Hungry in Brooklyn

Lamb from the rock ‘n roll butcher, oysters co-opted from a once mighty Captain of Industry, and feeding a great group of people on a random Tuesday? All in a night’s work for Hungry in Brooklyn!

Our story begins when my good friend Jessica decides she wants to host a dinner party at her apartment, but doesn’t want to handle the cooking. So what’s a girl to do? One phone call later and Hungry At Jessica’s becomes a reality. The kicker? It’s going to be super easy because it’s half a block from my place; and to sweeten the deal, she’s got the best kitchen this side of the East River.

Her requests? Oysters Rodriguez which she had had at a previous HiB, and lots of red meat. We’re talking biblical amounts (okay, maybe a slight exaggeration, but you get the point!) All in all, an incredible opportunity to perfect a slow roasting recipe!

So without further ado, here were the courses:

First - Old Fashioned Tomato Soup: ciabatta crisp w/ garlic and goat cheese

Second - Oysters Rodriguez: Fanny Bay oysters baked with criminis, shallots, white wine and a touch of cream

Savory - Slow Roasted Local Lamb Shoulder: pureed parsnips, brown buttered brussel sprouts

Sweet - Apple Cake Tatin; homemade vanilla whipped cream

My first step was to procure a perfect hunk of lamb. Luckily the boys at The Meat Hook came through in a pinch, and I was able to pick up the perfect lamb shoulder. The lamb, butchered in-house of course, was from a small farm in the Hudson Valley.

I can’t tell you how much I’ve come to rely on The Meat Hook for everything from responsible meat to Roberta’s baguettes.  Their mixture of expertise, advice, and availability has really made this my favorite local market.  To top it off, the butchers are seriously awesome. (Click here to watch a hilarious video about sausage making at The Meat Hook.)

The shoulder was beautiful: bone-still-in which yielded a super tasty gravy after the slow roasting. Lamb Shoulder @ 200 degrees for 8 hours in a dutch oven? Tender, succulent and amazing. Warning: your couch, clothes, hair….all of it will smell like roasted meat. I was wondering who was eating a lamb sandwich at 9:30 am on the subway, when in fact the deliciousness was actually my coat reeking of garlicky, lamb goodness.  Embarrassing or amazing - you make the call.  

I thought about serving the lamb over mashed potatoes but was really looking for something with more of a unique flavor. I decided to pair it with pureed parsnips. The sweetness of the parsnips coupled with the saltiness of the lamb and slight acidity of the gravy made such a delicious combo. My secret to flavorful parsnips: (besides butter and cream) Boil them in chicken stock instead of water. They’ll pick up delicious yet subtle flavors.

Last but not least, I baked an apple tart which I dusted with powdered sugar and topped with a dollop of fresh whipped cream. All in all, a successful evening with good food, good friends, and full bellies.