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January 2017 Cooking Challenge - Page 2

post #31 of 76

Been a long time since i have contributed so here i go :P

 

Potatoe, Mignon, Mushroom Ragu (Parisian, Shitake, Champignon) & Balsamic Reduction

 

 

 

photo not that great, i obviously need a better cellphone to take better pics :P


Edited by KaiqueKuisine - 1/10/17 at 7:02pm

Today you are You, that is truer than true. There is no one alive who is Youer than You.

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #32 of 76

@KaiqueKuisine - Oh my that looks delicious bad phone, or not.  

post #33 of 76

I managed to buy mushrooms and needed to do something with them.
I had forgotten that I gave my manager some time off, so I havent had that much time to cook.

I fried up most of the mushrooms (button and oyster) in ghee. I used ghee, just because I had it and I didn't have butter.
The oyster mushrooms contained a lot of water, so it took a while.
I seasoned lightly with black pepper and salt, portioned them, and put some in the fridge, some in the freezer.
You will see them come past at one point in time smile.gif

I left some button mushroom and decided to have mushroom ragout on toast, with a slight SE Asian slant to make it more interesting:
The ingredients:

Garlic, onion, mushrooms, bacon, chives, chili


Fried the lot in the wok that I used for the other shrooms (I didn't feel like cleaning more pots), added some fish sauce, flour and milk.



and served on half a panini


It tasted good, although my home grown chili was a bit more potent than I expected.

 

Note: I am not sure if ragout is the right word for what I made.

It is correct in Dutch, but not too sure in English (maybe roux would be the right name)?

Anyway, It was tasty by whatever name !!!
 

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post #34 of 76

And an omelet.

I like mine with all ingredients inside the omelet (in this case mushrooms, bacon and kaffir lime)

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post #35 of 76

Is nobody else making anything with mushrooms ????

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post #36 of 76

I've been meaning to get to the winter farmers market to get my mushrooms from the mushroom guy.  He has lions mane mushrooms on the regular. They kind of taste like lobster which is awesome.

 

Last couple weekends I was hit by snowstorms or I would have done it already.

 

post #37 of 76

Lol, íll be getting my hands on more shrooms by the end of this week i hope. 

Farmer´s market here i come!!

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #38 of 76

Not too many exotic types of mushrooms here (at least, not ones that I know are edible)...

 

I marinated some mushrooms in olive oil, lime juice and some fish sauce and put them on the grill:

I had never done it before, but it worked well.

Note to self: use a thinner skewer next time as this one damaged the hoods

 

 

And, for me, mushrooms go very well with steak.....

 

And on a wrap (a store bought chapati and not a very good picture)

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post #39 of 76
Thread Starter 

Hello Everyone, I had been asked to share my mushroom soup recipe here. So here it is! I cook by feel and almost never follow recipe's so most of the amounts are loosely based on my memory. Feel free to use the amounts you feel are appropriate for you.

 

I start with an eight ounce package of no salt added chicken broth, Mince three (or so) garlic cloves. Mince a whole medium shallot. Add around a quarter teaspoon each of Thyme, Rosemary, and Rubbed Sage. Then finely sliced mushrooms, caps and stems. I've used Shitake, baby bella, Chanterelle's to name a few. I also add about a half a teaspoon or more of Porcini powder (you can grind up dried porcini's for this or buy it).

 

I cook this down till most of the stock is reduced away. I then add about a cup and a half of heavy cream, a teaspoon of Veal Demi-Glace from Williams Sonoma (the Demi-Glas is key). Then add as many largely chopped mushrooms as you'd like. Add a good quality medium Sherry to taste. Cook down to thicken to a consistency you like. I usually finish it with a splash of the sherry. Then garnish with a good quality thick sliced bacon pieces and chopped scallions. And that's it!  I've added seared scallops and or shrimp at times for a change.


If anyone tries to make this let me know what you think...

 

Paul

post #40 of 76
Thread Starter 

Million Knives, I'm in the Boston area a lot. Where is this Winter Farmers Market? I'd like to get access to more interesting mushrooms.

 

Thanks!

 

pd

post #41 of 76
Quote:
Originally Posted by pdcooks View Post

Million Knives, I'm in the Boston area a lot. Where is this Winter Farmers Market? I'd like to get access to more interesting mushrooms.

Thanks!

pd

This is the farm if you cant make saturdays http://mycoterrafarm.com

The market is indoors at a garden center in Wayland, off 95 west of the city near waltham. Its a big space, 2 floors! Saturdays 10-2. The best thing is finding salad greens in the winter.

http://www.russellsgardencenter.com/html/winterFarmersMarket.html
post #42 of 76
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post


This is the farm if you cant make saturdays http://mycoterrafarm.com

The market is indoors at a garden center in Wayland, off 95 west of the city near waltham. Its a big space, 2 floors! Saturdays 10-2. The best thing is finding salad greens in the winter.

http://www.russellsgardencenter.com/html/winterFarmersMarket.html


Great! Thanks! I grew up in Natick and then Sudbury so I know exactly where this is.

