This week on Moveable Feast with Relish we get an insider’s look at this culinary gem of an island, and its thriving farming community. Host Alex Thomopoulos joins two of the island’s great chefs: Jan Burhman, who has also been voted pretty much “the best at cooking everything” by her fellow islanders, and James Beard-award winner Jessica Harris. Field trips include a stop at Grey Barn and Farm to sample some award-winning cheeses. And then it’s off to MV Mycological, a shiitake mushroom farm that combines ancient Japanese growing techniques with modern sustainable practices. With ingredients in hand, the next stop is the Beach Plum Inn, one of the most picturesque inns on the island, where our chefs prepare a truly memorable feast. On the menu: Leg of Lamb with a Lavender and Red Wine Marinade; Mushroom-Dashi Broth with Cheesy Popovers; Winter Squash Risotto; and Grey Barn Pear Tart.
Menemsha, MA (810)
Recipes from this episode
This roast leg of lamb is layered with flavor from the fragrant spice rub, garlic slivers inserted into the meat, and the mint sauce that's served with it.
This consommé might be simple in concept, but the dried and fresh shiitakes give it plenty of flavor.
The sweet flavor and smoothness of roasted butternut squash is perfect for risotto, and the meaty shiitakes add texture and an earthy nuance.
Jan Buhrman is known for her popovers, and once you taste them, you'll know why. The key to the success of these popovers says Jan, is to use room temperature eggs, milk, and water and high-gluten flour. Add in lots of shredded gruyere cheese and these popovers will not disappoint.