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.

Brown Veal Stock from Culinary Fundamentals

The American Culinary Federation


Yield: 4 quarts


Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall





Brown Veal Stock from Culinary Fundamentals



4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of duck bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.

Roast Loin of Pork from Culinary Fundamentals

The American Culinary Federation


Servings: 10

Categories: Main Dish

Source: Culinary Fundamentals pg. 468
Copyright: Prentice Hall

Roast Loin of Pork

6 pounds Pork Loin, bone in

Salt, as needed

Pepper, as needed

1 teaspoon Rosemary leaves

1 teaspoon Sage leaves

12 ounces Mirepoix

2 ounces Flour

1 quart Pork or Chicken Stock (see Brown Veal Stock variations), hot

1. Remove the chine bone, leaving the ribs in. Remove the tenderloin for other use. Place the pork in a greased roasting pan; rub the outside with the salt, pepper, and herbs. (You can buy a boneless Pork Loin, this would make the need to complete this step unneeded.)

2.     Tie the loin in order to get uniform cooking and better presentation.

3. Sear the Loin to lock in juices with about 2-3 Tablespoons of Vegetable Oil 

4.     Place the pork in a preheated 350°F oven. Roast it for 1 hour. Turn the loin and continue to roast 1 hour.

5. Add the mirepoix and roast until the pork has an internal temperature of 150°F. Transfer the roast to a hotel pan, cover loosely, and let rest in a warm place.

6. Pour about 2 ounces of fat from the roasting pan into a saucepan, and the flour to make a roux. Cook the roux over low heat for about 10 minutes to brown it lightly.

7. Place the roasting pan on a range. Scrape it to loosen the browned drippings. Simmer the stock until the mirepoix is tender, strain it, and bring it to a boil again. Degrease the pan. Add the stock to the cooked roux and stir the mixture, until it is thickened and smooth. Strain through a fine china cap and adjust the seasoning to taste. Hold the gravy for service. Slice the meat between the ribs and serve it with 2 ounces of gravy poured around the meat. 

Nutritional Information per Serving (excluding unknown items): 298 Calories; 12g Fat (38.0% calories from fat); 35g Protein; 9g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 122 mg Sodium. Exchanges: 1/2 Grain (starch); 5 Lean Meat, 1 Vegetable; 1/2 Fat.