I have taken some time off for myself. I got married, July 31st. We have a German Shepard Dog and he ran the Fast Cat with the American Kennel Club and is the fastest German Shepard Dog in the Nation !!! Who would have thought. This last weekend I helped the Lost Coast Kennel Club with their Scent Work Trials. That was very interesting for me. After we have Troke ( our GSD ) in the Conformation Ring We will have him do the Scent Work, He is in training now.
Karen and I also catered dinner for the Concourse d’Elegance on Main in Ferndale California ferndaleconcours.org . It took a lot, schlepping food and equipment ( those of you that know, know ). A huge honor for us the featured Marques Rolls-Royce/Bentley !!! (nice) A special shout out to My Brides and now my Parents for their unconditional help !!! It is not that I need to justify to anyone Just thought you might want to know.
This recipe I made at my restaurant in Paso Robles !!! You may utilize any variety of Mushrooms that you want !!!
Wild Mushroom Tart serves 4
Briceland Vineyards, Ishi Pishi Ranch, 2014 Zinfandel !!! Delicious !!..!
1 package puff pastry
2 balls buffalo mozzarella, slice ¼ inch thickness or grated.
3 oz olive oil
¼ lb Shiitake mushrooms sliced
¼ lb Portabella mushrooms sliced
¼ lb Chanterelle mushrooms sliced
1 tsp minced garlic
1 oz brandy
8 oz glace de viande *
¼ cup cream
2 oz sweet butter, cold
2 sprigs parsley, chopped
Cut puff pastry into 3 inch squares. Dock with fork, and brush with egg wash**. Bake at 400 degrees until golden brown approximately 10-15 minutes. Slice puff pastry in half leaving the bottom ½ down on oven pan. Place sliced mozzarella on bottom half. Place the top half, top side up on oven pan and place into oven to melt cheese.
In a skillet heat olive oil to the smoking point then add mushrooms and sauté until they start to brown, turning to cook both sides. Add minced garlic and shallots and sauté until expanded (do not brown garlic). Remove from heat and add the brandy. Be careful when returning the pan to the stove as the brandy is flammable. Add the glace de viande and cream and reduce until a proper consistency is achieved. Season to taste with salt and pepper.
Place the bottom half of the warm puff pastry on the center of the plate. Pour wild mushroom sauce ½ on the pastry ½ on the plate. Place the top half of the pastry over ½ of the bottom pastry. Sprinkle chopped parsley on the exposed side of the bottom crust.
Glace de Viande
2 Tbls olive oil
1 cup red wine
4 lbs veal bones
2 lbs yellow onions
1 lb carrots
1 lbs celery
1 bay leaf
1 sprig parsley
2 sprig thyme
6 whole pepper corns
2 oz tomato paste
Rub olive oil over bones and roast in a 400 degree oven, turning until brown on all sides. Remove the bones to a large stock pot.
Drain the oil out of the roasting pan. Heat the roasting pan on the stove top and de-glaze with red wine, scrape all residues with a wooden scraper and add to stock pot. Add onions, carrots and celery (mirepoix) and fill the pot to cover the bones by 3 inches. Bring up to the boiling point and skim any froth to keep the stock as clear as possible. Add remaining ingredients, reduce heat and simmer for at least 6 hours. Strain the stock into an appropriate size pot and return to a boil, skimming away any froth. Let your stock reduce by half skimming as needed moving to appropriate size pan. The reduction is complete when it coats the back of a spoon. Strain through a cheese cloth. Reserve and utilize as needed. When cold the glace will be congealed like savory jello. Keep refrigerated.
**egg wash, 1 egg, 1 oz water, pinch of salt