CLASS CANCELED

No class tonight because of Labor Day so we'll miss doing the Lamb Stew with Autumn Flavors but it's not such a bad thing because between school, working on my final project, restaurant work ("work!" you say? yeah, more to come on this) and Kitchen Toro, I've got to admit, I'm pretty beat (below, me last Sunday after a tough week--that's about all I did all day besides eat some sushi).

By the way, if you've noticed lately that I've been a little lax in converting ingredient values from metric amounts, bear with me and be assured that I'm working on making sure all recipes on Kitchen Toro are accompanied by their non-metric equivalents, it's just something that's taking a temporary back-seat (along with the Level One recipes and lessons I learned before starting Kitchen Toro this past April) until the final project is closer to completion. Right now I've got to make sure I do all the cooking I need to get this baby finished!

On the jump, the recipe (for 8 servings), sans pictures or chef instruction...

DISH: Lamb Stew With Autumn Flavors, Casserole D'Agneau Automnale

RECIPE:

The Stew
1,500 G Boned & Trimmed Lamb Shoulder, Cut 1½-inch Square Chunks
6 Tablespoons Blended Olive Oil
Salt & Freshly Ground Black Pepper
250 ML Lamb Stock (Made w/the Shoulder Bones)
250 ML Veal Stock (Optional)
450 G Onions, Peeled & Cut in ¼-inch Dice
1 Head of Garlic, Peeled, Green Germ Removed, Smashed Finely
40 G Tomato Paste
Bouquet Garni

The Garnish
3 Granny Smith Apples, Peeled, Cored, Quartered
130 G Butter
250 G Pearl Onions, Glacés à Brun
250 G Parsnips, Turned to Cocotte, Glacés à Blond
250 G Celeriac, Turned to Cocotte, Glacés à Blond
Sugar
250 G Butternut Squash, Turned to Cocotte, or Cut In An Attractive Shape
60 ML Blended Olive Oil
225 G Domestic Mushrooms, Cleaned, Stalks Removed, Quartered
225 G Leurote Mushrooms, Cleaned, Stalks Removed, Cut in Even-Size Pieces
4 Tomatoes, Mondées, Seeded, and Cut in ½-inch Dice, Scraps Reserved
1 Tablespoon Chopped Fresh Thyme
1 Tablespoon Chopped Fresh Oregano
2 Tablespoons Chopped Flat-Leaf Parsley
Salt & Freshly Ground Black Pepper

Procedure:

STEW Heat the oil in a wide sauteuse or rondeau until very hot, and sauté the lamb until it has a nice brown color all over. Season the meat with salt and pepper. Pour off the fat rendered but the lamb and deglaze with 250 ML water. Add sufficient lamb stock and optional veal stock to cover the meat. If you have no stock, use water. In another sauteuse heat 3 tablespoons of oil and sauté the onions, carrots, and celery until browned. Add the smashed garlic, tomato paste, and any tomato scraps, and stir for 1 minute. Add the sautéed vegetables and bouquet garni to the lamb, and then season lightly and cover with a lid. Simmer gently over low heat for approximately 75 minutes, or until the lamb is very tender. When finished, skim the fat off the top of the stew and separate the meat from the cooking liquid and vegetables. Discard the vegetables and bouquet garni and keep the meat covered and warm.

GARNISH Sauté the apples in 40 G of butter until golden brown, and then purée them in a blender (with a touch of stock if needed) until a very smooth coulis is obtained. Incorporate the apple coulis into the sauce and taste and adjust the seasoning. Pour the sauce over the meat and keep warm. Glaze the turned vegetables in 45 G of butter with the sugar and set aside. Roast the squash with the remaining butter and seasoning until tender and golden. Set aside also. Sauté the mushrooms separately in the olive oil until tender. Season and have them ready.

TO ORDER Add the vegetables to the lam and place a portion in the middle of a warm plate. Scatter the tomatoes over the top and sprinkle with the herbs.