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Vitaly Paley, Paley’s Place
Vegetable Stuffed Oregon Morels with Green Garlic Confit & Asparagus Cream from
David Machado, Lauro Kitchen
Portuguese Mussels in Cataplana
Cathy Whims
Zuppa d'estate
Vitaly Paley, Paley’s Place
Vegetable Stuffed Oregon Morels with Green Garlic Confit & Asparagus Cream
Ingredients
large Morels
1 Cup unsalted Butter
medium Carrot, chopped
medium Onion, minced
2 Tbl fine, fresh Bread Crumbs
Egg Yolk
1 Tbl chopped Parsley
Salt & freshly ground Pepper
S stalks of green Garlic, washed and coarsely chopped
2 Tbl unsalted Butter
Stalks of thin Asparagus, trimmed, peeled, blanched and cut into 2” pieces
2/3 Cup Port wine
1/2 Cup Heavy Cream
Method
Wash morels very gently, but thoroughly, in cold water to rid them of any sand and grit. Cut off stems and set aside.
Stuffing
In a medium saucepan, bring 4 cups of water to a boil. Add salt, morels and stems; boil for 1 minute. Drain well. Set morels aside and chop stems very fine. Melt 2 Tbl butter in a medium skillet. Add morel stems, carrot, ¾ of a chopped onion. Cook slowly until vegetables are soft. Add 1/3 cup Port and reduce dry. Stir in 2 Tbl cream and breadcrumbs. Remove from heat and stir in egg yolk. Season with salt and pepper to taste. Transfer the stuffing into a small pastry bag. Pipe the stuffing into the morels. Melt 3 Tbl butter in a medium skillet and add morels and remaining chopped onion. Cover and cook over medium heat for 2 minutes. Add remaining Port and cream. Cook until the liquid thickens slightly. Remove from heat and set aside.
Garlic Confit
Melt the butter in a medium size skillet. Add green garlic and cook on medium heat until soft, about 10 to 15 minutes. Season with salt and pepper to taste. Set aside to cool if not using right away.
To Serve:
Reheat the morels in their sauce. Add blanched asparagus and cook just until heated through. Place green garlic confit on bottom of serving bowls. Place 3 morels on top of garlic confit. Arrange 3 asparagus stalks around the plate. Pour the sauce over the morels. Garnish with chopped parsley and serve.
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David Machado, Lauro Kitchen
Portuguese Mussels in Cataplana
Ingredients
8-12 mussels cleaned and de-bearded
3 oz. soffrito*
1 oz. white wine
1 tbl. chopped cilantro
salt and pepper to taste
Method
Spoon 2 oz. of the base sauce into the bottom of the cataplana. Place the mussels on top of the sauce and top with the remaining 1 oz. of sauce and a splash of white wine.
Bring the cataplana to a simmer on the stovetop (about 4 minutes) and clasp shut. Place in a hot oven for about 5-7 minutes. Remove from the oven and open. Shake well and discard any mussels that have not opened. Taste for seasoning and garnish with chopped cilantro. Clasp shut and serve.
*Soffrito (about 2 quarts:)
½ cup olive oil
1 lb. chourico diced
2 ea. yellow onion julienne
2 ea. red bell pepper julienne
2 ea. yellow bell pepper julienne
6 cloves of garlic minced
4 ea. bay leaves
2 tsp. sweet paprika
1 tsp. pimenton
½ tsp. chili flakes
16 oz. San Marzano tomatoes, drained and chopped
1 ½ cup white wine
1 bunch parsley chopped
1 bunch cilantro chopped
salt and pepper to taste
Heat the olive oil in a saucepan and sweat the onions, peppers, chourico, and garlic. Add the spices and bay leaf. Add the white wine and chopped tomatoes and bring to a simmer for a half an hour. Add the herbs and season with the salt and pepper. Cool until service.
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Cathy Whims
Zuppa d'estate
Ingredients
2 Tbs butter
1 garlic clove
1 large onion
4 tomatoes
2 cucumbers
4 cups chicken stock
3/4 cup cream
salt and pepper
Garnish
1/2 cup sour cream
1 1/2 Tbs mint
1 tsp thyme
Method
Saute onion and garlic in butter until soft. Add flour and cook for several minutes. Add vegetables and half of the stock Simmer until cucumbers are just tender. Do not overcook. Add remaining stock, cream, salt and pepper to taste. Serve hot or cold with sour cream/herb garnish.
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