The Next Food Network Star Amy Finleys Du Puy Lentils With Carrots Recipes

GOUGERES

Steps:

• Preheat the oven to 400 degrees F.
• In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
• In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

STUFFED SWEET DATES

Steps:

• With a paring knife, make a slit in each date sufficient to remove the pit. Set the pitted dates aside.
• In a small bowl, mash the cream cheese, orange zest and cinnamon. Stuff each date with a bit of the cream cheese mixture and chill until ready to serve.

LAMB SHANKS WITH DU PUY LENTILS

Steps:

• Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
• To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
• Note: Ask your butcher to trim both ends of the shank bones for you.

THE NEXT FOOD NETWORK STAR: AMY FINLEY'S DU PUY LENTILS WITH CARROTS

Steps:

• In a medium saucepan over medium heat, saute the leeks in the olive oil until translucent
• Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil
• Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes
• Remove the cover, turn the heat up to medium and cook strongly 5-8 additional minutes, until most of the liquid has been absorbed
• Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper
• Serve hot or at room temperature
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France
• If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted
• You may need to add 10 or so minutes of cooking time
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
• Food Network has not tested this recipe and therefore cannot make representation as to the results