Recipe, Mushroom Duxell one with many uses!!

Getting right to it Mushroom Duxell is in the top ten of my favorites due to the amount of uses it has, from wellington to a simple canape garnished with fresh herbs or whipped into fresh goats cheese and pipped into puff pastry boats or, or, or and the list goes on. Mushroom Duxell is in basic finely chopped mushrooms sauteed with garlic herbs and butter almost spread like, fact some chefs make it into a spread but as for me I prefer a little consistency or a bit rustic chop if you will. Where do these names come from such as Mushroom Duxell? If you were to look into it you would find that Mushroom Duxell was given its name by a French Chef in the 17th century after the name of his employer, Marquis d'Uxelles. The quickest way to prepare the mushrooms in this case Shitake, Crimni & Oyster is in the food processor, if you prefer then I would dice them at most 1/8" or a fine dice but first let's gather what is needed for this simple and versatile recipe.

Ingredients:
1/2 lb Shitake Mushrooms
1/4 lb Oyster Mushrooms
1/2 lb Crimni or Brown Mushrooms
1/4 cup chopped Shallots
1/4 cup chopped garlic( I like allot of garlic)
2 tbsp fresh thyme
2 tbsp fresh chopped Flat Parsley
1 tbsp Olive Oil or Olive/grape seed oil blend
2 oz dry white wine

First gently and importantly wash and clean the mushrooms,(i use the stem) pat dry with a clean towel and place in food processor, pulse until mushrooms are the mentioned consistency in chop. Meanwhile heat a large saute pan over med high heat, add oil allow to heat up, add shallots and chopped mushrooms, cook for about 2 mins until the water is released from the mushrooms, add garlic, thyme a pinch of S&P, saute for 2 mins add white wine, parsley and cook uncovered stirring or tossing until all the moisture is gone from the pan but the mushrooms are not dry, taste and adjust seasoning, remove from pan and there you have Mushroom Duxell. It is not set in stone of using only the mentioned mushroom, go wild and experiment to your taste, one mushroom I would not use is the Porcini, I love Porcini Mushroom but they have a strong flavor that would take over. The Duxell is nice a top beef, chicken, game meats or even cooled on a salad, great on grilled veggie pizza or a top a crostini with a lite dusting of fresh shave Parmesan, so good and so many uses.
Enjoy!!

Left In The Dark Again, proper storage of the most common of mushrooms!!

If there is one thing that makes what hair I have left on my head stand up it would have to be improper storage of mushroom beginning with how they are delivered when purchased. Mushrooms are delicate for the most part and need to breath, stuff them into a plastic bag and tie it shut is the worst thing one could do to the mushroom. After very little time mushrooms such as Agaric or white, Crimni or brown, and Shitake which are probably the most popular, produce a gas that will quickly accumulate if not allowed to breath that kills the flavor and nutritional properties in which they hold, they can also make you feel sickly even though the gas is not toxic. I mentioned the three basic Mushrooms but this holds true for all mushrooms. Mushrooms such as Matake, Chantrell, Oyster, Wood and the list continues, are even more delicate then the for mentioned but one rule holds true and that is NEVER store mushrooms in plastic or plastic bags. Most market sell them wrapped in plastic or provide plastic bags to gather them in which is just the way it is, remove them once at home from the plastic and place the mushrooms in a brown paper bag before they go into the refrigerator and do not wash them until you are ready to use them, it is OK to gently brush off some of the dirt with a mushroom brush or soft brush such as a pastry brush.  A quick word about how long mushrooms hold, dried up to two plus years, I have Porchini dust that I bought 5 years ago and am still using, Agaric or white up to two weeks the same holds true for Crimni or brown, Shitake and Portabello ect.. As mentioned there are many more types of mushrooms but for the most part keeping them in a brown paper bag and in the refrigerator is the best to preserve there high levels of micro and macro nutrients as well as flavor. Next up a Wild Mushroom Recipe that will leave even a Mushroom hater wanting more, until then "Think Good Thoughts & Smile"

Taste the Difference, some info and a simple exercise!

First let me state I make no claim to be an authority when it comes to wine, I will say I have above average knowledge that helps me in the kitchen and at the table. Does a wine glass really matter, is there a difference in how a wine is received on your pallet by the style of glass in which it is served, the questions could go on but the answer is the same, YES. Some 20 years ago I was educated by a simple exercise that is fun to do with a gathering or by ones self, I will share this in a moment but first a bit of info. There are many styles and shapes in wine glassware, each of which are designed for the specific wine one is enjoying.  The mouth of the glass dictates where the wine is received, narrow will be the front of the mouth, tongue or pallet. Lighter reds such as Pinot Noir or Zinfandel should hit the tip of the pallet or tongue first where a Cabernet or Syrah should be received in the back of the pallet or mouth so a properly served Pinot should be offered in a narrow rimmed or mouthed glass where a Cabernet should be served in a wide mouth or rimmed glass. As for the size of the bowl, when it comes to reds large is better, much like sauteing in a pan, where there is room there is flavor, this may be a bad analogy but I think you get the idea but just in case the larger the area the more air, the more air the greater release of flavor, tannins ect.....OK here is a fun little exercise, gather up a bottle of Pinot Noir and two Pinot glasses with big bowl and narrow mouth ,a bottle of Cabernet and two Cab or Bola glasses, big bowl and wide mouth, now simply try each of the wines in the proper glassware then try them in the other glass. The flavors of each wine will be distinctly different in the different glassware, different hit of tannins, fruits and alcohol. Wines are being released much sooner than they should be thus wines cost less on average than they did say 15-20 years ago,  much has to do with the economy and wineries surviving. Well I hope if you are one who enjoys a good wine this will enhance your Red wine drinking experience. I am thinking recipe time so stay tuned and as always "Think Good Thoughts & Smile".

