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From the Chef


Hollandaise Traditional


Ingredients:

Egg yolks 2 each

Clarified butter(120*) 2/3 cup

Warm water 1 teas

Lemon juice 1 teas

Tabasco 2 dashes

Salt to taste

 

Combine egg yolks, water and lemon juice in top of double boiler and whisk until fluffy but not scrambled, slowly drizzle butter into eggs, beat continually until all butter is incorporated, add remaining ingredients.


Hollandaise Whole Butter


Ingredients:

Egg yolks 2 each

Warm water 1 teas

Whole butter cold, cubed ¼ lb

Lemon juice 1 teas

Tabasco 2 dashes

Salt to taste

 

Heat egg yolks in double boiler remove from heat and add whole butter cubes one at a time until completely melted, return to heat to warm enough to melt next butter cube, continue to whisk until fluffy and sauce thickens, add remaining ingredients.
 


 

Shepherd’s Pie

 

Ingredients: Yield: 4 – 6 portions
Mashed Potato
Russet Potato, med 3 each
Butter 2 Tbl
½ & ½ 3 Tbl
Salt ½ tsp
Egg Yolk 1 ea


Peel potato, cut into chunks and simmer in pot of water until tender. Heat butter and ½ & ½ together until warm. Drain potato and mash with dairy mixture. Add salt and continue to mash until smooth. Add egg yolk.


Oil Canola 1/4 cup
Onions, small dice ½ each
Carrots, small diced 1 ea
Ground Lamb 2 lbs
Flour 1 ½ Tbl
Tomato Paste 2 tsp
Chicken Broth ¾ cup
Worcestershire Sauce 2 dashes
Corn Kernels ¼ cup
Green Peas ¼ cup
Green Bean, small diced ¼ cup
Thyme 1 tsp
Rosemary 1 tsp

 


Sauté carrots and onions in hot sauté pan with oil. Sauté until brown, add lamb and brown meat. Add flour and continue to cook for add remaining ingredients and bring to boil. Turn to low heat and continue to cook ten minutes. Add remaining ingredients and place into oven proof ceramic or earthenware pan. Top with mashed potatoes to form a seal. Bake in 375* degree oven depending on size of vessel used should take anywhere from 15-25 minutes to get potatoes browned and stew to 165* degrees. Let sit for 10-15 minutes to cool before attempting to eat.

 

 

 

 

 

Executive Chef Brian von Eggers

 

 

 

info@wildhorseresort.com | 800-654-9453 | 46510 Wildhorse Blvd, Pendleton, OR 97801