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Pancetta
Fiddlehead Ferns
Asparagus
Egg Yolk
Creme Fraiche
Pasta
Parsley
Sweetbreads
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Mushroom
Sous Vide Short Rib with Parsnip and Matsutake Mushrooms
Sous Vide short rib with parsnip puree, white soy and Meyer lemon marinated matsutake mushrooms, cress and a Meyer lemon gribiche.
In a previous post I went through the process of cooking short ribs slow and low for 72 hours. Here is a finished product that we served as an appetizer and once seared on all four sides it is warm and tender in the middle and falls apart with a spoon! To make the short ribs you can follow this link, the Meyer lemon gribiche is a great accompaniment to fish as well and you can see my recipe here, and for the white soy marinade on the matsutake mushrooms you can follow below.
The White soy marinade can be used in many applications, such as lobster, fish, and other vegetables. It is a very standard vinaigrette that is very light but defined in terms of flavor. It can also be used as a light dressing on a salad.
White Soy Vinaigrette/Marinade
1/2C White Soy/Shoyu
1t Mushroom Powder
2t Palm Sugar
1/2C Rice Vinegar
1ea Meyer Lemon
1/4C Canola oil
AN Salt
- Combine the first four ingredients and mix well with a whisk or fork, if the sugar is not dissolving place the bowl over some heat or in a microwave for a couple of seconds. Do not heat too much.
- Zest a Meyer lemon into the liquid followed by the juice.
- Stream in the canola oil and season with salt
This marinade/dressing works well with fish, mushrooms, light pork dishes, and as a finishing sauce for a stir fry.
Roasted Brussels and Oregon mushrooms
Brussels sprouts have become my favorite vegetable in the past few years, and with the addition of local mushrooms and some cured meat, you can’t go wrong. This very simple salad or appetizer is quick to make and can also make a great side dish to beef and pork. This recipe is very general and it can be adjusted very easily to your liking.
Roasted Brussles and Oregon Mushrooms
12ea Brussles
1 Handful of your favorite mushrooms ( I used white chantarelle’s, yellow chantarelle’s, and lobster mushrooms)
~1C Creamy style dressing ( My favorite is a parsnip vinaigrette, below)
4ea Slices of Guanciale, prosciutto, duck prosciutto, lardo, or speck
AN Salt, Pepper, and olive oil
Parsnip Vinaigrette
1#2oz. Parsnip
1ea. Shallot
3/4C. White balsamic
3C. Water
2.5C. Blended oil
AN S&P
Parsnip Vinaigrette
- Preheat your oven to 350° degrees.
- Peel and cut the parsnip to smaller pieces, quarter the shallots, and combine these two in a mixing bowl. Toss the vegetables in oil and roast until the parsnip softens, about 15 minutes.
- Cool the vegetables then place in a high speed blender with the white balsamic and water, puree until smooth.
- Stream in the oil while the blender is running, stop the blender and check for seasoning. Set the dressing in the fridge until ready to use.
Brussels and Mushrooms
- Cut your Brussels in half and if they are large, cut them into quarters. Clean the mushrooms and year them in half or quarters if they are large, sometimes lobster mushrooms can get very large, just cut them so they are roughly the same size as the rest of the fungi.
- Preheat your oven to 475° degrees. Slice the cured meat and let it sit on the counter to warm slightly, until the brussels have been roasted.
- Toss the Brussels and mushrooms with enough olive oil to coat and season with salt and pepper. Dump the Brussels onto a roasting pan and place them in the oven. Depending on the type of oven they can take anywhere from 5 minutes to 10 minutes.
- Once the Brussels begin to soften and the mushrooms have some color, remove them from the oven and dump them back into the bowl.
- Let them cool for a few minutes before tossing with the dressing to prevent it from breaking.
- Once tossed, place the salad on a plate and place the cured meat on top.
Seasonal Huckleberry Pâté
Another pâté to add to the collection, this one has some seasonality to it with the huckleberries. Fresh huckleberries have been popping up in the past few weeks and they are delicious. You can certainly use frozen huckleberries from the previous season or buy a bundle and freeze them yourself for future culinary endeavors.
I used the same base recipe from previous pâté ventures, but I made some small changes. The biggest change was the protein, we had a mass amount of pigs this summer, therefore, the protein was changed to pork. The pork that I had was very lean so I added some chilled pork fat. The liver will remain as duck, and the same general spices will be used. The addition of lobster mushroom powder will add some earthiness, not that it needs a lot more, and the huckleberries add a nice savory fruit note that can mellow the salt quite a bit. The last item that was added were hazelnuts, we recently started buying hazelnuts from a local roaster in Eugene, OR by the name of Evonuk Oregon Hazelnuts. They deal mostly in wholesale but their products are not to be passed up. Their hazelnuts are carefully picked and are very consistent, they have a very nice floral note that I have never tasted in a hazelnut.
Pork Pâté with Hazelnuts and Huckleberries
2.75# Pork shoulder
5.55oz Duck Liver
1.5oz Pork Fat
~~
1/2C Diced White Onion
2T Chopped Garlic
1.4oz Salt
1.4t Black Pepper
.6t Pâté Spice
~~
2.75T AP Flour
3ea Eggs
1/2C Brandy
.6C Cream
~~
1T Lobster Mushroom Powder (we made this after our first large shipment of lobster mushrooms, any type of mushroom powder will work.)
4C Hazelnuts
2C Fresh Huckleberries
- Follow the same process as the duck pate using your new recipe above.
- You will hand fold the huckleberries, mushroom powder, and hazelnuts in after you have added the panade and mixed the forcemeat in the mixer.
Mushroom Experiment
Day 1
I have always been fascinated with mushrooms and love to eat them. One day I went into my cooler and noticed a little fuzz on the base of our oyster mushrooms so I decided to put them in a slurry of wood chips and water. This experiment is to try and grow one of the easiest mushrooms to grow at my house.
Here is the start of the project. The day after the mushrooms were in the slurry we strained out the water and place the wood and mushroom stems into a bin to grow.
Day 4
You can see the fungi starting to grow, you will notice the three colors of wood, the lighter layer on the bottom has too much water so we drained it one more time.
- The fungi has started to grow quickly.
- If there is too much water then the wood will start to rot and mold and the whole project would be ruined.
Up close picture of the fungi growing inbetween the wood chips.
Day 7
- After a week in there has been a lot of growth so we will move the fungi into a larger container to allow for even more growth.
This is the wood chip bed for the mushrooms to grow in. The dimension is about 8" by 12".
This round of experimenting is done, we did not boil the wood chips, which we should have to sanitize them, so there was some un-wanted mold growing. Round two will involve cardboard and coffee grounds.
