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International Flavor with Chef Maria Cooper THREE WAYS WITH BALINESE LAMB PHOTOGRAPHY LISA DOANE AN INTERNATIONAL FARE
Chef Maria Cooper uses bold international flavors and healthy proteins paired with fresh vegetables to create vibrant dishes. Her focus is on local, organic, and seasonal foods. Prior to her current position as the Executive Chef at the Highland City Club in Boulder, she was hired as the Chef/Consultant to open Harvest Restaurant in Madrid, Spain in 2008, Anjou in Boulder in 2007, and Café Zesta in Boulder in 2008. Chef Maria is currently working on Beyond Paleo, a cookbook that will introduce affordable, nutrient-dense recipes that integrate easily into busy lifestyles, rich with dynamic international flavors and cooking techniques. Check out ChefMariaCooper.com for more information. BALINESE LAMB RAGOUT WITH KALE, LOCAL ASPARAGUS & CUCUMBERS
Makes 2¼ quarts of ragout, and feeds 8+ depending on application (applications follow) The ragout freezes great. If you prefer, cut the recipe in half.
• 3 pieces lemongrass, bottom ½” of stalk and outer layer discarded if quite thick and fibrous. • Zest and juice of 1 each organic lemon and lime • 6 cloves garlic • ¼ cup ginger, about ½ pinch pieces roughly chopped • 1T fish sauce (optional, if omitting, add 1-2 extra tablespoons lime, and taste for extra salt at the end) • 1 tablespoon toasted coriander • 2½ teaspoons toasted turmeric • 2 teaspoons toasted black pepper • 2 teaspoons high mineral sea salt • 1 red onion, roughly chopped • 1 head organic chopped cilantro, stems ok • 4 tablespoons chopped fresh organic mint (or 1 tablespoon dry mint) • 2 tablespoons cooking oil: extra-virgin coconut oil, tallow (grassfed beef or lamb fat), or schmaltz (chicken fat) • 2 pounds ground lamb, grass-fed if possible, Golden Hoof Farm is a great source Try Golden Hoof Farm in Boulder for grass-fed ground lamb and lamb tallow for cooking! • 1 bunch organic kale, ribs and stems removed and chopped roughly, approximately 1”-2” pieces • 1 head local asparagus, woody ends removed, and diagonally sliced into ½” sliced • 1 cup organic cucumber, ½” diced (optional for serving) • 1 cup toasted and chopped almonds or cashews (optional for serving) • 1 lime, cut into 8 wedges (optional for serving) • With remaining section of lemongrass stalks, reserve thickest 1½”, and slice in 1/8” rings. 88
Boulder Lifestyle | May 2015
Radicchio Leaves Filled Warm Balinese Lamb Ragout Nourishing High Mineral Bone Broth with Balinese Lamb Ragout & Roasted Butternut Squash
1. Add the lemongrass, lemon, lime, garlic, ginger, fish sauce, coriander, turmeric, black pepper, salt, red onion, cilantro, and mint to the food processor and pulse until a thick mixture forms, but not quite a puree, approximately 30-40 pulses. 2. In a 3-4 quart bowl, mix lamb with the onion spice mixture with your hands 3. Warm 1 tablespoon of the cooking oil on medium-high heat and begin to brown half of the meat, spreading it all over the pan. Allow the meat to caramelize before flipping it to caramelize on the other side. 4. Set the meat aside and repeat with the other tablespoon of fat and the other half of the meat. If necessary, strain out the fat, or wipe out the pan in between cooking.