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all recipes below

Mushroom Jus

Porcini Mushroom Custards
(chef-Rick Mahan)

Garganelli  with Asparagus, Hazelnuts and Lemon Cream
(chef-Rick Mahan)


Strawberry Italian Soda

511 SHOW

Mushroom Jus

Saut╚ the mushrooms, shallot, carrot, leek, thyme and garlic in the olive oil until   they caramelize.  Add the Madeira and tomato paste and reduce to a glaze.  

Add 2-3 cups of water and simmer until it reduces down to 1/2 cup of liquid.  Strain and reserve the liquids.  Reheat just before serving over the custards.

- olive oil
- 1/4 pound fresh mushrooms, sliced
- 1 shallot, peeled and sliced
- 3 sprigs fresh thyme
- 1 Tb. minced garlic
- 2 Tb. carrot, diced
- 2 Tb. leek, diced
- 2 ounces Madeira wine
- 1 tsp. Italian tomato paste/puree
- salt and pepper
- two to three cups water

Porcini Mushroom Custards
(chef-Rick Mahan)

1.  Saut╚ the mushrooms, garlic and thyme in butter for 2 minutes until soft.

2.  Whisk together the egg yolks, egg and cream.  Add the salt and pepper and a few gratings (or a pinch) of nutmeg. Add the mushroom mixture. Mix well.

3. Preheat the oven to 325 degrees.  Place a deep dish or pan (large enough to fit 4 individual baking dishes) filled 1/2 way with hot water into the oven.  Butter 4 individual baking dishes. Fill each baking dish with the mixture to 3/4 full. Place the dishes into the preheated waterbath and place the waterbath back into the oven.

4.  Bake for 25-35 minutes until the custards are set and have just the slightest jiggle.  Cool for 5 minutes.  Loosen the sides of the custard all the way around the baking dish with a knife.  Turn the custard out onto a serving plate and drizzle the Mushroom Jus on top.  Serve hot.

- 2   cups cream
- 2 egg yolks
- 2 whole eggs
- 1/4 cup chopped porcini mushrooms (fresh or reconstituted)
- 1 tsp. minced garlic
- 1 tsp. minced shallot
- 1/2 tsp. minced fresh
thyme leaves
- salt and white pepper to taste
- 2 tsp. butter
- nutmeg  (freshly grated, if available)

Garganelli  with Asparagus, Hazelnuts and Lemon Cream
(chef-Rick Mahan)

1.  In a large skillet, saut╚ the shallot and garlic in the butter for 1 minute. Add the cream, asparagus, salt and pepper, and cook for 1 more minute.  Add the cooked  pasta, lemon zest, basil and parmesan and cook just long enough to warm through. Garnish with the hazelnuts.

- 2 Tb. minced shallot
- 1 Tb. minced garlic
- 1 Tb. butter
- 1   8 ounce package of Garganelli (or any Italian egg pasta such as penne or  orecchiette), cooked according to package directions
- 2 cups heavy cream
- 1 cup asparagus tips
- zest of 2 lemons
- 1/4 cup fresh basil leaves, finely chopped
- Reggiano Parmesan, grated
-  Salt and pepper to taste

- 1/4 cup hazelnuts, toasted, peeled and chopped


1. Place the bread cubes on a baking sheet and bake at 375 degrees for 10 minutes. Set aside. 

2. In a soup pot, bring the water to a boil. Add the onion, celery, bouillon cubes and beans. Cook for 1 ˝ 1 1/2 hours, uncovered, until the beans are soft.  

3. Add the cabbage and cumin and continue to cook for another 10 ˝ 15 minutes until the cabbage is soft. Add the salt and pepper, to taste. Add the brandy and remove the pot from the stove. 

4. Place a few bread cubes in the bottom of each bowl.  Ladle the soup over the bread and top with freshly grated parmesan. Serve hot. 

Preparation Time: 30 minutes     Cooking Time: 2 hours 
Makes 6-8 servings

- 10 cups water
- 1 medium onion, peeled and diced
- 3/4 cup celery, finely chopped
- 4 cubes vegetable bouillon
- 1 cup dry beans, such as navy or white beans
(ýtongues of fireţ used in this recipe)
- 4 cups chopped cabbage
- 1/4 teaspoon ground cumin
- 2 cups dried French bread, cut into cubes 
- grated parmesan (as garnish)
- salt and freshly ground black pepper, to taste

-2 tablespoons Brandy

Strawberry Italian Soda

Place the strawberries in a blender and blend quickly to a coarse pulp.  Place the strawberry pulp into a sieve and strain the liquid into a glass, pressing the sieve with a spoon, then discard the remaining pulp. Add the sugar and stir well. 

Add about twice as much sparkling water as strawberry juice. A splash of cream is added last, if the French Soda version is desired.

- 1 cup fresh strawberries (frozen, if no fresh available)
- 1 tsp. sugar, organic unrefined cane sugar, if available
- sparkling water
- cream (optional)
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