Caren McSherry And Her Gourmet Warehouse Are Full Of Culinary Treasures
Any cook in the city that knows what’s what has been to Gourmet Warehouse and surely come home with much more that they went for, as there’s just too many good ingredients and tools to play with her. I’m an addict and always leave with something I never thought I needed, but once used, I can’t imagine living without.
Caren McSherry is one of the founding members of Les Dames d’Escoffier, an organization of women leaders in food, beverage and hospitality whose mission is education, scholarship and philanthropy and has authored many cookbooks. McSherry has taught many of us cooking lessons, whether officially in a class, or on air on her many radio and TV segments. She’s a culinary treasure, a trailblazer in the industry and her energy is contagious.
With Gourmet Warehouse celebrating 40 years in business, we checked in with Caren and asked her for some recipes that have withstood the decades. Here’s a couple that you may want to put in your repertoire for the next 40 years.
Old Fashioned Sausage Rolls Made Modern
This used to be my ha ha joke always saying that sausage rolls lived and died in the 60’s .. much like real men don’t eat quiche. We have come full circle and now, that fatty, icky sausage meat wrapped in nasty pastry has a new face, lean sausage, multiple herbs, sassy feta and butter puff. Not at all like the Mad Men cocktail parties whey back when.
2 tablespoons olive oil
- 2 minced garlic clove
- 4 minced shallots
- 2 tablespoons port wine
- 1 pound merguez sausage, casing removed
- 2 tablespoons fresh chopped basil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, minced
- 5 ounces crumbled feta cheese
- 2/3 cup garlic and onion jam
- 1 sheet butter puff pastry
Heat the olive oil in a small fry pan, add the garlic and shallots, soften but do not brown. Let cool. Remove the casing from the Sausage, place in a bowl, add the basil, thyme, parsley, feta and cooled shallots mixture. Mix well to combine.
Roll the puff out to about 1/4 inch thickness. Then cut the sheet into 3 inch strips. Roll the sausage meat into a 1/4 inch roll, brush the garlic jam on the middle bottom of the puff then lay the sausage roll on top. Brush the edge with water and press to seal. Brush the tops with an egg wash. Cut into 1 inch pieces and chill for about 1 hour. Place the rolls on a parchment lined tray, and bake in a preheated 400F oven until they are browned and crispy.
Makes 20 Copyright (c) caren mcsherry 01/2017
Lamb Cigars
A unique little cigar, filled with minced lamb and wrapped in an unusual pastry called Brik. Crunchy, flavourful and interesting.
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced fine
- 1 large garlic clove, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground smoked paprika
- 1/4 teaspoon ground cloves
- 12 ounces lean ground lamb
- 1/4 cup Italian parsley, finely chopped
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh cilantro
- 1 package Brik pastry
Heat the oil in a 12 inch saute pan. Add the onion and cook over low heat with the lid on for about 5 minutes. Add the garlic and stir. Do not brown the mixture. When the onion is soft, add the cumin, all spice, paprika, and cloves, stir in to combine, the mixture should be fragrant. Add the lamb and fresh herbs, using a fork mince it up so there are no lumpy bits.
Taste for seasoning and set aside to cool.
Cut the Brik pastry circles in half. Place a heaping Tablespoon of the lamb mixture onto the half sheet of pastry. Roll up jelly roll fashion, tucking the ends in so the filling does not Ooze out the ends. Brush the edges with an egg wash to seal the edges.
Heat 1 cup of grapeseed or avocado oil in a saute pan, carefully lay the lamb cigars in the hot oil and turn until they are crisp and cooked through.
Makes 12-14
Yogurt Dip
- 1/4 cup fresh dill
- 3 green onions, white part only
- 1/4 cup fresh mint leaves
- 1 teaspoon Cote D’Azur
- 2.0 chili paste
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 cups full fat plain yogurt
Place the dill, green onion, mint, chili, lemon juice and zest in the bowl of a mini food chopper.
Purée until smooth, stir into the yogurt and stir until well combined. Season with fleur de sel and ground pepper to taste.
Makes 2 cups
