"The final touch of the Morel Mushroom Jus
enhances the Wild Rice in an unbelievable
combination of flavors."

By Executive Chef Gary Roth,
Los Alto Country Club, Los Altos, California

Veal Fillet with Lundbergs' Organic Wild Rice,
Baby Vegetables and Morel Mushroom Jus
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Made with:
Lundberg Organic Wild Rice Blend

Serves: 4

Ingredients:
2 White Veal Fillets (trimmed of silvery skin)
1 1/2 cup Wild Riice Blend
1 medium Onion (diced)
1/2 cup Dry Morel Mushrooms
1 cup Veal Stock
1 cup Dry White Wine or Dry Sherry
2 bunches Fresh Thyme
1 bunch Baby Carrots
1 bunch Red Baby Beets
1 bunch Yellow or Pink Baby Beets
4 each Baby Bok Choy
12 each Baby Zucchini
1 bunch Asparagus
1 pkg. Inoke Mushrooms
1bunch Chervil Sprigs
16 each Borage Flowers
2 tbls. sweet Butter
2 tbls. clarified Butter
2 1/2 cups Chicken Stock

Method: Lamb
Sauté diced onion in sweet butter. Add wild rice blend and stir for 2 minutes. Add chicken stock. Bring to boil. Season. cover and simmer for 20 minutes until liquid is absorbed. Set aside to rest for 15 minutes. Fluff with fork.

Cut and tie veal fillets into 3 oz. cylinders. Role in chopped fresh thyme leaves and season. Brown fat cut surfaces in clarfied butter and finish in oven 350 degrees until medium rare - about 12 minutes. Let rest for 10 minutes.

Cook all vegetables in separate pots. Blanche and shock baby bok choy asparagus and baby zucchini. Cook baby beets until tender, then rub off skin with a towel. Cut in half.

Soak dry morels in warm water for 10 minutes. Agitate and squeeze dry. Reserve juices. Slice in rings. Saute in butter. Deglaze with white wine or dry sherry. Reduce by 1/2. Add morel juice being careful to leave behind 10% at the bottom (usually sandy sediment). Add veal stock and simmer. Skim and season. Thicken if necessary with comstanch dissolved in 2 tbls. colder water.

Plate on oval plate. Press rice into 3-inch ring. Place veal on top of rice. Arrange vegetables to either side. Place sauce around the wild rice blend.

Garnish with chervil sprigs, Inoke mushrooms and Borage flowers .

"The final touch of the morel mustroom jus enhances the wild rice in an unbelievable combination of flavors."

Cumin Crusted Lamb Loin
with Lundbergs' Coriander Basmati Rice
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Made with:
Lundberg Coriander Basmati Rice

Serves: 4

Ingredients:
2 Large Colorado Lamb Loins (trimmed of most fat and tied.
1 tbls. Cumin (toasted)
1 tbls. Coriander (toasted)
TT Salt & Pepper
1 tbls. Clarifled Butter
1 tbls. Truffle Oil
1 cup Fava Beans (blanched and peeled out of shell)
3 large Atrichoke Hearts (cut in 8 wedges)
1 cup Cilantro Leaves and Flowers for garnish
2 cups Rice
1/2 cup Butter
1 Bay Leaf
3 ea. Galic Cloves
2 Sticks Cinnamon
1/8 tspn. Cardamom Seeds
1 Yellow Onion (flnely diced)
1 Lemon Grass Stalk ( crushed slightly but left whole)
or 2 Kafflr Lime Leaves
3 cups Chicken Stock or Water
TT Salt & Pappor
1 1/2 cup Veal Stock
1 Leek (chopped and washed)
1 Carrot (roughly chopped)

Method: Lamb
Trim lamb loins. Roast bones and lean trimmings. Toast cumin and coriander. Grind in spice mill. Reserve half a teaspoon for basmati rice mix. Tie loins and roll in spices. Season, brown in clarified butter and roast in oven till medium rare. Roast for 10-15 minutes.

Method: Sauce
Saute leeks and carrots until browned. Add bones and trimmings. Add veal stock. Simmer 20 minutes. Skim, strain and season. Thicken if necessary.

Method: Basmati Rice
In a 1 1/2 quart pot, melt butter and simmer with whole spices & lemon grass for 3 minutes and add onions. Include the half teaspoon of corander and cumin that you have set aside. Cook until translucent Add rice and cook 3 minutes. Add 2 cups chicken stock, salt, pepper and simmer with cover for 15 minutes. Puree 3/4 cup of cilantro leaves with 1 cup chicken stock in blender until finely chopped. Add to rice and continue cooking 5 minutes until liquid is absorbed. Take off heat and rest for 10 minutes. Fluff with fork .

Method: Garnish
Trim artichokes down to hearts. Cook until tender in salted lemon water. Cool slightly, cut in half and clean out choke with a spoon. Cut in wedges and toss in truffle oil with fava beans.

To Plate:
Pack rice in pyramid mold and unmold on center of plate. Slice 4 pieces of loin and lay up against sides of pyramid. Spoon sauce around plate. Spoon artichokes and fava beans over sauce. Garnish with cilantro leaves and flowers.

Lobster Paella
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Serves 4

Ingredients:
2 ea. 1 _ lbs. Live Maine Lobster
12 ea. Sea Scallops (10/20)
1 lb. Calamari (cleaned and sliced in rings)
1 lb. Mussels (cleaned and beards removed)
2 ears of Corn (kernels only)
_ Chorizo Sausage (roast and cut in disks)
3 Red Bell Peppers (roast, seeded and skinned)
1 cup English Peas (blanched)
2 cups Basmati Rice
1 tspn. Saffron Rice
_ cup Butter
Salt and pepper
_ cup White Wine
4 Garlic Cloves (sliced)
1 cup Fresh Carrot Juice
1 cup Water
3 tspn. Olive Oil
1 bunch Dill

Method:
Cook whole lobster in salted boiling water for 12 minutes. Cool in ice bath and remove tail, claw and knuckle meat. Reserve antenna and tail segment for garnish.

Brown scallops with butter. Set aside. Keep warm. Saute’ calamari in olive oil and _ garlic for 2 minutes. Set aside.

Sauté mussels in olive oil with garlic and white wine until just open. Cool. Save juices. Add rice, chorizo, water, mussel juices, carrot juice, saffron to shallow pan. Cover tightly with foil. Place in steamer. Cook 45-60 minutes until liquids are absorbed and rice is cooked. Warm lobster, mussels, calamari, peppers, corn & peas in oven briefly.

Spoon rice into abalone shell or large bowl. Decorate with sliced lobster tail, scallops, calamari, mussels, peppers, corn, peas and dill sprigs.