Did some things at the food show that I hadn't seen or done before.
1) I coarsely chopped and poached a whole case of fresh oyster mushrooms
(don't a$k) in heavy cream with a splash of dark beer for a tiny edge of
sharpness. As the mushrooms surrendered their juices, I added some
marinated and rehydrated (in a rich Barolo) sundried tomatoes with
their oil and herbs, and the wine to the pan. Added a little jellied
chicken stock. Reduced it all to a glaze and added some aged, rock-hard
shreds of Parmesan. Tossed it with some rotini that had been cooked in
chicken stock along with broccoli and cauliflower. Drained (and reserved
the stock) the pasta and veggies, and tossed it all together.
2) The reserved chicken stock became a deep reduction that coated a
spoon. Brushed it on skinless, boneless, flattened chicken thighs I'd
cut into 1-inch square pieces and seared in a very hot skillet. The
caramelized brown bits that stuck to the pan came off in the white wine
and balsamic vinegar deglazing (which was also reduced a good bit, not
quite to a syrup). Tossed spaghetti rigate (grooved spaghetti - new
product) with the glaze and chicken pieces. Grated asiago cheese on top
and shipped. The remaining glaze tricked around the pasta as a very,
very rich garnish.
3) Mixed yogurt and heavy cream 50-50 and used it to cook a lot of
little, shucked clams. Threw in some minced garlic, finely chopped straw
mushrooms, shreds of roasted red and yellow peppers, caperberries (left
the stems on for appearance), and chopped, dried anchos. The ingredients
thinned the poaching liquid quite a bit, so I reduced it figuring it
would also give the flavors a better chance to blend. Splash of dry
white wine and a squeeze of lemon to finish. Tossed with linguine.
Garnished with finely chopped parsley that I deep fried for 5 seconds.
4) Did a twist on lasagna with queso blanco and some surprising
ingredients. Sliced big blocks of it into pieces as wide as, but
slightly thicker than, lasagna sheets. Cooked them on a griddle to brown
both sides. Since the cheese doesn't melt when cooked, I used the cooked
cheese sheets as I would have the lasagna pasta. Layered the pan with
sheets of the cooked cheese. Put down a layer of chopped dried mango
slices with orzo mixed in, cheese, chopped fresh pineapple (squeezed a
lot of juice out of it first) mixed with a little ricotta cheese and
farfalle, more cheese sheets, chopped strawberries and tubettini pasta
over which I'd drizzled melted chocolate and finally a woven top of
cooked queso blanco strips I'd dredged in vanilla sugar. Dribbled some
port wine over top and baked it for a strange by luscious dessert. The
dried mango soaked up a lot of juice from everything else. Served warm
with vanilla ice cream and a sprinkle of the port.
I lost 4 pounds because I was so busy cooking that I didn't eat.
Perspired a bit, too. Wonderful show. Lots and lots of new and
interesting stuff. Also much [censored], but such is life.
Pastorio