Today’s restaurant recipe is provided by Bistro Bis located in Washington, DC.   Bistro Bis is a contemporary French Bistro created by chef/owner Jeffrey Buben.  With a hip and sophisticated style, Bistro Bis is frequented by Senators, Congressmen and celebrities who seek to dine amidst warm and intimate surroundings while indulging on contemporary French cuisine such as “Roasted Leg of Lamb Persillé with Gratin Dauphinoise” which combines the classic French lamb roast with the traditional French potato dish from Dauphine in the Savoy region of France.

Roasted Leg of Lamb Persillé with Gratin Dauphinoise

Lamb Roast

• Leg of lamb, bone in and tied (about 5-6 lbs.) Ask butcher for extra bone and trimmings from the leg
• 2 tomatoes
• 1 bouquet garni  - parsley stems, celery leaves, thyme and rosemary, wrapped in the green of a leek and tied
• 4 garlic bulbs, unpeeled, cut in half (horizontally)
• 3 T butter, softened
• Sea salt and freshly ground black pepper to taste
• 1 cup dry white wine
• 2 cups cold water

Parsley Crust

• ½ cup Dijon or Pommery mustard
• 4 slices white bread, crust removed
• ½ cup fresh flat leaf parley leaves
• 4 cloves garlic peeled
• Sea salt and freshly ground pepper to taste

Preheat oven to 425°

Scatter the bones; trimmings, bouquet garni and garlic (cut side down) in a roasting pan.  Place the lamb on top and rub with butter.   Season generously.  Place in oven and roast about 45 minutes to 1 hour.  (10-12 minutes per pound for medium rare.)  Baste the roast occasionally. 

Prepare the crust.  Place the bread in a food processor and process to fine crumbs.  Add the garlic and parsley and process until well blended.  Season and set aside.

Remove the lamb from the oven.  Move to a large platter, set upside down and cover with foil.  Let the meat rest for 30 minutes. 

Prepare the sauce.  Place the roasting pan with all the trimmings over a moderate high heat and cook the drippings 2 to 3 minutes until caramelized.  Spoon off the excess fat and add the white wine.  Reduce until dry.  Add the cold water.  Lower the heat and cook until reduced by half.  Strain through a fine-mesh sieve.  Season to taste.  Set aside and keep warm.

Preheat the broiler. 

To finish the lamb.  Turn the lamb back over and spread the top with the mustard, coating well.  Sprinkle the bread crumb mixture to cover.  Place the meat about 6 inches from broiler and broil until the crust is golden brown, about 4 minutes.  Remove from oven and carve. Serve with the sauce and a side of Gratin Dauphinoise.

Gratin Dauphinoise

• 3 Lbs. baking potatoes (about 4-5 potatoes)
• 4 T soft unsalted butter
• 1 qt and ¼ cup heavy whipping cream
• 2 cloves fresh garlic, peeled
• Fresh ground nutmeg to taste
• Sea salt and freshly ground black pepper to taste.
• 1 cup freshly grated parmesan cheese

Preheat oven to 325°

Peel and thinly slice the potatoes.  Do not wash the potatoes after slicing.

In a large sauce pan add the heavy cream and season to taste.  Bring to a simmer and start to add the sliced potatoes shaking the pan to distribute the potatoes and cream evenly.  Cook for 3 to 5 minutes.

Rub the bottom of oven proof baking dish with garlic and butter.  Transfer the potatoes to the baking dish with a slotted spoon.  Pour the cooking cream over the potatoes and sprinkle with parmesan cheese.

Place the baking dish in the center of the oven and bake until the potatoes are golden on top 

About Bistro Bis

Bistro Bis is a contemporary French Bistro designed by award winning architects, Adamstein and Demetriou.  With something for all, Bis' diners can indulge in perfect pommes frites or house made saucisson on the outdoor terrace in warmer months or enjoy a rich bouillabaisse by the fireplace in the winter.

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Photos by Noel Barnhurst

On the menus of even the trendiest restaurants, Macaroni and Cheese isn’t just for kids anymore.  Today’s recipe, “Macaroni and Cheese Broccolissimo” couldn’t demonstrate that more.  Combining the abundance of winter broccoli with the warmth and comfort of macaroni and cheese this twist on the classic is the perfect adult indulgence.

Macaroni and Cheese “Broccolissimo”

From “Macaroni and Cheese” by Marlena Spieler, Chronicle Books

Serves 4

This dish is as much about the broccoli as it is about the macaroni. They are held together with lots of creamy béchamel, and baked into a melty pungent, delectable mess. Though I like it with Sprinz, a dry Jack, pecorino, or aged Asiago would be good here. Or use a combination of two cheeses, one mild, such as Jack, and one strong, such as pecorino.

For a refreshing and simple salad, serve slices of ripe tomatoes topped with leaves of Asian or anise basil. Either will push the edge of tomato and basil that little intriguing bit further.

