Autumn Greetings!
Today I harvested an entire row of Speckled Trout lettuce from our garden, and I’ll be serving it in the green salads at L’Auberge Chez François and Jacques’ Brasserie at L’Auberge tonight. Speckled Trout is a delicious heirloom lettuce, similar to romaine, that I’m told was grown in the gardens of Monticello during Thomas Jefferson’s life.
With the help of my kitchen staff, I also harvested a bushel of green beans that will serve as a vegetable side dish on many of tonight’s main courses at L’Auberge Chez François and at Jacques’ Brasserie at L’Auberge. I’ve posted a video about the fall harvest and what I’m cooking with our homegrown produce on my YouTube channel; click here to see the latest video.
If the good weather continues, I’m hoping to keep harvesting from our garden until Thanksgiving. There are more lettuces, cabbages, radishes and broccoli on the way.
I had a lot of fun cooking with Kathie Lee and Hoda on the Today Showlast month. I cooked up a classic French Bistro menu on a budget including mussels in garlic herb butter, pepper steak with Roquefort cheese, and a citrus with ginger salad. In case you missed it, click herefor the video, recipes and more!
Lisa Bacon captures the true essence of L’Auberge Chez François in her feature article “Classically, Unapologetically, French” in the September/October issue of Virginia Living magazine. Click here to read the article.
I know that selecting a wine to go with dinner can be a daunting task. I’m proud of our extensive wine list, but with so many options, where do you start? There is always a sommelier available, both at L’Auberge Chez François and Jacques’ Brasserie at L’Auberge, to help you select the right wine based on your taste and desired price point. Please don’t hesitate to ask for help from one of our expert sommeliers on your next visit.
With the help of our head sommelier, Alex Bardsley, I want to start featuring a recommended wine from our list each month. This month I want to tell you about La Grange Tiphaine Montlouis “Clef de Sol” Blanc. This white wine from the Loire Valley is made from Chenin Blanc grapes grown on 80-year-old vines. The grapes are harvested by hand at this family-run vineyard, and the result is this fresh, minerally white wine that goes with many dishes on our menu, including the ever popular Lobster with Sauternes Sauce, recipe below.
October’s purveyor of the month is Fell’s Point Wholesale Meats in Baltimore, Maryland. I work with Fell’s Point to source locally raised meats, including beef and lamb, for many of the dishes we serve at the restaurant.
Many of the self-sustaining farms that supply Fell’s Point with free-range meats are located nearby in Maryland.
I want to congratulate Douglas M. of Clifton, Virginia and Patricia C. of Royal Oak, Maryland for winning September and August Monsieur François’ profile embellishment competition. Each wins a $200 gift certificate to L’Auberge Chez François.
Also, we have posted our Holiday Schedule on our web site to help you plan for your holiday celebrations and gatherings. Please Click Here for details.
Be sure to follow us on Facebook and Twitter for all the latest news. We just opened a Twitter account for the restaurant, so in addition to following me at @ChefJacquesH, please follow @LAubergeChezF.
This month I’m sharing my recipe for Lobster with Sauternes Sauce. Enjoy!
Until next month,
Chef Jacques
LOBSTER WITH SAUTERNES SAUCE
INGREDIENTS:
1 quart Aromatic Broth (instructions below)
two 1 pound Maine lobsters
1 cup Sauternes (drink the remaining wine while preparing the sauce)
2 tablespoons heavy whipping cream
1 stick of butter sea salt freshly ground pepper
¼ teaspoon finely chopped fresh ginger
1 orange
1 grapefruit
1 papaya or mango
Bring the Aromatic Broth to a rolling boil and add the lobsters. As soon as the liquid returns to a boil, remove the lobsters from the broth. When the lobsters are cool enough to handle, remove the meat by splitting the lobsters in half lengthwise. Use the blunt side of a heavy knife to crack open the claws. Store the lobster meat by covering with some of the broth and reserving in the refrigerator. Use the lobster shells and remaining broth to prepare a Lobster Bisque or Sauce. Section the orange and the grapefruit. The dish requires 2 or 3 citrus sections per person. Peel and dice the mango or papaya. Set aside.
TO PREPARE THE AROMATIC BROTH:
Makes 2 quarts
2 quarts water
1 cup onions, cut in slivers
1 cup of carrots, cut in thin slivers
½ cut of leeks, washed well and sliced
½ cup celery, cut in slivers
2 bay leaves 3 cloves
½ teaspoon fresh ground pepper
2 cups dry white wine
2 tablespoons white wine vinegar
2 tablespoons sea salt
Place all the ingredients for the broth in a 3 court pot and bring to a boil. Reduce the heat and let simmer for 30 minutes, uncovered. Remove from the heat and cool. Transfer liquid and vegetables into a bowl and store in refrigerator until needed. Strain the broth to remove the vegetables just prior to use.
TO PREPARE THE SAUCE:
Allow the butter to soften slightly. Place the Sauternes in a small saucepan over high heat. Reduce the wine by half. Add the cream and bring to a boil. Reduce heat to the lowest setting. Whisk in the butter, several pieces at a time. Whisk constantly until all the butter has been incorporated into the sauce and remove from heat. Add ginger, taste and adjust seasonings. Sauce may be held by placing in a double boiler filled with hot tap water.
TO SERVE:
Drain the lobster and bring the broth it was stored in to a boil. Warm 2 plates in a low oven. Place several citrus sections on each plate as well as a tablespoon of the diced tropical fruit. Plunge the reserved lobster meat in the hot broth for 15-20 seconds. Remove with a slotted spoon and arrange on the warm, garnished plates. Spoon the sauce over the lobster and serve immediately. Variation: Use other sweet or late harvest wines for the sauce. The cream in the sauce may be omitted.
