In the Kitchen with Megan Harris

Word on the street is that the hospitable Megan Harris throws one heck of a dinner party. I have yet to score an invitation, but I did manage to muscle my way into her lovely home for a latte and fresh baked chocolate chip cookies for a lively conversation about cooking.

“Cooking is creative,” says Megan over her shoulder as she froths our lattes. “I’m a creative person.” Of this there is no doubt. The Wilton resident is a writer and documentary film producer. Creativity comes easily for her. “So whether I’m producing a film or a meal, I approach it from a creative place.”

Looking around her kitchen, the scene is certainly laid for culinary creativity. I can’t stop staring at her 84-inch Thermador refrigerator in all its towering stainless steel glory. I have refrigerator envy, and I admit it.

“That’s the same type of refrigerator Julia Child had,” says Megan, affecting a Meryl Streep-perfect accent as she places my latte on the granite countertop in front of me. “Have a cookie.” I do. It’s delicious, as is the steaming glass of milky coffee.

“The recipe I want to share with you is one of my favorites. It’s elegant and easy and everybody loves it. In fact,” she smiles, “it was the first meal I ever cooked for my husband. It was my seduction recipe.”

The dish is her adaptation of a New York Times magazine recipe that ran more than 10 years ago, to which she has added her signature flair.

“It’s a spicy lamb pasta with rosemary. People are really wowed by it because it’s unusual. And the best part about making it for guests is that the sauce is actually better on the second day, so you can have everything ready to go ahead of time. The best meals are always simple,” she says. “Once, I made an entire authentic Indian meal. Everything by hand. It took me three days. And at the end, everyone was so full, they left at ten o’clock to go home and go to bed,” she says in her animated way, laughing. “I thought, ‘I’m never doing that again!’”

Seemingly no challenge is too much for Megan in her kitchen. “I’m also the type of person who goes to a restaurant and is driven to recreate the dish at home. It goes back to that aspect of creativity,” she says, offering me another cookie.

“Food is love,” she smiles. “It’s meant to be shared. As long as there’s good food on the table, it means the party’s not going to end.”

 

Spicy Lamb Pasta

• 1 1/2 - 2 lbs of stewing lamb (or loin or leg) boned and cubed
• 1/4 cup of extra virgin olive oil
• At least five cloves of garlic (or more) minced
• 4 large sprigs of fresh rosemary
• At least tablespoon of chopped parsley (Megan uses more)
• Hot red peppers to taste (Megan uses 3-4 dried, with seeds removed, diced)
• 1/2 - 3/4 cup white wine
• 2 cups chopped tomatoes (canned are better – drain)
• Salt and pepper to taste
• Sugar or ketchup to taste if desired (Megan uses both)

 

Megan's instructions: Process lamb in a food processor until it is slightly chunkier than regular ground.

Add oil to a large sauté pan over low heat. Add garlic, rosemary, parsley and hot peppers. Cook over low heat until aroma has blended, stirring frequently. Add lamb and continue to cook (low to medium) until lamb is browned. 

Turn up heat and add wine, salt and pepper. Cook for 1-2 minutes. Add tomatoes. Reduce heat and simmer uncovered to thicken -- about 20 minutes on low. You may add sugar or ketchup to offset any bitterness. Make in the morning or the day before. After reheating, remove rosemary stalks and toss with freshly cooked pasta.  Tri-color rotini is particularly pretty. Garnish with chopped parsley, fresh rosemary sprigs and freshly grated parmesan cheese.

You can transfer the sauce to a crock pot and add cooked pasta to allow the pasta to absorb the sauce. Also, you can add more tomatoes or tomato sauce if you are so inclined. Adapt to your taste.

Your guests will have seconds. People who say they “never eat lamb” will love this. Make lots because you'll want leftovers!

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