Wild Mushroom and Lentil Shepherd’s Pie
by Heather Wish
¾ cup French green or brown lentils
1 garlic clove
1 sprig fresh thyme
1 teaspoon salt
2 tablespoons butter
2 tablespoon olive oil
2 shallots, finely chopped
1 large carrot, diced
1 ½ pounds assorted wild mushrooms (ex: 1 lb. cremini, ½ lb. shitake, ½ lb. oyster), stems removed and sliced
3 large portabella mushroom tops, stems and gills removed, and sliced
1 bunch lacinato kale, ribs removed and coarsely chopped
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon minced fresh sage
1 teaspoon minced fresh rosemary
3 tablespoon flour
½ cup red wine
2 cups vegetable stock
1 large celery root, peeled and cut into ½-inch dice
1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch dice
2 tablespoons butter
½ cup milk
½ cup freshly grated parmesan cheese
Preheat oven to 425 degrees.
Combine lentils, 1 garlic clove, thyme sprig, salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic and thyme.
Add butter and oil to Dutch oven or large sauté pan over medium-high heat. Once butter is melted add shallots and carrot. Cook until softened and lightly browned, 3 minutes. Add mushrooms (in batches if they don’t all fit at once) and cook until mushrooms have released their liquid and begun to brown, about 10 minutes. Add kale and cook until wilted, about 2 minutes. Add garlic, thyme, sage, and rosemary, and stir for 2 to 3 minutes. Add flour; stir until flour evenly coats the vegetables. Add red wine and cook, scraping the bottom of the pan to release any brown bits that have stuck to the pan. Simmer for 2 minutes to reduce the wine, then add the vegetable stock and cook for 20 minutes until the sauce has thickened and vegetables have cooked through.
While the mushroom filling cooks, work on the potato topping: add diced celery root and potatoes to a large saucepot. Cover vegetables with water and place over high heat. Bring water to a boil, then reduce to a simmer. Cook until both potatoes and celery root are fork tender. Drain pot then add cooked vegetables to the bowl of a standing mixer. Using the paddle attachment, mix vegetables on low for 2 minutes. Add butter and milk and mix until combined. Add egg, parmesan cheese, salt, and pepper. Mix until well combined and mixture is relatively lump- free. Set aside until ready to use.
Once filling has simmered, stir in cooked lentils and cook for another few minutes to combine. Pour mushroom filling into a 10 to 12-inch pie plate or casserole dish. Fit a pastry bag with a large star tip. Fill the bag with potato mixture and pipe a decorative pattern on top of the mushroom filling (you may have to refill the bag a few times to use up all the mixture). Place dish in the oven and cook until top is browned in spots and filling is bubbling, about 15 minutes. Serve warm.
Brussels Sprouts Gratin with Chestnuts, Bacon and Caramelized Shallots
There are several steps to getting this in the oven, so read through the recipe first to be sure and then get those shallots caramelizing!
For the topping:
3 cups coarse fresh bread crumbs
3 Tbs. unsalted butter, melted
1 1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
For the shallots
6ea peeled shallots sliced thin
4 TBS butter
For the gratin:
1/2 lb thick cut smoked bacon sliced into lardons
2 lb. brussels sprouts, bottoms trimmed and halved lengthwise
10 canned chestnuts, diced
2 Tbs. all-purpose flour
8 oz. Gruyère cheese, grated
1/2 oz. Parmigiano-Reggiano cheese, grated
1 tsp. lemon zest
3/4 tsp. freshly ground pepper
1 cup heavy cream
Preheat an oven to 375°F.
To make the shallots:
Slice shallots thinly. In a sauté pan add the butter. When butter has melted add shallots and a pinch of kosher salt. Reduce heat to medium low and continue to cook the shallots, stirring occasionally, until they are soft and browned. 12- 15 minutes. DO NOT LET THEM BURN! If they start to brown too quickly, add 1 TBS of water, stir and continue cooking. Once they are ready, set them aside. While the shallots caramelize make the topping.
Make the topping: In a bowl, stir together the bread crumbs, melted butter, lemon zest, salt, pepper and parsley. Set aside.
Prepare the Brussels Sprouts: Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts (which have been sliced in half lengthwise) and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain well.
Prepare the Gratin: In a medium sauté pan add 1 TBS olive oil and the bacon. Cook until bacon renders and is just starting to get crisp. Toss in the drained Brussels sprouts and chopped chestnuts. Stir well coating the Brussels sprouts. Reduce heat to low, sprinkle the flour over the Brussels sprouts and stir well, add the cream and lemon zest, stir and scrape up any bits on the bottom of the pan. When cream begins to bubble and thicken SLIGHTLY, shut off the heat.
Pour the Brussels mixture into a large bowl and mix in the Gruyère, Parmigiano-Reggiano, lemon zest, caramelized shallots the 2 tsp. salt and the pepper caramelized shallots. Transfer the mixture to the gratin dish and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving.
Pumpkin Gnocchi with Apple Cider Sauce
The original recipe is here, but we altered it to use canned pumpkin and changed the flour type and ratio
1-1/2 pounds pumpkin puree
2 cups apple cider
1-3/4 cup plus 2 tablespoons bread flour
2 large egg yolks, beaten
Freshly ground pepper
4 tablespoons unsalted butter
2 garlic cloves, finely chopped
4 sage leaves, coarsely chopped
In a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.
Transfer the puree to a large bowl. Lightly beat in the flour and egg yolks and season with salt and pepper.
Spoon the dough into a pastry bag fitted with a 1/2-inch round tip. Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths.
Cook the gnocchi for 45 seconds. Using a slotted spoon, transfer the gnocchi to a baking sheet.
In each of 2 large skillets, melt 2 tablespoon of the butter.
Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes.
Add the garlic and sage and cook for 1 minute. Stir in the reduced cider and serve.
Pumpkin Custard Profiteroles with Maple Caramel
1-1/2 cups maple sugar
6 oz unsalted butter
9 oz heavy whipping cream
3 oz bourbon
1/2 teaspoon vanilla extract
Pumpkin Pastry Cream
4-1/2 cups whole milk
13 egg yolks
1 cup + 2 TBS pumpkin puree
1-1/2 cups granulated sugar
4-1/2 TBS all-purpose flour
2-1/4 teaspoon ground cinnamon
½ tsp grated nutmeg (scant)
½ tsp ground cloves (scant)
6 TBS cornstarch
1-1/2 tablespoon pure vanilla extract
3/4 cup water
3/4 cup whole milk
6 oz unsalted butter
2-1/4 teaspoons sugar
½ teaspoon salt (scant)
1-1/2 cup all purpose flour
9 large eggs
1 cup candied cranberries (see separate recipe)
For maple caramel:
Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
For pumpkin custard:
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, pumpkin, sugar, flour, spices, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the pumpkin mixture. Add the milk and pumpkin back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill the pumpkin pastry cream before using it.
Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 8 eggs, 1 at a time, beating until blended after each addition.
Pipe mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 20 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Fill a piping bag with the pumpkin custard and pipe into bottom half of each profiterole. Cover with top halves. Drizzle with sauce and serve with Orange Blossom Candied Cranberries