Beaver Creek chef has a new cookbook
VAIL, Colorado – If you’re a non-guy female type person and you cook because you like it, you’re gonna love Daniel Joly’s new cookbook.
If you’re a guy and understand that the only reason your kind ever learned to shower, shave and walk upright and cook was to impress women, you’re REALLY gonna love Daniel Joly’s new cookbook.
It’s called “Not Just Another Cookbook,” and Belgian Master Chef Daniel Joly of Mirabelle restaurant just released it.
“For me, it is about my story as a chef, my experiences,” Joly said. “It is a good life. I feel very blessed to own Mirabelle. It is a terrific space for what we do with food, and it is a unique location at the base of Beaver Creek.”
He is gaining celebrity as one of the world’s foremost chefs and runs Mirabelle, regarded as one of the top fine dining restaurants on God’s green earth. Mirabelle opens for the season Thursday.
Mirabelle restaurant opened in 1982, just two years after Beaver Creek opened. Joly, a classically trained French chef, and wife Nathalie landed in the U.S. in 1990 from his native Belgium. They migrated to the valley, found work at Mirabelle in 1991 and bought the place in 1999. Daniel and Nathalie live in the residence above the restaurant with their two sons, Raphael and Sebastian.
The recipes and instructions in the book are easy to read and follow. You can create any of these, no matter what your level of kitchen experience. It’s a big, hefty book with large pictures of each dish and colorful anecdotes.
“We want to make something for our clients and guests to take home and recreate in their own kitchens like they are accustomed to at Mirabelle,” Joly said.
Joly teamed up with Anheuser-Busch and used beer as a key ingredient in many of his new recipes. He has been a spokesman for Belgian beers Stella Artois, Hoegardeen and Abbey of Leffe – all Anheuser-Busch products. Between seasons at Mirabelle, Anheuser-Busch sends Joly on tour – it’s like he’s a rock star only the groupies are not anorexic.
“I am first and foremost a working chef,” Joly says. “While it’s nice to get recognition and the rewards it brings, it is more important for a chef to know how to run a kitchen than to know how to get attention.”
He says Belgians have been cooking with beer for 400 years, and that like most guys who drink it, beer is not complex.
“I wanted everyone to be able to prepare any of these recipes,” Joly said. “Good cooking should not rely on some mystery ingredient or skill. Everything is included.”
The first full chapter, “Cooking with Beer,” is devoted to cooking with beer and why it’s time for beer to come out of the cooler and into your cooking.
The book includes signature dishes from Mirabelle’s seasonal menu, many of Joly’s favorites dishes, and new dishes he recently created.
Joly has always been willing to cook for a cause. He and some of his kitchen staff recently served as chefs for a New York City fundraiser to benefit cancer research and treatment.
4 whole cloves garlic, plus 1 clove chopped
Milk, as needed
2 racks Colorado lamb, 8 bones each
1/2 cup extra virgin oil, or as needed
Salt and pepper to taste
10 baby fingerling potatoes, peeled
1 pinch sea salt
1 pinch nutmeg
Finely chopped chives, to taste
13 sprigs fresh rosemary, leaves finely chopped
1/2 cup white wine
1 fresh tomato, chopped
1 tablespoon unsalted butter
1 pound baby spinach
Peel the 4 whole garlic cloves and set them in a small pan. Cover with milk and cook slowly with medium heat for 9 minutes. Drain the excess milk through a strainer and place the garlic in a food processor, mixing until smooth. (Reserve the garlic puree in a small container; it will keep in the refrigerator for several days.
In a hot saute pan, sear the lamb with a drizzle of olive oil until it has a nice brown crust. Remove the meat from the pan and season to taste with salt and pepper. Reserve.
For the mashed potatoes, place the peeled fingerling potatoes in a large saucepan over medium high heat with enough water to cover the potatoes. Add a pinch of sea salt. Cook the potatoes until tender, then pass them through a food mill. Season to taste with olive oil, some of the garlic puree, salt, pepper and a touch of fresh nutmeg. Add the finely chopped chives at the end.
Set about 1 teaspoon of the chopped rosemary and place the rest on a plate. Cover the lamb in garlic puree and then roll it in the chipped rosemary to coat.
Place the lamb in a baking dish and finish cooking it under the broiler to get a light crust from the rosemary and garlic (about 4-5 minutes). Reserve the drippings. Allow the lamb to rest in a warm place.
In a saucepan over medium heat, add the lamb drippings, white wine, the clove of chopped garlic, tomato and reserved 1 teaspoon rosemary leaves. Reduce for 20 minutes or until you have a sauce-like consistency. Add the unsalted butter to finish the sauce.
In a saute pan with a drizzle of olive oil, saute the baby spinach with freshly ground pepper.
On a plate, arrange the spinach and mash in a ring. Add the lamb and drizzle the sauce over it.
Support Local Journalism
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User