Recipes, chef Hugo Matheson, Spring Recipes, Fresh English Pea Salad, Roast Leg of Lamb, Celeriac Gratin, What to cook for Spring, The Kitchen, Boulder, CO, Colorado, recommendations
Chef Hugo Matheson - Recipes
Chef Hugo Matheson
Fresh English Pea Salad
Recipe courtesy of chef Hugo Matheson
This is a great salad in the early spring, when the peas are still quite nutty. As it gets closer to summer and the peas are a lot sweeter, substitute feta cheese for the pecorino.
Yield
4 - 6 servings
Ingredients
- 1 pound fresh English peas (usually still in the pod)
- 1 bunch fresh mint
- 1/2 bunch arugula
- Juice of at least 1 lemon
- 4 tablespoons olive oil
- Salt and pepper
- 1/4 pound Pecorino cheese
Directions
1) Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.)
2) Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
3) Serve immediately, topped with reserved shaved pecorino cheese.
WHAT
Recipes for Fresh English Pea Salad, Roast Leg of Lamb, and Celeriac Gratin from chef Hugo Matheson of The Kitchen in Boulder, CO.
April 1, 2010
Roast Leg of Lamb
Recipe courtesy of chef Hugo Matheson
Just thinking about this dish makes my mouth water! We use anchovies, garlic, and rosemary to season the lamb. I prefer to cook the lamb on the bone; it helps with both flavor and moisture, and the leftover bones are great for making a soup base. Any leftover meat is great for making shepherd’s pie or a lamb sandwich for lunch.
When buying lamb, look first at your local farmer’s market; many sell frozen meat. Frozen is no problem as long as it’s not frozen for more than about three months. When defrosting, put in the refrigerator to defrost slowly about 24 hours, quick defrosting is not great for the meat.
You can prepare the lamb several hours ahead of time or even the night before; just take it out of the fridge 30 minutes before you want to start cooking.
Serve with Celeriac Gratin (see below).
Yield
6 servings
Ingredients
- 8 anchovy fillets (about 1 small can), drained
- 8 cloves garlic
- 16 small sprigs fresh rosemary (about two 6-inch branches, twigs separated from stem)
- 1 leg of lamb on the bone, about 5 pounds
- Salt and pepper
- 1 onion, chopped
- 1 cup good-quality chicken stock or lamb stock
- 1 cup red wine
Directions
1) Preheat oven to 375º. Cut each anchovy and garlic clove in half, creating16 pieces of each. Combine one piece of anchovy, one piece of garlic, and one sprig of rosemary into a packet; repeat, making 16 little seasoning packets. With a small knife, make 16 small holes all over the lamb and insert a seasoning packet into each. Rub lamb with salt and pepper.
2) Place onion, stock, and wine in a roasting pan; place lamb on top. Roast in oven for about 1 hour then remove from oven and let rest for 30 minutes. The meat should have a little pink in the middle.
3) Remove lamb from pan and place on a carving board. Strain pan liquid (discard solids) and keep warm; adjust seasoning with salt and pepper. Serve lamb with pan juices.
Celeriac Gratin
Recipe courtesy of chef Hugo Matheson
Celeriac is also known as celery root, although it does not produce the celery we eat. It is a brown, knobby root vegetable with a maze of roots on the bottom. (It might also have leaves, which are fairly inedible, although some people do use them.) Remove all the roots and leaves and then peel off the tough brown skin; you are looking for a clean, cream-colored vegetable.
I have been known to eat this creamy gratin just on its own, but it’s also excellent served with Roast Leg of Lamb (you can put the gratin in the oven while the lamb is resting after cooking). I make this all in the same dish; if you have an ovenproof sauté pan, that is ideal, but if not, just transfer the mixture to an ovenproof dish for baking.
Yield
6 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme leaves (removed from stems)
- 1 ½ pounds peeled celeriac (about 2 pounds unpeeled), cut into ½-inch cubes
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, divided
Directions
1) Preheat oven to 350º.
2) Heat an ovenproof saute pan on medium-high heat.
3) Add oil, garlic, and thyme and sauté until garlic is light golden.
4) Add celeriac and stir to coat. (Now is also the best time to season the dish with salt and pepper.)
5) Add cream and bring to a simmer.
6) Remove from heat and stir in half of the cheese. Taste and add salt and pepper if needed. Sprinkle with remaining cheese.
7) Bake for 30 minutes.
The Kitchen - Boulder, CO
THE KITCHEN
1039 Pearl Street
Boulder, CO 80302
T:303.544.5973
Website:
Hours:
Downstairs
Mon - Fri: 11am - 3pm
Sun - Mon: 5:30pm - 9pm
Tue - Sat: 5:30pm - 10pm
Sat - Sun: 9am- 2pm
Upstairs
Sun - Mon: 5:30pm - 10pm
Tue - Sat: 5:30pm - 11pm
WHO
Executive chef and owner of The Kitchen in Boulder, Colorado.
WHY
Sustainability is key to chef Matheson’s restaurant. He doesn’t just talk about being eco-friendly, he practices it on a daily basis.
RECOMMENDED BY
- Richard Betts, Master Sommelier and Winemaker
RECOMMENDATIONS
Hugo Matheson’s recommendations on where to eat in Boulder, CO and London.
Photo courtesy of Hugo Matheson
