1 head green leaf lettuce (rinsed and dried)
1 large ripe avocado (peeled and sliced)
1/4 cup slivered onion
1 cup diced ripe tomato (1 inch cubes)
juice of 1 lemon
2/3 cup extra virgin olive oil
salt and pepper to taste
Arrange the outside leaves of the lettuce around a large serving dish. Tear the inner tender leaves into the center of the dish. Arrange sliced avocado on top of the torn leaves. Place slivered onion and diced tomato in a non-reactive bowl. Sprinkle with a little salt and pepper. Add lemon juice and olive oil to the tomato and onion mixture and toss.
Just before serving, pour dressing evenly over the torn lettuce and avocado.
2.5 lbs turkey breast (skinned and boned, reserved for stock)
4 oz Sliced mushrooms
2 cup sliced onion (reserve ends and skins)
10 tbs butter (softened)
2 cup flour
1 bay leaf
1 pinch thyme
6 pepper corns
1 tbs minced onion
2 tsp grain mustard
Slice turkey breast meat as thin as possible ( you will need 12 slices). Remove any tendons or connective tissue and put it with skin and bones. With a meat mallet pound the sliced turkey breast thinly under plastic film wrap forming 12 individual medallions. Lay medallions out on a plate and refrigerate.
Prepare stock by browning the turkey skin, bones and onion ends and onion skins. Cover contents with water. Add bay leaf, thyme and peppercorns and simmer slowly for two hours. Strain and skim the fat (reserve) from the stock. Reduce the stock to 1 cup and reserve.
Prepare a sauce by sauteeing the minced onion in a tablespoons of turkey fat for one minute. Add a tablespoon of flour and cook for a minute or two longer. Whisk in the turkey stock. Simmer for a few minutes to cook out the flour taste. Whisk in 6 tablespoons of soft butter and two tablespoons grain mustard. Reserve sauce.
Heat large saute pan and melt 2 tablespoons butter. Season turkey medallions with salt and pepper and dredge in flour. Shake off the excess flour and saute them. When the butter begins to brown, turn the medallions over and add the sliced onions and mushrooms. Saute until the turkey is cooked through and the vegetables are cooked (you may have to do this in 2 to 3 batches)
Arrange medallions around lentils and top with mustard butter sauce.
3 cups water
1/2 cup lentils
2 oz slivered onions
4 oz sliced mushrooms
2 tbs butter
salt and pepper taste
Mix lentils and water and salt to taste. Bring to a boil for 20 minutes. Drain and rinse with cold water. Let stand until well drained. Saute onions and mushrooms in browned butter, salt pepper to taste. Add lentils and heat through Serve with the turkey scallopini.
2 cups green beans washed and picked clean
Steam until done, but not soft. Garnish turkey and lentils with steamed green beans.
4 Bosc pears, partially peeled
3/4 cup sugar
1 cup whipping cream
2 cups sugar
Choose a pot that will hold all 4 pears. Place sugar and some water in the pot and bring to a boil. Carefully place the pears in the sugar water and fill the pot with enough water to cover the pears. Cover the pot and bring the water to a boil. Turn the heat down and simmer until tender. Depending on the ripeness they can poach for 15 to 45 minutes. When a sharp knife slides in and out of pears easily they are done.
Remove pears and chill.
In a non-reactive bowl whisk the cream while adding the sugar slowly. Whisk until soft peaks are formed.
1 12 oz package frozen raspberries
2 cups sugar
2 cups water
1 tsp corn starch dissolved in 1 tablespoon of water
Bring raspberries and water to a boil. Add corn starch mixture while stirring carefully. Cook for about 30 more seconds and remove from the heat. Chill.
Place one pear on each of four dessert plates and top with raspberry sauce and a dollop of whipped cream.
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