Saturday, December 25, 2010

Sauted Fresh Baby Pumpkin with Mixed Mushrooms

Prepare Mushrooms first
1 C Mushrooms, button and shiitake, chopped
2 Tb clarified butter
1/8 tsp salt
pinch of black pepper
2 Tb Chicken stock
1 Tb extra dry vermouth

Saute mushrooms in the heated butter.  
Add all ingredients. Cook to evaporate liquid from mushrooms. Cook till they are slightly golden brown. Remove from heat. 
Set aside.  (You can always have two saute pan going.)

Sauted Baby Pumpkin Ingredients
1 6" Fresh baby pumpkin off the vine, washed, peeled, Julienned
2 Tb clarified butter 
Pinch of salt
Pinch of white peppper

Julienne pumpkin.
Saute pumpkin in clarified butter for 1 minute. (Taste for tenderness - Check every 15 to 30 seconds.) 
Add less than half of the cooked mushrooms.  Heat through.  Remove from heat.
Arrange on individual serving plate.  Top with mushrooms.
Or, Serve as family style on a platter and top with the mushrooms.

Asparagus Wishing Well

*Prepare sauce first.
Cream Mushroom Sauce Ingredients
1 C Mushrooms, button and Shiitake, chopped
3 Shallots, sliced
2 Tb Butter *clarified butter)
1/8 tsp salt
pinch of black pepper
1/4 C Chicken stock
2 Tb extra dry vermouth
2 Tb heavy cream
Add butter to heated saute pan.  Add shallots and cook till tender, but not browned.  Without removing too much butter out of the saute pan, remove shallots to a small bowl and set aside.  Add mushrooms and saute to evaporate liquid. Add shallots to heat through.  Add rest of the ingredients.  Cook till the sauce is thick and reduced in liquid.
Set aside, keep warm.  When asparagus is ready, spoon the sauce to the center of the Asparagus.

Asparagus Ingredients
1 lb Asparagus, washed, snapped and diagonally cut 2 inch
3 Tb Butter

Heat saute pan, add butter, remove butter scum (basically clarify the butter).  Medium high heat.  Add Asparagus.  Saute 1 min.
Remove from heat.  Arrange an individual size on a serving plate with hollow center for cream mushroom sauce.
Extra sauted asparagus?  serve it on a platter.

ChickMum (Chicken tenders sauted in mushroom sauce)

ChickMum Ingredients
9 Chicken tenders
4 Tb butter

Mushroom Sauce Ingredients
1 C button mushrooms,chopped
1 C fresh Shiitake mushrooms, chopped
Two 1/4 tsp salt each
pinch Black pepper
1/2 C Chicken broth
2 Tb extra dry vermouth
2 Tb heavy cream

Saute chickens in 2 Tb of butter.  Add pinch of black pepper and 1/4  tsp salt.  Turn it over after one side is seared. Set aside.
Saute chopped mushrooms in 2 Tb of butter, 1/4 tsp of salt, pinch of black pepper, 1/2 C chicken broth, 2 Tb extra dry vermouth, 1/4 C  heavy cream.  Simmer to reduce the sauce until it is thick.
Add chickens just to heat through.  Remove from heat.
Arrange chicken tenders - individual servings on a plate.  Arrange some mushroom sauce on top of chicken tenders and dot the plate with mushroom sauce.  Serve.