THE DISH

Whip It Up
Delicious recipes from some of D.C.’s finest chefs

1789 RESTAURANT

Federal decor and sumptuous meals at the 1789 explain why dining at this Washington institution makes one feel right at home. Gourmets including the late Julia Child have come to celebrate special occasions there. Chef Ris Lacoste’s seasonal menus paired with her signature dishes, such as pine nut crusted chicken paired with a balsamic reduction or the tender lamb paired with creamy feta potatoes are among the most popular dishes. Named on of “America’s Top Ten Tables” by Gourmet magazine, 1789’s fabulous lamb is worth a try at home. www.1789restaurant.com

Rack of Lamb
Serves 6

• 3 8 oz. chop large eyed racks of domestic lamb, trimmed to the loin, bones fully exposed and scraped
• 1 cup lamb marinade
• 6 cups spinach, well cleaned
• 2 ounces butter
• 2 cups lamb sauce
• creamy feta potatoes
• salt to taste

Lamb marinade
Makes 1½ cups

• ¼ cup chopped fresh parsley
• ¼ cup fresh cracked black pepper
• ¼ cup garlic, minced
• 1 cup olive oil
• zest of 2 lemons, finely chopped

1. Combine all ingredients. Make the marinade up to 2 weeks ahead and keep covered in the refrigerator.
2. Roast the lamb scraps until well browned. Meanwhile, in a large sauce pot, heat the oil and add the onions, carrot and celery. Cook until the vegetables are lightly browned. Add the roasted lamb and deglaze the roasting pan with the merlot. Add the merlot and juices from the pan. Add the veal or lamb stock and bouquet garni, bring to a boil and then let simmer until reduced by 1/3 or until desired sauce consistency is reached. Make sure to skim as often as necessary to remove unwanted fat and impurities. Add about 1/2 cup of red pepper puree and strain all through a fine mesh chinois. Season with salt and pepper to taste. Adjust with more red pepper puree, salt and pepper. If adding more red pepper puree, make sure to repass the sauce through the chinois. Keep warm until ready to use. The sauce can be made a day ahead and reheated.
3. To put together the lamb dish: Set the oven to 450 degrees. Rub each lamb rack with lamb marinade and season well with salt. Set the lamb on a roasting sheet and cook in the preheated oven for 8 minutes. Remove from the oven and let sit for 20 minutes or so. Just before serving return to the oven and cook for 3-5 minutes longer for medium rare. It is hard to judge how long to cook the rack since ovens are different and rack size varies. What is important that the rack is allowed to rest after the first cooking to allow the heat to evenly penetrate the rack. For an accompanying merlot sauce, please see www.1789restaurant.com/in_the_kitchen/recipes.shtml

INDEBLEU

Few restaurants that have made such a stunning debut as IndeBleu, located in the heart of the redeveloped Penn Quarter. Conde Nast Traveler magazine has named it one of the hottest new restaurants in the country, and recently James Beard House in New York requested a dinner featuring its signature dishes. Behind all the accolades is a savory menu that makes Washington a fortunate city to have such a culinary star. www.bleu.com

Pan Seared Wild Salmon with Orange Gastrique
Serves 4

• Orange sauce
• 3 cups orange juice
• 1½ Tblsp. Sugar
• 1 Star anise
• ¼ tsp. Red chili flakes
• ¼ tsp. Salt
• 1 tsp. Unsalted butter

1. Combine orange juice, sugar, star anise, chili flakes & salt and reduce by 1/4th.
2. Just before serving whisk in butter and pour over salmon.

Salmon

• 4 6 ounce King salmon fillet skinless
• ½ ounce Oil
• Salt to taste

1. Salt salmon and sear in hot pan to desired temperature.

Garnish

• Orange Segments
• 1 ounce Micro Mustard Greens