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1.
PORTABELLO
MUSHROOM WELLINGTON
Method 1. Combine the sherry vinegar and grapeseed oil in a bowl and whisk to combine. Season with salt & pepper. 2. Brush the vinaigrette on mushroom caps and roast in a 400° oven until they are golden brown and gives lightly to the touch when pressed. Truffle Butter 1. Mince the shallots and in a sauce pan, cover with the Madeira and the liquid from the truffles. Cook over a medium to high heat until the liquid is absorbed into the shallots. 2. In a food processor or small mixer, combine the butter, truffles and shallots. Season to taste with salt & pepper. Freeze any leftover butter for future use! 3. Cut the roasted mushroom caps into 3" discs and press the discs between a towel to absorb any excess liquid. Reserve the mushroom trimmings. With the ribs of the mushroom cap facing up, use the trimmings to form a small ring in the centre of the cap where the stem used to be. 4. Place a teaspoon of the truffle butter into the middle of this circle. Then place the mushroom cap on top of the 3 ½" puff circles. Brush the exposed edges with the beaten egg. Place the 4" puff circles over the top. Carefully seal the puff rounds together, tucking the excess under the tart. Brush with egg wash and bake at 350° until golden brown. |
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2. OYSTER BISQUE WITH LEEK FLAN
| By
George
Morrone Serve: 8 Ingredients: 2 white onions (sliced) 20 large oysters (shucked, reserve the juice) 1/3 btl champagne 2 qts cream (reduced by half) olive oil salt & cayenne pepper |
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Method 1. Sweat onions in a small amount of olive oil. Add the oysters and their juice. Cook for 3 minutes or until the oysters are plump. Add the champagne and bring to a boil. Add the reduced cream and bring to a boil again. Season with salt & cayenne pepper to taste. Strain the soup through a chinois or a fine strainer, pushing with the back of a spoon to extract as much juice as possible. Keep the soup warm. Shallot Reduction Method To Finish
The Soup Unmold one leek flan in the centre of a large, warm soup bowl. Bring the soup to a boil. Quickly whisk a ¼ cup unsweetened whipped cream. Ladle soup into the bowl, around the flan. Garnish with a couple of fried oysters poached in champagne, and some fresh grated horseradish. Leek Flan (makes 8 flans)½ lbs leeks (chopped) ¾ cup cream ¾ cup milk 1 whole egg plus 1 yolk (whisked together) salt & white pepper Method 1. In a large saucepot, cook the leeks in boiling, salted water until tender. Drain the leeks and put them in a clean pot. Cover the cream and milk, and bring to a boil. 2. In a blender, pureé the leek and cream mixture until smooth. Strain through a chinois. Whisk in the eggs. Season with salt & white pepper. Liberally butter the insides of 8 x 2oz aluminum foil flan cups. Fill each cup ¾ full. 3. Bake in a hot water bath in a 250°C oven for approximately 45 minutes or until the flans are firm and just beginning to pull away from jthe sides of the cups. |
