"Recipes from the Chef's Kitchen"

Show 408

809 15th Street, N.W.
(between H & I Streets)
Washington DC 20005
202 408-9500

Chef Caroline Bruder

Lamb Shank with Gorgonzola Polenta
Serves 4
1)  4 Hind Lamb Shanks
2)  3 cups Flour
3)  2 cups Diced Onion
4)  2 cups Diced Celery
5)  2 cups Diced Carrot
6)  2 cups Red Wine
7)  1 cup Choppped Tomatoes
8)  6 cups Meat Stock
9)  4 Bay Leaves
10) 6 Sprigs of Thyme
11) 2 cups Olive Oil
12) Salt and Pepper

1)  Dust lamb shanks with flour, salt and pepper.
2)  In a heavy saute pan heat 1 1/2 cups of olive oil and
      brown the lamb shanks on all sides.
3)  In a heavy sauce pan heat 1/2 cup of olive oil and
      gently saute the diced vegetables, when they are
      fairly soft add 1/4 cup flour and cook thoroughly,
      stirring often.
4) Deglaze the pan with red wine, add the tomatoes,
     herbs and meat stock.
5) Place the lamb Shanks in a roasting pan large enough
     to hold all the lamb shanks and sauce, cover with a lid
     or aluminum foil, and roast at 350 degrees for 3 hours.

Gorgonzola Polenta
1)  3 cups Water
2)  1 1/2 cups Corn Meal
3)  1/4 lb. Butter
4)  1/2 lb. Gorgonzola Cheese
5)  Salt

1)  Bring 3 cups of water to a boil with salt added.
2)  Slowly pour in the corn meal constantly stirring with
      a whip, reduce heat and allow corn meal to simmer
      for a half hour, stirring often.
3)  When corn meal has reached a desired thickness add
      the butter and gorgonzola, stirring well to fully
4)  Ladle Gorgonzola Polenta into 4 bowls and place lamb
      shank on top.
5)  Ladle sauce over everything and garnish with fresh herbs.

Cappucino Semifreddo
1)  6 Egg Whites
2)  2 cups Heavy Cream
3)  1 cup Sugar
4)  2 t Coffee Extract
5)  1 t Vanilla
6)  6 Amaretti Cookies
7)  1/2 cup Toasted Almonds
8)  Chocolate Sauce

1)  Whip Cream and set aside in a cool place.
2)  Cook sugar, with just enough water to saturate it,
      until soft ball stage.
3)  In a clean bowl whip egg whites to soft peak and
      slowly pour in the soft ball sugar.
4)  Whip egg whites until they are cool.
5)  Fold coffee extract, vanilla, crushed amaretti cookies
      and almonds into the whipped cream, then fold in
      the cool egg whites.
6)  Pour mixture into a freezer proof mold and freeze for
      4 hours.
7)  Un mold the semifreddo just before serving and slice
      it into wedges, drizzle with chocolate sauce and top
      with toasted almonds.
8)  Garnish with whipped cream and mint.

Good Eating!!!