Le Marais

Thanks Ora Rapfogel for coordinating our event tonight at Bialystoker!

Tonight at Bialystoker!

Sign up for the cooking class at DeGustibus before November 15th! Hosted by Chef Mark Hennessey and Owner Jose Meirelles

Roasted Butternut Squash with Cayenne Seeds (Serves ) 2 large butternut squash 1 teaspoon ground cayenne pepper ... 3 tablespoons extra virgin olive oil, plus extra for cooking 1 small Spanish onion, peeled and cut into -inch dice 2 ribs celery, cut into -inch dice 1 small carrot, cut into -inch dice 1 cinnamon stick 1 teaspoon ground cloves 6 leaves sage 4 cups chicken stock (page 00), or as needed Kosher salt Ground white pepper Preheat the oven to 400F. Use a large knife to cut the squash in half lengthwise. Scoop out the seeds with a spoon. Rinse any pieces of squash from the seeds and toss the seeds in a bowl with the cayenne pepper. Spread the seeds single layer onto a clean baking sheet and roast in the oven until crisp, about 20 minutes. Remove the seeds from the oven and cool until ready to use. These can be made a week in advance and stored in an airtight container at room temperature. Liberally coat the inside of the squash with oil and place cut side down in a 9 by 13-inch roasting pan. Add about inch of water to the bottom of the pan. Place the squash in the oven and roast for about 45 minutes, until the water has evaporated and the squash has started to caramelize on the bottom. Remove the squash from the oven and set aside to cool. When cool enough to handle, use a spoon to scoop out the meat and discard the skin. Place a 4-quart saucepan on the stovetop over medium heat and add the oil. Add the onions, celery, and carrots and cook until soft and lightly caramelized. Tie the cinnamon stick, clove, and sage together in a cheesecloth bag and add it to the pot. Stir in the cooked squash and pour in enough chicken stock to cover the vegetables. Season with salt and white pepper and simmer for about 30 minutes. Remove the spice bag. You can use a hand held immersion blender and purée the soup directly in the saucepan. When ready to serve, spoon the soup into individual bowls and garnish with a sprinkle cayenne-baked squash seeds.

Ratatouille (Serves 8) This is a vegetable stew from the south of France, Provence to be exact, should be made in the summer when the squash are at their best and are the least bitter and acidic. 1 pint of Cherry tomatoes 3 tablespoons extra virgin olive oil, plus extra for cooking 2 large red onions, peeled and cut into -inch dice ... 2 heads garlic, peeled and sliced 1 large Italian eggplant, stemmed and cut into -inch dice 1 large zucchini, cut into -inch dice 1 large yellow squash, cut into -inch dice 1 fresh bay leaf 1 small bunch thyme Salt and freshly ground black pepper 2 tablespoons red wine vinegar Preheat the oven to 350F. Place the tomatoes, and a sprinkle of olive oil into an ovenproof 9 by 13-inch roasting pan and roast in the oven, about 15 minutes. Remove from the oven and set aside until ready to use. Place a 10-inch, lidded sauté pan on the stovetop over medium-high heat and add the oil. Add the onions and garlic and cook until softened and browned. Add the eggplant and cook for an additional eight minutes. Stir in the zucchini, squash, roasted tomatoes, bay leaf, and thyme, and season with salt and pepper. Cover the pot with its lid and lower the temperature on the stovetop to low heat. Allow the mixture to simmer for 30 minutes, until all the vegetables are cooked through yet still hold their shape. Just before serving, stir in the red wine vinegar. You can make the ratatouille in advance, chill it and store it, covered, in the refrigerator for up to four days. It can be reheated in either a hot sauté pan on the stovetop or on a baking sheet in the oven.

The Portuguese Catholic who serves French cuisine to New York’s Jews

A glass of rosé and a beautiful summer salad...

Another PSA: Monday we'll be merging Facebook pages with the other Le Marais page!

PSA: We will be combining this Facebook page with the Le Marais Facebook page soon!

Hope Fathers Day 2016 was a great day for everyone. To continue celebrating, we are hosting our Summer BBQ tonight - Monday - and think you, your father/dad should stop by. Come for amazing food, great wine, and a huge selection of "manly" barbecue, courtesy of chef Marc. See you tonight!

Who doesn't love getting surprises in the mail? Today I received an autographed copy of the 270-page brand spanking new Le Marais cookbook. The cookbook, titled... ‘Le Marais, A Rare Steakhouse Well Done’ was put together by Jose Meirelles, owner of Le Marais, and Mark Hennessey, executive chef and is truly well done. The cookbook features recipes ranging from their classic steaks and chops to salads, sauces, vegetables and even dessert. Almost every recipe has a color photo accompaniment, which I personally love because I don’t typically cook. However, if you are an avid restaurant go-er like me who wants to try their hand at restaurant level cooking, this book is the perfect place to start. The Le Marais cookbook is available now on Amazon you can click here to purchase www.amazon.com/Marais-Rare-Steakhouse-Well-Done//9652296368 Plus, if you have Amazon Prime you can still get it by tomorrow which will give you ample time to browse through it over this upcoming 3 day holiday. You can see more about Le Marais including their most updated menus, specials and photos by clicking here, www.greatkosherrestaurants.com/restaurants/96/le-marais

It's Official - Our new and very first cookbook is ready to launch. There is a forward from former Senator Joe Lieberman and his wife Hadassah, some great stories and many of our delicious recipes. Look for the book launch party mid March 2016. http://www.amazon.com/Le-Marais-Rare-Steakhous//9652296368

Thank you Mark Hennesey and Jose for the excellent tips. Happy Thanksgiving.