Free Recipes 2001
Submitted by Midwestern
Contestant, Bob Hafey
\ Main Course \ Dessert
Mushroom Bisque with Port Wine Reduction and Truffled Croutons
4 slices soft
4 teaspoons white truffle oil
1 tablespoon butter
2 shallots, minced
1 potato, peeled and diced
2 parsnips, peeled and diced
1 cup sliced white mushrooms
Salt and pepper to taste
4 cups chicken stock (low sodium if canned)
3 sprigs fresh thyme
1 cup port wine
3/4 cup heavy cream
1 tablespoon chopped fresh parsley
the oven to 375°F. To make the croutons, press down the top brown
crust of the bread slices onto the white portion below the crust.
With a rolling pin, roll the bread slices to flatten them slightly.
Using a very sharp small paring knife, cut out 2-3 mushroom shapes
from the bread. The caps will be the brown crust and the stems the
white portion of the bread. Brush the croutons with truffle oil
and place on a baking sheet. Bake for 3-4 minutes without turning.
Remove from the baking sheet, cool, and brush the croutons again
with a little truffle oil. Store at room temperature until needed.
In a large
heavy-bottomed pan, melt the butter and sauté the shallots until
softened. Add the potato, parsnips, and mushrooms. Add salt and
pepper and continue to cook over medium high heat for about 5 minutes.
Add the stock and thyme, bring to a simmer and cook until the vegetables
are tender, about 30-40 minutes.
soup is cooking, add the port wine to a small saucepan and simmer
until it has reduced to about 4 tablespoons.
When the vegetables
are soft, cool the soup slightly, remove the thyme sprigs, and put
the soup in small portions into a blender. (Use caution so the hot
liquid doesn't splash on you. Leave the lid loose, if it does not
have a removable vent, and cover the lid and top of the blender
with a clean kitchen towel before starting the blender). Blend until
smooth. Return the soup to the pot and add the cream and chopped
parsley. Heat but do not boil.
pour into serving bowls, drizzle with the port reduction, and top
with a little chopped parsley and a few of the mushroom-shaped croutons.
Henriques & Henriques Madeira, Sercial 10-Year-Old
Emilio Lustau "Los Arcos" Dry Amontillado Sherry
Loin Steaks with Green Peppercorn-Mustard Sauce
6 whole black
2 small bay leaves
4 (11/2-inch-thick) venison loin steaks
Salt to taste
1 tablespoon olive oil
1 tablespoon butter
1 cup rich beef or veal stock
1/3 cup heavy cream
2 tablespoons canned green peppercorns
2 tablespoons Dijon mustard
the peppercorns and the bay leaves with a mortar and pestle. Salt
the steaks and press some of the ground spice mix onto each of the
Heat a large
sauté pan over medium-high heat. Add the oil and butter and then
the steaks. Sear on both sides until the steaks are cooked rare
to medium and well-brown, 3-5 minutes each side. Transfer to a plate
and tent with foil to keep them warm. Deglaze the pan with the stock
and boil to reduce to almost half. Add the cream, peppercorns, and
mustard. Add salt and pepper to taste and continue to cook over
medium heat until thickened. Transfer the venison to a plate and
surround with the sauce.
Red Cabbage and Fennel and Mushroom Potatoes on the side.
Red Cabbage and Fennel
1/2 cup chopped onions
1/2 head red cabbage, cored and thinly sliced
2 fennel bulbs, white only, thinly sliced
1/3 cup red wine vinegar
1 tablespoon sugar
1/4 cup water
1/4 cup port wine
1 small bay leaf
Black pepper to taste
1 small carrot, peeled
3 whole cloves
a large heavy-bottomed pan, cook and stir the bacon and onions over
medium heat. Add the cabbage and fennel to the pan after the bacon
and onions have begun to brown. Add the vinegar, sugar, water, wine,
bay leaf, black pepper, and the peeled carrot with the cloves pushed
into it to the pot. Cover and cook for about 11/2 hours, stirring
occasionally. Near the end of the cooking time, remove the lid and
let almost all the liquid evaporate. Remove the bay leaf and carrot
from the pot before serving.
