Tender is the most overworked word in a foodies world (so is foodie, I know, sorry). We use it much too often, but I’ve really got to use it to best describe this rack of lamb dish currently on the menu at Gabrielles. Rack of Lamb can amaze when perfectly seared and finished to a tender pinkish perfection.  I don’t usually try to go on in a flowery oration, but this may be different.  Or perhaps, you can just gaze at the above photo and ask yourself just how much you might enjoy the moment this beautiful plate is placed in front of you.   Tender is the meat, but artistic is the experience.  I began by tasting the Cucumber Slaw and Crushed Yukon Potatoes.  They possessed all the necessary lead ins for my lamb.  The crunchy slaw and the surprising potatoes completely commanded my attention, but I remained in silent anticipation of the Lamb.  Of course, I pushed on and received my just reward for my patience.

Now that I’ve exposed myself as a totally biased restaurant reviewer, I’ll go on.  My main purpose here is to share the recipe of this delightful meal with you and hope you’ll give it a try in your own kitchen.  Just gazing at the recipe below can be a bit overwhelming, but I assure you that by taking each stage, one by one, you’ll amaze yourself and push your kitchen prowess to the next level.  They’ll be no stopping you after you master this one.  You will, however,  need a larger table to accommodate more friends.

Thai Fire Roasted Austrailian Rack of Lamb

serves 4

Ginger Vinaigrette:

• 1 inch of Peeled Ginger
• ½ C-Rice Wine Vinegar
• Juice of 2 Limes
• ½ C-Dijon Mustard
• 1 ½ C 10% Vegetable Oil

Cucumber Slaw:

• 1-English Cucumber (seeded, julienne)
• 4-Crisp Leaves of Napa Cabbage (julienne)
• 1-Carrot (julienne)
• 1-Leaf of Red Cabbage (julienne)
• 6-Sprigs of Cilantro (chiffonade all including the stems)
• Ginger Vinaigrette

Crushed Yukon Potatoes:

• 8-Medium Sized Yukon Potatoes
• 8-Crushed Garlic Cloves
• 2 inches of Peeled, Pureed Ginger
• ¾ C-Palm Sugar (substitute light brown sugar if unable to find palm sugar)
• ½ C-Rice Wine Vinegar
• ½ C-Fish Sauce (we love the three crab brand)
• 2-Thai Chilies
• Thai Basil
• Green Onions

Mint-Peanut Sauce:

• ½ C-Peanut Butter
• 2-T Fish Sauce
• 2-T Rice Wine Vinegar
• 1-Thai Chili
• 6-Sprigs Cilantro
• 1-T Peeled Ginger
• 4-T Palm Sugar
• 2-t Soy Sauce
• Juice of 2 Limes
• ¾ C-10% Vegetable oil
• ½ C-Coconut Milk
• Water To Thin

Asian Steak Sauce:

• ½ C-Ketchup
• 1/8 C-Soy Sauce
• 1/8 C Rice Wine Vinegar
• 1/8 C-Lime Juice

• 1/8 C-Fish Sauce
• ¼ C-Palm Sugar

2 Domestic Lamb Racks (about 3 lbs.)

Salt & Pepper

Steak Sauce:

In a bowl, mix all ingredients together.  Refrigerate until ready to use.

Mint-Peanut Sauce:

In a blender, blend the first nine ingredients until a paste forms.  In a slow, steady stream add the oil.  Turn off the blender add the coconut milk, pulse once or twice until milk is incorporated.  DO NOT OVER MIX! The sauce will break.  Thin with water & refrigerate until use.

Ginger Vinaigrette

In a blender, puree the first four ingredients.  Add the oil in a slow, steady stream.  Refrigerate until use

Crushed Yukon Potatoes

Clean potatoes, cut into 1/4’s Place into a pot.  Add garlic and ginger then cover with Salted water. (Very important to season the water with enough salt to taste)  Boil the potatoes until fork tender.  DO NOT OVER COOK!  Drain, add last six of ingredients, and crush potatoes.  Adjust seasoning with salt and white pepper.   Keep warm until use.

