The Tasting Menu: Pepelajefa

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Pepalajefa is a European-inspired gourmet food shop located in the heart of Sag Harbor.

I’m the owner and the daughter of a diplomat. Because of my extensive travels, these experiences have greatly influenced my way of cooking and of thinking when preparing dishes.

The food served at Pepalajefa is focused on family recipes and dishes from all over the world. This is what makes Pepalajefa different from other food shops in the Hamptons.

Some of the recipes might be old-fashioned, but have been adapted and modernized over the years. The dishes are not new in themselves, but at Pepalajefa we strive to offer light, contemporary cooking with exciting new flavors.
Carre D’Agneau (Rack of Lamb)
(Serves 4)
2 lamb racks

French mustard

2 sprigs rosemary

Salt and pepper

Olive oil
Smear lamb with mustard, then salt and pepper.

Put the rosemary sprigs on a baking sheet and lay the lamb on top.

Drizzle olive oil over the meat.

Preheat oven to 390 degrees and cook the lamb for 20 to 25 minutes maximum.

Let rest for 5 minutes, then cut and serve immediately.
I usually serve the lamb with French mustard but I also like to prepare this mint sauce.
Mint Sauce
1 bunch mint leaves

Vinegar, to taste

Sugar, to taste

3 to 5 garlic cloves
Put all the ingredients in a food processor and blend well.

Adjust seasonings at the end.

The sauce has to be both sweet and sour and goes very well with the lamb.
Lemon And Cumin Oven Roasted Potatoes
(Serves 4-plus)
1
½ pounds small potatoes (I prefer the colorful ones, the result is truly beautiful)

Salt and pepper, to taste

1 teaspoon cumin

Olive oil, for drizzling

Organic lemon

Optional: rosemary and garlic, to taste
Cut the potatoes in half.

Cut the lemon in quarters and then into very fine slices.

Put both the potatoes and the lemon on a big baking sheet so they are well spread out.

Drizzle with olive oil.

Season with salt, pepper and cumin.

Mix well with your hands.

Add sliced garlic and/or rosemary if preferred.

Put the potatoes in the oven for about 40 to 45 minutes or until tender.

Stir every 10 minutes for an optimal result.

Serve hot from the oven as a fantastic side dish to all meats and fish.

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