BEING A GRACIOUS HOST
Stress level:
Vikram Vij is known for his hospitality. Diners at Vij’s in Vancouver often find him welcoming people to the restaurant or hopping from table to table to chat. He was even a smiling presence on Top Chef Canada when he served as a judge in 2011 and 2012.
And while his affability comes naturally, he realizes this is not the case for everyone. “Cooking has to come from your heart,” he says. “If it’s not a passion for you, if it doesn’t feel good, get out of the kitchen. If it feels like it’s a chore, it will taste like it. And if you’re not a people person, don’t invite people over to your house—if it’s a stress for you, don’t take it on.”
If none of the above applies to you and yet you still feel stressed, Vij says the key is to be prepared. But preparation is a fine line. “The problem is when people stress out and schedule things and think, ‘at 7 I’ll do this, at 8 I’ll do this, at 9 I’ll do this,’ and it’s too much. Just go with the flow, welcome everyone with open arms, and let it just be fun.”
Marinated Lamb Popsicles with Fenugreek Cream
This is the most popular and well-known dish at Vij’s. The size of the popsicles will depend on the rack of lamb you buy; this recipe makes about 30 medium chops—perfect for a party, or serve five per person for dinner.
Lamb: 1/4 cup sweet white wine 3/4 cup grainy mustard 1 tsp each salt and freshly ground black pepper 4 lbs French-cut lamb chops
Curry Sauce: 4 cups whipping cream 1 tbsp salt 1 tsp paprika 1/2 tsp cayenne 1 tbsp dried fenugreek leaves 1/4 cup lemon juice 3-4 tbsp canola oil 3 tbsp finely crushed garlic 1 tsp turmeric
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic and refrigerate for 2 to 4 hours.
In a large bowl, stir together the cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat the oil in a medium pot over medium heat and sauté the garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low-tomedium heat for about 5 minutes, or until it’s gently boiling.
Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.
Serve piping hot; place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce.
Serves 6 or more.