Cucumber Slaw:

In a bowl, five minutes before plating mix the first five ingredients with enough vinaigrette to coat the slaw then season with salt & black pepper.

Lamb:

Trim some fat from the lamb, french the bones & and cut each rack in half making sure each piece has equal amount of ribs.  Season with salt and black pepper, grill to desired doneness and let rest for five minutes.

On The Plate:

Place a scoop of potatoes at the two o’clock position on the plate.  Circle the potatoes with the sauces. Cut each “rack” in half; place one on the plate temperature side up next to the potatoes.  Stack the other piece on the potatoes temperature side up, bone in the opposite direction then the first.  Rest the slaw on the top piece of the lamb and serve!

Some days it’s still a little cool and many times this spring it has been wet, but I know many of us are thinking about those warm Sunday mornings when the exquisite promise of a new day is lifted even higher by an outstanding brunch.   Sunday can be the day when rest and reward fit nicely into the leisurely hour or two we can spend at brunch.  At Gabrielle’s we understand how important this day can be and want to suggest you leave it to us to soften the edges of the coming week.  While you will find many luscious selections on our brunch menu, some of which also make for great lunches, as well as, early dinners, I’m going to invite you to try a few old standards presented with a contemporary twist.

Gabrielle’s Eggs Benedict

• 2 eggs poached
• 2 english muffins toasted
• 2 slices Canadian Bacon Grilled

Grill or Broil the Canadian Bacon to give a nice crunch to the edges.

Hollandaise Sauce (makes 4 servings)

Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.

Poached Eggs

Combine 1 1/2 inches water (about 2 quarts) and 1 teaspoon of vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

Assemble the elements as pictured above, sprinkle with a few chives and enjoy a beautiful spring day and the coming of summer.

That’s not all, today you get to double stuff the recipe box with another favorite of Gabrielle’s Sunday Brunch. The Brioche French Toast with Caramelized  Apples and Cranberries is everything that is promised in that great title. Finding the right Broiche is crucial and I’m going to suggest you try Judy’s which can be found at Atlantic Seafood in Old Saybrook.  The rest is easy and sitting alongside the Eggs Benedict your Sunday Brunch will not disappoint.

Brioche French Toast w/ Caramelized Apples and Cranberries

Caramelized Apples and Cranberries

• 2 pounds mixed sliced apples and frozen cranberries
• 1/3 cup plus 3 tablespoons sugar
• 6 Tbls unsalted butter

Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples and frozen cranberries. Sauté until fruits are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes.

Brioche French Toast

serves 6

• 6 large eggs, beaten
• 1/2 cup heavy cream
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Unsalted butter, for the griddle
• Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)

1. In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
2. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the caramelized apple and cranberry mixture and whipped cream.

Crispy Tuna Rolls

Except for a few special exemptions, food that I pick up with my fingers should meet certain basic requirements. I won’t get into all of them here, but one of the most important ones, is that it must have crunch.  And, of course I love it when it’s accompanied by a drizzle or a sauce.  The Crispy Tuna Roll plate at Gabrielle’s is drizzled with two cool Asian sauces to compliment the creamy rich texture of the tuna.  So, while I am getting great crunch from the crispy wrap I’ve also got a tangy and a spicy sauce for dipping.  Another great surprise with this appetizer is you’ll be gently coaxed into becoming a fan of seaweed salad.  You can find a terrific seaweed salad at Atlantic Seafood in Old Saybrook. It’s always fresh and nicely seasoned.  Again you’ll find a great crunch from the seaweed salad and it provides the perfect complimentary flavors to enhance the crispy tuna roll. What else can I say, I’m just about ready to nominate Chef J as “tuna master” extraordinaire.  Asian fushion is truly his comfort zone.  He weaves flavors, combines salty with sweet and  never forgets the deliver the crunch.  This appetizer may leave the menu soon but I trust Chef J will follow this champion with another selection equally pleasing to savor.

