Pesto Leeche

Gary Van Nguyen - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2008

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

Prepare Veloute

• 1 1/2 Chickenstock
• 1 oz Butter
• 1 oz Flour
• 8 oz Leeche w/juice
• 1/2 cup Paramesean
• 1 cup Button Mushrooms
• 5 oz Butter
• 1 Shallot
• Half oz Thyme
• 1 oz Red Wine

Create Roux by taking 1 oz of butter and 1 oz of flour, cook and stir until flour is cooked. Place 1 1/2 cup of stock and apply seasoning. Stir until sauce thickens minced leeche and reduce with juice to a half and combine to veloute.
Puree button mushrooms, saute in butter, shallots, thyme, red wine.

Prepare Pesto

• 1 box Mrs. Cubbison's Seasoned Dressing
• 2 cups Spinach
• 2 oz Almonds (toasted)
• 1 Shallot
• 2 cloves of Garlic
• 1 cup Olive Oil

Blanch spinach and shock in ice bath. Combine and blend to paste. Salt & pepper to taste. Toss in pesto with Mrs. Cubbison's basic recipe found on the box. Place on half sheet pan, bake for 5 minutes. Place in casserole dish and pour veloute over the dressing and bake at 350°F for 15 minutes.

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