DANIEL BOULUD
Award-winning chef/restaurateur and Lexus
Culinary Master Daniel Boulud has spent
most of his career exploring international
fl avors and working with chefs from around
the world. But when he’s looking for
comfort, it all goes back to France. “Classic
French food to me is heartwarming and a
connection to my soul and roots,” he notes.
Since the COVID- 19 crisis began, Boulud
has found those familiar fl avors have taken
on new meaning as he works with his team
to serve the city he calls home. With the
help of Lexus and other partners, Boulud’s
FOOD 1 st Foundation makes and distributes
thousands of meals a day in New York City,
bringing comfort to both front-line workers
and those in need.“TRUE COMFORT FOOD IS WHEN YOU
CAN DROP THE POT IN THE MIDDLE
OF THE TABLE AND EVERYONE CAN
SERVE THEMSELVES WITH JOY.”
— Daniel Boulud, Chef & Restaurateur.Daube Provençale
INGREDIENTS
Lamb Stew with Rosemary, Orange & Olives
Serves 8PO
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DIRECTIONS
Method:
Preheat oven to 350°F and place a rack in the center. In a bowl,
mix the pancetta, lamb, vegetables, 2 tablespoons of the olive oil, and
seasonings to coat. Transfer to a dutch oven. Add olives, sachet, and
bouquet garni. Top with orange slices and drizzle with remaining
olive oil. Cover tightly and place on a baking sheet. Transfer to the
oven and bake for 1 hour. Reduce oven temperature to 250°F and
continue to bake for another 2 hours. Remove from oven, let rest in
a warm spot for at least 20 minutes before serving.To Serve:
Discard the sachet and bouquet garni from the stew. Scoop some of
the stew into a serving dish accompanied by polenta on the side, and
garnish with fresh basil leaves.- 4 T olive oil
- 5 lb lamb meat, cut into
2-inch cubes - ½ tsp cayenne pepper
- 1 T salt
- 2 small heads of fennel,
each cut into 8 wedges - 5 Roma tomatoes, peeled,
quartered, seeded - 1 orange, washed, peel on,
cut into thin slices - 8 cloves garlic, peeled,
split in half - 1⁄2 lb pancetta, skin on,
diced - 1 lb small potatoes,
split in half- 5 medium carrots, cut into
1-inch pieces - 1 large onion, cut into wedges
- 2 branches celery, cut into
1-inch pieces - 1 C Niçoise olives, pitted
- 1 sachet (2 tsp each fennel
seed, black peppercorn,
and coriander seed wrapped
in cheesecloth, tied with
butcher’s twine) - 1 bouquet garni (3 sprigs
basil, 2 bay leaves, 2 sprigs
thyme, and 2 sprigs rosemary,
bundled and tied with
butcher’s twine) - 3 C Pinot Noir or good
red wine - 1 C veal or lamb stock
- 5 medium carrots, cut into
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