PEAR BUREAU NORTHWEST RECOGNIZES PORTLAND CHEF’S MEDITERRANEAN FLAIR WITH NORTHWEST PEARS
PORTLAND, Ore. – March 1, 2010 – This month, Pear Bureau Northwest is honoring local chef Jennifer Buehler of Lauro Kitchen for her Mediterranean flair with Northwest pears. Buehler is one of just seven chefs to be honored nationwide for her creative and original fresh pear recipe.
It was Buehler’s Braised Lamb Shank with Caramelized Pears and Shallots dish that wowed Pear Bureau Northwest, the nonprofit association that markets USA Pears grown in Oregon and Washington.
“It struck us as the quintessential spring entree,” says Kevin Moffitt, president and CEO of Pear Bureau Northwest. “Her pairing of savory braised lamb shanks with sweet, caramelized Bosc pears is one of the best ways to enjoy a pear this spring.”
The Mediterranean spices and preparation of the dish also made it stand out. As chef de cuisine at Lauro, Buehler has been praised for her wide-ranging take on Mediterranean fare, incorporating influences from Turkey, Spain, Portugal, Greece, Lebanon and more.
“I love to pull a little bit from the culinary traditions of each region, applying those flavors and techniques to the quality ingredients we have access to in the Northwest,” says Buehler. “Pears, of course, are a staple. We’re so lucky to have them available nearly year-round in Oregon. They’re an excellent counterpart to the rich spices and textures we strive for at Lauro.”
Chef Buehler will be serving her winning recipe at Lauro Kitchen throughout the month of March.
“The dish is slowly braised for three to four hours,” says Buehler. “It takes patience, but it’s worth it when you take a bite of tender lamb and sweet pears. Or, just stop by Lauro and we’ll make it for you this month!”
Buehler will be featured throughout March on the Bureau’s popular Pear Panache website. Pear Panache is an annual chef recognition program designed to spotlight the nation’s top crop of chefs and bartenders for their creative work with pears. Each year, seven culinary experts are chosen out of hundreds of entries for their innovative fresh pear creations. Buehler’s recipe, which has been modified for home cooks, can be found at www.pearpanache.com.
Braised Lamb Shank with Caramelized Pears and Shallots
Makes 4 to 6 servings
Braise
4 lamb shanks, preferably raised in Oregon, 16 to 20-ounces each
2 tablespoons extra virgin olive oil
1 medium onion, roughly chopped
1 tablespoon finely chopped garlic
2 tablespoons finely chopped or grated fresh ginger
1-1/2 teaspoons saffron
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1-1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
4 bay leaves
1 cinnamon stick
1/2 cup whole almonds
2 quarts chicken stock
1/2 cup dried cranberries
Caramelized Pears and Shallots
1 ounces (2 tablespoons) unsalted butter
1 tablespoon extra virgin olive oil
8 small, whole shallots
2 Bosc pears, peeled, cored and sliced into 1/2"-thick wedges
1/4 cup granulated sugar
Couscous, as accompaniment
Parsley, to garnish
Plain yogurt, served on side
Preheat the oven to 350 degrees.
Prepare the lamb by seasoning liberally with salt and freshly ground black pepper. Heat the oil in a heavy, wide saute pan until it is very hot, but not smoking. Brown the lamb shanks 2 at a time, turning them so that each side is dark golden brown and crusty, about 12 minutes total. Remove the shanks from the pan.
Reduce the heat under the saute pan to medium high and add the onions, garlic and ginger. Cook stirring frequently until the onions begin to caramelize slightly and pick up the color and scrapings leftover from browning the meat, about 5 minutes. Put the shanks in a deep, wide casserole, or a roasting pan. They should fit closely, in a single layer, leaving enough room in the pan to be covered with stock. A lid that fits well is helpful.
Add the sauteed onion, garlic and ginger to the lamb shanks along with the saffron, ground cinnamon, ground ginger, black and cayenne peppers, bay leaves, cinnamon stick and almonds. Cover the shanks with the chicken stock adding a bit of water if necessary to cover them completely. Cover tightly and braise for about 3-1/2 hours, adding the dried cranberries during the last 30 minutes. The lamb should be very tender and falling off the bone.
To finish the sauce, melt the butter in a saute pan with the oil over medium heat. If the shallots are larger than a small walnut, peel and separate into as many cloves as possible, or trim the root end without removing it completely. Halve or quarter the larger shallots; the root will hold the layers together. Add shallots to the pan and saute gently until they begin to soften slightly, about 5 minutes. Add the pear slices and sugar and continue to saute until everything is golden brown, about 15 minutes. Add some chicken stock or water if the sugar begins to get dark.
Remove the lamb shanks from the braising liquid. Transfer the braising liquid to a separate saucepan (there should be about 6 cups), put the shanks back in the braising pan and keep them warm. Add the pears and shallots to the braising liquid and reduce slightly. It will already be fairly thick. Taste for seasoning and add salt and pepper as needed.
To serve, while the sauce is reducing, put the couscous on a larger platter and arrange the lamb shanks on top. Garnish with some pear slices and shallots and spoon the reduced sauce over the meat. Sprinkle with parsley and serve with plain yogurt on the side.
About Pear Bureau Northwest and USA Pears
Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. The Bureau also develops national and international markets for Northwest pear distribution. For more information, including fresh pear recipes, nutrition facts, and short films featuring Washington and Oregon pear growers, visit www.usapears.org.
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Media Contact: Cristie Mather, Pear Bureau Northwest
cmather@usapears.com, 503.652.9720