Midday Fix: Polish cuisine day

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Agnes Zychowska

Qulinarnia
1730 W. Golf Road
Mt. Prospect
(847) 981-0480

qulinarnia.com/

Event:
Polish Cuisine Day
November 11

For more information:

www.polishcuisineday.com

Rack of Lamb

Lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb, marinated overnight in canola oil with garlic and rosemary, dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 7 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan and put to the oven preheated to 400F for about 10-12 minutes and roast until internal temperature is around 130F for medium-rare. When done remove from the oven and let it rest for 2-3 minutes.

Sauce:
Saute 2 medium size shallots with pinch of salt and pepper, add spoon of butter, white wine and reduce. When shallot is soft add 1 cup chopped chanterelle mushroom, stir, cook for 2-3 minutes. Add 1/2 cup of heavy whipping cream, salt, pepper and reduce until thick enough.

Mashed potatoes:
Cook 0.5 lb of peeled potatoes in hot water with 1 teaspoon of salt. Drain and beat the potatoes with spoon of butter and 1/16 cup of heavy whipping cream. Add dill for tasting.

Vegetables:
Blanch 1/2 cup Brussels sprout and 3 baby carrots roast on a pan with pinch of butter, salt and pepper

Plate mashed potatoes, roasted veggies and rack of lamb cut into two pieces. Cover meat with chanterelle mushrooms sauce.