David’s Porcini Steaks and Herb Scrambled Eggs

Ingredients:

3 Farm eggs
(Beat the eggs and hold.)

2 tablespoons heavy cream

Salt to taste.

1 medium sized Porchini mushroom, steaked in ¼ inch steaks

1 teaspoon garlic

2 tablespoons olive oil

4 to 6 cherry tomatoes

1 handful of spinach

1 handful of cheese

Salt and pepper to taste

Garden herbs: fresh oregano, thyme, rosemary and Italian parsley, chopped finely Continue reading

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Deliciosa Mushroom Soup

1/8 cup olive oil

3 cloves garlic, minced

1 shallot, minced

1 medium onion, diced

3 stalks celery, diced

2 carrots, peeled and diced

½ sweet potato (yam), peeled, parboiled and diced

2 Tablespoons butter

1 pound deliciosa mushrooms, diced

2 Tablespoons dry vermouth

2 Tablespoons flour

4 cups chicken stock

3 Tablespoons chopped parsley

salt and pepper to taste

¼ teaspoon freshly ground nutmeg Continue reading

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Mussel Chowder

5 pounds mussels in shells

1 cup dry white wine

1 pound thin-skinned potatoes

1 onion (1/2 pound)

1 stalk celery (3 oz.)

½ yellow or red pepper

3 Tablespoons butter

2 teaspoons curry powder, mild

¼ teaspoon cayenne pepper

1 ½ teaspoons dried basil

1 can tomato sauce (28 oz.)

2 cups whipping cream

Salt and pepper

There’s a story that goes with this recipe. When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his wife, Laurie and family at that time, offered his help. The chef pointed to a large bag of fresh Pen Cove mussels and asked him if he could come up with a soup or chowder using them. David dove in. To his and everyone’s delight, the chowder was a hit and became a fixed item on the menu at The Shoalwater for many years. The recipe was also featured in an article in Sunset magazine in February of 2001, when they named The Shelburne among the “West’s Best Small Inns.” A quote from that article says it all, “What sets the west’s best small inns apart from the hundreds of other great inns we looked at? These are, quite simply, the places we’d like to return to.”

Serves: 6 as a main course or 8 to 10 as a first-course serving

  1. Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle.
  2. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice.
  3. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds.
  4. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
  5. Meanwhile, remove mussels from shells; discard shells.
  6. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls.
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Eggs with Shrimp, Apple & Spinach

12 eggs

4 Tablespoons heavy cream

1 Tablespoon cilantro, chopped fine

Salt, to taste

½ Granny Smith apple, unpeeled, diced medium fine

4 Tablespoons chopped red onion

¼ cup fresh bay shrimp

2 Tablespoons chives, minced

¼ cup fresh spinach, cut into narrow strips

3 Tablespoons sherry

2 Tablespoons clarified butter

¼ cup blue cheese, crumbled Continue reading

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Crawfish Pie

5 Tablespoons butter

3 large cloves garlic, minced

1 ¼ cup chopped sweet onion

1 cup chopped wild mushrooms

½ cup chopped green pepper

½ cup chopped celery

1 teaspoon sea salt

½ teaspoon cayenne pepper

Freshly cracked black pepper, to taste

1 cup peeled, seeded and chopped tomatoes

1 teaspoon mushroom dust

1 pound crawfish tails

Crawfish Butter

3 Tablespoons chopped parsley

2 ½ Tablespoons flour

1 cup water

Pie crust for 2-crust pie Continue reading

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Chicken Stew and Wild Mushroom Dumplings

For the Chicken Stew:

1 whole chicken

water

salt

4 to 5 medium carrots

4 to 5 medium potatoes

½ lb. Wild mushrooms, such as Chanterelles, Porcini, Lacterius Deliciosa, or Canary

3 Tablespoons butter

1 Tablespoon chopped fresh parsley

½ teaspoon thyme

salt & pepper to taste

additional butter or rendered chicken fat

½ cup heavy cream Continue reading

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David’s Wild Mushroom and Chicken Pate

3 lbs. chicken thighs and breasts

2 lbs. wild mushrooms, preferably lobster mushrooms, matsutake and/or chanterelles

Chicken bones

carrots

celery

onion

parsley

1/3 cup + 3T olive oil

3 cloves garlic

½ tsp red chili flakes

4 eggs

½ cup heavy cream

½ cup dried bread crumbs

1 lb. cold butter

2 teaspoons wild mushroom dust

1⁄4 cup fresh garden herbs: thyme, oregano, Italian parsley

2 Tablespoons white wine vinegar

1⁄4 cup + 2T brandy

½ cup pistachio nuts

Salt to taste (heavy)

Pepper to taste (heavy)

Beef stock aspic (optional)

3 lbs. chicken thighs and breasts, boned and cut into 1 or 2 inch pieces

(reserve chicken bones for stock)

2 lbs. wild mushrooms, chopped into ½ inch cubes, preferably lobster mushrooms, matsutake and/or chanterelles

Hold chicken pieces and chopped mushrooms

Make a stock using chicken bones, carrots, celery, onion and parsley and 1 ½ quarts water

Sauté in 1/3 cup preheated olive oil:

1 onion, chopped

2 cloves garlic, minced

1/2 tsp red chili flakes

Hold this mixture

4 eggs, separated

1/2 cup heavy cream

1/2 cup dried bread crumbs

1 lb. cold butter

2 teaspoons wild mushroom dust

1/4 cup fresh garden herbs: thyme, oregano, Italian parsley

2 Tablespoons white wine vinegar

1/4 cup brandy

1/2 cup pistachio nuts

Salt to taste (heavy)

Pepper to taste (heavy)

Beef stock aspic (optional) Continue reading

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Corn Muffins

2 ½ cups corn kernels, preferably freshly cooked, drained and cooled

1 cup self-rising flour

1 cup yellow corn meal

1 1/3 cup unbleached white flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon soda

¼ teaspoon cayenne pepper

3 eggs

1/3 cup granulated sugar

4 ½ oz butter, melted (1 cube plus 1 ½ Tablespoons)

1 cup milk

2/3 cup sourdough (you can substitute plain yogurt)

3 oz grated extra sharp cheddar cheese (about ½ cup)

Sugar for sprinkling Continue reading

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Asian Sausage Rolls

Sausage Mixture:

1 pound ground pork sausage

1-1/2 Tablespoon finely chopped garlic

1-1/2 Tablespoon finely chopped fresh ginger

1-1/2 Tablespoon Chinese Hot Mustard

2 Tablespoons seasoned rice vinegar

1 Tablespoon light soy sauce

1 Tablespoon sesame oil

1 Tablespoon Chinese hot oil

1 8-oz can sliced water chestnuts, drained and chopped

2 Tablespoons Chinese parsley, chopped finely

1 Tablespoon chives, chopped finely Continue reading

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Sourdough Biscuits

1 Tablespoon yeast

1/2 cup warm water

6 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon soda

1 teaspoon salt

3 Tablespoons sugar

1 cup cold unsalted butter

1 cup sourdough starter

2 cups buttermilk
Continue reading

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