chef's corn1er5 GOAT IS GOOD One of the great things about Astoria is the wide diversity of culture foods represented. You can probably have a majority of the world’s cuisines without leaving the borough. We are proud of that and many of us have come to take that diversity not so much for granted, but we are rarely surprised or intrigued by a goat head front and center in the display window of a butcher shop. Driving by an old school bus parking lot a few weeks ago I had to pull over and find out why and who was roasting a whole pig in the entrance to the lot. It was not some trendy restaurant pop-up; it was just a couple of buddies preparing a farewell feast for one of their retiring bus mechanics. It was, according to my highly trained chef eye, one of the most beautiful things I’ve seen in a while. That was one of several times I’ve seen that happen right out in the street in our neighborhood, sometimes with pigs, sometimes with lamb or goat. We love food and we love to cook and try everything. I think a unique thing to Queens is that we value real and simple food, the kind that has been cooked for generations, for centuries – the food that looks, smells and tastes like the real deal. That is the way I cook at my restaurant every day. Now that spring is here lamb starts to appear on restaurant menus, and at home we plan our holiday menus to include a lamb roast, loin or the delicate lamb chops. Lamb is not cheap. Without delving deep into the various problems of our national meat production system, lamb is produced and consumed less than chicken, beef and pork in this country. When I was growing up in the Ukraine, we traveled to the villages on weekends to pick up fresh goat milk, fresh lamb for sausages, and fresh sheep milk to make ricotta and feta. Thankfully, in Queens many ethnic communities prefer lamb and goat meat to the mainstream alternative, and for that reason you can find affordable, quality mutton and goat. Lamb and goat meat is considered healthier than beef or pork. It is lean, high in omega 3s, and a great source of vitamins. If cooked in a stew with bones, the fatty tissue flavors the rest of the meat and although the yield is less than from beef, it is very filling and satisfying. This spring try a lamb and goat stew recipe, it is indulgent and works perfect with those early spring farmers market vegetables like turnips and peas. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Avenue, Long Island City www.bearnyc.com BEAR’S LAMB AND GOAT STEW Serves 4 Prep time: 25 minutes Cooking time: 1 hour Ask your butcher for lamb and goat leg chunks. They usually will cut it down for you into 1 inch cubes. Ingredients: Pre-heat oven to 400F 2 lbs goat meat bone-in (leg) 2 lbs lamb meat bone-in (shoulder or leg) 6 sliced cloves of garlic 2 large yellow onions, diced large 2 cups of carrots, cut into 1 inch pieces 1 cup of turnips, cut into 1 inch pieces 2 bay leaves 1 cup of fresh peas (frozen or canned) 1 jalapeno (optional) Fresh parsley (1 small bunch) A bout 2 quarts stock (beef, veal or chicken) 1 tablespoon of butter 2 tablespoons light powdered curry 1 tablespoon of vegetable oil Directions: • In a medium stock pot, on high heat, brown the onions, garlic and carrots in butter with a pinch of salt and fresh ground pepper. • Add the curry to the vegetables and mix well. • Remove the vegetables. • Add vegetable oil and brown the meat on all sides until it is golden brown. • Turn the heat to low, add the vegetables to the meat, add the turnips, bay leaves, 1/2 bunch of chopped parsley and mix well. • Add meat stock just above the meat, add sliced jalapeno (if you like a little spice). • Cover with a lid and place in oven. • Check on it in 30 minutes, if the liquid reduced but the meat is still tough to cut, add more stock. • Let it cook for another 25 minutes. The meat should be falling off the bone tender. If it is not, add more stock and continue to braise. • Serve in a bowl with the liquid, garnish with fresh parsley, side of potatoes or hearty bread. CHEF NATASHA POGREBINSKY Photo by William C. Wallis “Bear’s Hunter Stew”
LIC042014
To see the actual publication please follow the link above