William Lopata ,Chef de Cuisine,
The Lakeview Inn, 107 North Shore Road, New Preston, CT 06777

"The 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."
Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre Blanc
Serves 4
  • 2 lbs. Spinach, washed and picked
  • 8oz. Button mushrooms, sliced
  • 1 Red Onion, sliced very thin
  • 1 1/2 lbs. Nantucket Bay Scallops
  • 2oz. Olive oil
  • 1/2 lb. Celeriac,(celery root), peeled and roughly chopped
  • 2 T Butter, unsalted
  • 1 T Garlic, chopped
  • Yellow onion, small, peeled and roughly chopped
  • 2 cups Chicken stock
  • 1 T White truffle butter, or substitute 1 t. truffle oil
Celeriac-Truffle Sauce
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.

[Tips]  [Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms]  [Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre Blanc ]  [Pumpkin and Wild Rice Bread Pudding]  [Pear Upside Down Cake

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