mushroom bread pudding
6 cups day old bread, diced large
1 quart heavy cream + 1/2 cup
4 whole eggs
4 egg yolks
3 cups sliced mushrooms (crimini, maitake, wood ear, portobella etc.)
1 tablespoon shallot, peeled and sliced thin
1/4 bottle of marsala
2 tablespoon freshly sliced chives
2 tablespoons butter
3 tablespoons fresh thyme leaves
(can substitute dry thyme)
Pre-heat oven to 300 degrees.
In a medium saute pan, melt 1 tablespoon butter, add shallot and mushrooms. Season with salt and black pepper, saute until soft. Remove half of the mushrooms and set aside. Leave the other half of the mushrooms in the pan and add the marsala. Reduce marsala by half and add 1/2 cup heavy cream. Reduce heavy cream to a sauce consistency, whisk in remaining tablespoon butter. Remove from heat and allow to cool slightly. Season with salt and black pepper to taste, add 1 tablespoon thyme leaves. Cover and set aside keeping warm.
In a large mixing bowl, add eggs, egg yolks, and 1 quart heavy cream, beat until smooth. Add bread, remaining thyme leaves and remaining mushrooms. Season liberally with salt and black pepper to taste. Allow to sit for 10 minutes.
In a greased 2-quart casserole pan, add bread pudding mixture and place in the oven uncovered. Bake at 300 degrees for approximately 30 minutes or until center feels slightly firm to the touch. Check with a cake tester before removing.
Spoon bread pudding onto plate and top with mushroom marsala sauce and fresh sliced chives.
warm brussels sprout salad
2 lbs fresh brussels sprouts, leaves separated
1 lb of bacon, medium diced
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 tablespoon maple syrup
1/2 cup vegetable oil
2 medium Honeycrisp apples medium dice
1 tablespoon sliced fresh chives
1 shallot, peeled and thinly sliced
salt and fresh black pepper to taste
1 head frisee—white part only
In a small saute pan over medium heat render bacon until brown and semi-crispy. Remove bacon from the pan and drain on a paper towel. Strain rendered bacon fat through a fine sieve. Set aside. In a blender on low speed add sherry vinegar, dijon and maple syrup. Slowly add the bacon fat and vegetable oil until emulsified. Season with salt and black pepper to taste. Set dressing aside. Place the sautee pan back over medium heat. Add apples, brussels sprout leaves, shallot and rendered bacon. Saute until warm but still crunchy. Add frisee, chives and enough dressing to coat the salad. Season with salt and pepper to taste.
1 lb roasted peeled chestnuts
1 sweet onion, peeled and diced
1 medium parsnip, peeled and sliced
1 quart vegetable stock
1/2 quart heavy cream
1/4 lb whole butter and 1 tablespoon
1 small cinnamon stick
1 star anise
1 teaspoon dry ginger
3 cardamom pods
1 tablespoon vanilla powder
Kosher salt to taste
In a large sauce pan over medium heat, melt one tablespoon butter then add onions and parsnip. Sauté until tender. Add chestnuts, vegetable stock, and cream. Simmer for 20 minutes. While soup is simmering, place remaining butter, cinnamon, anise, allspice, and ginger in a small saucepan over medium heat. Heat until butter separates and browns. Strain through a fine sieve and set aside. Puree soup in a blender on high speed, then strain through a fine sieve. Ladle soup in to individual bowls, drizzle brown butter liberally, finish with a sprinkle of vanilla powder.