• 1 to 2 heads broccoli, stems cut into bite-sized pieces, tops cut into small, bite-sized florets
• 8 ounces small shell pasta
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups hot, but not boiling, milk (low-fat is fine)
• Salt to taste
• Dash of cayenne pepper
• A grating of nutmeg
• 10 ounces Sprinz or Asiago, shredded (or combination of 8 ounces Appenzeller, Jack, or a similar tasty firm cheese, shredded, plus 2 ounces pecorino, aged Asiago, or Parmesan, grated)

Blanch the broccoli in a small amount of rapidly boiling salted water or steam them. Drain and set aside.

Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, then drain and set aside.

Make the béchamel sauce: In a heavy nonstick saucepan, melt the butter over medium-low heat, then sprinkle in the flour. Cook for a minute or so to get rid of the raw taste of the flour. Remove from the heat and add the milk all at once, stirring well with a wooden spoon. Return to the stove and cook, stirring, over medium-high heat until the sauce thickens. If there are any lumps, whisk them away with a wire whisk. Season with salt and cayenne, and a grating of nutmeg. Set aside a few tablespoons of the cheese for the top of the casserole, and stir the rest into the sauce.

Spoon a few tablespoons of the sauce on the bottom of a large shallow baking dish, then in layers, add the pasta, broccoli, and the remaining sauce. Sprinkle the reserved cheese over the top.

Bake until the top is bubbling and hot, and the cheese melty and browning in spots, about 20 minutes. Serve immediately.

About “Macaroni and Cheese”

Building upon her yummy Grilled Cheese cookbook, Marlena Spieler helps push along the growing Cheese revolution with Macaroni & Cheese.  More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese—it'll always please.

Get Macaroni And Cheese at:

• Amazon.com

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“Malabar Chicken Curry” exemplifies  the sophisticated Indian dining of Ajanta.  Originating in the Malabar Coast, which spans the west coast states of Karnataka and Kerala in south India, this dish is a light curry with robust flavors. It is eaten hot in south India and presented over rice. 

Malabar Chicken Curry

Serves 6

• 3 tablespoons oil
• 2 teaspoons mustard seeds
• 1-inch piece ginger, chopped
• 3 to 4 dried red chiles, broken in pieces
• 3 medium onions, quartered and thinly sliced
• 2 pounds boneless, skinless chicken (dark meat recommended), cut in 1 to 2 inch pieces 
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons paprika
• 1/2 to 2 teaspoons hot chile pepper powder, to taste
• 2 teaspoons fennel powder
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons salt
• 1 cup coconut milk
• 2 medium potatoes, peeled and cut into 3/4-inch-cubes
• 8 to 10 curry leaves

1. In a 6- to 8-quart saucepan, heat the oil. When hot, add mustard seeds. Fry for about 10 to 15 seconds. When mustard seeds pop, add ginger and broken red chiles.

2. Add onions and sauté over medium to high heat until slightly brown, about 10 to 12 minutes. Raise the heat to high and wait 1 to 2 minutes, or until the pan gets very hot. Add chicken and stir-fry until almost all the moisture has dried up and the chicken is nicely browned.

3. Reduce heat to medium; add all the spices and salt. Stir for 3 to 4 minutes and then add coconut milk (shake can before opening). Bring the mixture to a boil; add 1/4 cup water if there is not enough liquid. Reduce heat, add potatoes, cover and simmer slowly for about 20 to 25 minutes, or until chicken and potatoes are tender. Add curry leaves during the last 5 minutes of cooking.

About Ajanta

Ajanta offers creative dishes from various regions of India. The elegant restaurant features Indian artwork inspired by the caves of Ajanta. Ajanta has been voted the Best Indian Restaurant in the San Francisco Bay Area by: Zagat Survey, San Francisco Focus Magazine, Bay Area Restaurant Guide, and East Bay Express.

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Photo by Garrett Scholes

Further defining Arrows is its location.  Set in an eighteenth century farmhouse, the dining room boasts original plank floors and large glass windows presenting views of the nearby woods and Arrows impressive herb and vegetable gardens.   The gardens are an integral part of the Arrows experience in both physical terms where a stroll through the gardens is a must for any visit as well as culinary terms where the gardens are used to help create the wonderful meals of Arrows restaurant.

“Grilled Antipasto Platter” emphasizes the Arrows gardens with a rich assortment of grilled vegetables.  This antipasto makes a spectacular first course especially when served for a party buffet.

Photo by Garrett Scholes

Grilled Antipasto Platter

From “The Arrows Cookbook” by Clark Fraiser and Mark Gaier

Serves 6 

• 12 spears asparagus, tough ends trimmed
• 1 bulb fennel, cut into 8 wedges
• 1 red bell pepper, stemmed, seeded, and cut lengthwise into 6 wedges
• 1 yellow bell pepper, stemmed, seeded, and cut lengthwise into 6 wedges
• 1 heart radicchio, cut into 6 wedges
• 1 medium zucchini, cut lengthwise into about 6 slices
• 1 medium yellow summer squash, cut lengthwise into about 6 slices
• 6 scallions, tops trimmed by about 1 inch
• ½ cup plus 2 T olive oil
• Kosher salt
• Freshly ground black pepper
• 1 baguette
• ½ cup Aioli
• 24 thin slices prosciutto, preferably Parma, optional
• 1 pint mixed olives

Start charcoal or gas grill.

