Welcome! Below are a few photos of some new small plate ideas I’ve been working on including: chili crusted tuna tataki, bobwhite quail w blue corn arepas, vanilla spiked foie w barrel aged burbon and 24 hr sous-vide short rib w syrah redux. Ultimately, the goal here will be to post easy recipes of dishes like these along with plating notes, a step by step photographic guide and wine pairing suggestions. I would love to hear any requests for specific dishes from our readers and of course, #wine pairing suggestions are always welcome. Hope you enjoy!
A spectacular winter dish, this simple wild mushroom bisque is rich yet elegant.
Slow roasting intensifies the flavor of mushrooms, giving this soup a rich, earthy flavor. Madeira is a sweet wine made in Portugal. Sherry makes an excellent substitute.
Ingredients: (serves 6-8)
- 1 pound fresh portabellos- stemmed, dark gills removed, caps cut into 3/4-inch pieces
- 1 pound fresh shiitake mushrooms stemmed, caps cut into 1/2 to 3/4-inch pieces
- 6 TBS extra virgin olive oil
- salt and freshly ground black pepper to taste
- 5 1/2 cups chicken or vegetable broth
- 2 1/2 tablespoons butter
- 1 medium yellow onion, medium dice
- 2 cloves garlic, minced
- 1/4 cup plus 2 tablespoons Madeira or Sherry wine
- 3 tablespoons unbleached all-purpose flour
- 1 cup whole organic milk
- 1 teaspoon chopped fresh thyme
- 1/4 cup organic whipping cream
- 1/4 sourdough croutons, crushed
- garnish option: chopped cooked bacon
1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Divide the mushrooms between prepared baking sheets. Drizzle the mushrooms with the olive oil. Season liberally with salt and pepper, and toss to coat. Cover with aluminum foil. Roast for 30 minutes. Uncover and continue baking until the mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Reserve any liquid from the roasted mushrooms
2. In a food processor or blender, combine half of the mushrooms with 2 cups of the broth and process until smooth.
3. In a large pot over medium-high heat, melt the butter. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 5-7 minutes. Add the sherry wine and simmer until almost all the liquid evaporates, about 2 minutes. Add the flour and cook, stirring, for 2 minutes.
4. Add the remaining 3 1/4 cups of broth, organic milk, and fresh thyme. Stir in the remaining cooked mushroom pieces and the mushroom purée. Simmer over medium heat until slightly thickened, about 10 minutes. Season to taste with salt and pepper, and ladle into serving bowls or demi-tasse coffee cups. Top with a little dollop of the whipped cream, sourdough croutons and some porcini powder (or any dried mushroom ground in a spice mill or coffee grinder) and the bacon.
• Almost all mushroom varieties are very absorbent and will soak up any moisture that’s available. Moisture causes mushrooms to decay rapidly, so the single most important aspect when cleaning them is not to soak them in water.
• Before you clean mushrooms, trim off the ends of the stems and any clumps of dirt that may be clinging. A soft-bristled brush or damp cloth can usually clean most of the dirt off of mushrooms. If the mushrooms are a little damp, use a clean cloth to dry them.
• Don’t discard the stems of fresh mushrooms like shiitake and Portobello. Use them to flavor stocks, soups, and stews. Wrap them in a square of cheesecloth and add them to a simmering liquid. The stems will release their flavor in about 20 to 30 minutes, then discard the cheesecloth bundle.
We LOVE this summery Fresh #Pasta with Vegetables, and a Deliciously Wicked #Martini doesn’t hurt either! http://justin-thyme.com/
We have enjoyed a very warm, relatively rain free summer this year in the Pacific Northwest and while I am sorry to see the days becoming shorter, I am eagerly anticipating fall.
This season we are working with fresh fruits and vegetables more than we have any other year in the past. Living in the Orting Valley has been a wonderful experience, and I have enjoyed the local farms and their seasonal harvests.
Spring Vegetable Ragout with Fresh Pastaby Fine Cooking. A delightfully fresh addition to any weeknight meal, that takes just a few minutes of prep time from start to table. The shopping list may take some to gather, however you will have a fantastic time walking the market in search of the freshest ingredients. Shopping list; Pasta sheets, garlic, mixed spring veggies~your choice, shelled peas or fava beans, pea shoots or watercress sprigs ( delicious )…
View original post 383 more words
Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also works well with chicken, pork and goose. Great with a salads, sandwiches, charcuterie and more. Lots of options!
The flavorful fat from the duck confit may also be used in many other ways, as a frying medium for sautéed vegetables, potatoes, savory toasts, scrambled eggs or omelets, and as an addition to short crust paste for tarts and quiche.
Some of the more classic recipes call for you to fry or grill the duck legs in a bit of the leftover fat until they are well-browned and crisp, or to roast potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up duck confit is called pommes de terre à la sarladaise. Duck confit is also a traditional ingredient in many versions of cassoulet.
1 dozen Duck Leg Quarters (frenched)
2 Tbsp Kosher Salt
1/2 Tbsp Brown Sugar
6 T Whole Peppercorns
5 Bay Leaves
5 Juniper Berries
3 Tbsp Coriander seed
3 Cloves Garlic
1 tsp Red Chili Flakes
1 bunch fresh Rosemary
stems from 2 bunches fresh parsley
1 bunch fresh Thyme
Peels from two large fresh oranges-pith removed
Rendered Duck Fat to cover
Combine herbs, spices, salt, orange peels & bay leaves. Rinse duck legs, dry, place in large roasting pan or oven proof casserole pot, & cover with rendered duck fat, gently stir to mix ingredients. Cover pan & place in 225 degree oven for 7 – 8 hours or until duck is tender and falling off the bone (test by using tongs to lift a duck leg by the bone and gently shaking). Leave duck in the fat & allow to cool overnight. Remove from fat, heat and caramelize in 350 degree oven. Enjoy!
The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.
Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.
One of my favorite uses for mango is fresh salsa. It makes a great accompaniment to all sorts of grilled fish and chicken recipes.
- 2 peeled, pitted and diced small
- 1/2 large red bell pepper, diced small
- 1 Tbsp medium red onion, finely chopped
- 1 /2 small european cucumber, peeled and diced
- 3 Tbsp finely chopped fresh cilantro leaves
- 2 Tbsp chopeed scallion
- 1 Tbsp rice wine vinegar
- 1/2 Tsp sugar
- 3 Tbsp fresh lime juice
- 2 T extra-virgin olive oil
- 1/2 tsp. toasted mustard seed
- Salt and Pepper
- Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
- Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
- Mix into salsa.
- Add chopped cilantro and stir until combined.
- Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad
History of Mango:
Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.
The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.
Note: There are a few varieties of mango that are commonly found in American groceries stores. The most common are the Haden, Tommy Atkins, and Kent varieties, all of which have yellow or green skins with a reddish blush to them. If you do find an Ataulfo or Champagne mango, it will have a smaller, kidney-like shape, yellow skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (common) mango make sure it has a reddish blush and firm skin. The mango should give slightly when squeezed and be fragrant. If you accidentally peel a mango that is too green, no worries, cut it into small slices, season with lime juice and sprinkle with salt. You’ve just made mangoviche! Delicious!