Spring is in the Air! Recipes from Chicago’s Top Chefs
Lamb Strozzapreti from 312 Chicago {136 North LaSalle Street, Chicago; 312.325.7111}
serves four
Ingredients
For the strozzapreti:
1-1/2 lbs day-old bread
4 c milk
10 oz spinach, blanched
1 Tbsp salt
2 c flour
For the braised lamb shoulder:
2 lbs boneless pork shoulder
1 c carrots, diced
1 c celery, diced
1 c yellow onion, diced
1 c cooking red wine
8 oz peeled tomatoes, crushed
2 c vegetable stock
2 oz vegetable oil
1 tsp salt
1 tsp black pepper
Method:
For the strozzapreti: Cut the bread into 2-inch squares. In a bowl, add the bread and cover with milk. Set aside and let the mixture absorb for a few hours. In a grinder, grind the bread and milk mixture. In a separate bowl, add ground spinach. Combine with bread. Add salt and flour and work the dough until firm. Roll a baseball-sized ball of dough into 3/4-inch diameter dowels. Cut dowels into 1-inch long pieces. Toss lightly with flour and refrigerate while making lamb shoulder.
For the braised lamb shoulder: Preheat oven to 400 degrees. In a medium sauté pan over high heat, add the oil. Sprinkle the lamb shoulder with salt and pepper on all sides. In the pan, sear the lamb on all sides until brown. Remove from pan and put the lamb in a roasting pan. In the same sauté pan, add carrots, celery, and onion and cook over high heat until brown, about five minutes. Add red wine and let reduce for a couple of minutes. Add the mixture to the roasting pan. Add tomatoes and vegetable stock to the pan and cover with a lid or aluminum foil. Place pan in the oven and cook for 2-1/2 hours. Remove from the oven and let it rest for 30 minutes before serving.
To finish: After lamb has rested, heat a pot full of salted water to a boil. Add the dough into the water until it floats, about 1 minute. Remove from the saucepan and serve with lamb shoulder.
Lump Crab Benedict with Chili-Chive-Hollandaise from Batter & Berries {2748 North Lincoln Avenue, Chicago; 773.248.7710}
serves six
Ingredients
For the cakes:
16 oz premium lump crab
2 oz mayonnaise
2 Tbsp Creole mustard
1 Tbsp chives
1 Tbsp fresh chopped parsley
1/4 Tbsp ground black pepper
1/4 Tbsp cayenne pepper
1/4 Tbsp ground fennel
1 Tbsp lemon zest
2 oz brioche breadcrumbs
4 oz panko breadcrumbs
2 oz clarified butter
sea salt
For the sauce:
8 oz melted butter
2 egg yolks
1 tsp lemon juice
2 Tbsp water, as needed
1/4 tsp ancho chile flakes
1 oz chives, chopped
Pinch cayenne pepper
2 tsp kosher salt
To Serve
8 poached eggs
chives to garnish
Method
For the cakes: Drain crabmeat and check for shells. In a medium bowl, add crab, spices, herbs, mayo, and mustard. Mix just until combined. Add brioche breadcrumbs to reduce excess moisture. Season to taste with salt, then place panko breadcrumbs into a 9×12-inch baking dish. Using a 2.5-ounce portion scoop, portion out crab mix into even balls and place into the dish. Pat down until evenly coated and approximately 1/2-inch thick. Flip cakes and pat again until the other side is coated.
For the sauce: In a stainless steel bowl, whisk egg yolks, lemon juice, half of the water, and cayenne until frothy. Bring a medium-sized pot filled with water to a boil. Place the bowl over the pot and continue whisking until ribbons form. Remove bowl from heat and begin whisking in melted butter in a steady stream until all combined. Add chives and remaining spices.
To finish: In a skillet over medium heat, add clarified butter. Add the cakes one by one, being sure not to overcrowd the pan. When the cakes become golden brown, flip and brown on the other side. Depending on the thickness of cakes, finish cooking in the oven if need be. To serve, assemble by placing poached eggs on top of cakes. Spoon 1-2 tablespoons of sauce over the egg and garnish with chives.