Five Second Rule vs. Good Practice, do the right thing!

I realize this has nothing to do with the proper pairing of wine glass to wine, that info will be next.
Last night or shall I say at 2 this morning for some reason I woke up thinking about the 5 second rule and if it is safe to eat or serve food that has hit the deck so to speak. If one was to ask 5 different home chefs about this they might get 5 different answers, if one was to ask 5 different professional chefs about this the would most probably get 5 different answers with all 5 chefs knowing there is only one answer that is correct, that would be a big NO WAY. If both home and restaurant kitchen floors could talk, the stories they could tell. I don't know how many times I have been witness to a steak being picked up after falling from a plate and re plated by a server or 30 bucks worth of veal missing the saute pan and somehow finding its way from the floor to the pan with the cook saying something like "any bacteria will be killed off when it is cooked" or the chef saying "I must think about the food cost". Personally I have always held a bit of paranoia both at home or at work about cooking, serving or consuming anything that has fallen on the floor. There are reasons food must be stored a minimum of six inches above the floor weather it be in a walk-in freezer, refrigerator or in dry storage. Bugs like E-coli have no morals, they are like a thief in the night just waiting for an opportunity. So what if I have to cook something over with fresh ingredients, my mind will be at ease knowing proper practice and care has been executed both in the work kitchen and the home kitchen. I could share many stories of bad practices that I have witnessed over the years and of employees that have been let go or fired for doing unacceptable acts in the kitchen but will leave it by saying just do the right thing.
I will be back with the wine glass pairing as mentioned, until then "Think Good Thoughts & Smile".

The Tale of a Tastvin!!

                                                  

I am hoping the picture will publish as for it is the Tastevin or Tastvin in tale, the one I am writing about, first what is a Tastevin. A Tastvin is a Sommeliers tool for tasting wines or at least that is what they were used for back in the day. They are made of sterling silver for the most part, round and approx 1" in depth, before the modernization of wineries and lighting the wine caves were dimly lite by only candles, thus the shine from the silver would allow the Sommilier to judge the depth, sedimentation and taste of a wine as it aged, the images that are impressed on the bottom of the Tastvin are as important as the size of the bowl, the image would catch sedimentation and the bowl being wide and shallow would act much like an aerator or the bowl of a properly paired glass to a wine. Today Tastvins are rarely used by Sommiliers but are often worn as a symbol of being the Sommilier. The above shown Tastvin was given to me some 20 plus years ago. Even as I took a Sommeliers Course I do not consider myself to be a Sommelier, a true Sommelier gives there all to wine, it also takes many, many years studying about wines to even think of considering one might be a Sommelier. As for me and my Tastvin, I am proud of it, the classes I took do give me an edge above when it comes to pairing food with wine.

Today I will leave presenting the question "Does the type of wine glass really matter and change the structure of a wine?". The answer YES!!I will return and share how to pair the glass with the varietal one is drinking and a fun little test that will confirm it truly does make a difference.

Until then "Think Good Thoughts and Smile"

Recipe, Orange Marmalade Balsamic Vinaigrette!!

Even that the Holidays are basically over there seems to be a lingering entitlement of keep the festivities rolling, did I say Happy New Years, just did, onward. A nice mixed herb salad is often the perfect side to what could be a heavy meal, it is simple, healthy and delicious. At a recent gathering with friends my responsibility was the side for NY steaks & Pommes Souffle so I elected to make the executive decision which can be one of those too many choice decisions and took the fore mentioned with shredded Duck Confit and an Orange Marmalade Dressing. What kills a good salads healthfulness is all to often the dressing, my Orange Marmalade Balsamic Vinaigrette is packed with flavors that enhance the herbiness of the greens with out taking it over or adding a ton of calories. Once again it is simple!

Ingredients:

1/2 cup Grapeseed and olive oil blend (50/50)
2 tbsp water ( more if needed to thin)
2 tbsp balsamic syrup or glaze
2 tbsp orange marmalade
2 tbsp fresh pressed garlic
2 tbsp fresh pressed shallots
1 tsp mayonnaise (optional for creamy)
S&P to taste

Add garlic and shallots to a food processor or mixing bowl, add oil blend, blend or mix, add balsamic syrup, orange marmalade and mayo(optional) S&P and a bit more water if necessary, blend til well incorporated and smooth, or you can add all ingredients to a food processor or blender, blend til smooth consistency and serve which is one in the same as far as technique goes.
I prefer to serve the dressing on the side, this allows for the left over greens to be preserved freshly with out being wilted by the dressing, simply undressed is the best.
Once more I say HAPPY NEW YEARS!!
Who looks outside, DREAMS.
Who looks inside, AWAKENS. (carl jung)
I shall return so until then "Think Good Toughts & Smile".