Irish Augratin Potatoes
Serving Size: 8
Preparation Time 1:20 6 large Baking Potatoes (peeled and sliced thin)
2 cups Whipping Cream
6 large Eggs Yolks
2 cups Grated Irish Cheddar Cheese
2 tsp Salt
1 tsp Black Pepper Mix cream, egg yolks, cheese, and half the salt and pepper. Peel and slice the potatoes. Lay the potato slices in a well-sprayed 9X13 baking dish. Sprinkle a little salt and pepper in between the layers of potatoes. Cover with the cream mixture and bake @ 350 for 55 to 65 minutes. Roasted Rosemary Rack of Lamb with Celery Root Puree Celery Root Puree 2 medium size celery root (peeled and cut into 1 inch cubes)
2 medium pototoes (peeled and cut into 1 inch cubes )
1 small onion diced
2 tsp. butter
4c. Chicken Stock
Salt and Pepper to taste Rack of Lamb 2 french cut rack of lamb cut in half with 4 ribs per serving.
4tbs. Fresh rosemary removed from stem and chopped
1/2 c. Olive oil
1 c. Dry red wine
1 1/2 c. Reduced veal or beef stock
salt and pepper Fresh Asparagus 1 bunch fresh asparagus cut lengthwise into strips
1 tsp. olive oil
salt and pepper to taste Directions Celery Root Puree In a medium sauce pan over high heat add butter and onions. Saute until onions are translucent. Add celery root, potatoes and chicken stock. Bring liquid to boil, reduce heat, and simmer until celery root and potatoes are tender. Remove from heat and strain. Allow celery root mixture to cool. Place into a food processor and puree until smooth. Salt and pepper to taste. May be made 1 day ahead of time. Reheat in sauce pan just before serving. Note that puree may stick to pan while reheating so stir often. Rack of Lamb Preheat oven to 450°F. Season lamb with salt and pepper and rub rosemary evenly on each rack. Heat olive oil in a large skillet. Place lamb racks into skillet and sear each side until brown. Remove racks and place on a sheet pan and place into oven for 10 to 12 minutes or until lamb reads 120°F. Romove from oven and allow to rest for 5 minutes. Remove any extra oil from skillet and add wine and stock, reduce by half. Salt and pepper to taste. Asparagus In a medium skillet add olive oil and heat. Add asparagus and sautè until tender. Salt and pepper to taste Assembly This dish may be served on a large platter or individual plates. Line plate with asparagus, place celery root puree over asparagus. Cut each four rib racks into half and cross the rib bone together and place over the puree. Spoon stock reduction over lamb and serve. Garnish with fresh rosemary sprigs. Wilderness Salad Salad: 3 Cups salad greens in bite size pieces. 1/4 C seedless grapes cut in half, 1/8 C dried Cranberries, 1/8 C walnut pieces Dressing: 1/8 C Whole grain mustard, 1 shallot minced, 1/2 t garlic chopped, 1/4 C red wine vinegar, 2 T white sugar, 1/2 C olive or canola oil Garnish: 1/4 C feta Cheese In a blender, blend together the shallot, garlic, mustard, sugar and red wine vinegar. While blender is running, gradually add oil until mixture has emulsified. Chill dressing for 30 minutes. Toss all salad ingredients in a large bowl, then add dressing and toss until all leaves are coated. | 
