The past four weeks I have been in the test kitchen learning several new recipes a week, being tested each Friday. This week I start my third rotation in the fine dining kitchen, this is my most exciting, the one I have been waiting for. This is the one I am the most nervous about. This is where we will learn SCHIFT - Shape, color, height, items, flavor and texture. This is the part of my program where I can let my creativity run wild. Not too wild, but wild! I see a delicious learning curve ahead.
I started my journey with a goal in mind, I started my journey knowing without a doubt I would reach all of my goals. My goals have changed, to my surprise. Not holding to hard to the ideals I have set, because like the food that I prepare the journey takes many shapes and colors. I am striving to reach new heights with more items in my life and the many flavors make the texture of my dreams a reality. I am excited about the future.
Attached is my new favorite recipe. Deer can also be used, but I find the Elk meat quite wonderful and fine textured. Elk should be cooked in a very slow and moist heat as it has very little fat. This delightful rich dish is one of the best things I have tasted in quite sometime. Remember support your farms, buy local and buy fresh! My family has been buying meat from Oultons for the past 16 years, I encourage all to take the 45 minute drive out to the farm.
http://www.ns.sympatico.ca/oulton.farm
http://www.lifestylenovascotia.com
Elk with Sun-dried Cranberries and Smoked Apple Wood Cheddar Wrapped in Filo Pastry
(Serves 6 )
2 lb. Elk meat (1/2-inch cubes)
1 oz vegetable oil or butter
1 tbsp onions fine dice
1 tsp garlic
4 tbsp flour
1 tbsp tomato paste
4 cups elk or beef stock
3 oz sun dried cranberries
1 cup apple wood cheddar grated
2 oz dry red wine
1 bay leaf pinch thyme
4 oz mushrooms cut into quarters
3 oz butter (melted)
9 sheets filo pastry
Salt and pepper to taste
Sauté onions, 2 minutes in large sauce pan
add diced Elk meat, cook until brown
add flour, make a roux
add wine and spices, garlic and salt and pepper
add stock and tomato paste bring mixture to boil reduce to a simmer
Cook in a cover pan and simmer until fork tender about 1-1.5 hours
Add mushrooms and cranberries in the last half hour of cooking then cool
meat mixture in a fridge to room temperature
With pastry brush paint sheet 1 with butter, then lay sheet 2 on top and
paint with butter and repeat with sheet 3. Repeat with the other sheets do
the same procedure.
Cut sheets in half you should have 2 separate sheet now
Measure ¾ of a cup of Elk mixture put in the center of filo pastry and
sprinkle with 3 tbsp of the apple cheddar
Bake in a oven at 375 for 12-25 minute or until golden brown
