Posts Tagged ‘Willow’
Posted by Warren Rojas / Tuesday, February 15th, 2011
Tracy O’Grady is quite the 21st century woman:
While others might be perfectly content with merely opening and operating an award-winning restaurant (Willow), this trailblazing toque developed her own cut of pork and represented the Old Red, White and Blue in the culinary gauntlet that was the 2001 Bocuse d’Or competition.
WR: Salt. Pepper. What other spices/herbs could you not live without?
TO: Thyme, savory, cumin, star anise, anise seed, fennel seed.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
TO: French onion [soup]. Twice. And yes.
WR: What seasonal ingredient(s) get your creative juices flowing?
TO: Davoncrest Farms squash blossoms
WR: My latest cookbook obsession is …
TO: One Potato Two Potato. I love potatoes (maybe it is an Irish thing).
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
TO: Moroccan Mishwe for the Bocuce d’Or. And no! It took two years to develop, was very complicated and I did not feel as though I perfected it.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
TO: Ris Lacoste
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
TO: Lemon and Thyme Roasted Chicken, with Crispy Herb Potatoes and Brussels Sprouts
Lemon Roasted Free Range Chicken – Serves 6
3 chickens
3 tablespoons thyme
3 tablespoons lemon zest
½ cup olive oil, plus extra for drizzling over chicken
Salt and pepper
3 tablespoons butter
3 tablespoons chicken stock
12 Tracy’s Potatoes (see below)
3 cups Orange & Herb Glazed Carrots (see below)
3 cups chicken jus (recipe below)
Procedure
Combine thyme, lemon zest, olive oil and a little salt and rub under the skin of the breast of the chickens. Truss chickens. Rub outside of chickens with a little olive oil, salt and pepper.
Roast at 450 degrees Fahrenheit about 12 minutes and then at 350 degrees for about 8-10 minutes more.
Let the chickens cool down and then breakdown by cutting the breasts off with the wings attached. Detach thigh.
When you are ready to serve, place chicken on a sizzle platter with about ½ tbsp each butter and chicken stock. Put in 450 degree oven until the meat is cooked through and then broil a couple of minutes to crisp the skin. Serve with Tracy’s Potatoes, Orange & Herb Glazed Carrots and Roast Chicken Jus.
Tracy’s Potatoes
3 potatoes (2 orders per potato)
3 garlic cloves
3 rosemary sprigs
Procedure
Cover whole potatoes in their skins with cold salted water and bring to a boil.
Simmer gently until potatoes are tender but not falling apart.
Cut potatoes in quarters.
Sauté in clarified butter with garlic and rosemary until golden and crispy.
Orange & Herb Glazed Carrots
3 cups carrots (cut in pieces on the bias)
1/8 cup butter
1/8 cup orange juice
Thyme, to taste
Savory, to taste
Salt, to taste
Procedure
Sweat carrots in clarified butter. Season and add whole butter to pan.
Cover with a parchment top and bake in oven at 350 degrees until tender.
To serve: cook ½ cup portions of carrots with about a teaspoon each of whole butter and orange juice until glazed. Sprinkle with thyme and savory.
Chicken Jus
2 cloves garlic, sliced
4 shallots, sliced
1 cup sherry
6 cups roast chicken stock
1 chicken carcass
Procedure
Sweat garlic and shallots in a little oil or clarified butter. Deglaze with sherry and reduce for a second.
Add stock and chicken carcass and simmer to sauce consistency.
Strain sauce.
WR: In the next six months you won’t want to miss my …
TO: Spring menu
WR: It’s quitting time. I’m pouring myself …
TO: Yard’s Pale Ale
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Ask a single question, walk away with four incredible recipes. Did I tell you this lady was an overachiever, or what?.
Come back next Tuesday for another helping of Red Meat.
–Warren
NoVA Restaurants Score Big at 2009 RAMMYS
Posted by The Editorial Desk / Sunday, June 7th, 2009
(Image: Michael Birchenall)
A cadre of stellar local toques and restaurants (many of whom we’ve crowed about in the magazine) did NoVA proud at the Restaurant Association of Metropolitan Washington’s 2009 RAMMY awards.
Top honors takers from here in the Old Dominion included:
* Restaurant Eve (Fine Dining Restaurant of the Year)
* The Liberty Tavern (Neighborhood Gathering Place)
* Anthony Chittum (Rising Culinary Star of the Year), and,
* Kate Jansen (Pastry Chef of the Year)
Congratulations to all the 2009 nominees and, of course, to the aforementioned award winners. Peruse the full list of 2009 RAMMY contenders here.
–Warren