Crispy Tuna Rolls

serves four

• 8oz. Ahi Tuna
• 8 Thai Basil Leaves (use any basil if no Thai basil)
• Salt & Pepper
• 4 Spring Roll Wrappers
• 1 Egg
• Cornstarch

Cut tuna into four equal portions.

Season Tuna & place two Thai basil leaves on the tuna

Place tuna portion onto spring roll wrapper.

Brush outer edge of wrapper with egg.

Fold bottom of wrapper over tuna and outer edges into center of tuna log.

Roll tuna into a “spring roll”

Dust with cornstarch

Fry @ 350° to crisp spring roll keeping tuna rare. About 1 minute. Serve with Asian steak sauce and Cilantro Vinaigrette.

Cilantro Vinaigrette

• 1 bu. Cilantro
• 1/8C. Dijon Mustard
• 1/8C. Fish Sauce
• 1/8C. Lime Juice
• 1/3 C. Brown Sugar
• 1 ½ C.  10% Oil

Add the first five ingredients to a blender.  Puree until combined.

Add the oil in a slow stream to emulsify. Thin with water.

Asian Steak Sauce

• 1 C. Ketchup
• ½ C. Soy Sauce
• ½ C. Rice Wine Vinegar
• 2 limes Juiced

Combine all ingredients whisking well.

Gabrielle's Crispy Tuna Rolls

When you’re really hungry, and feeling like nothing short of a meaty, juicy, grilled work of gastronomical art can satisfy that hunger, here’s just what you need.  Even though “Grilled Pork Chop”  might sound a bit underwhelming, please don’t let the title fool you.  Look again at the photo and imagine the moist, loaded with flavor bone-in chop and the incredible accompaniments the Chef J has fused for our enjoyment. Actually, don’t simply imagine it, try it.  It is currently on the menu at Gabrielle’s and should be available for a few more weeks.  When you try this recipe at home you will get tender and juicy results if you are patient and follow the recipe detailed here.  Chef J has provided all the necessary steps for you to produce the same succulent chop we serve in the restaurant.  If you try this recipe I assure you you will be glad you did.  And, if you’ve invited a few guests to share in your culinary triumphs you better be ready to answer the question, “When can we do this again?” Enjoy, and treat yourself well.



Grilled Pork Chops

Serves 4

Brine four pork chops over night in a solution 2 parts apple cider, 1part water

Salt to taste

Remove and Dry Chop

Winter Greens

• 1 Head Radicchio (Torn)
• 1 Head Escarole (Chopped)
• 1 Head Frisee (Bottom Removed, Cut into Three East to West)

1. Wash all greens and combine. Spin in a salad spinner until dry.
2. Sautee with garlic, Season with salt and pepper.

Roasted Poblano & Goat Cheese Mashed Potatoes

• 1 Diced Poblano (roasted, seeded and diced)
• 2 Oz. Goat Cheese
• 4 Idaho Potatoes
• ¾ C. Buttermilk
• 2 T Unsalted Butter
• 1 bu. Green Onions

1. Boil potatoes until tender, drain add butter & buttermilk. Mash with a potato masher.
2. Crumble goat cheese into potatoes, add poblano & green onions.

Tequila Demi

• 1 C. Veal Demi
• ½ C. Cider Vinegar
• ½ C. Tequila
• 2 t Cumin
• 1/8 C. Brown Sugar
• 1 Sprig Sage
• 2 Sprigs Thyme

1. Combine all, simmer 30 minutes. Strain.

Cilantro-Pepita Pesto

• 1 Bu Cilantro
• 3 Roasted Garlic bulbs
• ½ C. Toasted Pepita Seeds (Pumpkin Seeds)
• 1/8 C. Grated Parmesan Cheese
• 1 Lime Juiced
• ¾ Cup 10% oil
• Salt & Pepper

1. Place cilantro, garlic, lime Juice & pepita seeds in a Robocoup. Blend adding oil in a slow stream to emulsify.

Fold in parmesan cheese and season with salt and pepper.

