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.
1 Regular size Eggplant (cubed)
1 Yellow Onion
2 Bell Peppers (any color but green)
1 cup Hannah's Bruschetta from Costco
1/3 cup olive oil (feel free to use more)
2 tbsp balsamic vinegar (again, more is fine)
2 tsp diced garlic
salt & pepper to taste
keeps well in the fridge
In a large pot heat the olive oil (medium-high heat).
Add chopped onion & garlic, let sweat for a couple minutes.
Add Eggplant (& more olive oil if it looks too dry)
Cook for 5 more minutes then add peppers & vinegar.
Let cook 5-10 more minutes then add bruschetta.
Let simmer 'til you're hungry.
Serve over pasta/quinoa/baked potato or with really good bread
Melt 1/4 C butter in 2 C milk. Mix 1/2 C brown sugar, tsp. allspice, & dash of salt. Beat 2 eggs & blend in dry mixture. Tear 6 cups of day-old bread & stir into liquid. Pour into deep baking pan & bake @ 350 for 45 mins. or until top is browned & mixture holds together.
Spray sheet of foil with vegetable oil spray. stir butter, sugar and vinegar in heavy skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats evenly, about 7 minutes. BE CAREFUL YOU DONT BURN THE SYRUP! Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely while you prepare the rest of the salad (coating will harden).
*too much (NH) in that paragraph to bother.
1 1/4c dried tart cherries (or cranberries)
1c tawny port
2 shallots, minced
1 clove garlic, minced
1/3c olive oil
1/4c red wine vinegar
Combine cherries (or cranberries) and port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat, let stand about 15 minutes until cherries swell. Place mixture in a blender, add shallots and garlic, then vinegar. Blend until smooth, and continue as you drizzle in oil until emulsion forms. Season with salt and pepper to taste.
2 prepared duck leg confit, about 1lb (its a pain in the ass to make your own, the store bought ones are good)
Olive oil to coat skillet
Bring duck to room temperature before cooking, at least 30 minutes. Heat oil in skillet over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
12oz mixed salad greens (not romaine or iceberg or baby spinach)
Wash greens, dry and put in big salad bowl. Add salt and pepper to taste and enough of the vinaigrette to lightly coat the greens.
Divide the greens between 4 large dinner plates. Top with duck and pecans, then drizzle remaining vinaigrette over the plate (only add enough, you don't want it to be too wet). Serve immediately.
*optional: 5.5oz log soft goat cheese cut into 1/2" thick slices, split evenly between plates.
Roasted Brussels Sprouts
Slice sprouts in half and put in a mixing bowl
Liberally coat with olive oil. Sprinkle with salt and pepper. Mix.
Transfer to large roasting pan or cookie sheet so they are separated from each other.
Cook in pre-heated oven 350 F until they begin to brown 20-30 min?
Butter has a lower smoking point than olive oil. 250-300 F vs 375-450 F
I would not substitute butter for the above method as the sprouts will burn. What you could do instead is use butter, lemon, salt and pepper and place in a deep casserole dish keeping the sprouts piled on top of each other. 325 F They will cook in their juices with the butter and lemon and come out more like the steamed ones you make. Cover them with foil while cooking if you want them softer or uncovered for firmer. Again about 20-30 min.