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Season Three

Episode 39: New Brunswick

Pan Roasted New Potatoes w/ Fresh Herbs

Stuffed Pears w/ Grand Marnier Infused Dates, Apricots & Toasted Almonds

Tenderloin of Fresh New Brunswick Lamb w/ Port & Fresh Rosemary


PAN ROASTED NEW POTATOES WITH FRESH HERBS

18 new potatoes about (1-1/2 inch diameter)
2 tablespoons butter
salt, white pepper
1 tablespoon Italian parsley, chopped roughly
1 tablespoon fresh chives, chopped roughly
½ tablespoon fresh basil, chopped roughly
½ tablespoon fresh oregano or marjoram, chopped

Preparation time is 25 minutes

Ease of preparation is easy

Boil potatoes un-peeled in lightly salted water for up to 8 minutes, or until tender.

Drain and plunge potatoes into cold water to stop cooking process. Drain and cool.. Cut cooled potatoes in half.

In heavy skillet, melt butter. Over medium high heat, place potatoes, cut side down and cook until golden, about 3 minutes. Turn potatoes, and allow to heat through, about 3-4 minutes Lower heat, add herbs, salt, white pepper and toss together. Serve immediately.

Yield: 6 servings


PEARS "EN CROUTEÓ" STUFFED WITH GRAND MARNIER INFUSED DATES, APRICOTS AND TOASTED ALMONDS AND FRESH VANILLA CREAM

6 firm bartlett or bosc pears, washed and cored
6 whole pitted dates
6 dried apricots
18 whole almonds
2 ounces Grand Marnier
1 pound short crust pastry
1 tablespoon whipping cream
6 small pieces of cinnamon stick

Preparation time is 60 minutes

Ease of preparation is moderate

Preheat oven to 375 degrees Fahrenheit

Cut dates and apricots into "matchstick" shaped slices. In hot skillet toast almonds for 1 minute (watch VERY carefully). In a small glass bowl, mix slivered fruit and the almonds with Grand Marnier and set aside for 30 minutes.

Fill core cavity in pears with fruit/nut mixture. Divide pastry into six equal pieces and roll out with rolling pin into discs large enough to encase each pear. Forming with hands, cover each stuffed pear with pastry, trimming excess from tops. Cut out pastry leaves from trimmings, and place on each top. Brush pastry covered pears with whipping cream with a pastry brush.

Place pears on a parchment covered baking sheet. Bake pears in a 375 degree oven, about 20 minutes (until pears are soft - test with a sharp knife or skewer). Place a cinnamon stick atop each pear to mimic the "stem".

In a heavy skillet, mix together ½ liter whipping cream and one cup granulated sugar. Bring to boil, and stir occasionally until thickened, about 5 minutes. Remove from heat and add the scraped seeds from ½ a fresh vanilla bean.

Divide sauce in a pool on each of six plates. Place pear in center of each pool and garnish with a sprig of fresh mint and/or a flower. Sprinkle sauce with a tiny amount of cinnamon or allspice.

Yield: 6 servings


TENDERLOIN OF FRESH NEW BRUNSWICK LAMB WITH PORT AND FRESH ROSEMARY

12 ounces each 2 full loins of fresh lamb, trimmed salt, fresh pepper
2 cloves garlic, crushed and finely minced
1 tablespoon extra virgin olive oil
4 sprays of Fresh Rosemary
4 ounces Port
2 cups Fresh Water Cress, packed

Preparation time is 30 minutes

Ease of preparation is easy

Preheat oven to 450 degrees Fahrenheit

Mix garlic with olive oil. Season lamb with salt and pepper, rub with garlic oil.

In very hot heavy skillet (or grill), sear meat one minute on all sides, till brown. Place rosemary sprigs in roasting pan, place seared lamb directly on rosemary and roast in 450 degree oven for 10 to 13 minutes. Remove meat and keep warm.

Discard Rosemary sprigs. Deglaze pan on stove burner with Port, allow to boil 1 minute. Taste sauce and correct seasoning with salt and pepper. Slice loins into eighteen equal "noisettes" on the diagonal. Arrange three "noisettes" per portion on bed of fresh cress and top with Port Sauce.

Yield: 6 servings