We have seen dozens of luscious, rich and delicious variations of this dish in many fine local restaurants.  It seems this is a very personal and particular expression of a chefs own palate.  Gabrielles is no different, Chef J loves this preparation and we savor the flavor and love the presentation. If beauty is any indication, one look at the photos included in this post and I think you’ll agree.  It is a spectacular appearing dish that completes its visual promise with a buttery rich silky finish, affirming your selection as a great choice.  It is positioned as a small plate on the menu, but again your portion will be large enough to make a meal.  It also serves as a terrific appetizer to share with others. Mussels are usually eaten slowly, and as such, can gradually calm any craving appetite and leave you satisfied without feeling stuffed.  But, just in case you’re a little worried about quantity, one look at that volcanic stack of frites emerging from  the swimming mussels is pretty reassuring of eventual satisfaction.  The best thing is, this is not difficult to prepare, your toughest job is getting great mussels. Thankfully we don’t live in Oklahoma, so mussel choices and scarcity will not be a problem.  In Chester, Ct you’ll find a terrific sunday morning market, in Deep River, Ct thursday brings the freshest catch to your neighborhood and in Old Saybrook and Essex, Ct weekend markets provide plenty of supply.  If that’s not enough Atlantic Seafood and Saybrook Fish market are always stocked with the freshest selections.  Afficionado’s agree the Prince Edward Island mussels are among your best choice. Let me show you how effortless this favorite can be.

Gabrielle’s Moules and Frites

serves four

• 1 lb of PEI mussels per serving
• 1 lb of softened butter
• 1 bunch of Italian parsley
• 3 cloves of garlic
• white wine
• 3 large Idaho potatoes
• peanut oil

Tarragon Aioli

• 1/2 cup of mayo
• 1 egg yolk
• 1 clove of garlic
• 1 small bunch of tarragon
• 1 TBS white distilled vinegar
• 1 TBS dijon mustard
• 1/2 cup of olive oil
• salt and pepper

Begin with the aioli.  Add the mayo, egg yolk, 1 clove of garlic, small bunch of tarragon, distilled white vinegar and dijon mustard in blender and blend with a slow stream of oil.  Season with salt and pepper.  Refrigerate.

Heat 2 inches of peanut oil in a deep sauce pan to 375 degrees.  Mandolin cut the potatoes into small stripes.  Be careful any time you use a mandolin using the protective cover to push the potatoes through.  Also, be very careful with the peanut oil and frying the potatoes, go slowly when you insert the potatoes and when you take them out.  The dryer you can make the potatoes the less splash back you will have.  Use a screen over the sauce pan to protect yourself and the surrounding area. Fry until golden brown and immediately season with salt.

Add the softened butter, cleaned parsley and the coarsely chopped garlic to a food processor and blend to liquid form.  Place in the fridge.  Rinse the mussels thoroughly to remove any dirt.  Add enough white wine to a large pot to cover the bottom and add in a nice sized kitchen scoop of the butter mixture and the mussels.  Heat until the mussels open.  Discard any mussels that do not open. Pour the mussels and the liquid into a large bowel.  Top with the frites and accompany with the aioli.

Invite some friends and……………….enjoy.

Ahi Tuna Seaweed Salad

You may have to visit a few of your favorite specialty shops to complete this dish but, it will be well worth the effort.  Because Chef J has refined his touch with Asian fusion so well, giving this simple yet delicious appetizer a try at home will leave you wanted to try a few other Asian ideas from the kitchen of Chef Jason Groten.  You can visit Atlantic Seafood in Old Saybrook to find both the best Ahi Tuna and the seaweed.  While we may think this dish could be a bit tricky, it really is quit simple.  The slight heat from ginger combined with the crisp cucumbers and spicy mayo will finish the effort successfully and entice you to try asian more often.  Here we go.

