Lopata ,Chef de Cuisine,
The Lakeview Inn, 107 North Shore Road, New Preston, CT 06777
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."
Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle
Beurre Blanc Serves 4
lbs. Spinach, washed and picked
Button mushrooms, sliced
Red Onion, sliced very thin
1/2 lbs. Nantucket Bay Scallops
lb. Celeriac,(celery root), peeled and roughly chopped
T Butter, unsalted
T Garlic, chopped
onion, small, peeled and roughly chopped
cups Chicken stock
T White truffle butter, or substitute 1 t. truffle oil
In a 4 qt. sauce pot over low to medium heat, sweat together celeriac,
garlic and onions in unsalted butter until soft, (about 1/2 hour).
Add 1 cup of chicken stock and simmer another 5 minutes. Turn off
heat and let stand for 10 minutes. Pour contents in a blender, or
use a hand blender, and blend until smooth - adding the rest of the
chicken stock as needed to adjust consistency. Season with salt and
pepper. Slowly blend in truffle butter or oil. Keep warm.
Sauté scallops over high heat in olive oil for 5 minutes, turning
once. Set aside in a warm place.
Arrange spinach in the middle of the plate, sprinkle the red onions
and mushrooms over the leaves, then place the scallops on top. Drizzle
2oz. of the Celeriac-Truffle Sauce over each salad.