BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSCHANTERELLE AND PORCINI MUSHROOM FILLING & Apple Chutney & Sage Brown Butter Cream (with Raviolo)
First course on menu Bob’s doing in Germany Nov 4, 2010.
Ingredients:
(Filling for 12 raviolo-6 portions)
2 tablespoons grape seed oil1 cup chanterelle mushrooms, picked, diced
½ cup porcini mushrooms, diced
1 tablespoon dry sherry
2 TBS shallots, finely minced
1 clove garlic, minced
1 tablespoon salted butter
1 tablespoon each chive and Italian parsley, minced
As needed sea salt and ground coriander
½ cup reduced cream
Method: Heat oil to almost smoking in large sauté pan; sear mushrooms; add sherry and reduce by half; add shallots and garlic; cook until translucent; add butter and herbs, cooking to combine; season with sea salt and coriander; finish with reduced dream to emulsify; remove to food processor and pulse to desired consistency. Chill before using as filling for raviolo. At service cook in salted boiling water (for Vegetarian) or in chicken stock diluted with a little water.
Method:
APPLE CHUTNEY
1 cup sugar
½ cup cider vinegar
1 cup freshly squeezed orange juice
1 orange, zested
1 orange, peeled, seeded, chopped
1 lime, peeled, seeded, diced
½ each, medium red onion, minced
4 each dried dates, chopped
2 tablespoons candied ginger
3 clove garlic, minced
¼ teaspoon red pepper flakes
1 teaspoon ground ginger
3 cups graven stein apples, peeled, diced
Combine sugar, vinegar and juice; simmer 5 minutes; add zest, orange, lime, onion, date, candied ginger, garlic and pepper flakes; simmer for 30 minutes; add ground ginger and apples; simmer for an additional 15 minutes; cool for service.
Ingredients:
SAGE BROWN BUTTER CREAM FOR RAVIOLO
1 tablespoon salted butter
2 each sage leaves, chiffonade
1 tablespoons dry white wine
1 cup reduced heavy cream
3 tablespoons minced chives
¼# provolone picante, shaved
As needed ground coriander
Place butter in sauté and turn heat to med-high; cook until butter melts and becomes frothy/lightly browned; add sage leaves and cook until aromatic; finish with white wine and reduce to dry; add cream and work in to incorporate; strain and serve with raviolo; garnish with minced chive, freshly shave provolone picante and ground coriander.
printable page