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Kerr’s Butternut Squash Soup
2 tbsp olive oil or butter
1 cup of medium diced onion
1 leek - white part only diced
3 shallots diced
2 cloves garlic diced
1 half stick of celery diced
5 Allspice berries ground
Cardamom seeds crushed from 6-7 pods
Pinch of cinnamon or one half of a cinnamon stick
8 Cups chicken stock
One medium sized butternut squash
5 half inch slices of pan toasted baguette in butter (make extra for
garnishing the soup)
2 tbsp Truffle butter
Sweat aromatics and spices in olive oil/butter without colour.
Add stock, squash and toasted bread.
Simmer until squash is soft.
Blend with a stick blender.
Add a truffle butter or unsalted plain butter and stir.
Dress the baguette crouton with a tsp of caramelized shallots or
caramelized apples.
1 cup of 18% cream can be added for a richer soup.
Kim's Confit of Veal Breast with Goat Cheese Mashed Potatoes, Caramelized
Pearl Onions, Wild Mushrooms (black trumpets, chanterelles, porcini and
morel), Arugula and
Veal Sauce Reduction
Prepare veal breast
ala
David Rosengarten through step six. I added a
half bottle of white wine to the braising liquid.
You may prepare the veal 2-3 days in advance as it keeps well in the
refrigerator.
Chill braising liquid and remove hardened fat layers.
Reduce liquid to near light syrup consistency.
Sauté fresh wild mushrooms. If using dried mushrooms, rehydrate in
Madeira, wine or more stock. After mushrooms are refreshed, reduce the
mushroom liquid (taste to ensure it’s not bitter) and add to veal
liquid.
Prepare mashed potatoes adding approximately 1.5 inches of a goat cheese
log, one head of roasted garlic, a large dollop of butter and enough
cream or half and half to bring it to a texture you like.
To plate:
Cut the pressed veal into 2 inch squares and pan sear in olive oil on
both sides until slightly crispy. 2 minutes per side.
Mound a small pile of mashed potatoes in middle of plate and place veal
on top.
Add mushrooms and pearl onions to the plate.
Sauce around the contents using about 2 tablespoons per plate.
Drizzle a small portion of truffle oil over veal.
Dress top of veal with a chiffinade of arugula.
Dan's Roast Rack of Lamb (French cut with herb crust of rosemary, marjoram,
parsley, sea salt and
pepper)
Australian lamb racks prepared with a French cut. An herb
medley of coarsely
chopped: fresh rosemary, fresh marjoram and flat leaf parsley was
combined with extra-virgin olive oil, sea salt and pepper to form a
coarse paste. This was
applied liberally to the lamb racks which then sat at room temperature
for one hour. Place
lamb racks in roasting pan and cook in a preheated oven at 475 degree
for ten minutes.
Decrease temperature to 375 degrees and cook for ten more minutes.
Remove from oven and
pan. Tent with foil for 10 minutes and then cut into double chops. Alan
provided a sauce
which I think was a lamb or veal reduction.
Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
4 tablespoons olive oil, divided
1 shallot, chopped
1/2 cup coarse fresh breadcrumbs made from crustless French bread
2 teaspoons grated lemon peel
2 pounds broccoli, stems removed, tops cut into 2-inch-long florets
2 tablespoons fresh lemon juice
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add
shallot; sauté
until beginning to brown, about 2 minutes. Add breadcrumbs; toast until
golden, stirring
frequently, about 3 minutes. Transfer mixture to small bowl. Mix in
lemon peel. Season to
taste with salt and pepper. (Gremolata can be made 4 hours ahead. Let
stand at room
temperature.)
Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in
large bowl to
coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large
rimmed baking
sheet. Roast until stems are crisp-tender and lightly browned, about 20
minutes. Sprinkle
with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and
serve.
Makes 6 servings.
Source:
epicurious.com
Potato Gratin with Goat Cheese and Garlic
1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5
ounces)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds Yukon Gold potatoes, peeled, thinly sliced
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish.
Whisk first 7
ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom
of prepared dish,
overlapping slightly and covering completely. Pour 1/3 of cream mixture
over. Repeat
layering potatoes and cream mixture 2 more times. Bake uncovered until
potatoes are tender
and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
Makes 4 to 6 servings.
Source:
epicurious.com
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