Maze by Gordon Ramsay~At The London NYC

MAZE by Gordon Ramsay At The London NYC is the perfect destination for New Yorkers and visitors alike to enjoy a relaxed and elegant experience. The venue is one of two Gordon Ramsay restaurants at The London NYC, the other being the two Michelin star rated, Gordon Ramsay at The London NYC.

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management and his dedication and natural talent led him to train with some of world’s leading chefs. In 1993 Gordon became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Gordon set up his own restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Now internationally renowned, Gordon has opened a string of successful restaurants across the globe, from Italy to NYC & LA. Gordon has become a star of the small screen both in the UK and internationally, with two top rated shows in the US. Ramsay’s Kitchen Nightmares and Hell’s Kitchen are both into their third and ninth series respectively, whilst his latest show, Masterchef US, is now in its second series and is proving to be another massive hit with viewers. Gordon has also published a number of books, many of which have become best sellers across the world, notably his autobiography, Roasting in Hell’s Kitchen. Gordon lives with his wife and four children in South London, along with their two bulldogs Rumpole and Romeo.

As the Chef de Cuisine, Markus Glocker continues to demonstrate his culinary expertise and creative talents as he oversees all dining, from restaurant to rooms and has successfully created one of the most consistent  hotel culinary experiences in Manhattan. He was invited to prepare dinner at the Beard House this past March 2012 marking his second appearance in as many years. Markus began working with Gordon Ramsay at his celebrated Gordon Ramsay at the Claridge in London in 2001...read more

About the cuisine

This stylish restaurant for lunch, dinner or week-end brunch has expertly redefined the dining experience with a variety of innovative dishes. MAZE offers a French influenced seasonal menu served among chic interiors designed by David Collins. This unforgettable experience is complimented by the dynamic energy of The London Bar.

Adjacent to MAZE,  it's abuzz through the day for breakfast, traditional afternoon tea, a small bites menu and smart cocktails in the evening. This dynamic yet comfortable space evokes grown up luxury in an energetic setting. The essence of the London Bar is a unique array of experiences from which to commence your day and end your evening with cosmopolitan style in Midtown Manhattan.

My experiences at both of these restaurants has always been of the highest quality both in service hospitality and cuisine. The staff is accommodating, professional, friendly and always seem to be there just when you need them, yet allowing you the space you need to enjoy your fellow diners, and the cuisine. A unique blend of sophisticated style and incomparable energy, The London Hotels are wholly original and effortlessly livable. The London Hotels, located in NYC and West Hollywood are heralding a new era in cosmopolitan hotels – where comfort and glamour seamlessly unite. The London NYC in Midtown Manhattan  is at the center of New York’s cosmopolitan hub – just steps away from Fifth Avenue shops, MOMA, Broadway Shows and Central Park.


The property, designed by famed British designer David Collins, offers an all-suite luxury experience, providing guests with the largest accommodations in all of Manhattan. Manhattan's tallest and perhaps 'best-situated' city hotel, The London NYC affords rare and stirring vista views of Central Park and the city skyline. Gordon Ramsay’s team manages all culinary options onsite from restaurant to room, including the two Michelin starred restaurant Gordon Ramsay at The London NYC, MAZE by Gordon Ramsay, the exclusive Chef’s Table and The London Bar. The London NYC is recognized as one of Travel + Leisure Magazine's 2011 World's Best Hotels. For more information on The London NYC visit their website.

Maze at The London NYC Restaurant 151 West 54th Street, New York, NY 10019~212 468 8889~ Reservations (Mon. to Sat.: 09.00am – 06.00pm EST).

As always, Bon Appetit!

Lou

Sources: All photo's courtesy of Gordon Ramsay, Gordon Ramsay at the London NYC, Maze by Gordon Ramsay at the London NYC, The London NYC

Chef Jason Roberts' Roast Leg of Lamb Provencal

Roast Leg of Lamb Provencal

Courtesy of Chef Jason Roberts of ABC's "The Chew" Serves 4 to 6. Cooking time will vary depending upon the size of the lamb. Add an extra 10-15 minutes cooking time per additional pound.

For the Lamb:
Ingredients
Provencal herb mixture: Equal parts of:
thyme
marjoram
parsley
tarragon
lavender
1 tsp ground sea salt
2 tbs dry white wine
2 cloves garlic
2 tbs olive oil
1 tbs Provencal mixture
1- 4½ lb leg of lamb
½ tsp ground black pepper

Method
Preheat oven to 375°F
Pound together the salt and one clove of garlic in a mortar and pestle*. Add herbs and pepper and pound to a paste. Mix in the white wine and olive oil. Trim the leg of lamb of all skin and excess fat. Rub leg with the marinade, wrap in plastic and leave for an hour to allow the meat to absorb the flavors. Heat a large roasting pan and brown the meat on all sides. Place into the oven for 20 minutes, turn over and cook for another 20 minutes before pulling out of the oven to rest, covered for a further 10 minutes with aluminum foil.
*If you don't have a mortar and pestle, on a chopping board, finely chop the garlic then add salt and crush with the heel of the knife to form a paste. Place into a small bowl and add remaining ingredients.

Roasted Potatoes
Ingredients
1-1½ lbs other waxy potato
3 tbs Olive Oil
1 whole bulb of garlic, separate the cloves
Good pinch of salt and freshly ground pepper
2 large sprigs of rosemary  

Method
Wash the potatoes and if large, split into halves. Place into a baking tray with garlic cloves, rosemary, doused in olive oil and seasoned. Roast at 375°F for approximately 40 minutes or until golden and tender.

