Lamb Merguez and Peppers ($14)
Spiced lamb sausage and peppers, served over harissa yogurt and drizzled with pomegranate molasses. Finished with crumbled feta, toasted pistachios and warm flatbread
Chef Brittney Pereda whisks us into the kitchen at the newly opened Flour and Stone Restaurant (next door to Pine Grove Hall where Pereda is also Head Chef) and shows us how she prepares the colorful and flavorful Moroccan-inspired dish she is cooking up special for Restaurant Week.
Merguez is a spicy lamb sausage with roots in North African cuisine. Chef Pereda orders these tasty sausages from Fossil Farms in New Jersey, a purveyor of farm raised game and natural meats. “They have awesome proteins,” she says as she adds the sausages to her hot skillet after getting some nice color on the sliced bell peppers.
She swirls Greek yogurt spiced with harissa, cinnamon, cumin and coriander into a dish and then places the smoking sausages and peppers on top. She drizzles on pomegranate molasses, gives a hearty sprinkle of Bulgarian feta, tosses on some toasted pistachios and fresh dill before tucking torn pieces of their house-made flatbread around the bowl.
Pereda loves creating dishes full of color — especially during Pride month. This dish is a delicious masterpiece and makes a sizable appetizer for sharing — or could be enjoyed as an entree.
Have you heard about the walk-up window at Flour and Stone? They serve Vale Wood Farms ice cream with flavors like cucumber Serrano and blueberry lavender — as well as classic chocolate and vanilla, among other tasty treats and coffees. There’s even a lovely stone patio area with some of the perennial flowers salvaged from the original property in bloom.
