1/2c heavy cream, 2lbs potatoes, 1/2 large onion. simmer the cream with nutmeg (no antique grinder, sorry dibs) bay leaf, garlic and rosemary, strain it, pour over the potatoes and onions (1/8" slices if you use a mandoline) in a bowl, salt pepper, then layer with shaved gruyere in a buttered dish. pour remaining cream into dish, sprinkle top w grated cheese and a little paprika for color, bake covered 400 for 40 minutes.
Wed, 08/14/2013 - 4:24pm — Randolph
1lb pork belly or coppa or similar fatty cut of pork (no bone), tied with kitchen twine at 1/2" intervals
5 english breakfast teabags
pot of boiling water, enough to submerge pork
for marinade combine:
equal parts soy sauce, mirin, unseasoned rice vinegar (i start with 1/3 cup each, more if needed to cover 2/3 of pork after cooked)
1/2 part brown sugar
2 cloves garlic, smashed
1" piece of ginger, smashed
This recipe is very easy:
bring water to boil.
add teabags and pork.
boil 15 minutes, remove teabags and skim excess fat from surface.
boil another 15 minutes, during which time you should make the marinade in a container with tight fitting lid (I use a big mason jar).
remove pork from water and drip dry or pat dry with a paper towel. leaving twine on, submerge in the marinade and refrigerate overnight (it is ready to eat in a few hours but will taste better the next day).
slice thin and serve with a cheese plate, or on a salad, or on a sandwich, or just by itself. store in the marinade in the fridge, and it will last about 1 week but trust me you will eat it faster!
I just use a pound of button mushrooms, about 8 oz each or so of shitake and baby bellas or criminis…sweat down some onion and the mushrooms, add chicken stock and reduce, reduce, reduce. Then put it all in a blender and blend until smooth and creamy. Add some heavy cream and some white truffle oil (optional) at the end.
What makes it great is that it's reduced and very concentrated and completely smooth, plus the cream.
I use one of those boxes of stock. After you reduce it down, you can always add more water. And yes, truffle butter or oil are both acceptable.
I think it's the shitakes that really give it the flavor. Of course dried porcini or shitakes might even be better.
This is an easy recipe, but there is a bit of chopping and you need a blender or food processor.
8tbsp (1 stick) unsalted butter, room temperature
2c chopped celery
1c chopped shallots
3/4c chopped onion
5 cloves minced garlic
9c stemmed, sliced mushrooms (use a mix- I go with 3c each shitake, cremini, oyster)
1/2c dry white wine (use one you would actually drink not some crap, and drink the rest of the bottle while you cook!)
1/2c dry sherry
1/4c all purpose flour
8c chicken stock (i suppose you could use vegetable stock to make the soup vegetarian but it won't taste as good)
1/2c whipping cream
Melt 6tbsp butter in large pot. Add celery, shallots, onion and garlic. Sauté until transparent. Season with salt and pepper. Add all mushrooms and sauté until beginning to soften. Add white wine and sherry. Bring to boil then reduce heat and simmer until liquid is reduced to a glaze.
Mix remaining 2tbsp butter and flour in a small bowl until a smooth paste forms then add to mushroom mixture in pot. Stir to coat vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring often, about 10 minutes. Stir in whipping cream. Season again with salt and pepper.
Working in batches, puree in blender or food processor until smooth. Return soup to pot. Taste and adjust seasoning as desired- a little salt, a little pepper......NOM!!!
Can be made 1 day ahead, cover and refrigerate, rewarm over low heat.
Makes 8-10 servings.
Thu, 08/22/2013 - 8:48am — bxgrl
Ooooh1 I LOVE mushroom soup! Thanks randi- I'll try this one out.
Thu, 08/22/2013 - 8:51am — dibs
What really takes a mushroom soup over the top is if you add some truffle butter or paste to it.
Thu, 08/22/2013 - 8:51am — Randolph
bxgrl this is a great one, the wine and sherry make it taste fancy and the cream gives it a nice texture!
Thu, 08/22/2013 - 8:52am — Partridge
Yumola! That sounds decadent and divine.
Thu, 08/22/2013 - 8:52am — Randolph
oohhh sounds good dave, lets call it the 1% option!
For one bag of prepared cubes (I prefer Pepp Farm Herb Cubes)
1 roll Jones sausage
1 lb shrooms
1 granny smith apple
2 cups onions
1 & a 1/2 cup celery
beaucoup de beurre
recommended amount of chick stock - pref. homemade - usually 2 C & 1 stick butter.
Heat stock & butter as indicated on pkg - sometimes I add chopped sage leaves &/or thyme - depends on how bread smells. Stir bread stuff into liquid.
Saute Jones - breaking into small bits. Mix into bread
Chop onions & saute them in sausage drippings along with 1 TB butter & 2 of oil. Mix into bread.
Peel, core apples & slice into 1/4s & then cut resulting crescents into fourths. Saute in 2 TB butter & 1 of oil in same pan until lightly browned. Add to mix.
Slice shrooms into bite-size bits (quartered or halved depending on size) & saute in same pan with 2 TB butter, 1 oil. Add to mix.
Chop celery into 1/4 inch pieces. Zap, covered, with 2 TB water for 1 minute. Drain & add to mix.
Put all in buttered baking dish. Dot with butter. Bake 1/2 hour @ 350, uncovered.
my duck recipe was much more simple. score the skin, rub with salt pepper and corriander, sear in pan skin down 7 minutes while continuously basting with fat in pan. flip over, sear one minute then into 400 degree oven for 5 mintues. let rest 5 minutes.