Thursday, October 29, 2015

Oyster Mushroom Filling (for Crêpes or Omelets)

Crêpes Filled and Topped with Oyster Mushroom
A savory filling for crepes or omelets that exploits the tender flesh and mild flavor of oyster mushrooms. Easy and fast, a breakfast, brunch or supper entree in less than 30 minutes.
3-1/2 oz (100 g) oyster mushroom
2 oz (60 g) shallot, finely chopped
1 T (15 ml) olive oil
1 T (15 ml) butter
1/2 t (3 ml) minced garlic
1 sprig thyme
2  t (10 ml) porcini powder (optional)
1 T (15 ml) dry sherry
2 t (10 ml) all-purpose flour
1/2 c (125 ml) half and half or light cream
2 t (10 ml) lemon juice 

salt and white pepper
Cut away the tough root from each mushroom cluster, separate into 'leaves' and chop coarsely. Heat the oil and butter in a small non-stick skillet over medium. Add the shallots and a pinch of salt, cook gently for a few minutes, add the mushrooms and the thyme, salt lightly, cover, and continue cooking gently until the shallots are soft and translucent. Discard the thyme, add the garlic and porcini powder, and heat until fragrant. Add the sherry and cook until it has mostly evaporated. Stir in the flour and cook for a minute. Stir in the cream, raise the heat to a slow boil, and cook until the mixture thickens. Off heat, stir in the lemon juice, and season to taste. Fills two or three omelets, or six to eight crêpes.

Tuesday, October 6, 2015

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile, working as well for one egg or many. Eggs, even very fresh ones, peel easily. Developed Summer, 2015.
eggs
steamer basket
ice bath
Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), cover, and bring to a rapid boil. Carefully place raw eggs in the basket. Adjust the heat to give steady steaming, cover, and steam for 14 minutes. With tongs, remove each egg to an ice bath. After a minute, gently crack the egg shells so as to craze the entire surface. Return to ice and chill for 15 minutes. Under running water, lift away the shells, dry the eggs, and store cold, covered.