Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:

SHEPARD’S PIE

Yield: 6

INGREDIENTS:

            15 oz               Lamb stock (or light beef stock)

            1 oz                 Dried wild mushrooms

            1 ½ lb              New red potatoes, cut into medium dice

            4 ea                  Garlic clove, minced

            8 oz                 Sweet butter

            2 oz                 Heavy cream

            1 oz                 Scallion, finely chopped

            1 ½ tblsp         Parsley, chopped

            To taste           Salt and black pepper

            4 oz                 Onion, medium dice

            6 oz                 Button mushrooms, sliced

            1 ½ lb              Ground lamb

            1 oz                 All-purpose flour

            4 oz                 Dry sherry

            1 tsp                Dried thyme

`           15 oz               Corn kernels

           

METHOD:

1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
5. Add the ground lamb and continue to cook until it is browned.
6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
7. Sprinkle the flour over the lamb mixture and stir until incorporated,
8. Cook while stirring over medium heat for 3 minutes.
9. Add the sherry and the reserved wild mushrooms and stock.
10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
11. Add the thyme.  Season with salt and pepper.
12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
14. Spread the sautéed corn kernels over the lamb.
15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W 

CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

by Skip Graden on Wednesday ·

This is a pizza that I made in American Regional Cooking with Chef David Rell last semester.  We grill marked and par-cooked the crust and finished them in a 450 degree BKI Oven. 

You can top a pizza a lot of ways:  Follow this recipe, Sausage, Peperoni, Cheese, Pepperoni & Sausage, Vegetables,  Pesto Red Onion Shrimp & Baby Bella's, etc...

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Yield:  4 8-inch Pizzas

For the Dough: (Best to make the day before.)

INGREDIENTS

1 ea          Envelope active dry yeast

1/2 tsp      Sugar

2/3 cup      Warm water

2 to 3 cup  All-purpose flour

1 tsp          Kosher salt or Sea Salt

1 tsp          Freshly ground pepper

2 tblsp       Olive oil, plus olive oil for brushing crust

For the Topping:

INGREDIENTS

3 cups   Thinly sliced grilled chicken meat

3/4 cup  Sliced, pitted kalamata olives

4 cups    Shredded fontina cheese

1 cup      Thinly sliced red onion

2 tblsp    Finely chopped fresh parsley

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

METHOD:

1. For dough: In a medium bowl, combine yeast, sugar, and water. Stir briefly and let stand until foamy, 5-10 minutes. Add 2 cups flour, the salt, pepper, and 2 tblsp olive oil. Stir together with your fingers, until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set in warm place until the dough doubles in size, 1 to 1 1/2 hours.
2. Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about an 1/8 inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheet.
3. Gently slide crust from baking sheet and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crust to the baking sheets, with grilled marks facing up.
4. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizza again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Steps to follow:

Make the Pizza Dough 24 hours before you are going to par cook them.

Once it is par cooked, you can use right away or refrigerated/freeze them wrapped tightly in Saran Wrap or vaccuum packed 3-5 days  refrigerated and 2-3 weeks frozen...

Top of Crust

Bottom of Crust

Top Of Crust, Time to Sauce it...

Add and spread a thin layer of sauce or Sun-Dried Tomato Pesto

Add Pepperoni, start with Thin Flat items

Then add Pre-cooked Sausage

Next is cheese

Evenly spread cheese across top

Looks like enough, time to cook it...
(Can be wrapped in Saran Wrap at this point...
Frozen or Refrigerated)

Put it on the grill...

Cover it with a large lid or a stainless steel bowl with a handle.

Checking it and getting ready to turn it...

Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn...

Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn...

Bottom looks about done....

Remove from the grill...

Put on a surface to cut...

Get into position to cut in smooth continuous strokes

Cut in 6-8 pieces...

Cheese is nice and melty...

Check it out...

Bottom looks great...

Enjoy with a beverage of your choice!

Menu board at Schnuck's on Clayton Road in St Louis MO....

Menu board at Schnuck's on Clayton Road in St Louis MO....

Country Biscuits

My mother asked me about the biscuits from my baking class for culinarian's at St Louis Community College, Forest Park.  These biscuits rose well and were very flaky...

Country Biscuits

On Baking, Pg 147

Yield: 36 Biscuits, 2 ¼ oz. (66g) each

MISE EN PLACE

·         Line a sheet pan (2-3) with parchment paper.

·         Preheat oven to 425 F (220 C)

All Purpose or Pastry Flour     2lb. 8 oz.          1200 g             100%

Salt                                          0.75 oz             24 g                 2%

Granulated Sugar                    2 oz.                 60 g                 5%

Baking Powder                        2 oz.                 60 g                 5%

Unsalted Butter, cold              14 oz.               420 g               35%

Milk                                         1 ½ pt.             720 ml             60%

Total Weight:                          5 lb. 2 oz.         2484 g             207%

1.      Sift the dry ingredients together, making sure they are blended thoroughly.

2.      Cut in the butter. The mixture should look mealy; do not over mix.

3.      Add the milk and stir, combining only until mixture holds together.

4.      Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading.

5.      Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.

6.      Bake at 425 F (220 C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7.      Remove the biscuits to a wire rack to cool.

Approximate values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 240 mg, Total Carbohydrates 27 g, Protein 4 g, Vitamin A 10%

Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

Cooking in Global Cuisine - Shrimp Risotto and Cheese Manicotti

Cooking in Global Cuisine

MANICOTTI WITH RICOTTA FILLING (Italy)

and SAFFRON RISOTTO WITH SHRIMP (Italy) 

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

2.                 Add rice; stir until grains are coated with butter.

3.                 Add one-third of the stock, stir until rice absorbs liquid.

4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and sautéed                shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.  

MANICOTTI WITH RICOTTA FILLING (Italy)

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.