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Weekly Chef and Menu Report: The Week of December 16, 2013

Weekly Chef and Menu Report: The Week of December 16, 2013


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In celebration of its 50th anniversary on Dec. 23, Victor’s Café and Cuba Lounge is offering the 50th Anniversary Signature Mojito, according to a press release. The specialty cocktail, which costs $14, is made with Atlantico Rum, fresh lime, sugar cane, mint leaves and syrup.

Dopo East Ristorante Italiano in the Upper East Side introduces its new chef Patrizio D’ Andrea, who draws his cooking inspiration from his mother’s farm kitchen in Italy, along with a creative new Italian menu, according to a press release. The menu features selections such as warm burrata with spaghetti squash and balsamic vinegar caviar for a first course; carnaroli risotto with creamy Gorgonzola, braised radicchio, and sliced pears for a second course; roasted rack of lamb in pistachio crust with lam jus, fava beans, chestnut pureé, and roasted green jumbo asparagus for the third course; and traditional ricotta cheesecake with strawberry ratatouille for dessert.

To give back this holiday season, Fat Burger’s Fat Bar is hosting a “Buy a Burger” drive for The Shade Tree — a non-profit organization dedicated to improving the lives of women, children, and their pets affected by domestic violence — at three Fatburger Las Vegas locations through Dec. 22, according to a press release. Guests can purchase an extra burger to donate to the shelter, and on Dec. 23, Fat Bar will grill the donated burgers on site for lunch. Fat Bar owner Darin Feinstein will also donate concerts tickets for MJ Live and Eddie Griffin to The Shade Tree.

Louisiana

To honor the Louisiana’s historic tradition of Réveillion, which is traditionally celebrated on Christmas Eve and New Year’s Eve, Restaurant R’evolution will offer a classic Réveillion menu throughout the month of December, according to a press release. On Christmas Eve and New Year’s Eve, Guests can enjoy a traditional 18th century Creole “R’eveillion” dinner, featuring dishes such as beer-battered crab beignets, rooster and Andouille gumbo, and crawfish-stuffed flounder Napoleon.

California

Mexican restaurant La Urbana recently launched happy hour in its Garage Urbano annex space, according to a press release, featuring a rotating food and drink menu with food such as Tacos Chicharron de Pollo and Plato de frutas Pepinas con Limon Jicama y Chile and drink options including margaritas, sangria, and bottled beer.

M Café of Los Angeles now offers weekend brunch from 7 a.m. to 3 p.m. on Saturdays and Sundays, according to a press release. Brunch menu options include juice and smoothies such as the café’s signature Lemon Kick in the Grass with green apples, ginger, lemon juice, and shot of wheat grass, as well as breakfast sandwiches and burritos such as its burrito with scrambled organic tofu, black beans, brown rice, and fresh kale with spicy chipotle sauce.

Chef Charlie Palmer’s 9th annual Pigs & Pinot event will take place on March 21 and March 22 at Hotel Healdsburg and Palmer’s Dry Creek Kitchen, according to a press release. Celebrity chefs attending will be Bryan Voltaggio, Amanda Freitag, Frank Cripso, and Philippe Rispoli. As for wineries, the event will highlight CIRQ, Domain Pierre Gelin, Roth and TeKairanga, Rochioli Vineyards & Winery, and Pyramid Valley Vineyard.


Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef

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Anna Stockwell

Anna joined Epicurious in 2015, and since 2018 she has also been a part of the food team for Bon Appétit, developing recipes, writing, and food styling for both brands, as well as Healthyish. She has worked as a recipe tester in the test kitchens of various food publications including Every Day With Rachael Ray and Real Simple, and earned a degree in classic culinary arts from The International Culinary Center in 2013. Prior to that, she spent over three years as a digital editor at SAVEUR. A New Englander at heart, Anna grew up in New Hampshire and earned a Bachelor of Arts with honors in philosophy from Bates College in Maine. She lives in the Crown Heights neighborhood of Brooklyn, where the most important part of her apartment is the dining room, where she keeps a table that comfortably seats ten, and entertains often.

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Recipe Summary

  • ¼ cup butter
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 pinch dried oregano
  • 1 pound ground lamb
  • 1 cup white rice
  • 2 teaspoons salt
  • ¼ cup packed chopped Italian parsley (Optional)
  • 2 tablespoons sliced almonds
  • 1 tablespoon dried currants
  • 1 head cabbage
  • salt and ground black pepper to taste
  • 2 bay leaves
  • 1 cup tomato puree
  • 3 ½ cups chicken broth
  • ½ onion, sliced
  • ¼ cup crumbled feta cheese (Optional)
  • 2 tablespoons chopped Italian parsley (Optional)

Melt butter in large skillet over medium heat heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.

Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.

Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.

Preheat oven to 350 degrees F (175 degrees C).

Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.

Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.

Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.