Archive for mushrooms
Wellington Hash
Posted by: | On: Jan 08, 2013 | Comments
Wellington Hash topped with a perfectly poached egg; a royal repast!
Ever wonder what to do on the weekend with some leftovers? Well here’s an upscale version of a breakfast classic, steak and eggs. Smoked prime rib is added to potatoes, onions, garlic and some exoctic mushroom duxelle to Doc’ up the average hash into a worthy Wellington hash. But it doesn’t stop there, add a slice of seared foie gras and a perfectly poached egg. Now that is a royal repast!
Get Your Wellies On
Posted by: | On: Jan 04, 2013 | Comments
Beef Wellington over Wilted Greens with Parma Truffle Fries
By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in a hot pan and then allow it to rest before working with the puff pastry. First, prepare the duxelle.
Exotic Mushroom Duxelle
- 3 oz dried exotic mushrooms (reconstituted) or 6-8 oz fresh
- 8 oz fresh mushrooms, various varities
- ½ cup chopped onion
- 1 tbsp chopped shallot
- 1/3 cup white wine
- ¼ cup chopped parsley
In a medium saucepan over medium heat sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.
Then lay out your puff pastry. Place the filet or other piece of meat in the center, season with salt and pepper. Rub a little dijon mustard over the top of the filet. Top with a slab of foie gras (if desired) and the duxelle.
Smoked prime rib topped with foie gras and exotic mushroom duxelle resting on puff pastry.
Now fold up the corners and wrap as you would a gift package, sealing the places where the pastry meets by gently pinching the ends together.
Trim off the excess edges with a sharp knife so you have a small round of packaged deliciousness. Take 1 egg and mix well in a bowl with 1 Tbs of water. Brush the pastry all over with the egg wash. Cook at 400 degree for about 20 minutes, until the pastry is golden brown. If needed, check the meat temperature by using a meat thermometer.
Stone Smoked Porter Short Ribs with Persimmon Apple Glaze
Posted by: | On: Nov 11, 2012 | CommentsI enjoy cooking with wine; so much so that I occasionally use it preparing the food. Yet, certain jobs call for certain tools. Preparing a certain hearty fall flavored feast is just such a job. The tool for that job was not a wine, but a smoked porter from Stone Brewery (Link to Stone Brewing); dark, deep, slightly smokey and chocolately in a satisfyingly savory way it was the perfect base for some of the best short ribs I have ever tasted.
Free range, grass fed organic beef short ribs were dusted in seasoned buckwheat flour; stone ground from Nora Mill Granary (Nora Mill Granary). In a dutch oven on the stovetop the ribs were browned and removed. A mirepoix (carrot, celery and onion) was lightly sweated. The ribs were placed atop and bathed in the Stone Smoked Porter, coming about three quarters the way up the sides of the ribs. A touch of sage and savory were also added. Slowly it was finished over the next several hours in the oven at 275 degrees. Meanwhile in a small saucepan fresh persimmon was combined with sweated leek and honeycrisp apple cider. The mixture was cooked down by half, strained and combined with 1 ounce of veal demi-glace. Prior to serving, the ribs were removed into a baking dish and the glaze placed atop. Under the broiler for a few minutes finished the glaze. The ribs rested upon a roasted pumpkin and cauliflower purée and some lightly seared baby bok choy. A final addition of some black trumpet mushrooms yielded an earthy, smokey decadent dinner! Give this one a try!
Stone Smoked Porter Short Ribs with Apple Persimmon Glaze and Black Trumpet Mushrooms over Roasted Pumpkin and Caulifower Puree and Baby Bok Choy
Tilefish
Posted by: | On: Jan 12, 2012 | Comments
Tilefish
Here is a delicious fish that you don’t see very often. If you do, definitely give it a try; sweet delicate white flesh that will remind you of grouper. The fish was pan-seared and placed on a bed of chanterelle mushroom and baby brocoli stems and topped with a sake-miso plum glaze.
Stuff it
Posted by: | On: Dec 19, 2011 | Comments
Wild boar sausage, wild and red Himalayan rice stuffing
Looking for a delicious and slightly different stuffing for the Christmas meal this year. Try this delicious wild rice variation with wild boar sausage. An exciting exotic face to a comfortable favorite, it’s like the leopard print snuggie of food. A traditional stuffing of stale bread (I like challa), onions, celery, carrots, herbs and stock is combined with some wild boar sausage, red Himalayan rice, wild rice
Champagne Sauce
Posted by: | On: Sep 30, 2011 | Comments
By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the one we discussed on the recent NPR radio interview .
Chanterelle Mushroom Champagne Sauce
- 2 Tbs. shallot, finely minced
- 2 Tbs. butter
- 8 ounces of champagne
- 1 ounce dried chanterelle mushrooms
- 1 cup of heavy cream
- 1 ounce fresh champagne grapes
- ½ tsp. salt
- ¼ tsp. white pepper
Reconstitute the dried mushrooms with hot water then finely chop. Melt the butter over medium heat in a medium sauce pan. Soften the shallots in the butter, about 3 minutes. Add the champagne and mushrooms and cook until almost all the liquid has evaporated. Add the cream and the grapes and reduce by about a third, until the sauce has thickened; season with the salt and pepper.
For a basic champagne sauce omit the mushrooms and grapes. For the sage version we used on the butternut squash gnocchi, omit the mushrooms and grapes and add ¼ cup apple jack brandy along with the champagne, and 2 tsp. of finely minced sage leaf along with the shallot.
A Taste of Fall
Posted by: | On: Sep 19, 2011 | CommentsHere’s a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the season.
Food of Love
Posted by: | On: Feb 15, 2011 | Comments
What did you devour on Valentine’s Day? I meant the food, of course! For me, risotto is a food of love. She rewards your patience and care with a sublime texture of slightly al dente rice and unctious creaminess. MMMM. To our basic risotto we added fresh crab meat and crispy pancetta, some pan roasted heirloom tomatoes and mushrooms (bellas, oyster and shiitake), and some toasted pine nuts. Amore!
Prime Rib, Stilton and Roasted Pear Ravioli topped with Porcini and Tarragon Alfredo
Posted by: | On: Dec 28, 2010 | Comments
Hhhmmmm….what to do with leftovers? When it was some of our fantastic cedar smoked prime rib roast, the answer was simplicity itself. Add a little Stilton cheese and roasted pear, wrap it all up in a pillowy tender ravioli and top it with a porcini mushroom and tarragon alfredo sauce. In a word, delicious.
- Basic Pasta Dough recipe (off to the right under “Recipes” header)
- Basic Alfredo sauce recipe (see above )
- 8 oz trimmed beef (I used nicely rare leftover prime rib roast)
- 1/2 roasted Bosc pear
- 2-3 oz blue cheese like Stilton
- 1 tsp lemon zest
- salt
- pepper
- 1 oz dried porcini, rehydrated in hot water-liquid reserved)
- 8oz fresh mushroom like cremini
- 2 Tbs fresh tarragon
Allow the cheese to soften and combine the meat (cut into small bits), lemon zest and the cheese. To roast the pear, remove the core and lightly (~1/2 tsp) top with some demerara sugar. Cook at 350 degrees for about 30 minutes. Allow to cool, remove the skin and finely chop 1/2 pear. Add that to the meat mixture. Use this to fill the raviolis. Add the reserved liquid from the rehydrated mushrooms to the water to cook the pasta. Fold in the mushrooms and tarrgon into the alfredo sauce.
Leftovers
Posted by: | On: Nov 27, 2010 | Comments
Here’s a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with.
