Brava

April 2014

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66 brava magazine | aPriL 2014 GO+dO savor PhotograPheD by shanna woLf hash it Out the dish wine Don't be sheePish ah…lamb. it's just one of the special foods that signifies spring, like artichokes and asparagus…but meatier. fresh and flavorful, lamb has herbal qualities. it is a perfect canvas for big, rich wines with a meatiness of their own and some definite backbone. Pair it with: novy family wines syrah sonoma: the 2010 is a big wine that's value-priced and features juicy fruit, game, cracked pepper and spices. it is not for the timid and works best with a very flavorful preparation of lamb. ($20) de forville nebbiolo d'alba "san rocco:" Dark and brooding cherry flavors with firm tannins and a savory finish, it's great with roasted or grilled lamb. ($22) Quaranta nero d'avola sicilia: this southern italian wine has fresh, soft and delicate notes with cherry hints, silky tannins and a long finish. it's best enjoyed with a mild lamb preparation. ($15) mont Olivet chateauneuf-du-Pape 2010: a rich french wine with noble pedigree, it's lush, full of black raspberry and mulberry flavors and a hint of cracked pepper. with its long finish, this will hold up to most tasty, well-flavored lamb dishes. and, it's my favorite. ($31) –Karen Eigenberger, partner, STEVE'S Wine-Beer-Spirits inGredient Duck confit hash: marigold Kitchen an indulgent preparation of duck, the meat is salt-cured then cooked in its own fat, enhancing its natural flavor and requiring little extra seasoning. some simple diced potatoes and two eggs "any style" help to add layers of flavor, and a petite greens salad with zippy vinaigrette balances the plate and adds a bit of brightness. 118 S. Pinckney St., Madison. marigoldkitchen.com. Potato hash: madison sourdough there might not be meat, but it's not fair to call this version vegetarian when you consider ingredients like yukon gold potatoes, kale, farro and red onion take a dunk in duck fat while cooking. order yours with two over-easy eggs to break over top and a slice of country sourdough for dipping. this hash is where it's at. 916 Williamson St., Madison. madisonsourdough.com. corned beef hash: graze no need to wait 11 months for st. Pat's, "erin go graze!" the house-brined corned beef makes this brunch stellar anytime of year. tender potatoes and a mélange of rotating seasonal vegetables that compliment cured beef and poached eggs give the dish an oozy richness. 1 S. Pinckney St., Madison. grazemadison.com. –Corey Dane, Madison's community director for Yelp.com ThE Joy oF CookinG a frenched rack looks lovely, but what's the season's easiest and most delicious cut of lamb? according to Dave gathy, master butcher of the conscious carnivore, it's spring lamb shank. gathy pre-packages an entire one-pot meal with the shank, including vegetables, herbs and the wine it'll all cook in. just take it home, pour the contents into a Dutch oven and cook stovetop or in a 275- to 300-degree oven for three to five hours or until the meat falls apart. or try one of gathy's favorite recipes for another fine cut: his lemon and ricotta stuffed leg of lamb makes for a perfectly easy, and tasty, easter dinner. -Kathy Brozyna For Gathy's leg of lamb recipe, visit BRAVAmagazine.com.

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