Chef Christine’s July 2020 Culinary Column
Chef Christine’s
July 2020 Culinary Column
Mushrooms are one of my favorite vegetables because they are so versatile. You can substitute a grilled portabella mushroom for the meat you normally put in a hamburger and you can make soup and powders with dried mushrooms. The possibilities are endless.
One of the most requested recipes is for the Warm Mushroom Salad I served at Restaurant Christine. Trust me, this is worth making!
Don’t forget to shop at the local farmer’s market to support these hard working people. If you are at the Santa Monica Farmer’s Market seek out “The Mushroom Guy” and ask him what “shrooms” (not magic)! he has under his table of beautifully displayed mushrooms. These are generally reserved for Chefs so get there early in case he has some gems like lobster or porcini mushrooms.
Warm Mushroom Salad - Mushroom Custard - Gorgonzola Serves 8
Ingredients for Mushroom Custard:
2 cups Mushroom Duxelle (Recipe Follows)
8 eggs
1 Quart Half & Half
1 T. Dried Mushrooms, reconstituted and minced
½ cup Parmesan Cheese
½ Cup Goat Cheese
TT Truffle Salt and freshly cracked Black Pepper
Method:
Preheat the oven to 350 degrees. Whisk all of the ingredients together in a large bowl until well blended. Ladle this mixture into 8 - 6 oz. greased ramekins. Place in a bain marie ( water bath) and bake at 350 degrees for 1 hour and 15 minutes or until set. Reserve.
Ingredients for Mushroom Duxelle:
2 T. Olive Oil
2 cups Mushrooms (or cleaned stems) finely minced or coarsely chopped in the food processor
2 T. Shallots, minced
1 T. Garlic, minced
TT Truffle Salt and Pepper
Method:
Heat a large saucepan to medium heat. Add in the oil and when it shimmers add in the minced mushrooms, shallots and garlic and cook, stirring occasionally, until the mushrooms are tender. Season with the S & P, cool and reserve.
Ingredients for Salad:
3 T. Olive Oil
4 cups mixed mushrooms, stemmed and quartered
2 T. Shallots, minced
1 T. Garlic, minced
16 oz. Mixed Greens
1 cup Tomatoes, cored and diced
½ cup Gorgonzola Cheese, crumbled and chilled
½ cup Croutons
1 T. Fresh Basil, cut into chiffonade
TT Truffle Salt and Freshly Cracked Black Pepper
½ cup Sherry Vinaigrette (recipe follows)
Ingredients for Sherry Vinaigrette:
½ cup Sherry Vinegar
1 cup Olive Oil
1 T. Shallots, minced
TT S & P
Method:
Whisk the ingredients together and reserve.
To Assemble the Salad:
Place the warm mushroom custards on plates. Place the mixed greens in a bowl with the diced tomatoes and coat them with the vinaigrette (you may not need all of the vinaigrette). Divide the salad evenly on top of each warm custard. Heat a large sauté pan to medium heat. Add in the oil and when it shimmers add in the mushrooms and cook, stirring occasionally, until golden. Add in the shallots and garlic and cook for one minute. Season with the S & P. Add in the croutons and toss to coat. Take off the heat and add in the fresh basil. Divide the mushroom mixture evenly over the mixed greens, sprinkle each salad with the Gorgonzola and serve.
CHEF CHRISTINE BROWN
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience. We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event