Trompe L'oeil (Trick of the Eye)
6 russet potatoes
3 tablespoons butter
1 garlic clove, crushed
1 teaspoon chopped fresh rosemary
3/4 cup breadcrumbs
Salt and pepper to taste
the potatoes and then cut them into mushroom shapes. To do this,
cut the potatoes in half lengthwise. Next, take one of the cut halves
and make a 1/2-inch-deep circular cut about 1-inch below the small
end of the potato half. From the large cut end of the potato cut
towards the circular cut removing slices of potato and skin to form
the stem of this potato mushroom. Keep the base end (original cut
end) of the stem larger than the portion that is attached to the
mushroom cap so the potato will stand on its own. Repeat to make
12 potato mushrooms.
oven to 375°F. Place the potatoes in a saucepan and cover with water.
Simmer until the potatoes are cooked but not mushy or falling apart,
check about 10-12 minutes into cooking, they may need a little longer.
Drain the water from the pan and let the potatoes air-dry until
cool enough to handle. Over low heat, melt the butter in a saucepan.
Add the crushed garlic clove and rosemary and cook for about 5 minutes
to flavor the butter. Cool the mixture. Brush the potatoes with
the flavored butter and then dip the cap (potato portion with the
skin still attached) into the breadcrumbs to coat. Place the potatoes
on a cookie sheet, add salt and pepper, and bake for 15-20 minutes.
1994 Barolo 'La Gramolere,' Giovani Manzone, Piedmont
1996 Roberto Mazzi Amarone, Verona, Italy
Hazelnut Cake with Coffee
Caramel and Black Sesame Seed Praline
1/2 cup sugar
1/4 cup water
1/4 cup black sesame seeds
1/2 cup sugar
3 tablespoons water
1/3 cup cream
2 tablespoons butter
1 tablespoon water mixed with
1 tablespoon instant coffee
1/2 teaspoon vanilla
1/4 cup hazelnuts
2 tablespoons canola oil
4 tablespoons butter
3 ounces bittersweet chocolate
2 egg yolks
1/4 cup sugar
1/4 cup flour
the oven to 375°F. For the praline, stir the sugar and water in
a saucepan over low heat until the sugar dissolves. Increase the
heat and cook until the sugar turns a deep caramel color. Add the
sesame seeds and cook an additional few minutes to ensure the sugar
is back to temperature and will not crystallize. Pour the mixture
onto a nonstick baking sheet to cool. Break some of the brittle
into shards and crush the balance into smaller fragments after it
For the caramel,
combine the sugar and water in a saucepan over medium-high heat
and cook, swirling the pan near the end, until the sugar has turned
a deep caramel color. Remove from the heat and add salt, cream,
butter, and the water mixed with the coffee. This will boil when
the liquids are added so be careful. Return to low heat and whisk
the caramel until smooth. Remove from the heat and mix in the vanilla.
Pour the caramel into a heatproof container and cool.
For the cake,
wrap heavy-duty aluminum foil over one open end of 4 (3-inch) ring
molds. Spray the sides and bottoms of the mold with a nonstick vegetable
spray. Place the hazelnuts and oil into a processor and process
until finely chopped. Melt the butter and chocolate in a saucepan,
remove from the heat and set aside to cool. Beat the egg, yolks,
and sugar with a hand mixer until the mixture forms ribbons when
dropped from a spatula, about 2-3 minutes. Stir in the flour, chocolate
mixture, and nuts individually in this order. Pour into the prepared
ring molds, place on a cookie sheet and bake for 12-14 minutes,
the center should not be completely set. Remove from the oven, cool
for a few minutes, and then remove the cakes from the ring molds.
Sprinkle the confectioners' sugar over the top of the cakes when
pour a pool of the caramel sauce on each plate, set a cake in the
center, and garnish with the shards and crushed sesame seed brittle.
Emilio Lustau Moscatel Superior "Emilin," Spain
Sonora Barrister's Vintage Character Port, Sierra Foothills