Crowning Glory

In the land of the Long White Cloud, just west of the Half Moon Bay, around campfires and in the warmth of the kitchen hearth, they tell the legend of the Wild Rose of Aotearea, a beautiful and noble queen who was a fierce warrior, a graceful chanteuse and was known for the indomitable courage of her convictions. A free spirit living up to her name, she thought that each day was a present and wanted all people to be the very best that they could be every day of their lives. So in honor of this mythical queen and the land whence she comes, here is a dish worthy of royalty.

You will need:

For the roast and the rub:
Two 6-8 rib racks of New Zealand lamb
2 tblsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
6 cloves garlic, minced
1 tblsp each: fresh thyme, parsley, mint, chives and oregano - all chopped. Also, a sprig of rosemary, chopped.
A beer/ soda can

For the stuffing (optional, but why the hell not?!):
A link or two of sausage (or the trimmings from the Frenching of the ribs, if available - see below).
1 onion, chopped
4 cups of mixed mushrooms
1/2 cup chopped parsley
1 can chicken broth
2 tsp dried thyme
2 tsp dried sage or marjoram
2 tblsp butter/ olive oil combo
Salt and pepper to taste

For the sauce:
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 cup finely chopped mint
2 tblsp extra virgin olive oil

Preparation:
Form the crown roast by bending each rack of lamb in a semi-circle and tying together end-to-end, fat side out, at the base and at the center, with twine. Or you can get a prepared crown roast. If this is a DIY project then you will probably need to 'French' the ribs too. In that case save and grind the trimmings to be used for the stuffing.

Preheat the oven to 375 deg F.

Rub the lamb with 1 tblsp olive oil. In a bowl, mix all the rub ingredients with the remaining tablespoon of olive oil and apply to the lamb, pressing hard so it sticks to the meat (you know, actually rub it in!)

Place the crown roast on a roasting pan, stick the can of beer in the middle to help the roast hold its shape and put the whole thing in the oven for 30-35 mins (130 deg F/ 10 mins per pound). Remove from the oven, transfer to a plate, tent with foil and allow it rest for 15-20 mins. This is critical!

In the meantime, if you're making the stuffing, now would be the time to do so. Sauté the onion in a medium hot skillet in a olive oil/ butter combination for about 4-5 mins or till onions are soft and translucent. Add the mushrooms, season with salt to draw out the moisture and sauté for another 5 minutes. Add sage and thyme, cook for a minute or two and add the accumulated juices from the roast and the chicken broth. Cook for about 5-6 minutes, add the parsley and adjust seasoning with salt and pepper.

To prepare the sauce, combine the white wine vinegar, Dijon mustard, honey and chopped mint in a bowl, season with salt and pepper and mix in the extra virgin olive oil. You might even give it a pulse or two (no more!) in a food processor.

To serve, cut the string away from the roast, remove the beer can, place the stuffing in the center and serve with the mint sauce.

Carve at the table and you might just get some!

Eggs Benedict

Eggs Benedict has consistently been one of my favorite brunch options. For a hearty mid-morning meal, especially when said mid-morning arrives after an ill-spent liquid night, there are few things that are better. Having made many variations of the basic recipe, I consider myself to be a bit of an Eggs Benedict connoisseur. So when Rearset's (much) better half requested my recipe, I was only too happy to pontificate.

There are conflicting histories as to the origins Eggs Benedict - one version, according to the December 19, 1942 issue of The New Yorker, involves the Waldorf hotel in New York, a Wall Street type called Lemuel Benedict trying to cure a hangover and ordering "buttered toast, crisp bacon, 2 poached eggs, & a hooker of hollandaise."

On the other hand, Elizabeth David in her classic 1958 book French Provincial Cooking says that the origins can be traced to a French dish called œufs bénédictine. But then the French believe that all great dishes originated in France so take this as you will.

Whether it was an irate New York broker or a French farmer, I am just glad that someone invented it. On to the recipe, or rather my version of it. This makes one serving.

You will need:

• Two eggs - at room temperature! Give up the nasty habit of cooking eggs straight out of the fridge!
• An English muffin, split into half.
• The traditional recipe calls for Canadian bacon or ham, but I prefer Pancetta. Use as much as you like, but at least enough to cover the muffin halves.
• A few leafs of Spinach (why leave the Florentine out of the fun?!)
• A few tomato slices
• White wine vinegar
• Hollandaise sauce*
• Parsley and/ or chives to garnish

Here's how you make it:
In a wide, deep sauce pan bring to a fast rolling boil enough water to completely submerge the eggs. Think like you're cooking pasta - there should be enough water for the eggs to swim around.

Butter the muffin halves and place on a plate - they will form the base of the dish. Render the Pancetta in a medium-low pan till it is heated through and beginning to crisp around the edges. Place on top of the muffins.

Next, the tomato slices, which go atop the Pancetta. At this point hit it with some coarsely ground black pepper. Next up, the spinach.

Blanch the spinach for about 30-seconds to a minute in the water that you already have boiling for the eggs. Remove and 'shock' the leafs in an ice bath. This stops the cooking immediately and keeps the spinach nice and green. Put the spinach on top of the tomato.

Finally, the eggs! Add about 3-4 tbsp of the vinegar to the water. The acid helps the egg to coagulate quickly into a pretty ball instead of turning it into egg-drop soup! When you're ready to add the eggs to the water, turn it down to a simmer (you don't want the egg bouncing around in there), break the eggs into a bowl and then gently slide into the hot water. Depending on how runny you like your yolks, give it 3-6 minutes. Fish out the eggs with a slotted or mesh spoon and set on top of the spinach.

Spoon on the hollandaise sauce, hit it with some parsley and/or chives and serve.

One quick note - As hard as it to imagine, there is a method to the sequence of piling the muffin - put the tomato on top of the muffin and you will have soggy bread. Put the wet eggs on top of the wet tomato and it will slide off.

*Hollandaise Sauce
Beat 3 egg yolks in a double boiler over barely simmering water. Make sure that the water does NOT touch the bottom of the bowl that the yolks are in. Do NOT let the water boil or it will scramble the yolks. When the yolks have thickened add a tablespoon of lemon juice and beat again till the mixture has doubled in volume. Now slowly(!) add half a cup of melted unsalted butter while continuously beating the yolks. When all the butter has been absorbed, fold in a dash of cayenne pepper and beat again till the sauce becomes glossy and smooth. You can hold the sauce over warm water or in a thermos for about an hour but ideally, it should be served immediately.