Cheryl Talks with Santa Fe Super-Chef Charles Dale.
Host and Exciting Foods Expert Cheryl Alters Jamison talks with Charles Dale, chef-owner of Santa Fe’s Bouche Bistro, about French and Italian travel and food, and his personal style.Credit for recipe: © 2016 Charles Dale
E WINE WITH RED CHILI FLAKESBLACK MUSSELS IN WHIT
3 lbs Black Mussels, Prince Edward Island preferred
½ cup dry white wine, preferably Sauvignon Blanc
3 large shallots, sliced
2 cloves garlic, minced
¼ tsp chili flakes
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh parsley
Soak the mussels in cold water for 30 minutes. Pull off the “beards”, or cut them off at the shell with scissors. Refrigerate until ready to use.
Heat a medium stock pot (8-12 quart) with a lid to medium high heat. Add all the ingredients except the parsley, and cover. Cook for five to seven minutes, or until all the mussels are open. Serve immediately in large bowls, topped with the chopped parsley, along with plenty of good bread to sop up the juice.
BRAISED LAMB SHANK WITH FRENCH LENTILS
Bouche Bistro – Santa Fe
6 lamb shanks, approximately 1 lb. each
¼ cup olive oil
1 carrot, diced
1 onion, sliced
1/2 cup white wine
4 garlic cloves
½ cup sultana raisins
4 cups water
1 Tbsp tomato paste
For the lentils:
1.5 cups French green lentils
2 Tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
12 garlic cloves
3 cups chicken stock
1 cup water
1 small bunch of fresh thyme
1 tsp salt
Chopped parsley for garnish
Preheat the oven to 350 degrees.
Heat a sauté pan over high heat. Liberally season the lamb shanks with salt and pepper. Add the
olive oil to the pan. Add the lamb shanks three at a time and brown on all sides. Remove the lamb
shanks and add the onion and the carrot, stirring for three minutes. Add the white wine, and stir
for two more minutes. Place the shanks in a roasting pan with the onion, carrots, garlic cloves, the
chicken stock, water, tomato paste and fresh thyme. Cover the pan with aluminum foil, and place
in the oven for three to four hours. The meat should be tender and almost falling off the bone.
Remove the shanks from the stock and keep warm. Strain the cooking liquid, discard the
vegetables, and reduce the liquid by half, skimming off the fat as you go.
Lay the lentils out flat, and remove any pebbles. Meanwhile, heat the olive oil in a 2-quart
saucepot, and add the minced onion and carrot. Cook, stirring, for two minutes. Add the garlic,
the lentils, chicken stock, water, and the fresh thyme. Stir, bring to a boil, and lower to a simmer.
Cook for twenty minutes, add the teaspoon of salt, then cook for twenty to thirty more minutes,
adding water or stock as necessary. The lentils should be firm, yet break between your teeth.
They should not be “soupy”, but more stew-like. Remove the thyme branch, and keep warm.
To serve, place the lentils in the center of six plates, and arrange one lamb shank on each. Spoon
some of the cooking juices from the lamb around and on top of the lentils. Garnish with the fresh
chopped parsley, and serve immediately with additional sauce on the side.