Lopata ,Chef de Cuisine,
The Lakeview Inn, 107 North Shore Road, New Preston, CT 06777
turkey, the most important item of the day, is really handled the
least. We buy the turkeys, as well as our chickens, Muscovy ducks
and quail, from Stone Church Farm located in the Hudson Valley. Robert
at Stone Church raises all of his birds naturally and they are killed
to order. The turkeys that I prefer average at about 18 lbs. I believe
that this size turkey offers a good flavor and the size of the breast
meat gives a good yield."
Potato Lasagna with Sautéed Shrimp and Wild Mushrooms Serves 4
Idaho potatoes, peeled and julienned, do not wash off the starch
Small shrimp, cleaned, split in half lengthways
t. Fresh sage, thyme, oregano and chives
For the Sherry Vinaigrette:
Pan roast garlic and shallots over medium heat until caramelized and
tender. In a blender puree garlic and shallots with chicken stock
and sherry vinegar. While blender is on low, slowly add olive oil
to emulsify. Season with salt and pepper. Add in thyme, oregano and
chives. Set aside.
For the Potato Lasagna:
Over moderate heat, use 2T oil for sautéing. Make 12 potato
cakes 3" in diameter and 1/8" thick. Sauté till crisp on both
sides, season with salt and pepper. Remove and drain on paper towel,
set in warm area.
Heat 2T oil on high heat. Sauté mushrooms. Season and remove
from pan. Add 2T more oil and over high heat sauté shrimp.
Season. Add back mushrooms, season and add sage. Remove from heat
and add in 2oz of the Sherry Vinaigrette.
Alternate 3 layers of potatoes with 2 layers of filling in center
and drizzle additional vinaigrette around plate.
The following are wines chosen by our General Manager, Wyman Philbrook,
The Lakeview Inn. We are featuring these, among others, on Thanksgiving:
-Joseph Phelps, Grenache Rosé compliments the turkey and cranberry.
-He also suggests a white Zinfandel