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the mushrooms, shallot, carrot, leek, thyme and garlic in the olive oil
the Madeira and tomato paste and reduce to a glaze.
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
Saut╚ the mushrooms, garlic and thyme in butter for 2 minutes
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.
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.
with Asparagus, Hazelnuts and Lemon Cream
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
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.
Time: 30 minutes
Cooking Time: 2 hours
- 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
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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copyright 2000, Regina Campbell