Seaweed Salad

serves four

• Dry sheets of Seaweed (3/4 oz)
• 1 tsp finely grated Fresh Ginger
• 3 Tbls. Soy sauce
• 1 English Cucumber shaved and julienned (about 4 inch strips)
• 1 tsp. sugar
• 3 Tbls. rice wine vinegar
• 3 Tbls. water
• Ahi Tuna (6 oz per serving about 1 1/2 in. thick)
• 1 1/2 tps ground coriander seeds
• 1  tps ground sczechwan peppercorns
• pinch red pepper flake
• 2 Tbls of mayo
• 1/2 tps Sriracha Chile Sauce
• Tobikko (fish roe found at Fromage)
• black poppy seeds

Cut the seaweed into 1/4 inch strips. Marinate the seaweed in the soy sauce  and grated ginger for 10 minutes. Crush the coriander seeds and combine with crushed szechwan peppercorns and pinch of red pepper flake to produce your ahi tuna rub. Rub all sides of tuna with the rub. Let sit for about 10 minutes.  For the pickled ginger add  the 1 tsp. of very thinly sliced ginger to the water and rice vinegar with the sugar and salt and cook until the heat is gone from the ginger.  Grill the  rubbed tuna for about 5 minutes on each side for medium rare result. While the tuna is on the grill combine 2 tbls of mayo with the Sriracha Chile Sauce for the spicy mayo.

Place the julienned cucumber on the plate and top with slices of the grilled tuna. Pile the marinated seaweed on the tuna and top with a few pieces of the pickled ginger.  Top with 1 tsp of the Tibikko.  Spoon the spicy mayo onto the plate and sprinkle the presentation with the poppy seeds.  At Gabrielles we drizzle the plates with a sweet chile sauce.  We make our own in big batches but for home use we suggest you try some of the sweet chile sauces available at many  fine specialty grocery stores, like Fromage in Old Saybrook, CT or the Local Beet and Wheatmarket, both in Chester, CT.

Queen of Thailand Spiced Salmon

Can you think of another protein that lends itself to experimentation more easily than salmon?  Wow, you’re good.  OK, other than chicken. Exactly.  Salmon is a favorite if many and a healthy alternative to other heavier choices.  Chef J has many interesting salmon recipes that from time to time will make it to the menu at Gabrielles and this Asian influenced mix is light, filling, and an emotional boost.  When you’ve finished a meal that you know goes to work to strengthen the body, the soul gets a lift as well.  Chef Jay continues the effort to provide fresh, local and healthy alternatives to complement the richer and wonderfully satisfying selections sharing the menu at Gabrielles.  This choice presents spices so complementary of each other that if you are looking to enjoy the ginger or the cayenne or the fennel and star anise, they can emerge singularly, as well as, collectively.  The cooling mango salad jumps proudly to assist the spiced salmon and the sweet potatoes provide the substantial element to compliment the lightness of the other items.  All in all, a terrific and most satisfying entree.  And, when the dessert menu arrives, it’s easy to justify a little indulgence.  Ohhhhh, well.

Mango Salad

• 1 mango (cut into small cubes)
• 1/2 julienned red pepper
• 1/2 small sliced red onion
• chiffonade romaine lettuce ( two small handfuls for 2 servings)
• 1/4 cup roasted cashews

We will prepare this salad first and allow it to sit at room temperature while we sear the salmon.  In a 450 degree oven roast the cashew for 3 or 4 minutes. Dice the mango.  If you haven’t yet learned the best way to handle a mango, visit about.com and search ‘cutting a mango’, very helpful.  Combine the mango salad ingredients in a medium bowel.

Mango Salad Dressing

• 1/3 cup lime juice
• 1/3 cup brown sugar
• 1/4 cup fish sauce

Whisk the salad dressing ingredients and add to the mango salad a little at a time until covered.  Be carful not to weigh down the salad with too much dressing.  You want to coat the ingredients, but not create a pool of dressing.

Sweet Potatoes

• 1 sweet potato per serving

Clean and roast the sweet potatoes whole with skin on. Wash and rub the potatoes with a 10% oil blend at 350% until fork tender.  Cover with foil and add water to roasting pan so the potatoes don’t burn. Cut into cross sections and season again with the 10% oil, and salt and pepper to taste.

