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Stuffed Cylinder Potatoes with Duxelle Mushrooms and Vegetable
Jus Fruit and Vegetable Carpaccio with Lemon Dressing both dishes serve 4 |
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| for the stuffed cylinder potatoes (duxelle
mushrooms): Cut the stems off the mushrooms. Peel and cut out the gills inside the mushrooms. Put the mushrooms (stems and all) in a food processor. Grind the mushrooms in the food processor until they blend together. Cook the diced shallots and mushroom mixture in 1 tsp. of olive oil until dry; about 15 - 20 minutes. Add salt and pepper to taste. Set aside. |
Ingredients: - 1 pound mushrooms |
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| for
the stuffed cylinder potatoes (jus): Wrap the basil leaves, tarragon leaves and thyme branch in a piece of cheesecloth and tie closed. Pour a tiny bit of olive oil in a large pan. Add pepper corns. Add the carrots, fennel, celery, garlic, shallots, and leeks to the olive oil in the pan. Cook over low heat for a few minutes until the water from the vegetables reduces. Add chardonnay wine and reduce for 5 minutes. When the vegetables are almost dry, add water and cook for 5 - 8 minutes. Add salt and pepper to taste. Strain through cheesecloth reserving the liquid only. Place the liquid in a pan. Cook and reduce for about 5 minutes. Set aside. Cut the extremities off the potatoes and cut into halves. Cut the halves into cylinders (you can use a round cookie cutter). Use the large and small ends of a melon baller to make a crater on the inside of the potato cylinders. Cook the potato cylinders in salt and water for 10 minutes. Drain and set aside. Stuff the potato cylinders with the duxelle mixture. Place in a bowl with steamed leeks for garnish. Pour a little bit of jus over the potatoes. |
Ingredients: - 2 whole
pepper corns |
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| for
the fruit and vegetable carpaccio with lemon dressing: Whisk the lemon juice and olive oil together in a bowl. Add salt and pepper to taste and a little bit of sugar, set aside. With a new benriner cutter/slicer, slice the nectarine, plum, peach, onion, tomato and cucumber into very thin pieces; set aside. Set the tomatoes first on a clean, cold oval dish. Then set the peaches, then the cucumbers, then the plums, then the nectarines. Set a few onion rings over the entire plate. Sprinkle the fresh chervil leaf. Dice the jicama and add to the lemon juice and olive oil mixture. Pour over the dish. serves 4 |
Ingredients: - 1 firm
peach |
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copyright 1999, Regina Campbell |
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