marcus and maya samuelsson february 2014 ebony-061-ebon0214

7/21/2019 Marcus and Maya Samuelsson February 2014 EBONY-061-Ebon0214

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F E B R U A R Y V I S I T E B O N Y . C O M

M A R C U S & M A Y A S A M U E L S S O N

Romance:

Partyof TwoTHE AWARDWINNING CHEF

AND HIS MODEL MISSUS

FIRE UP A SENSUAL

VALENTINES DAY DINNER

B yA M Y E L I S A K E I T H

E D I T E D B Y

AMY ELISA KEITH

For theSamuelssons,

February 14boils down to

love: Take

care of him.Take care ofher, he says.Its all sexy.

H O M E F O O D T R AV E L


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L I V E Food

Every week night,diners at Harlemsfamed Red Roosterrestaurant cancatch chef MarcusSamuelsson zip-

ping around greeting guests ordashing to the kitchen to oversee abevy of blackened catfish, all whilerattling off orders to his staff withhis charming smile. At home, how-ever, someone else is in charge.

I boss people around all day,so I like to be bossed around by mywife, admits Marcus, who playssous chef while wife Maya overseesthe cooking and drinks the wine.Laughing, he adds, I love it.

For this culinary couple, who willcelebrate five years of marriage this

year, whipping uptraditional Ethio-pian dishes isnt justabout sustenance;its an exercise inromance. Cookingand eating togetheris the most lovingthing [a couple]can do together,he says. Wheneither she or herhusband is travel-

ing, Maya makesit a point to always prepare a home-cooked meal to welcome him back.He loves coming home to a housethat is warm and inviting because itsmells like delicious food, says themodel, known for her Ethiopian-style lasagna.

Feeding one another along thewaysipping champagne, testingout new spicesbrings out the ro-mantic side of it, says Marcus. Sur-prise your lover with a hearty meal

of easy-to-make lamb chops, roastedvegetables and a little somethingsweet to finish off the night. [Made-leines] are sexy and light, says Mar-cus of the bite-sized dessert. Dipthem in chocolate and feed eachother. The next morning, wake upand pop a few in the oven and havewarm madeleines for breakfast.

V I S I T E B O N Y . C O M F E B R U A R Y

1 MISORUBBEDRACK OFLAMBSERVES 4

INGRED IENTS :

2 tablespoons dark miso

1 tablespoon spiced but-ter or unsalted butter at

room temperature

1 tablespoon mild chili

powder

1 large egg yolk

1 tablespoon chopped

sage

2 tablespoons ol ive oil

2 racks of lamb,

frenched (1 1/2 pounds

each)

1/4 cup panko bread

crumbs

Salt and freshly ground

black pepper

DIRECTIONS:

Preheat the oven to

400 degrees.Combine the miso,

butter, chili powder, egg

yolk and sage in a small

bowl, and set aside.

Heat the olive oil in a

large saut pan. Season

the lamb with salt and

pepper. Add the lamb

to the pan and sear until

browned, 2 to 3 minutes,

on each side. Let cool

slightly, then smear

the miso-butter mixture

over both sides of the

lamb. Firmly press the

panko into the miso-

butter mixture on the

rounded side of each

rack.Place the racks,

rounded fat sides up, in a

roasting pan. Roast until

an instant-read ther-

mometer inserted into

the center of the rack

reads 125 degrees, about

15 to 20 minutes. Trans-

fer the lamb to a cutting

board and let rest for

5 minutes. Serve.

F o o d P h o t o g r a p h s b y P A U L B R I S S M A N

Marcus is passionate about serving fresh veg-etables and meats, such as his special occasionlamb (shown above).


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L I V E Food

V I S I T E B O N Y . C O M F E B R U A R Y

3 LEMONCHOCOLATEMADELEINESMAKES 25 TO 30 COOKIES

INGRE DIENTS :

1 lemon, juiced and zested

2 1/2 teaspoons ho ney

12 tablespoons unsalted butter, cut into

cubes

1 vanilla bean

4 large eggs

1 cup granulated sugar

2 tablespoons light brown sug ar

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

For chocolate ganache:

1/4 cup heavy cream

2 tablespoons light brown sug ar

4 tablespoons unsalted butter

8 ounces bittersweet chocolate, chopped

DIRECTIONS:

Preheat the oven to 400 degrees. Butter

and flour two madeleine pans. Set aside.

Bring the juice of 1 lemon to a boil in asmall saucepan over medium heat. Add the

zest of 1 lemon and simmer for 2 minutes.

Add honey and simmer for another 3 min-

utes. Add butter, cut into pieces, and stir

until melted. With a sharp knife, slice 1 va-

nilla bean lengthwise, then use the back of

the knife to scrape the seeds into the pan.

Discard the vanilla bean. Set aside mixture,

and let cool slightly.

Whisk together the eggs, granulated

sugar and the brown sugar in a large bowl.

Add half the honey-butter mixture and stir

to combine. Stir in the flour, baking powder

and salt. Mix in the remaining honey-butter

mixture.Place the madeleine pans on a baking

sheet and fill the molds two-thirds full,

about 2 tablespoons of batter for each

mold. Bake for about 15 minutes, or until

golden around the edges.

Remove from the oven and flip the pan

to turn out the madeleines onto a wire rack

to cool. Meanwhile, for chocolate ganache,

bring the heavy cream and brown sugar to a

boil in a small saucepan over medium heat.

Reduce the heat to low. Whisk in butter and

the roughly chopped bittersweet chocolate.

When madeleines are cool enough to

handle, dip one end halfway into the choco-

late ganache. Place on a tray lined with

parchment paper. Allow the chocolate toharden at room temperature before serving.

2ROASTEDCARAMELIZED ROOTVEGETABLESSERVES 4 TO 6

INGRE DIENTS :

1 cup heavy cream

1/2 cup maple syrup

1 teaspoon fresh thyme,

finely chopped

3 carrots, peeled and cutinto 2-inch pieces

2 parsnips, p eeled and

cut into 2-inch pieces

1 small celery root (about

1 pound), peeled and cut

into 2-inch pieces

2 small rutabagas (2 1/2

to 3 pounds), peeled and

cut into 2-inch pieces

2 tablespoons unsalted

butter

1 tablespoon olive oil

1 pound mustard greens,

washed and shredded,

tough stems removed

1/2 cup chicken stock

2 teaspoons mustard oil

Freshly grated nutmeg

Kosher salt and freshly

ground black pepper

DIRECTIONS:

Preheat the oven to400 degrees.

Combine the cream,

maple syrup and thyme

in a roasting pan large

enough to place all the

root vegetables in a single

layer. Add the vegetables,

tossing to coat, and add

the butter on top. Roast

for 45 minutes to 1 hour,

stirring occasionally, until

the vegetables are tender

and slightly caramelized.

Meanwhile, heat the

olive oil in a large sauce-

pan over medium-high

heat. Add the mustard

greens and cook, stirring,

until they have wilted.

Add the stock, cover the

pan, reduce the heat to

low and cook for 30 min-

utes, or until the greensare very tender. Remove

from the heat, stir in the

mustard oil, and cover to

keep warm.

Transfer the roasted

root vegetables to a large

bowl, and toss with the

mustard greens. Season

with a few gratings of nut-

meg and salt and pepper

to taste, and serve.

marcus and maya samuelsson february 2014 ebony-061-ebon0214

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