For more about Jason and his healthy recipes visit his website here

As always, Bon Appetit!

Lou

Photos courtesy of Jason Roberts

The At Home Cook Series, Installment #8: Menu Planning

Continuing with my The At Home Cook Series, today we'll look at menu planning. So far I have covered: Mise en Place, Knife Skills, Searing and Sauteing,  Mother Sauces, Grilling Perfect Steaks, Umami and Soups and Stocks. For the at home cook, menus can be a challenge, especially when planning a week of home cooked meals for you and your family. The easy way most at  home cooks deal with the task, especially if they work outside the home and are pressed for time, is pre-packaged meals that can often be high in sodium, preservatives and may not be the healthiest choice for your family. It is sometimes difficult to keep the family’s palate stimulated week after week, especially if you have to do the 9-5 thing as well. Choosing menu options, budgeting, shopping, preparation, cooking, service and cleanup is a full time job in and of itself! But, with a little help with proper menu planning, cooking for your family, a special holiday meal, or even a dinner party of 8, will be a much more pleasurable experience!

What’s for dinner? First and foremost, understand the task at hand, and create a plan. Menu planning does not have to be complicated. A small investment can reap great rewards. The biggest challenge is remaining organized throughout the week and sticking to your plan. When preparing meals for your family, take only one week at a time. Spend an hour at the end of the week with a piece of paper and a pen (and a glass of wine…believe me it's inspiring!) and jot down ideas for the coming week.

Start with the Sunday newspaper flipping through until you find the right coupon or deal of the day that sparks your interest. Don't forget the numerous websites, twitter and facebook options to find recipes as well. This is the first step to budgeting and an important way for you to be cost effective throughout the week. But, don’t just jump for the deal because it’s cheaper; quality of ingredients should play a very important decision making role. Organics, all natural, gluten free and dealing with food allergies is also an important thing to keep in mind when  planning meals, especially when party planning for large groups, so always check with your guests to insure you don't spend the majority of your evening at the hospital emergency room feeling guilty for almost killing one of your guests.

Begin with proteins, then add vegetables, starch, sauce and any other fun plate additions you can think of. Create an ingredient list, which will become your final shopping list. Check around the house to make sure you don’t purchase something you may already have, then head off to the supermarket. This is where the real fun begins!

Now there are two types of shopper; the spreadsheet type, that has all the information they need, allowing them to be in and out of the supermarket in 30 minutes with the food they need for entire week. They do this, usually, by learning what’s on the shelves at their local food store, planning their menu out ahead of time, then executing their shopping list in a timely fashion. This would describe my mom. She has lists...of her lists. Then there is the shopper who walks into the food store with some idea of what they'll need for the week ahead, usually the staples; bread, milk, eggs etc., but, when it comes to menu planning for the week, they let inspiration guide. This would describe me. I start in the produce aisle, then to the fish and meat departments immediately after that, finding myself visualizing the plates as I then go from aisle to aisle. I can spend hours learning about new products, quality checking, or just creating new ideas right there while I'm shopping. I like to allow the things I find on sale, or the specials, inspire me as to what may be my menu for the week. Remember, you don't always have to stick to what’s on your list. Enter into the shopping experience with a very open mind and be prepared to find substitutions for the food you may have predetermined for dinner. This is how the experience can become fun. Get the family involved with you as well, bring the kids along and make it a challenge to prepare the best meal yet! It will ultimately take the stress off of you (well maybe not the 'taking the kids with you' part of it) and make the ever so irritating question of "What’s for dinner?" disappear.

Now that we have made our purchases, it’s time to get down and dirty. Break out the cutting board, your favorite set of knives, an apron, and start chopping! There are certain ingredients in the kitchen that can be prepared a few days in advance in bulk, to speed up the preparation of each meal. For example, you may slice onions and chop garlic, or even squeeze a few fresh lemons ahead of time and store them in airtight containers in the fridge. Learn how to time your prepping and begin the cooking process at the right time. Get the roast in the oven first, then prepare and cook the vegetables and pasta. This will ensure that you are being efficient in the kitchen, not wasting any time at all. Get the rest of the family involved with washing vegetables, seasoning the steaks, even cutting and chopping. The more they are involved, the more exciting dinner time becomes and they come to understand what goes into preparing the meal.

Ok, so you’ve mastered the art of cooking for your family, but how do you impress your friends? It seems much harder than it is. As a part of this type of menu planning, it is important that you learn more about your guests. Find out what their likes and dislikes are and more importantly, find out if they have any food allergies. At home chefs can have an eye for presentation just as much as the professionals do and with the food TV shows so popular, I’d be apt to say that some of them could hold their own in the industry. Cooking can be very competitive as well, but learning about all the pleasures of cooking is what really makes a successful meal mean more to you and your guests.Don’t worry so much about impressing your friends with "outside of the box" presentations and a list of strange ingredients that none of you can pronounce. Focus on flavor, timing, classy presentations and your guests will appreciate the effort.

As with everything in life, practice makes perfect. Start slowly and get some good practice in before attempting to "one up" your neighbor and invite them over for dinner. Learn about the ingredients you are cooking with, understand how to cook them and the timing will occur naturally. This is the true meaning of menu planning, as it is just as important to plan on paper, as it is in the kitchen.

As always, Bon Appetit!

Lou
Sources : winnond servicemagicproconnection.com  www.dreamstime.com