Brews & Ewes-Boston Lamb Jam 2012

I  admit that I am completely addicted to food television; every chef contest from honoring the best to teaching (and laughing at) the worst captures my attention.  I watch as chefs and foodies discover and judge the greatest dishes, drinks, food trucks, and hidden dining treasures.   Lest you think I am only a competition spectator, a few months back I entered the American Lamb Pro-Am and teamed up with Chef Michael Scelfo of Russell House Tavern to win first prize!

Imagine how excited I was when the The American Lamb Board and BostonChefs.com invited me to be a judge for the Boston “leg” of the Lamb Jam tour.  The contest was held February 19, 2012 at The Charles Hotel in Cambridge, MA. Eighteen chefs competed and the judging panel tasted all eighteen dishes comparing factors such as flavor, presentation,  and originality.  We also sipped some wine, beer, snapped photos, laughed, and argued over mystery spices and the perfect level of salt in a dish.  There was a lot of food and it was interesting how some of the judges deconstructed each morsel and others just ate it all.
In the end we pushed through some hot debates and winners were chosen.  In addition to the winning dishes which I will detail in a moment there were two stellar bites for me; a lamb and pasta dish and a lamb donut!

Chef Tyson Podolski of Summer Winter Burlington, MA brought a Chiang Mia Braised Lamb with Winter Squash Cavatelli, Mint & Cilantro and their table was decorated with a flat of greens from their on-site greenhouse.  The lamb in the dish was tender and well seasoned but the cavatelli was the main attraction.  Perfectly cooked with a hint of sweetness and a sauce that was creamy but with light lemony and green notes.  I hope this cavatelli will show up on their menu this spring.

The other standout dish for me was the Smoked Bone Marrow Beignet made by Toby Hill of Pain D’Avingnon the charming bakery and bistro on Cape Cod. This donut had a perfect light cake crumb and managed to be both airy and very rich.  The beignet was filled with melting soft lamb shank and a blood orange mostarda along with Vermont Shepard cheese.  Some of the judges found the orange filling too sweet but I loved the way this dish could almost be called a lamb dessert while remaining balanced and focused on the flavor of the meat.

And now for the winners!
There were several meatball dishes in the competition but Brian Alberg of the Red Lion Inn combined kale with the lamb shoulder to make the most delicate and satisfying little bite.  He surrounded it with a swirl of smoked tomato puree and finished the dish with crispy parmesan crustade.  By the time this dish came out, served in a cute mini covered cassarole dish, we were well into the tasting.  Our judging panel had eaten quite a bit of food.  It was all many of us could do not to eat every scrap of this dish rather than just taste (a few could not resist).  I am hoping this will be on their menu which by itself would make it well worth a visit to this historic inn.
Each category had a winner as well.  Chef Michael Scelfo of Russell House Tavern was the shank category winner with a small bite that nearly exploded with flavor.  The braised lamb shank terrine was served on a round of caraway brioche with horseradish and lamb bacon.
The winner of the leg category was Chef Brian Reyelt of Citizen with a lamb leg and bone marrow polpettone with bourbon cherries served in a bone.  This dish was fun to eat and generated an amazing amount of buzz for looks alone but the rich and sophisticated taste showed more than just clever packaging.
Chef Matt Jennings of La Laiterie won the loin category with a Korean Lamb Reuben with red miso cured lamb served on a semolina and lamb fat roll.  I could have eaten a whole plate of that lamb and the bun was fluffy and filled with flavor.
Finally the people’s choice award went to Chef Cassie Piuma of Oleana for her Lebanese Style Lamb Crepe with harra sauce, crushed walnuts, cucumber, and pomegranate.  This was a beautiful dish that blended fresh and exotic flavors folded into a delicate crepe.
The event also featured craft beers from local breweries, wine from J. Lohr vineyars cheese from Cabot, and adorable cartoon-like lamb cookies from Harvard Sweet Boutique.  These were so cute I could hardly bring myself to eat one.  Luckily they also had delicious caramels to munch on too and yes I ate some even after sampling 18 amazing lamb dishes.  Hey, I am always ready to take one for the team-as long as it is tasty!

An Evening of American Food and Song

On Wednesday night we threw a party that combined my love of food and food history with my husband’s love of music and singing.  We invited a group of my fellow food blogger friends and the members of the Sounds of Concord Barbershop Chorus (where Mark sings Bass) to an Evening of American Food and Song.  

The foodies selected and prepared dishes that reflected their vision of the  American spirit and the Barbershop guys sang their hearts out for us including a rousing version of the Star Spangled Banner .  Despite the showers we gathered in the house for cocktails and dinner but when the rain let up the boys filed out to the patio to fill the summer night with their harmonies. 

It was a magical evening of friendship, fun, and fantastic food.  I will try to give you a flavor of some of the festivities and dishes but honestly I was having too good a time schmoozing and listening to the music to snap a ton of pictures.  I think we may just have to make this an annual event!

