Harvest Moon Pop-Up
At Kitchener Oakland on 24th and Webster in Oakland, 9/19/2013 6-9pm. We’ll be making cider braised pork and spaetzle, along with a vegan carrot ginger soup!
Happy Meal Pop-Up!
Want to support the slow food movement, arts programs for people with disabilities and your favorite barbarians? I thought so!
We’re particularly excited about this pop-up, so we’re pulling out the big culinary guns! We’ll be making cheddar fried chicken, collard greens w/ spicy maple glazed lardons (viva la bacon!), summer corn salad (vegan), and hibiscus cooler.
New Taste Marketplace Summer Pop-Up
We’ll be be offering a cooking demo of the Lamb Poutine we posted yesterday! Demo starts at 3pm on the Center Stage. We’ll also be selling poutine, bread pudding, our delicious hibiscus cooler!
This is not only an amazing event for foodies to come check out local, artisanal cuisine, but proceeds go to benefit The Food Pantry. So come eat for a good cause!
Whoa! So it’s been a minute since my last post! I’ve been so busy cooking up a storm, I haven’t had a chance to blog about it!
This recipe is worth the wait though! If I had to pick one signature dish, one that I have always been known for, it would be my lamb leg w/ Mediterranean salsa. I made it for the first time for my first house warming party when I moved in with my best friend, Sophmore year of college. Since then, I make it on holidays, special occasions, and when I tell people I’ll make them anything they want as a repayment of a favor, my lamb is usually the requested dish.
This recipe is goes far beyond my famous leg of lamb. I season it the same way, but I cook it low and slow, and pull it like pork. And then, the magic happens.
You seen Poutine is a highly versatile dish from Montreal. Traditionally, it consists of french fries, gravy and cheese curds. Upscale versions are made throughout Montreal using everything from foie gras to lobster. Mine adds the Mediterranean spiced lamb, substitutes creamy goat cheese in place of curds, and a variation of an Allemande Sauce instead of gravy.
I am actually quite proud of the sauce! The first time I made this dish was back in October, when Barbarian Gourmet was a whopping 3 months old. Lamb isn’t exactly an inexpensive ingredient, and I was terrified I wouldn’t be able to sell enough to recoup my expenses. I didn’t buy enough lamb, and when I tried to make a stock from my meager scrapes and bones, it came out very weak. Worse, I made the mistake of seasoning it before I realized this! So, when I added some beef flavored Better-Than-Bouillon to amp up the flavor, I ended up with a stock that was very salty, and not very meaty. This is not a good start for a gravy. I found myself completely out of money, with nearly bare shelves, trying to add savory/umami flavor to my sauce, without increasing the saltiness. The resulting sauce was nothing shy of amazing! Since then, I add lamb shanks with the meat still on, to increase the meatiness, but I still think my add-ins make the sauce even more delicious!