Chili Sauce

Refer to the Scallop Appetiser in categories for the chili sauce recipe.

The garnish is a few whole leaves of cilantro.

Spice Rub

• 1/2 Tbls crushed red pepper
• 5 Tbls whole coriander
• 1 Tbls whole black pepper
• 1/2 Tbls onion powder
• 1/2 Tbls grated ginger
• 1/2 tps cayenne
• 1Tbls fennel seed

Combine the rub ingredients, then season the salmon with salt and pepper and liberally coat the salmon with  the rub mixture.  Add 1 Tbls of 10% oil to your pan and with the flesh side down sear it off for 2 to 3 minutes at medium high heat.  Place in the oven with the flesh side down at 450 degrees for an additional 4 minutes. Flip the salmon over and cook for an additional 2 minutes.

To plate follow the photo above. Place a nice amount of mango salad on your plate.  Drizzle the plate with the chile sauce. Place the spiced salmon on the salad and add just a few of the cilantro leaves to finish.  Enjoy.

We remember significant events in history because they are simply unbelievable, or maybe they shock us beyond our imagination.  Sometimes they might produce a stream of tales that spawn even more fantastic stories.  The Titanic is one of those factual moments that every so often spins a new fable.  And, why not?  Just the word titanic suggests monumental, or prodigious, massive.  Gabrielles every year recreates the last supper served on the ship, and celebrates this with a daring and colossal feat all its own.  The eight course meal is meticulously presented, detailed so accurately that the guests begin to recall that tragic night, sharing stories that sound as if they had been there themselves.  Many of the guests, dressed in there best formal attire, have researched the ships last hours and recall many interesting anecdotes about that evening.  But, tonight is about that incredible final dining experience aboard the Titanic masterfully recreated by Chef Jay Groten and his able crew.  There would be no leaks sprung at Gabrielles on this night.  Rather, eight courses of delicacies and delectables so fine all the guests would float happily away at this nights end.

Like a lot of others (no, not the bad element on Lost, more like all the rest of us) I am comforted when a restaurant offers a filet mignon that is presented with a twist unique to their own inspirations.  This filet is both unique and loaded with tradition, and it answers all of your needs in a great steak.  If your watching the entrees as they pass your table on their way to some waiting hungry diner (and we all are), you’re ooing a little at how wonderful this dish looks.  I’ve always felt a steak is capable of  a stately and proud appearance, capable of humbling one and making you feel ‘not worthy’.  But, I can get over that in a hurry and, easily enjoy every bite. The night I ordered the filet it was presented on a bed of spinach with an infusion of garlic which made me feel like I’d just won some award.  The accompanying mashed potatoes were also sporting a garlicky mantle and I knew this could only get better.  And it does.  The demi-glaze which supports the spinach and filet completes the picture, and it does make a beautiful picture.  Best of all, this can be made at home and I’m sure it would make Chef J happy to know you’ve given it a try.  Jump to the end of the recipe below and start with the potatoes and demi-glaze so everything will be finished together.

Fire Roasted Filet of Beef

serves 4

• 4  8oz filet of beef
• 2 bags of fresh spinach
• garlic
• 4 large Idaho potatoes
• 1 stick of unsalted butter
• 1 cup shredded gruyere cheese
• 1/2 cup buttermilk or milk

Demi-Glaze

• beef bullion cube
• beef or veal demi-glaze
• 2 small onions
• 2 shallots
• 3 garlic cloves
• 4 oz. brandy
• salt and pepper and sugar to taste

Add the whole (peeled or unpeeled)  potatoes to unsalted water and bring to a boil.  Salt breaks down the structure of the potatoes at this point, they will be seasoned later.  While the potatoes are boiling, heat 2 tbls. 10% oil combination in a pan, drop in a few cloves of garlic until soft but not crispy, remove from the heat, but leave the garlic in the oil to flavor the oil. Save this oil, you should find a use for it soon.  When the potatoes are just past fork tender, but still able to be picked up with tongs, strain off the water, keep the  pot, but turn the fire off.  Add 1 stick of unsalted butter to the pot (1 stick for 4 potatoes) and return the potatoes.  The heat from the potatoes will melt the butter.  Use a masher smash the potatoes but don’t try to kill ‘em.  Excess mashing will break down the gluttens and adversely affect the flavors. Add the shredded gruyere and roasted garlic, mash a bit more.  Add 1/2 cup of butter milk or whole milk, mash a bit more to combine and, now we can season with salt and pepper.

