Text 24994, 99 rader
Skriven 2012-05-18 23:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: powdered cepes
======================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> powdered cepes. Holy shit that stuff is awesome.

It is!

 DS> Amazon sells it - 600g tubs for 19.95

A decent price.

 DS> "job lot grocery store" / 300g canisters of the salt for $1 each.

Awesome find!

 DS> so damn delicious I know I'm going to
 DS> have to buy more even if it's at full retail.

Even cheap little button mushrooms have a pretty intense flavour,
especially the brown ones, when dried and powdered. Not up to cep
level but pretty good all the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cepe Dusted Lamb Medallions
 Categories: Lamb, Mushrooms
      Yield: 8 Servings
 
    200 g  Dried Cepe
      3    Lamb medallions per serving
    600 g  Flour
      5    Eggs
           SPRING PEA PUREE:
      2 c  Picked parsley, firmly
           Packed then briefly
           Blanched
    150 ml Water
      1 kg Blanched baby green peas
      2 tb Margarine
           Salt
           Milled pepper
           MUSHROOMS & GARNISH:
      1 kg Shiitake mushrooms
    200 ml Olive oil
     12    Cloves garlic cut in half
      6    Thyme sprigs
           Maldon Salt
           Milled pepper
           Extra peas and/or blackeye
           Beans
           Beef or lamb jus
 
  Note: Spread the dried mushrooms over an oven tray then place in a
  preheated 150 c oven for 10 to 15 minutes or until crisp. Do not
  brown the Cepe. Cool.
  
  Use medallions cut from the lamb loin, then battened flat. In this
  dish, they are completely cooked in a pan over the hob, thus they
  tend to work better if sauteed just prior to serving.

  Grind the very dried mushrooms to medium fine through a coffee or
  spice grinder. Mix the ground mushroom with the flour then place
  aside.
  
  Pea Puree: Squeeze any excess water from the blanched parsley then
  process in a food blender with the water until quite fine. Add in
  the blanched peas and continue to process until smooth. Add the
  butter. Pass through a fine sieve into a clean bowl and season to
  taste. Place aside keeping at room temperature.
  
  Shiitake: Cut the caps of the shiitake into large pieces. Heat the
  olive oil in a large saute pan then add the mushrooms, garlic and
  stripped sprigs of thyme. Season to taste then reduce the heat and
  continue to cook until tender. Keep warm until required.
  
  Heat a large saute pan with olive oil over a steady heat. Season
  then coat the lamb medallions well in the mushroom flour. Dip the
  medallions into the egg then if need be back into the cepe flour.
  Saute on both sides to the desired degree.
  
  Spoon the puree onto the centre of a hot plate. Place a portion of
  mushrooms in the middle of the puree with three medallions of lamb
  on top. Garnish with extra peas, blackeye bean, thyme and a cordon
  of jus then serve immediately.

  From: Gabriella
 
MMMMM


Cheers

YK Jim


... I graduated from the Durmstrang Institute for Magical Chefing

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