thin slices of vegetables, then tossing them together with a light dressing
just before serving. Thevariations are endless: try it with raw mushrooms,
celery, radish, fennel, and even persimmon.
2 large artichokes
2 lemons
2 large fennel bulgs
¼ cup extra-virgin olive oil
2 tablespoons white truffle oil
Salt and coarsely ground black pepper to taste
1 piece of fine quality Parmesan cheese, about
three ounces
½ cup Italian parsley, fresh
Trim the outer leaves off of the artichokes and
pare them down to their hearts. Scoop out the
chokes with a spoon, then drop them into water
containing the juice of one lemon.
Cut off the tops of the fennel at the base of
their stalks. Remove the outer layer of the
bulbs. Slice the bulbs paper thin. Remove the
artichokes from the water and slice them very
thin.
The salad should be assembled in layers, either
on a large platter or on individual salad plates.
First make a layer of the sliced fennel,
squeezing lemon juice evenly over the top and
then drizzling with about a third of the olive
and truffle oils. Next, make a layer of the
artichoke hearts. Squeeze more lemon over the
tops of the artichokes, then drizzle evenly
with another third of the 2 oils. Season with
salt and pepper. Cut shavings of the Parmesan
and place on top of the artichokes. Scatter
chopped parsley over the cheese, then sprinkle
more salt and pepper. Squeeze more lemon juice
over the top, then drizzle with the remainder
of the 2 oils. This salad should be served
immediately.
Grilled Mushroom Salad with Frisee and Hazelnuts
Try combining
a few kinds of
fresh exotic mushrooms for use in this recipe:
pom pom blancs, baby blue oysters, cinnamon caps,
and clamshell mushrooms would be excellent
¼ cup hazelnuts
1 garlic clove, cut in half
½ pound fresh exotic mushrooms
1 tablespoon white wine vinegar
½ teaspoon sea salt
½ cup extra virgin olive oil
½ head frisee (French curly endive) washed, trimmed
and cut into bite-sized pieces
1 teaspoon white truffle oil
Preheat the oven to 350 F and roast the nuts in a
shallow baking pan in the middle of the oven. Toasting
should take 10 to 12 minutes. Wrap the nuts in a
kitchen tower and rub them to remove the skins from
the nuts. Cool the nuts and chop coarsely. Rub the
cut sides of the garlic thoroughly over a large salad
bowl.
Prepare the grill for cooking or a broiler should be
preheated.
Thread the mushrooms horizontally onto skewers and
arrange on a baking sheet. Whisk together vinegar and
salt in a small bowl, then whisk in the olive oil
gradually until it is emulsified.
Brush some vinaigrette onto the mushrooms and grill
about 4 to 6 inches off of glowing coals, turning once,
until the 'shrooms are golden and tender. This should
take 3 to 5 minutes. As an alternative, the 'shrooms
can be broiled.
Working fast, remove the mushrooms from the skewers
and slice into ¼ inch pieces. Add to the salad bowl
with the frisee, the rest of the vinaigrette, the
truffle oil, and salt and pepper to taste. Toss well.
"Noisettes" of Veal with Mushrooms
"Noisette"
is the French word for "nuts." The word is a
reference to the size and shape of the prepared veal. There
are no nuts in this recipe. This dish is at its very finest
when served with wild mushrooms. Morels are spectacular, as
are chanterelles and cepes. Off-season, though, it is
positively savory with cultivated mushrooms. Try using a
combination of cinnamon caps, pom pom blancs, and trumpet
royale. Exquisite!
4 tablespoons extra-virgin olive oil
1 5-pound veal shank, cut into 5 pieces
Salt and white pepper to taste
3 carrots, peeled and chopped fine
1 medium yellow onion, diced
3 shallots, peeled and chopped
½ cup dry white wine
3 cups water
12 black peppercorns
2 tablespoons heavy cream
5 tablespoons unsalted butter
2 leek leaves - choose long leaves with no spots or blemishes.
Blanched and halved lengthwise
½ pound assorted mushrooms, cleaned and trimmed
Preheat the oven to 300 degrees F. Heat 3 of the 4 tablespoons
of olive oil in a large ovenproof pot over medium to medium-high
heat. Season the shanks with salt and pepper and then brown in
the oil, about 4 minutes per side. Transfer the meat to a skillet,
add the carrots, onions and shallots, and sauté for about 2 or
3 minutes. Add the wine, stirring constantly, then the water and
the peppercorns. Return the mixture to the pot, cover, and braise
in the oven until the meat is very tender. This should take about
three hours.
