EyeSwoon

the bite: Lauren Gerrie

Lauren Gerrie is the personal chef to Marc Jacobs and cofounder of culinary company BigLittle Get Together. Dreaming of having her as your own personal chef? Us too. But while we can’t make any promises on that front, we can help you partake in the fruits of her labor. Read on for her yummy recipe for sweet-and-savory roasted maitake mushrooms, NYC restaurant recommendations and even her tip for giving sandwiches and salads that “wow” factor.

By Natalie Goel
Headshot by Zoe Cohen

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NAME: Lauren Gerrie

PROFESSION: Professional Chef — Marc Jacobs’ Private Chef and Co-owner of bigLITTLE Get Together, a creative culinary company in NYC.

FOOD PHILOSOPHY?  Be creative. Have fun. Share.

RECIPE OR MEAL YOU ARE KNOWN FOR? I make some pretty killer cookies and epic biscuits. I also have a gift for throwing together sandwiches and salads that will blow your mind. I love playing with texture in both. Adding a surprise crunchy factor always leaves eaters with that “wow” moment. Lately, I’ve been going back to my culinary roots and making pastas. Marc loves my gnocchi (classic potato or ricotta) and thick cut egg pasta.

 

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ESSENTIAL KITCHEN TOOL? Shit, do I have to choose one?!?! Cast iron skillet.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Coconut oil, Maldon salt, roasted almonds.

QUIRKY FOOD HABITS? Eating cereal for dessert. Actually, I could eat cereal for any meal of the day.

BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE? Traveling through Vietnam.

SOUNDTRACK IN YOUR KITCHEN? Currently I am listening to Christine and the Queens. She is so incredible and is also an insane dancer! Before becoming a chef I was a professional dancer so I appreciate the craft immensely.

MIDNIGHT SNACK?  A spoonful of sunflower butter or a bowl of cereal.

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MOST SWOON-WORTHY RESTAURANT? This is so difficult! There are so many incredible restaurants. I have to say, I am a creature of habit and I truly appreciate consistently good food. Therefore, I will have to go with Café Mogador. I’ve lived in New York for 15 years and I have NEVER had a bad meal there. Sure, it’s not fancy or cutting edge, nor will you find it on the “hot new restaurant” or “cool young chef” list, but they are doing everything right, always. I also love Reynard, Semilla and Kiki’s, all of whom are owned by friends or are where my friends cook, so I am spoiled!

THEY SAY YOU ARE WHAT YOU EAT — WHAT ARE YOU? A lot of smoothies, green juices, cookies, almonds, sushi or sashimi, chips and salsa and a spicy salted margarita.

 

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Roasted Maitaki Mushrooms with Salted Coco Coconut yogurt & Pickled Cherries

Chef Lauren Gerrie

  • Ingredients

    • MUSHROOMS:

      • 1.5 pounds maitaki mushrooms
      • 1/4 cup extra virgin olive oil
      • 2 tablespoons ponzu
      • 2 tablespoons Braggs Liquid Aminos
      • 2 tablespoons maple syrup
      • 1/2 teaspoon chili powder
      • 1/2 teaspoon ground cardamom
      • 8 sage leaves (torn)

      COCONUT YOGURT

      • 1 can organic full-fat coconut milk
      • 2 pills of vegan probiotic (powder form)
      • 2 tablespoons Ghirardelli cocoa powder
      • 1 teaspoon Maldon or large flake salt

      PICKLED CHERRIES

      • 4 cups cherries (pitted)
      • 1″ piece of ginger, sliced thinly
      • 4 black garlic cloves
      • 2 cups white wine vinegar
      • 1/2 cup sugar
      • 3 tablespoons Kosher salt
      • 2 teaspoon coriander seeds
      • 2 teaspoon pink peppercorns
      • 14 dill sprigs
  • the Prep

    • MUSHROOMS:

      1. Preheat oven to 400˚ and line a large baking sheet with aluminum foil
      2. Combine all ingredients, except mushrooms, in a large bowl and whisk 
      3. Add mushrooms and gently toss to completely coat
      4. Spread mushrooms out on prepared sheet tray and roast for 15 minutes
      5. Turn oven off and leave mushrooms for another 5-8 minutes
      6. Remove from oven and allow to come to room temperature

      COCONUT YOGURT

      1. Open can of coconut milk and remove only the solid milk fat. If you like a looser yogurt feel free to use entire can (liquid included)
      2. Pour powder contents of Vegan Probiotic into the coconut milk fat and whisk until no clumps are visible
      3. Place in a container with a lit and allow to sit at room temperature on the counter for 24hrs
      4. Once rested and yogurt has developed whisk again and then add cocoa powder
      5. Continue to whisk until cocoa yogurt is smooth, refrigerate until ready to use
      6. When ready to serve, add flake salt to cocoa yogurt and stir, the point is to have the salt crystals throughout and not dissolved

      PICKLED CHERRIES

      1. In a medium to large pot combine ginger, black garlic, vinegar, sugar, salt, coriander, and pink peppercorns with 2 cups of water and bring to a boil. Once boiling, reduce to medium low heat and allow to steep for 10 to 15 minutes
      2. Divide cherries into two-quart containers with 2 cups of cherries in each and 7 dill sprigs in each. You can also use large mason jars. Pour pickling ingredients into both containers and try to divide evenly
      3. Allow to cool to room temp uncovered. Once cooled completely cover and refrigerate until ready to use

      *This dish is great because it would be beautiful served family style or individually as a course. You can also serve it warm, cold or room temp! If cold, you could add delicious greens and make it more of a hearty wintery salad, or served warm enjoy the velvety texture the cocoa coconut yogurt adds as it coats the warm, savory mushrooms. This dish definitely stands alone, but it would be fantastic paired with a buttery piece of pan-seared cod or a perfectly seared piece of steak. Hell, this would be f*cking dope with duck too!!!*

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