Take a look at this week’s featured recipe!
This recipe comes from Chef Mark Kropczynski of the US Grant. The Winning Chef of the San Diego Bay Wine + Food Festival 2016
Roasted Farmers Market Root Vegetables, Herb Pack Lamb Loin, Tahitian Squash Olive Oil Cake, Pumpkin Seeds, Pumpkin Seed Oil and Fig Vincotto
For the Vegetables:
1 each Turnips (peeled and cut into wedges)
1 each Rutabagas (peeled and cut into wedges)
3 each Parsnips (peel and cut oblique)
1 bunch Multi Color Carrots
Method: For the carrots wash and scrub thoroughly with a nylon pad to remove all dirt. For the cooking process, begin with keeping each vegetable separate from each other. Place vegetables into a large bowl and toss with an herb oil and season with salt and pepper. Place oiled and seasoned vegetables onto a sheet pan with parchment paper. Roast all vegetables at 325 degrees until tender. Allow the carrots to cool and then cut on a bias. All of the other vegetables ready for service.
For the lamb:
1 each Colorado Lamb Loin- approximately
1 pound (fresh not frozen)
Method: Clean and remove all silver skin and fat. Cut the loin in half-length wise. Pack the lamb overnight and crushed garlic, rosemary, thyme and parsley. Remove the lamb from pack before service. Season with kosher salt, black pepper and lightly oil the lamb before cooking over a mesquite grill. Cook medium rare and set aside for slicing.
For the Squash Olive Oil Cake:
1 cup cake flour
¼ teaspoon flour
1 teaspoon baking soda
2 eggs ¾ cup light brown sugar
¾ cup extra virgin olive oil
1 cup squash puree (squash sautéed in ground cinnamon, cloves, and light brown sugar until soft, blend and chill)
Method: Combine brown sugar, eggs and olive oil in a bowl and mix thoroughly. Add pureed squash and mix. Add all dry ingredients mix until incorporated. Bake 325 degrees, the cooking will vary depending on the shape of the vessel you use. Test the cake with a toothpick and once the pick comes out clean it’s finished. (Once cooked set aside and allow to cool) It’s best to bake this bread daily to keep it moist.
3 oz Fig Vincotto (fig vinegar)
3 oz Pumpkin Seed Oil
2 oz Pumpkin Seeds (roast with a little butter, honey and kosher salt)
1 each Shallot (finely diced)Parsley (chiffonade) Thyme and Rosemary (diced finely)
Salt and Black Pepper to taste
2 oz Sherry Lamb Sauce (you can make with lamb scrapes and time)
Method: Mix all cooked vegetables, pumpkin seed and dress with both the fig vincotto and pumpkin seed oil. Season the vegetable mix with the shallots, herbs, salt and pepper. Start by slicing the squash cake and placing on the plate. Place the vegetable mix next to the cake. Slice the lamb loin and place on top of the salad. Finish the plate with drizzle the fig Vincotto, pumpkin seed oil and lamb sauce.