Love was in the air on this week's edition of The Dish!
In honor of Valentine's Day, Chef Jesse Schenker, chef/owner of Recette, in Manhattan, and his wife, Lindsay, director of operations at the restaurant, joined "CBS This Morning: Saturday" for the first favorite dish from a husband-wife team. The busy couple shared their collective love of food, each other, Recette and their new baby, born last fall.
Their ultimate dish: Papardelle with Lamb Ragu, Parmesan and Basil.
According to Jesse's official bio:
Recette is an urban, contemporary American restaurant that opened in New York's Greenwich Village in January 2010. It has been well-received, with "glowing" two-star reviews from both the New York Times and New York Magazine.
Jesse's love affair with food, started at a young age while growing up in Florida. He collected menus from his parents' dinners and also invested in an extensive cookbook collection that has grown to 350 volumes today.
He went for his Culinary Degree at the Atlantic Technical Center in Coconut Creek, Fla. During that time, he gained his first professional kitchen experience at Cafe Maxx, guided by Chef Oliver Saucy. From there, he became the Chef de Partie at Chef Mark Militello's James Beard award-winning restaurant, Mark's on Las Olas and then onto Sous Chef at Fort Lauderdale's celebrated Italian restaurant Rino's Restaurante.
With experience under his belt, Jesse moved to Miami to become Sous Chef at the upscale wine bar, City Cellar Wine Bar and Grille.
After wowing the best culinary cities of Florida, it was time to take on the challenge of wowing foodies in the Big Apple. Jesse was offered a position as Chef de Partie at the two-Michelin-star rated Gordon Ramsay at the London.
He launched his own venture, Recette Private Dining and teamed up with Savoy Bakery owner Brian Ghaw and Per Se pastry alum Christina Lee, and created up to ten-course tasting menus for exclusive private parties.
While Recette Private Dining was thriving, his culinary efforts didn't go unnoticed in the fine-dining restaurant arena. He was given the opportunity to stage at two of New York City's most prestigious dining destinations, Per Se and Jean Georges.
He also launched "Mondays with Jesse" - a monthly dinner series where he transforms the dining room the second Monday of every month and creates a seasonal 10-course tasting menu for his guests.
Jesse and Lindsay met in middle school, but didn't start dating until 2008, after she read about his cooking and tracked down his email address. The rest, as they say, is history.
PAPARDELLE WITH LAMB RAGU, PARMESAN AND BASIL
- 1 lb. fresh papardelle (or buy good quality fettuccine or linguine)
- 1 lb. ground domestic lamb
- 1 garlic clove, minced
- 1 shallot, minced
- 8 oz. tomato puree
- 1/4 cup dry red wine
- 1/2 teaspoon paprika
- 1 Tablespoon sherry vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 cup grated parmigiano reggiano
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons basil, chopped
In a medium sauce pot over medium heat, put half amount of olive oil and then add ground lamb and brown. As you're browning the meat, skim off excess fat with a ladle or spoon. Add garlic and shallots once lamb is browned. Cook for one minute and deglaze with red wine. Reduce for another minute. Add spices and vinegar and then add tomato puree. Simmer on low heat for 40 minutes. Do not let it completely evaporate; be sure to constantly stir it. In a separate pot of salted boiling water, cook fresh pasta for one minute. Strain in colander. Place pasta into pot of ragu. Add fresh basil, cheese, remainder of olive oil. Toss off the heat for 30 seconds. Serve in a large bowl. Eat immediately.
For more of the Schenkers' recipes, go to Page 2.