Text 31569, 94 rader
Skriven 2009-11-29 16:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Canada tour 2
=====================
-=> Quoting Dale Shipp to All <=-

 DS> The Jasper Park Lodge (with)
 DS> visiting chefs and other experts.
 DS> Dinner that night was a gala affair

It all sounds fantastic. So how much weight did you gain?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom-Stuffed Pork Tenderloin/Celery Root Mashed Potato
 Categories: Pork, Beef, wine, Mushrooms, Canadian
      Yield: 4 Servings
 
      1 c  Canned chicken broth
      1 c  Canned beef broth
    1/4 c  Ruby Port
      2 ts Garlic; minced
      6 tb Butter
    1/4 c  Shallots; chopped
      8 oz Shiitake mushrooms;
           Stem/chop fine
  1 1/2 c  Leek; chopped
           White and pale
           Green parts only
    1/2 c  Whipping cream
      2    Pork tenderloins;
  1 1/4 lb Each, trimmed
           From center or
           Thick end
  1 1/2 tb Fresh marjoram; chopped
           OR 2 1/2 teaspoons dried
      1 tb Olive oil
           CELERY ROOT MASHED POTATOES:
     16 oz Celery roots; (2), peeled
           Cut into 1/2" pcs
      3 lg Russet potatoes; peeled
           cut into 1 inch pcs
      6 tb Butter
      3 tb Milk; (about)
           Ground nutmeg
 
  For the Tenderloin: Preheat oven to 400øF.  Combine both broths,
  Port and garlic in small saucepan.  Boil until sauce is reduced to
  3/4 cup, about 20 minutes.  Set aside.
  
  Meanwhile, melt 2 tablespoons butter in large skillet over
  medium-high heat. Add shallots; saute until translucent, about 1
  minute.  Add mushrooms and leek and saute until tender, about 6
  minutes.  Stir in cream. Cook until vegetables are soft and most
  of cream is absorbed, about 5 minutes. Cool.
  
  Insert handle of wooden spoon lengthwise into cut end of each
  tenderloin, forming 1/2 to 3/4 inch diameter hole.  Transfer
  mushroom mixture to pastry bag fitted with large plain tip.  Force
  mixture into center of each tenderloin, filling hole.  Rub
  tenderloins with marjoram. Sprinkle with salt and pepper.
  
  Heat oil in large ovenproof skillet over high heat.  Add
  tenderloins to skillet and cook until brown on all sides, about 6
  minutes total. Transfer skillet to oven.  Roast tenderloins until
  cooked through, about 8 minutes. Transfer tenderloins to platter;
  tent with foil. Return skillet to stove. Add sauce; bring to boil,
  scraping up any browned bits. Remove from heat. Whisk in 4
  tablespoons butter.
  
  For the Celery Root Mashed Potatoes:  Boil celery root in large
  pot of salted water 5 minutes.  Add potatoes and boil until
  vegetables are tender, about 20 minutes longer.  Drain well.
  Return potatoes and celery root to pot. Stir over medium-high heat
  until dry, about 2 minutes. Remove from heat.  Mash vegetables
  until smooth.  Stir in butter and enough milk to moisten. Season
  to taste with nutmeg, salt and pepper.
  
  To Serve:  Cut tenderloins crosswise into slices.  Spoon Celery
  Root Mashed Potatoes onto plates.  Arrange pork around potatoes.
  Drizzle sauce over and serve.
  
  Recipe By: Buffalo Mountain Lodge - Banff
  Printed in Bon Appetit April 1998
  From: Carriej999
 
MMMMM

Cheers

YK Jim


... That is so perelegant.

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