beautiful bright ruby red color and enticing aromas of dark fruit, spice cake and lavender. On the palate, fleshy dark fruit predominates with flavors of ripe black cherry, blackberry and cassis balanced by supple tannins and a bright acidity. Even after five years in the bottle this dynamic wine could have definitely lasted another five!Pair it with: This versatile wine would make a perfect match with a variety of dishes ranging from our recently posted Lamb, Harissa and White Bean Soup with Turmeric Yogurt as well as our super popular Quick Coq au Vin and Rosemary Roasted Chicken with Mushrooms and Caramelized Onion!Suggested Retail Price:$20 - and while this vintage is no longer on the market, find the most recent year you can and enjoy either now...or in a few years!Bon appétit,

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New Year, Healthier You Recipe #2: Lamb, Harissa & White Bean Soup with Turmeric Yogurt

While our first recipe in this week of New Year's healthiness was the perfect snack to get you through your January indulgence withdrawals, this recipe for Lamb, Harissa & White Bean Soup with Turmeric Yogurt is the perfect healthy meal.Inspired by a vegetarian recipe I recently saw in Food & Wine Magazine that takes over 8 hours to make, I've reduced this recipe to under 2 hours (including prep!) without sacrificing one iota of flavor. I also glammed it up by adding some ground, grass-fed Australianlamb. Not baaaaaad, if you ask me. Apologies for the lamb humor.And while you could omit the lamb, I must say the succulent meat melds deliciously well with the flavors of the spicy harissa, creamy white beans and sweet Hungarian paprika. While I originally intended to freeze some of the soup for later consumption, the Hubs had other plans. It was so delicious it disappeared from my kitchen in record time!In addition to its fabulous flavor, this dish also contains some super trendy, healthy ingredients including (1) turmeric, (2) savory yogurt and (3) harissa.Native to southern Asia, turmeric has been used in both culinary and medicinal applications for thousands of years. With its earthy flavor and bright orange-yellow hue, it is a key ingredient in Indian, Iranian and Pakistani cuisine and also gives curries their hallmark golden hue. The health benefits of turmeric stem from an active compound called curcumin which is known to have powerful anti-inflammatory properties. It is especially beneficial for cardiovascularhealth, join pain and diabetes.Savory yogurt has also enjoyed a recent surge of popularity. This unsweetened yogurt offers the same nutritional benefits (i.e. calcium and protein) without the additional calories and sugars of fruit yogurts. Savory yogurts are also perfect for healthy add-ons such as chopped tomatoes, cucumbers and Kalamata olives or drizzled with extra virgin olive oil and topped with flaky sea salt. Unsweetened yogurt can also be used in place of sour cream...imagine the possibilities! As with many dairy products lately, whole fat varieties are being recommended over slimmed down versions (i.e. non-fat, reduced fat) which don't have as much staying power.Move over sriracha, harissa is the new spicy condiment in town! This North African hot chili pepper paste is essentially a blend of chili pepper, olive oil and garlic commonly used in Tunisian and Moroccan cuisine. It can also include coriander, cumin, mint and a variety of other ingredients. Use any harissa you have left over from this recipe to flavor dishes ranging from fried eggs to roasted chicken for a delightful kick of heat. It's metabolic boosting properties have even been touted by Dr. Oz! Also, for those of you doing the Paleo thang, harissa is "Paleo-approved" so feel free to get your spice on.Since Old World wines are especially waistline friendly and on our agenda for January, we enjoyed a delightful cruBeaujolais from Maison Louis Jadot with the Lamb, Harissa and White Bean Soup. The 2011 Chateau des Jacques Moulin-a-Vent, made from the Gamay grape, had lovely notes of blackberry, plum, minerals and cassis with supple tannins and a delightful finish.Since this dish is somewhat spicy, a light, fruity wine with friendly tannins is the best pairing. Bold tannins and hot, spicy foods tend to clash on the palate, creating a very unpleasant flavor situation. Another lighter red like Pinot Noir would also be a wonderful choice.I hope you enjoy this healthy and delicious recipe for Lamb, Harissa and White Bean SoupwithTurmeric Yogurt as much as we do! I'd love to hear your thoughts in the Comments section below. Stay tuned for more healthy, delicious goodness coming this week.Bon appétit,

"Lamb, Harissa & White Bean Soup with Turmeric Yogurt"

Recipe Type

:

Soup

Author:

Adapted from Food & Wine Magazine, Jan. 2017

Serves:

4-6

Pair this delicious dish with a light, fruity red wine such as a cru Beaujolais or Pinot Noir

Ingredients

• 1 1/2 lbs. ground lamb

• 3 Tablespoons butter

• 2 Tablespoons good olive oil

• 1 large red onion, finely chopped

• 5 garlic cloves, finely chopped

• 1/4 cup plus 3 Tablespoons spicy harissa, plus more for serving

• 3 Tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon sweet Hungarian paprika

• 4 cans white beans, drained & rinsed

• 3 thyme sprigs plus 2 teaspoons chopped fresh thyme leaves

• 2 bay leaves

• 3-inch strip of lemon zest plus 3 Tablespoons fresh lemon juice

• 2 teaspoons ground turmeric

• 1 1/2 cups full-fat Greek yogurt

• 1/2 cup roughly chopped, flat leaf, Italian parsley

• Kosher salt & freshly ground black pepper

Instructions

1. In a large pot, heat 2 Tablespoons of the butter and olive oil. Add the onion and garlic and saute until soft, about 5 minutes. Add the ground lamb to the pot and saute until lamb is browned.

2. Stir in 1/4 cup of the harissa and the tomato paste and cook, stirring until fragrant, 1 minute. Stir in the cumin and paprika, then add 3 cups of water and bring soup to a simmer, scraping up browned bits on the bottom of the pot. Add the thyme sprigs, bay leaves, lemon zest and juice to the pot, stir well and simmer, covered, for 15 minutes.

3. While the soup simmers, in a small, non-stick skillet, melt the remaining Tablespoon of butter. Add the ground turmeric and cook over moderately low heat, stirring constantly until it dissolves, about 30 seconds. Transfer to a medium bowl and allow to cool slightly, about 5 minutes. Slowly stir in the Greek yogurt until smooth. Season to taste with salt.

4. To the simmering soup, add the drained, rinsed white beans to the pot and heat through, about 10 minutes. Just before serving, add the chopped thyme and parsley and remaining 3 Tablespoons of harissa. Season to taste with salt and pepper.

5. Serve the soup with turmeric yogurt and extra harissa on the side.

3.5.3226

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