Season the filets with salt and pepper and, on the hot side of your grill, cook for 3 minutes on each side.  To achieve nice grill marks on your filet move to a different (but still hot) part of the grill and sear for 1 1/2 minutes at 1 o’clock and again at 11 o’clock to produce great grill markings.

Finish the filets in a 450 degree oven for 3 to 5 minutes to achieve an internal temperature of 125 degrees.  Your steaks will be medium rare.

Saute the chopped garlic in a 10% olive oil to vegetable oil combination until golden.  When you use 90% vegetable oil you are able to saute over a hotter flame without burning.  Olive oil burns at a lower temperature than vegetable oil, but you can mix a small amount of olive oil with the vegetable oil for added flavor.  Add 2 heaping handfuls of spinach to the garlic.  The spinach will reduce quickly so attend to this constantly and keep stirring.  Remove from the heat, add salt and pepper and toss.

Pick up a beef bullion cube and a pre made package of demi-glaze.  That is unless you absolutely must make your own demi, and if so settle in for a long but loving adventure.  Call Chef J at Gabrielles and he will explain the process to you in painstaking detail, but he will love to help you. In Old Saybrook, I’ve seen the demi-glaze at Walts Market and, in Essex I’ve found in at Bennie’s Farm Market.  Both great places to shop and support your local merchants. Here’s a yummy way to quickly add great flavor to your steak with a melted onion brandy jus. Dissolve one beef bullion cube in 2 cups of boiling water and combine with the demi glass, heat and reduce until the mixture can coat the back of a spoon. Saute in a 10% oil mixture 2 small onions, 2 shallots and 3 garlic cubes (sliced north to south).  When this mixture is softened add 4 oz. of brandy and flame it off.  Be sure and be safe, take the pan off the heat when you add the brandy.  Reduce by 1/4 then season with salt and pepper and sugar.  Add this to the demi-glaze and get ready for the fruits of your labor.  As E.F. Schumaker would say, “Good work is the essence of real enjoyment.”

You’re sitting in a beautiful restaurant enjoying a cocktail after having just ordered dinner.  Your mouth may be watering a bit, maybe from your drink, and maybe with a little anticipation of your coming meal.  You may also be wishing you could watch as the chefs prepare what you are about to admire and then devourer.  Are they crafting your choice with the focused concentration of a thoroughbred  eyeing the finish line?  I think they definitely  are.  At Gabrielles they’re actually enjoying what they do because they are  fine artisans and, they are working in an exciting profession with other like minded people.  I have watched this kitchen work and I’m impressed with the cohesive and collective effort I’ve observed.  These people work fast, they know where one another is in the space and, what is especially impressive, they know how to, and are ready to, help one another.  I’d like to introduce you to the beating heart and imaginative soul of this exceptional restaurant.  Let’s begin with the head chef, Jason Groten.

Chef J is originally from California.  He has been in the food industry since high school and has always intended to be a chef in a fine dining restaurant.  Chef J learned the nuances of cooking from an old school Italian family, the matriarch of this family, Carmela, taught him to make pastas when he was just 15.  He first attended  the CT. Culinary Institute in Farmington, but quickly moved on to the Culinary Institute of America in New York.  Here he would study for 18 months and then perform an externship for 6 months, a sort of battlefield initiation, at Croche’s in San Diego.  A restaurant owned and operated by the late Jim Croche’s widow.