Arrange the asparagus, fennel, peppers, radicchio, zucchini, summer squash and scallions on a baking sheet.  Drizzle with ¼ cup of the oil and sprinkle with salt and pepper. Flip the vegetables, drizzle with another ¼ cup oil, and sprinkle with salt and pepper.  Split the baguette lengthwise in half and brush each side with 1 tablespoon oil.  Put the aioli in a small bowl in the center of a large serving platter.

Arrange the vegetables on a medium-hot grill and cook until lightly browned on the underside, about 3 minutes, the actual time will depend on the temperature of your grill.  Turn the pieces and brown the other side for about 3 minutes.  As the vegetables are finished transfer them to the platter.  Toast the baguette on the grill for less than a minute, watch it carefully to avoid burning it.  Cut the tasted baguette into 6 pieces and place them on the platter.

Arrange the prosciutto, if using, on the platter with the grilled vegetables and bread, and sprinkle the vegetables with the olives.

Note: The vegetables can be grilled up to 2 hours ahead of time and kept covered at room temperatures.  In is not necessary to serve the dish hot.

Smoked Duck Breast with Swiss Chard and Pearl Onions

From “The Arrows Cookbook” by Clark Fraiser and Mark Gaier

Serves 6

For Smoking the Duck

• ¼ cup kosher salt
• 1 T whole black peppercorns
• 6 cloves garlic, peeled and thinly sliced
• 6 large boneless duck breasts, skin on, about 6 ounces each
• 16 sprigs rosemary
• 12 sprigs thyme
• 12 bay leaves
• 2 cups wood chips for the grill (such as hickory, mesquite, cherry, or apple), soaked in water for at least 1 hour.

One day ahead of time, toss the salt, peppercorns, and garlic in a bowl.  Coat each duck breast with the salt mixture and shake off the excess salt.  Combine the rosemary, thyme, and bay leaves in a large shallow pan.  Arrange the duck breasts, skin side up, on top of the herbs.  Place another pan on top of the duck breasts and a heavy weight, such as a can of olive oil, several cans of tomatoes, or even a couple of bricks, in the top pan.  Refrigerate overnight.

Start a moderate fire in your grill. Drain and toss a handful of the soaked wood chips either on top of the coals when they are hot or in the smoker box of a gas grill.  Position the duck breasts skin side down, away from the heat on the grill and allow to smoke for at least 1 hour, adding another handful of wood chips about every 20 minutes.  Remove the duck breasts when the meat is still red in the center and refrigerate.

For the Vegetables and to Cook the Duck

• 2 C pearl onions, peeled
• 18 baby white turnips, peeled
• 3 T olive oil
• Kosher salt
• Freshly ground black pepper
• 3 T butter
• ½ C chicken stock
• 8 ounces small Swiss chard leaves or large spinach leaves
• 2 tsp thyme leaves, chopped.

Preheat oven to 375 degrees F.

Toss the pearl onions and turnips with the olive oil and some salt and pepper in a shallow ovenproof casserole.  Cover with foil and roast, shaking the pan every 10 minutes or so, until the vegetables are soft and just slightly brown, about 45 minutes.  Remove from the oven and set aside to cool.

Raise the oven temperature to 450 degrees F.

Warm a large sauté pan over medium-high heat until very hot.  Arrange the duck breasts, skin side down, in the pan and reduce the heat to medium.  Cook for 4 minutes then pour off the excess fat.  (Depending on the size of your pan, you may have to sauté the duck breasts in 2 batches).  Transfer the pan to the oven and cook for 2 minutes.  Flip the breasts and cook for another 2 minutes until the duck feels firm when pressed with your finger.  (If you sautéed the duck breasts in 2 batches, arrange them on a baking sheet large enough to hold them all).

While the duck breasts are in the oven, combine the butter and stock in a large sauté pan and warm over medium heat.  Add the chard and cook, stirring occasionally, for 1 minute until the leaves are wilted.  Add the pearl onions and turnips and heat through, about 1 minute.  Add the thyme and season with salt and pepper.

Divide the vegetables evenly among 6 warm plates.  Remove the duck breasts from the oven, place them on a cutting board, and cut each breast crosswise into 6 slides.  Arrange the sliced duck breasts on top of the vegetables.  Serve at once.

About Arrows Restaurant

Arrows presents an eclectic menu and creates a true country restaurant, curing their own hams and fish, making all desserts and breads in house, and utilizing their huge gardens for produce.

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