Cooking with Class 2020
Chef Peter Levine
Moroccan Lamb Stew with Deluxe Cous Cous
Lamb for Peter’s class provided by American Lamb
2 lbs leg of lamb or shoulder cut to 1 inch cubes
1 large yellow onion cut to 1 inch dice
3 large carrots peeled and cut into 1 inch pieces
4 ribs celery trimmed and cut to 1 inch pieces
1/2 cup olive oil
4 cups crushed canned plum tomatoes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon madras curry
1 bay leaf
1 cinnamon stick
1 tablespoon kosher salt
1 teaspoon black pepper
3 each whole dried Thai chilis
1/2 cup raisins
1 cup red wine
2 cups water or chicken stock
In a Dutch oven style pot, heat the olive oil until shimmering. Season the meat with salt and pepper. Brown well on all sides in the hot oil. Remove the meat and hold on the side.
In the same pot, add the vegetables and spices. Cook until tender. Add the meat back to the pot along with the red wine. Bing to a simmer and add the chicken stock. Cover and simmer gently for about 1 hour or until the meat is fork tender. Check the liquid level and add more if needed. It should be slightly thick, not soupy, and just covering the meat and vegetables.
Open the lid and bring to a boil to reduce the sauce, further concentrating the flavors. Serve this over the Deluxe Cous Cous.
Deluxe Cous Cous
1-1/2 cups dry cous cous
4 cups boiling slightly salted water
1/4 cup shredded carrot
1/4 cup toasted sliced almonds
1/4 cup chopped green onion
1/4 cup chopped cilantro
1/4 cup raisins or sultanas
2 tablespoons chopped mint
2 tablespoons fresh basil
1/4 teaspoon cinnamon
1/2 teaspoon cumin
Bring the water to a boil. In a bowl, pour the water over the cous cous and cover it with plastic wrap. Let the cous cous absorb the water. Remove plastic and fluff with a fork. Add all the ingredients and mix in gently. Check seasoning and adjust with salt and pepper.
Cooking with Class Signature Cocktail provided by Diageo
Earl Grey Highball
Johnnie Walker Black Label - 1.5oz
Earl Grey tea syrup - 0.5oz
Lemon juice - 0.5oz
Fever Tree tonic water - 3.5oz
Build in a highball glass and top with ice. Garnish with lemon wheel, thyme sprig
Earl Grey syrup
Earl Grey tea bags - 5
Cane sugar - 4oz
Water - 4oz
Brew tea bags in 4oz of boiling water for 10 minutes. Strain tea bags and add sugar to tea. Dissolve sugar.
Wine Pairing Suggestions for Moroccan Lamb Stew with Deluxe Cous Cous
Long Shadows: Sequel Syrah
Buty Winery: ‘Rediviva of the Stones’ Rockgarden Estate, Walla Walla Valley
Buty Winery: Conner Lee Vineyard Merlot & Cabernet Franc, Columbia Valley
Davenport Cellars: Pinot Noir (https://davenportcellars.orderport.net/product-details/0263/2016-Pinot-Noir)
Wine club: no cost to join, no commitment. 20% off bottles and 50% off cases
Owners Jeff and Sheila Jirka have retired, so get this wine while you can.
Dowsett Family: NV Two Magpies Syrah/Mourvedre Columbia Valley
PCC carries Dowsett Family, or you can find/order at various city wine shops
Foundry Vineyards: 2013 Foundry Vineyards Petit Verdot ($39)
Foundry Vineyards: 2014 Foundry Vineyards Cabernet Sauvignon ($45)
Foundry Vineyards wines can be ordered at:
Or call the shop Wednesday-Friday 3-7p (206) 466-5378
AntoLin Cellars: Carménère
L’Ecole: 2017 Syrah, Estate Seven Hills Vineyard, Walla Walla Valley
Baer Winery: Callisto, Cabernet Sauvignon/Syrah blend
Chateau Ste. Michelle: 2016 Pundit Syrah
Dusted Valley: Tall Tales Syrah (rocks Syrah-check at Tasting Room, 14465 Redmond-Woodinville Road NE)
Torii Mor: 2017 “Deux Verres” Reserve Pinot Noir (Tasting Room 14525 148th Ave NE, Ste 114)
Torii Mor: 2018 Yamhill Carlton Select Pinot Noir (Tasting Room 14525 148th Ave NE, Ste 114)
Torii Mor available at Metropolitan Markets, Whole Foods, select QFC stores
Dunham Cellars: 2017 Trutina
Dunham Cellars: 2017 Syrah
Learn more about the wines: https://drive.google.com/drive/folders/14qnKXZRkyXvDY8cafnJQzYQUfp0h7lII
Buy wines at: https://www.dunhamcellars.com/Our-Wines
Sparkman Cellars: 2016 Ruckus Syrah
Hand of God Wines: Fingerprint Series Red Blend MB3
Hand of God Wines: Old Vines Malbec
Learn more at: https://www.handofgodwines.com/
Cooking with Class is an event created in 2002 by Connie Adams and Eileen Mintz, with continual support from Penny Rawson. Now in its 19th year, the event is presented in partnership with the Pike Place Market Foundation.
Proceeds benefit services for seniors at Pike Place Market who live on low-incomes and may be experiencing homelessness. Services in the Market include access to housing, assisted living, healthcare, nutritious food, and community support. By helping the seniors who work, learn, and live in and around the Market, the Pike Place Market Foundation helps the Market you love remain a thriving, caring community. Making a continuum of care for seniors, benefiting programs are: Heritage House at the Market, Neighborcare Health Medical Clinic at Pike Place Market, Pike Market Food Bank, Pike Place Senior Center, and the Food Access Program. Wider community support ensures these programs continue to thrive.
Since 1999 Seattle DINING! has provided a constant stream of editorial for those who like to dine both in and out. Our focus includes restaurants, wine and other beverages, recipes from the Seattle DINING! test kitchen and top area chefs, and getaways. A series of monthly columns keep readers informed about the fabric of the Pacific Northwest dining world. Enriching readers food experience in an area as diverse as the Pacific Northwest is why we’re here.
About Pike Place Market Foundation
Pike Place Market Foundation supports the heart of the Market – its people. By helping our neighbors who work, learn and live in and around the Market, the Foundation’s mission is to nurture a thriving Market community. Established in 1982, The Market Foundation has granted more than $36 million to provide housing, healthcare, healthy food, childcare and a community of support to our downtown and Market neighbors. Over the past 38 years, The Market Foundation has contributed to a neighborhood model that allows a diverse community to live and thrive here at Pike Place Market. We are guided by the following values: collaboration, inclusion, respect, optimism and gratitude.