Marc Peels Truffled Turkey Potpie Food

TURKEY SHEPHERD'S PIE

Steps:

• Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
• Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
• Preheat the oven to 375 degrees F.
• Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
• Serve with the baguette.

LOBSTER TRUFFLE POT PIE

Steps:

• Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
• Chop up the heads and bodies of the lobsters with a cleaver.
• Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
• In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
• Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.

MARC PEEL'S TRUFFLED TURKEY POTPIE

Steps:

• Pluck as much turkey meat from carcass as possible and set aside. You need about 2 cups.
• Thinly slice 1 carrot, 1 stalk celery and 2 onions. Chop up turkey carcass roughly so it will fit into a large pot. Add peppercorns, bay leaves and white wine, and fill the pot with water to just below the top of the turkey bones. (Use as little water as possible.) Simmer for 3 hours, occasionally skimming foam off top. Strain stock, skim off any fat and reduce stock over high heat to about 1 cup.
• While stock is reducing, peel potato, remaining carrot and onion and roughly dice them, along with remaining celery.
• Dust turkey meat with flour; saute over high heat in 2 tablespoons vegetable oil until turkey crisps. Add vegetables and saute until vegetables are just barely tender, 8 to 10 minutes.
• Remove vegetables and turkey; add stock and cream to the pan and bring to boil for 5 minutes, just until it begins to thicken. Return turkey and vegetables to the pan with cream, and simmer a couple of minutes longer. Season with thyme, salt and pepper. Remove and cool.
• When mixture is cool, fill 4 10-ounce souffle molds with mixture. Top with slivered black truffles and tiny batons of foie gras.
• Top the souffle molds with flaky pastry, rolled about 1/8-inch thick. Pierce in center with fork to allow steam to escape and seal edges with egg wash made from 1 egg beaten with 1 tablespoon water.
• Bake at 425 degrees until top is golden brown, about 15 to 20 minutes. Serve hot.