 

pd

post #43 of 76

At last, here is my first mushroom offering:

 

Mushroom Masala

 

 

  • 250g chestnut mushrooms cut into quarters.
  • 1/2 red onion chopped
  • 3 fat cloves of garlic, chopped
  • 1 inch of fresh ginger root chopped
  • 1 tbsp ghee or oil
  • 1 tsp hot chilli
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 12 tsp coriander seeds
  • 4 cloves
  • Seeds from 4 green cardamom pods
  • 1 stick of cinnamon, broken into pieces
  • 1 tbsp white wine vinegar
  • Coriander (cilantro) and red chillies to scatter

 

 

Blend the onion, garlic and ginger with a little water to make a paste.

Heat the ghee in a pan and cook the onion paste slowly for 15 minutes, adding water as required. You want to end up with a thick sauce.

Grind all the spices together to make a fine powder and add to the onion paste with the vinegar.

If you wish you can blend the mixture again at this point to achieve a smoother sauce.

Add the mushrooms and cook for 15 minutes. 

 

 

 

post #44 of 76
Quote:
Originally Posted by butzy View Post
 

Not too many exotic types of mushrooms here (at least, not ones that I know are edible)...

 

I marinated some mushrooms in olive oil, lime juice and some fish sauce and put them on the grill:

I had never done it before, but it worked well.

Note to self: use a thinner skewer next time as this one damaged the hoods

 

 This looks delicious - and you have given me an idea. I had forgotten al about mushroom kebabs! Its so cold here that outdoor grilling doesn't spring to mind!

post #45 of 76

Enoki mushrooms featured in my 麻辣火鍋 Mala hot pot.  The broth is made with sichuan peppercorn and chile oil.  Beef is chuckeye because i'm just a poor boy, nobody loves me

 

 

post #46 of 76

@MillionsKnives YUM!!! 

post #47 of 76
Can i post anything with mushrooms? Any other guidelines to it?
post #48 of 76

Tuna carpaccio orange mushroom balsamic glaze with parmesan cheese
post #49 of 76
Quote:
Originally Posted by manavatmix View Post

Can i post anything with mushrooms? Any other guidelines to it?

You cooked it this month.
Post a picture.
post #50 of 76
Quote:
Originally Posted by MillionsKnives View Post
 

Enoki mushrooms featured in my 麻辣火鍋 Mala hot pot.  The broth is made with sichuan peppercorn and chile oil.  Beef is chuckeye because i'm just a poor boy, nobody loves me

 

 

 

...he's just a poor boy from a poor family....

 

mimi

post #51 of 76

That dish looks pretty rich to me - 

post #52 of 76
Yeah sure, make me this poor, importantly let every poor person be no poorer than this
post #53 of 76
Quote:
Originally Posted by MillionsKnives View Post

... because i'm just a poor boy, nobody loves me

 

 

Are we also "to spare your life from this monstrosity"?

 

Maybe if you were to buy fewer knives?

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #54 of 76

Heheh at this point knives and BBQ are self funding hobbies

 

The chuckeye was very tender and sliced thin it cooked quickly.   My point was I typically see more expensive cuts used for hot pot.  I calculate my food cost here was $10 ($7 for all the proteins) at retail supermarket prices thanks to vac sealer/freezer and shopping ahead.  It could be less shopping in chinatown, restaurant depot, or costco.

post #55 of 76

The rest of the enoki mushrooms I had were roasted with these local potatoes.  They are even better roasted than in soup

 

 

 

 

On top is quail eggs and this funky hoppy cheddar beer collaboration with harpoon brewery. 

post #56 of 76

Mrs Hank doesn't like mushrooms.  (It's a fungus!  They are grown in poop!  They make my teeth squeak!)  So we don't have mushrooms in mi casa, unless of course Mrs. Hank is traveling.  Which she is!  

 

They happened to have a nice chuck eye at the market today, my new favorite steak.  I was thinking of going more elaborate but ... steak ... so I made chuck eye steak in a mushroom cream pan sauce.  

 

I seared the steak and kept it warm, then sautéd the mushrooms until they released their liquid and it cooked off.  Then added chopped shallots, garlic, and fresh thyme.  When the shallots were soft and the mushroomed browned a little I added white wine and reduced, beef stock and reduced, cream and reduced.  

 

 


Edited by Hank - 1/26/17 at 6:39am
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post #57 of 76

Mushrooms and Gruyere Eggs en Cocotte.  

 

Finely chopped mushrooms, shallots, and garlic are sauted in butter and then a little cream and thyme are added.  I placed a layer of the mushroom mixture in ramekins coated with butter and bread crumbs, followed by an egg and topped with gruyere. The ramekins are placed in a pan of boiling water, covered, cooked in the oven.

 

 

 

 

The egg was a little over cooked to my liking but it was still very good.

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #58 of 76

@Hank, looks like you are really taking advantage of the missus being away :thumb:

Those dishes look wonderful!

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post #59 of 76

For lunch yesterday I made Butternut Squash and Mushroom Risotto.

 

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post #60 of 76

Stuffed Mushrooms in a Spicy Ginger Garlic Sauce for Dinner.

 

 

 

I made the stuffing of finely chopped mushroom stems, boiled potato, onion, cilantro leaves, chili powder, and a little corn starch.

 

     

 

I made a sauce  with sauted chopped ginger and garlic, onion, green chili, celery, white part of the green onion, chili powder, sriracha, soy sauce, vinegar, and sugar.  I battered the mushrooms in flour, corn starch, egg, and water.  Then deep fried them and finally tossed them in the sauce.

 

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