Transfer the cooked shanks to a plate and strain the remaining
broth through a sieve into a saucepan, pressing the vegetables
with the back of a spoon to get all the juices out. Reduce the
broth over high heat to about one cup. This should take about
20 minutes. Reduce the heat to low, add the cream, and simmer
for 2 or 3 minutes. Strain the sauce into a clean saucepan and
whisk in all but 1 tablespoon of the butter. Keep the sauce
warm over very low heat as you continue preparation.
Remove the bones and gristle from the meat, then separate the
meat into small, nut-sized pieces. Assemble the "medallions"
by dividing the meat into four portions. Form each portion
into a circle with pieces standing upright and wrapping each
circle with a leek leaf. Transfer the medallions very delicately
to a heatproof plate, cover with plastic wrap and set the plate
on a rack over a pan of simmering water. Cover and steam until
they are heated through, about 5-10 minutes.
While the "noisettes" are steaming, heat the remaining
tablespoon of butter and oil in a medium skillet over
medium-high heat. Add the mushrooms and sauté just until
tender, about 3 minutes. Season to taste with salt and pepper.
To serve, pour a fourth of the warm sauce onto each of four
plates. Place one leek-wrapped veal "medallion" on top of
each plate. Arrange the mushrooms next to each medallion.
Salmon with Mushroom Orzo and Red Wine Sauce
There is something
incredibly luxurious about gourmet dining
at home. use only the very freshest possible salmon.
7 tablespoons olive oil
1 large onion, sliced thin
2 cups of red wine, preferably dry
2 cups beef broth
8 sprigs fresh thyme
2 bay leaves
1 pound orzo
6 shallots, minced fine
1 pound clamshell mushrooms
5 cups chicken stock
½ cup whipping cream
2 tablespoons chopped fresh tarragon
6 5-ounce salmon filets, skinned
¼ cup unsalted butter cut into small pieces
Heat 2 of the 7 tablespoons of olive oil in a heavy saucepan
over mediumheat. Add the onion and sauté for about 4 or 5
minutes. Add the wine, beef broth, thyme, and 1 bay leaf,
then boil until the liquid is reduced to one cup. This should
take about 35 minutes. Strain the sauce into a small saucepan.
Preheat your oven to 350 degrees F and place the orzo on a
rimmed baking sheet. Roast in the oven until it's a beautiful
golden brown. This should take about 20 minutes.
In another heavy saucepan, heat 2 tablespoons of oil over
medium-high heat. Add the shallots and sauté for about 4
minutes. Add the mushrooms and sauté until golden, about
8 to 10 minutes. Add the orzo, chicken broth, and 1 bay leaf,
then bring to a boil. Immediately reduce the heat to medium-low
and cook, uncovered, until the orzo is tender and the broth is
absorbed. Stir often. This should take about 20 minutes. Add
the cream and tarragon and simmer for about 5 minutes, stirring
frequently. Season with salt and pepper.
Heat 3 tablespoons of oil in a heavy skillet over medium-high
heat. Sprinkle the salmon with salt and pepper, add to the
skillet, and sauté just until cooked through. This should
take no more than about 3 minutes per side. Do not dry out
the fish by overcooking.
Bring the sauce to a simmer. Add the butter and whisk until
melted. Season with pepper. Spoon the orzo onto plates, top
with the salmon, and serve with the sauce.
Spelt Spaghetti with Mushroom Cream Sauce
1 ounce dried porcini
mushrooms
2 cups hot water
3 tablespoons olive oil
1 pound fresh trumpet royale mushrooms, chopped
½ pound fresh chopped Portobello mushrooms, stemmed,
dark gills removed
2 minced garlic cloves
1 bay leaf
1/3 cup Marsala
1 pound Spelt spaghetti
1 cup beef stock
¼ cup whipping cream
1 cup freshly grated Parmesan cheese
2 tablespoons butter
Additional grated Parmesan
Reconstitute the porcinis by placing them in a small bowl
and pouring 2 cups of hot water over them. Allow them to stand
until the mushrooms soften, about 25 minutes. Transfer the
mushrooms to a work surface and coarsely chop.
Heat the olive oil in a heavy large pot over medium to
medium-high heat. Add the porcini, trumpet royale, Portobellos,
garlic, and bay leaf. Saute until the mushrooms are brown and
tender, stirring often. This should take about 10 minutes. Add
the Marsala and simmer until almost all of the liquid is gone.
Season the mixture to taste with salt and pepper and remove
from heat.
Cook the pasta in a large pot of boiling salted water until
it is just tender but still firm. Drain well.
Mix the beef stock and whipping cream into the mushrooms
and simmer about 3 minutes. Add 1 cup of Parmesan cheese,
the butter, and the drained pasta. Toss to coat thoroughly.
Season to taste and serve hot, passing additional grated
Parmesan.
