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Chef Todd Gray, owner of Equinox in the District, prepares his pistachio crusted loin of lamb with roasted garlic jus. Photos by Stacy Zarin

Photos by Stacy Zarin
Pistachio Crusted Loin of Lamb with Roasted Garlic Jus


by Meredith Jacobs
Managing Editor

For Todd Gray, owner and chef of Equinox, Jewish food taught him about culture, tradition and family.

https://www.washingtonjewishweek.com/enewsletter/

A non-Jew from Virginia, who grew up loving soft-shelled crabs, Gray credits his Jewish wife, Ellen Kassoff Gray with encouraging him to expand his culinary proficiencies to include kosher foods. The result is not only a happy home kitchen, but an upcoming book, tentatively entitled Kitchen Conversations: Blending Jewish and American Flavors for Delicious, Easy Meals (St. Martin’s, 2013), that examines the couple’s culinary and personal lives and reveals how rewarding the sharing of two people’s traditions – and meals – can be.

Kassoff Gray, who manages the couple’s restaurant group that includes Equinox, Todd Gray’s Muse at the Corcoran, and Todd Gray’s Watershed, serves on the boards of the Washington DC Jewish Community Center and the Washington Humane Society.


Although he says it, “bums me out” not to have soft-shelled crabs, he’s come to love Ellen’s Aunt Lil’s matzah ball with pappardelle noodles and pulled chicken soup; salt baked red snapper with olive oil and lemon; and, for dessert, portwine fig blintzes with candied pecans. (Don’t worry if your bubbe didn’t leave you these recipes, you’ll be able to find them in the Grays’ cookbook next Spring!)

The award-winning couple (he, the 2011 RAMMY Chef of the Year and five time nominee for the James Beard Foundation’s Best Chef, Mid-Atlantic Award; she, the 2009 recipient of the Women Chefs and Restaurateurs (WCR) Golden Fork Award for Front-of-the-House Excellence) are fierce advocates for sustainable agriculture. Gray sees a strong connection between seasonal cooking and kosher cooking and encourages kosher home cooks to prepare holiday dishes with local, seasonal ingredients. He suggests asparagus salad for Passover. And, with spring coinciding with rockfish season in the D.C.-area, Gray likes the idea of rockfish for Pesach.

His favorite for seder is a nice rack of lamb. After all, he says, lamb features prominently in the Passover story.

He prepares his lamb crusted with a garlic and pistachio crust.

Pistachio Crusted Loin of Lamb with Roasted Garlic Jus

4 lamb loins (about 5 ounces each), trimmed of all fat
Salt
Freshly ground black pepper
2 tablespoons canola oil
1 cup all-purpose flour
1 cup egg wash
1 cup pistachio crust (recipe follows)
4 sprigs fresh thyme
1 cup roasted garlic jus for serving
Additional roasted garlic for garnish (optional)

Pistachio Crust

1/2 cup chopped pistachios
1 cup matzah meal
salt and pepper
1 egg

Puree the pistachios and matzah meal in a food processor, season with salt and pepper. Whisk the egg with 1/4 cup of water. Use the eggwash as a means of adhereing the crust to the lamb loin or any other items you crust.

Brown the lamb. Preheat the oven to 350 degrees. Season the meat all over with salt and pepper. Heat the oil in a large saute pan over medium heat. Add the meat and cook until golden brown on all sides – about 4 minutes. Transfer the meat to a plate to cool slightly.

Crust the lamb. Lay the thyme in the bottom of a baking dish large enough to hold the loins in 1 layer. Put the flour, egg wash and pistachio crust each into a shallow bowl. One at a time, roll the loins first in the flour, then the egg wash, and then in the pistachio crust, pressing the crust securely to the meat with your hands. Arrange the meat on the thyme in the baking dish.

Roast the lamb. Roast the loins until they are medium rare (130 degrees on an instant-read thermometer) and the crust is firm and lightly browned – about 15 minutes. Remove from the oven and let rest for 5 minutes. Warm the roasted garlic jus while the lamb rests. Slice the lamb into medallions, arrange on individual plates with extra roasted garlic if you like, and serve drizzled with roasted garlic jus.

Serves 4.

Along with their son Harrison, the Gray’s have hosted 20 guests at their home for Passover. For his family’s seders, Chef Gray prepares roasted beet soup, braised lamb shanks and roasted rockfish.

When asked what every Jewish home cook should have in her kitchen for Passover, Gray lists fresh horseradish, lamb shanks from the local butcher and sugar snap peas. And the three ingredients for any time of year? Good sea salt, good olive oil and a big heart.

Spike’s recipes
PIZZA

1 pound matzah, broken up
3 eggs
1/2 cup oil (reserve 1 tablespoon for frying pan)
1 large onion
2 garlic cloves
1 (6-ounce) can tomato paste
2 (6-ounce) cans water
1 teaspoon basil
2-3 cups shredded mozzarella

Kosher salt and cracked black pepper, to taste

Toppings:

You can top the pizza with anything. Some interesting ideas include:
Figs, asparagus, and aged balsamic vinegar (sprinkle)
Yellow and red peppers and feta
Cherry tomatoes, rosemary and olives
Preheat oven to 350 degrees.

Soak the matzah for 10 minutes in warm water and squeeze well.
Add the eggs, oil, and salt and pepper to taste. Mix well.
Press the mixture out on a pan, leaving a little space on the sides.
Bake in 350 degree oven for 30 minutes.
Drop a tablespoon of olive oil in a pan and saute the onion and garlic.
Add the tomato paste and the water, season with basil, salt and pepper.
Cook for 3 minutes and pour over the crust.
Sprinkle with plenty of mozzarella.
Bake until cheese is bubbly (about 15 minutes).

GREWISH KEFTETHES

  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 tablespoon oregano
  • Kosher salt and cracked black pepper to taste
  • 1 teaspoon ground cumin
  • 3-4 pieces of matzah
  • 1 cup matzah meal
  • 1 cup olive oil

Add some matzah meal to small plate or bowl and set aside.

Have two clean plates ready; one to hold the formed patties/meatballs, one to hold the coated ones.

In a bowl, add the first five ingredients. Wet the matzah under cool water, and squeeze out the excess. Tear into pieces and add this to the bowl. Using your hands, blend everything together.

Form small-ish, palm-sized patties and put them on one of your plates.

When all meatballs are formed, dip each one in the matzah meal and coat completely. Shake off any excess and put it on the clean plate.

Heat olive oil in a frying pan over medium heat. You want there to be at least 1/4 inch of oil. Line your pan with some of the meatballs (leave a little room in between each one), cover and cook. When each meatball is dark brown, turn over and cook the other side the same way. Place on a paper lined plate to drain excess oil.

Serve over vegetables.

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