 Some of the dishes we made and our clever and talented friends brought included:

Ham Fancies, Homemade Pimento Cheese,  Daisy Sandwiches, Picnic Pickles
I adapted these appetizers from the 1917 American cookbook, ”1000 Ways to Please A Husband”  Mark was not convinced that cutting pimento sandwiches into cute little shapes is the way to a man’s heart but he did enjoy the homemade picnic pickles

Red, White, & Blue Grass-Fed Beef Sliders
Jon Ross-Wiley from www.localinseason.com grilled up baby burgers topped with blue cheese and tomatoes that were delicious and fit the theme perfectly.  He shared with me that our friends at CityFeed in JP donated ingredients when they heard about our party.  Thanks guys!!

Summer Succatash
Anita Freed made as American a dish as you can get featuring foods that reminded her of pre-Colonial Thanksgiving feasts.  In more modern times, ingredients arrive in a CSA box. You can get the recipe for this tasty dish and other local food recipes from her blog, How I Learned to Stop Worrying and Love Swiss Chard

Wild Rice Salad
Lara Zelman, a.k.a Good Cook Doris also brought us a dish filled with native foods and Colonial transplants from the earliest days of our nation.  Wild rice and cranberries already grew here and parsley and celery (often Lovage or cutting celery)  were frequently grown in Colonial gardens.  This dish was delightfully cool and light; perfect for a hot summer night.

Sue McCrory who brings us many delicious stories and events in the Public Radio Kitchen brought her family’s favorite baked beans.  “Pat Riley’s (Vegetarian) Baked Beans”  were so rich and full of baked in sweetness that I just wanted to heap them on a plate with a chunk of cornbread and eat huddled in a corner, growling like a hound if anyone came near.  Luckily, she made a huge pot so there was plenty to share.

Another hearty dish was brought by Mike and Laura Angotti.  I am not typically a huge chili fan, but this cowboy style recipe full of meat and beans in a thick flavorful sauce won me over.  They also supplied blue corn chips and shredded cheese to finish it off right.

 Corn and blueberries, as native American foods, played a big part in the menu and were featured in a corn casserole from Brian (a Barbershopper), a blueberry/strawberry cornbread, and some petite blueberry muffins bursting with berries made by Margie Gordon Hurwitz.  The muffins came nestled in linens in a vintage  basket with a little tag that read ”House of Hurwitz”.

Blueberries were also used in a drink we called a Yankee Doodle, which contained gin, homemade blueberry syrup, tonic water, and a squeeze of lime. There were homemade maraschino cherries and blueberries to add that packed a punch!  The other drink pictured was a moscato based sangria with summer fruits.   Of course we also enjoyed a selection of good old American beers.

Alan Bone, another of the Barbershop singers, brought a Southern Macaroni Pie and brought home an empty dish-yum! 

AND THEN CAME THE DESSERTS

Mark insisted that an Americana party had to have a watermelon basket and so he carved up this number just shortly before the party began.  It was filled with melon and berries and went well with the fresh cherries one of the guests brought.

There was also more fruit for dessert in the luscious blueberry cobbler made by Laura and Rob Ciampa who mostly blog about great restaurants and travel in New England but clearly some terrific things come out their own kitchen!  There was a blueberry pie from the charming Noj and Lily Zachariah as well of some fine singing from Noj. 

And I made some fruit tarts if only to justify owning 19 tart pans. Blueberry with cornmeal crust, sour cherry with almond crust, and peach spice with shortbread crust.

And throughout the evening lots of singing and chatting and smiles:

Click here  for more pictures!

Sounds of Concord is always looking for men who like to sing to join them.  Check the website for details and rehersal times.

Fall Party Cocktails

A friend is having a drinks and desserts holiday party and she asked my advice on what to serve for cocktails, that were traditional but interesting; both alcoholic and non alcoholic. 

I was ready to suggest the usual nogs and spiced rums but I thought something lighter might be nice with all those rich desserts.  Into the kitchen I went and started playing with seasonal flavors and tasting, tasting, tasting. 

OK perhaps I had a little too much fun (giggle) but I came up with some nice choices pictured to the left.  Below are the recipes if you would like to try them for your holiday gatherings. Enjoy!

Cranberry Apple Fizzle
½ cup Cranberry Syrup (see below)
4 cups Apple Cider
1-1   ½ cups Lemon Seltzer 

In a tall pitcher, mix cranberry syrup and cider
Add seltzer just before serving
Pour a bit of good quality gin into champagne glasses and then add cranberry apple mixture
Also, great without the gin
Garnish with a skewer of cranberries

Cranberry Syrup
1 ½ cups Fresh Cranberries
¾ cup Sugar
¼ cup Water
Cinnamon stick

 Simmer all the ingredients for 20-30 minutes until cranberries get soft and release their juices
Strain the syrup and chill
Reserve the cooked cranberries to use in other recipes (tastes great mixed into applesauce)

 Port Orange
One part Tawny Port
Two  parts Fresh Squeezed Orange Juice
A touch of honey to taste (mix with a spoon of hot water to blend more easily)
Cinnamon stick
A few cloves stuck in an orange slice
Cointreau

 You can make just one glass or a batch of this in a pitcher. 
Chill before serving.
Garnish the glasses with a wedge of clove studded orange
Pour a drizzle of Cointreau on top