Chef J has worked in many fine restaurants including, Bricco’s in West Hartford and Max on Main in Hartford. He began by working  as a pantry chef and soon move up to sous chef.  His first head chef position was at Sigs in Chester, CT.  It was here that Jay was first encouraged to express himself and design the menu based on his personal recipes.  Sigs was a huge success and quickly propelled Chef J into the ranks of the Connecticut river valley’s best chefs. A special kind of devoted professional Chef J knew he was in the right place when he realized he loved the long hours, the fun that is food preparation and, of course, the great food.  Chef J respects his profession and feels the term, chef, is used to freely. You can tell the kitchen at Gabrielle’s is Chef J’s kitchen.  Everyone knows their place, their job and they all know how to contribute to the overall effort.  No huge ego’s complicate the soildarity, but with 25 years experience Chef J is clearly the leader.

Chef J loves to share what he’s learned over the years.  So, as an avid foodie and kitchen junkie, I took the opportunity one afternoon to ask Chef J a few questions. What are your favorite smells?  Without any hesitation Jay said, ” Jasmine rice, duck confit, basil, sage, lavender and clarified butter.”  I instantly understood something about food preparation from that answer.  The way to great tastes and recipes is through building with great flavors and aromas.  He does wish he was a better baker, loves the speed and pure idea of the saute, and wants to present something he would love to eat.  Oh yeah, I don’t know why, but I asked him , “cilantro or parsley?”  He said, “I don’t use parsley, it makes your teeth look funny.”  I agree.

The first time I talked with Chef J about his kitchen and his restaurant efforts it took him about 1 minute to start telling me about just how important the others in the kitchen were to the success of Gabrielle’s and, he began by telling me about Sous Chef John Crandall.

John studied at Johnson and Wales in Rhode Island. He has spent 11 years in the restaurant business with the last 4 years at Gabrielle’s working side by side with Chef J.  Calling Madison, Ct. home, John has worked at the Harborside Restaurant on Block Island, as well as, Noodles in North Madison and Perfect Parties in Madison.  All of these establishments have great reputations and John received some great training  while working there.  Pasta is John’s favorite creative food passion and he is developing deft skills in this tricky art.  His favorites include ravioli’s, lasagne , and pappardelle.  John has a love for new age american cuisine and the bistro style restaurant environment.  One of the great ‘tastes’ at Gabrielle’s is the music that paces the kitchen.  John has much to say about the music and contributes a great deal to the ‘heart and beat’ of the kitchen. I don’t doubt for a moment that John will someday own his own restaurant, the cuisine of which will compliment his food and rhythm.  I asked John who were his influences and favorite chefs.  Without hesitation John said, “My Mother”, (great answer) Chef J and Gordon Ramsey.

At the front of the house the most familiar face belongs to Kate Evans.  Kate is Gabrielle’s restaurant manager and she welcomes all with a great smile and a sparkle that you’ll find instantly warming.  Kate is another at Gabs with many years of experience and she brings an accomadating style to the guest first impression.   She started at the Griswold Inn about 10 years ago and quickly parlayed her new found bartending skills into a worldly skill.  She tended bar in Cardiff, Wales to pay for college at Cardiff University where she studied Journalism.  Back in Ct. Kate was hostess at Ocean Dr. in Norwalk, CT.

Kate has embarked on a plan to visit all 7 continents, learn new languages and become as worldly as possible. After a stint as a watress in New Haven at Barcelona she traveled to Kenya to do research for the charity C.H.E.K.A.  (care and health education for kids in Africa).  She has spent time in Jordan and Syria and visited  the ancient city of Petra while in Jordan. Being an avid hiker Kate easily endured a 4 hour bus ride followed by a tricky 1 mile hike to gaze upon the magnificent city of Petra.  Google it, you’ll see what I mean and, what she’s seen.  She now has 4 of the 7 continents in her pocket.  She has also climbed Mt. Washington twice, which will come in handy next month as she travels to Peru to hike again, this time to Machu Picchu.

So, as you can see Gabrielle’s has many talented people who enjoy life, like what they do, and know how to present to you a great dining experience.  We want you to enjoy your next visit to the restaurant, and I’m sure you will.  Chef J and sous chef John will make sure of it..